Brando Cucina Blog at Allrecipes.com

Brando Cucina

 
Jan. 17, 2013 3:11 pm 
Updated: Jan. 18, 2013 10:29 am
Isn't romanesco just cool? If you don't know this veg or haven't eaten it yet, a Romanesco is in the cauliflower family and sort of a cross between a cauliflower and broccoli. I think it might have been first cultivated in Italy actually, but then Italians do like to claim first on lots of… MORE
Romanesco Head
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Romanesco detail
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pasta e romanesco
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Jan. 16, 2013 3:35 pm 
Updated: Jan. 19, 2013 2:23 pm
I was trying to think of a new way to use up some of the red ace beets I've been getting in abundance from my farm delivery and I remembered a recipe I first saw in Marcella Hazan's Italian Kitchen. This one comes from Anna Gennari of Bologna (La cucina di Anna Gennari. Cibo e passione di una… MORE
Red Beet Tortelloni
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Jan. 9, 2013 2:48 pm 
Updated: Jan. 10, 2013 1:04 pm
Been making this recently (had it tonight) and we like it a lot as it's easy, simple and tasty. Plus there's no fat in the dish except for some oil. Veggies can vary like a stir-fry dish so use what you prefer. I get myself a pound of boneless, skinless chicken breast and cut into small cubes.… MORE
 
 
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Jan. 4, 2013 4:10 pm 
Holy cow. Ever have one of those cooking moments when you realized in the middle of a prep that you totally have something completely out of place? Well there you are. You're prepped, pans are out, menu is set in your mind and you look down and find...., what? collard greens? wait! and you… MORE
 
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Jan. 4, 2013 11:49 am 
Updated: Jan. 9, 2013 12:02 am
A Chitarra, a handmade pasta guitar from Abruzzo, Italy. How cool is that? I had been wanting one of these things for some time now and, wow.. I got one! The Chitarra ("chitarra" literally means guitar in Italian) is a wooden rack as you can see from the pictures with metal strings strung… MORE
My Chitarra
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Chitarra
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Pasta sheet on the Chitarra ready to be cut
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Cutting the pasta (Playing the guitar)
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Tags:  Italian
 
 
Jan. 3, 2013 9:47 am 
Updated: Jan. 4, 2013 3:22 pm
Each year my wife and I get together with a group of friends and cook for each other on New Years Eve. A great way to spend time together and ring in the new year. I mean, what better way than eating your way to midnight, right?  We usually start around 6pm and somehow seem to make it to… MORE
 
 
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Dec. 14, 2012 3:02 pm 
Updated: Dec. 15, 2012 5:02 pm
In trying to come up with a tasty and different intro for a party I was cooking for, came up with the idea for small, mini galettes with a sweet/savory tone that could be passed or set out on a tray. I settled in on two, a roasted pear with prosciutto for sugar/salt combo and roasted beets… MORE
 
 
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Nov. 20, 2012 4:09 pm 
Updated: Nov. 27, 2012 11:27 am
I got the idea for this recipe from a recent "Make it Tonight" article in Fine Dining. I also like finding new ways to use Kale that enhances its earthy taste. This just uses a bit of prosciutto, grated parmesan,  lacinato kale, a few scallions and mascarpone. Ideally it would be mixed with a… MORE
 
 
Nov. 9, 2012 3:37 pm 
Updated: Nov. 9, 2012 7:42 pm
Caponata, an interesting mix of vegetables offset by a taste of a sweet and a sour (agrodolce in Italian). The sweet is usually sugar and the sour a high quality red or white wine vinegar depending upon the type of caponata being made. Since my poor wife was ready to cry uncle from all the… MORE
 
 
Nov. 7, 2012 1:55 pm 
Updated: Nov. 7, 2012 1:57 pm
Dinner in our house on weekdays typically go like this: Hmmm... what should I do with this 'xyz' that I have. It's like a Sicilian way of cooking which is more about what's directly on hand and what can be made from it rather than picking a recipe and then hoofing off to the store to buy the… MORE
Fettuccine alle Verdure Autunnali
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Sauteing the vegetable mix with prosciutto and scallions
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mbrando

Home Town
Toms River, New Jersey, USA
Living In
Los Gatos, California, USA

Member Since
Dec. 2010

Cooking Level
Not Rated

Cooking Interests
Baking, Grilling & BBQ, Mexican, Indian, Italian, Mediterranean

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