Cappelletti Profile - Allrecipes.com (187427149)

cook's profile

Cappelletti


Cappelletti
 
Home Town: Rome, Lazio, Italy
Living In: New York, USA
Member Since: Feb. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Music, Genealogy, Wine Tasting
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About this Cook
I love traveling and experiencing new cultures/food. I grew up all over the US, Bavaria Germany and Alto Adige. I went to University in Rome, Italy and am now living on the East Coast/USA.
My favorite things to cook
Italian and traditional American meals
My favorite family cooking traditions
My mother's lasagna and my own twist on roasted whole chicken and root vegetables
My cooking triumphs
1. A baked whole black sea bass. 2. Chicken stock from my left over roasted chicken (the chicken soup I made from my stock is the best chicken soup I've ever had and I'm not one to toot my own horn!)
My cooking tragedies
Baked blue fish - holy moly it was horrible! It was my first attempt at cooking a whole fish...not only did I over cook it but I over powered it with too much lemon. My boyfriend continued to eat his portion (great guy! ha ha)despite the fact that I literally spit out my first bite. I didn't try cooking fish again for a year!
Recipe Reviews 9 reviews
Chef John's Syracuse Salt Potatoes
I was forced to use fingerling potatoes but it didn't matter. The potatoes came out perfect and it was so quick and easy!! I'm used to roasting potatoes which takes so much longer so I'm happy to now have this recipe in my back pocket.

0 users found this review helpful
Reviewed On: Mar. 29, 2014
Cheddar Biscuits
I switched out parsley for thyme. Amazing

0 users found this review helpful
Reviewed On: Mar. 29, 2014
Strawberry Bread
I really enjoyed this recipe, it came out really moist. I doubled the amount of strawberries - blended 75% and chopped the rest so that I'd have strawberry taste throughout the bread and also have nice beautiful chunks visible when I cut into it. I also used half the sugar so it came out less sweet and more subtle which I prefer.

4 users found this review helpful
Reviewed On: Mar. 13, 2014
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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