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MAKING IT BIG ON THE SMALL SCREEN

February 21, 2012 - Salumeria Italiana

Guy and Andrew zimmern

Lidia Bastianich of PBS' Italy in America and Andrew Zimmern of the Travel Channel's Bizarre Foods are two of the celebrity television food stars who recently have made Salumeria Italiana part of their shows. Both loved the store, marveled at delicious tastes of cheese, such as Moliterno al Tartufo, and meats, such as Hot Capocollo, and shopped for pastas, colatura (anchovy essence), and other hard to find Italian products.  Above owner Gaetano Martignetti meets Andrew. (Gaetano's aunt Tetta also had a cameo role, her TV debut at age 98!!!).

The staff was proud to show off the great products and services of the store -- and we love watching it on TV. Catch the shows in reruns!!!

HAZELNUT AND PORCINI SAUCE

October 13, 2011 - Salumeria Italiana

 

HAZELNUT AND PORCINI IN LIGHT CREAM SAUCE
Serves 4
1 1/2 tablespoons Olio Carli Extra Virgin Olive Oil
1/2 cup dried Asiago Food Dried Porcinis, soaked in 1 1/2 cups hot water
1/2 cup dry white wine
1 tablespoon fresh sage, chopped
1/2 to 3/4 cup heavy cream
1/3 cup hazelnuts, toasted and roughly chopped 
2 tablespoon Delitia Parmigiano-Reggiano Butter
Sea Salt and Black Pepper to taste
1 tablespoon Italian flat parsley, chopped
1/2 recipe Fresh Pasta cut in Pappardelle
1/2 cup aged Parmigiano-Reggiano, grated
Heat olive oil over medium heat in a sauté pan. Drain porcinis, reserving liquid. Strain through cheesecloth if necessary. Chop porcinis.  Heat a sauté pan, add olive oil and then porcinis, turning to coat. Add white wine, and chopped sage and let wine cook down slightly. Slowly add cream, keeping temperature low so that cream doesn’t boil. Simmer for 5 minutes. Add  butter,  hazelnuts and turn to coat, simmer 5 more minutes.  Meanwhile, bring a large pot of generously salted water to a boil, add pasta. When fresh pasta rises to surface remove with a slotted spoon. Toss immediately in the sauce, adding a little pasta water if the sauce seems too thick.  Sprinkle with parsley and cheese, and serve.

 

Chef Raymond created this light cream sauce for a recent pasta-making class. It goes beautifully with handcut pappardelle or Spinosi Pappardelle.

Serves 4

  • 1 1/2 tablespoons Olio Carli Extra Virgin Olive Oil
  • 1/2 cup dried Asiago Food Dried Porcinis, soaked in 1 1/2 cups hot water
  • 1/2 cup dry white wine
  • 1 tablespoon fresh sage, chopped
  • 1/2 to 3/4 cup Panna da Cucina or heavy cream
  • 1/3 cup hazelnuts, toasted and roughly chopped 
  • 2 tablespoon Delitia Butter of Parma
  • Sea Salt and Black Pepper to taste
  • 1 tablespoon Italian flat parsley, chopped
  • 1/2 recipe Fresh Pasta cut in Pappardelle, or 1 package (8 ounces) Spinosi Pappardelle
  • 1/2 cup aged Parmigiano-Reggiano, grated
  • 1 tablespoon Black Truffle Oil

Heat olive oil over medium heat in a sauté pan. Drain porcinis, reserving liquid. Strain through cheesecloth if necessary. Chop porcinis.  Heat a sauté pan, add olive oil and then porcinis, turning to coat. Add white wine, and chopped sage and let wine cook down slightly. Slowly add cream, keeping temperature low so that cream doesn’t boil. Simmer for 5 minutes. Add  butter,  hazelnuts and turn to coat, simmer 5 more minutes.  Meanwhile, bring a large pot of generously salted water to a boil, add pasta. When fresh pasta rises to surface remove with a slotted spoon. Toss immediately in the sauce, adding a little pasta water if the sauce seems too thick.  Sprinkle with parsley and cheese, and drizzle each serving with a few drops of Black Truffle Oil if desired.