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Author Archives: Peter Bocchieri
Cavatelli with Eggplant Sauce
I truly believe Sicilians, more than anyone, worship the eggplant. Many regions of southern Italy and Mediterranean chefs cook with the purple jewel but, at least in my house, the eggplant ruled supreme. We fried them, baked them, roasted them, … Continue reading
Posted in Pasta, vegetable
Tagged cavatelli with eggplant, cavatelli with eggplant sauce, eggplant
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Linguine with Tuna, Capers and Olives
It’s hard to believe summer is officially over. Lots of things change after Labor Day. Living in the Poconos in North East Pennsylvania, Labor Day is the last hurrah of vacationers that come here to play. The next day you … Continue reading
Posted in Pasta, Seafood
Tagged capers and olives, linguine, linguine with tuna, tuna
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Pork Shoulder/Blade Roast, Boneless
I get my pork locally from my friend Noemi who raises them. This roast is what I have left from a half pig we shared last fall. I’m not a butcher but from what I can gather this cut is … Continue reading
Roasted Pork Spare Ribs
So, It’s the middle of December and you have a hankering for some good BBQ but your smoker is put away and you don’t want to stand out in 30 degree temperature smoking some ribs. What do you do? If … Continue reading
Cavatelli with Broccoli and Italian Sausage
This dish has all the flavors I grew up eating from my grandmother’s kitchen. Pork and broccoli with garlic and oil with the olives. The cavatelli turn this into a complete meal that is very tasty and satisfying. This is … Continue reading
WHITE CLAM PIZZA
The simple clam. Italians have found many ways to savor this delicate mollusk. Raw right out of it’s shell, sprinkled with flavored bread crumbs and baked, sautéed with a mixture of garlic and oil and served over pasta, just to … Continue reading
Chicken Vesuvio
There is absolutely nothing that comes as close to comfort food as chicken and potatoes. My mother would bake some form of chicken with potatoes at least two Sundays out of the month. Nothing was more welcomed than a pan … Continue reading
Sourdough Starter – FEED ME!!!!
I have had a sourdough starter dormant in my refrigerator for over 10 years. It made the move with me from New York to Pennsylvania and today I thought I would try and revive it. I read that this culture … Continue reading
Pasta all’Amatriciana
When you get a hold of guanciale from Italy you put it to good use. Guanciale is produced with whole pork cheeks. It is rubbed with salt, sugar , and spices and cured for three weeks. It has an earthy … Continue reading
Authentic Pasta Carbonara
My Mother always made Pasta Carbonara when I was growing up in Brooklyn. But she made it her own way. Unlike the original way, she would include regular bacon, onions, garlic and butter. The rest of the ingredients were the … Continue reading
