Your Guardian Chef: Laura Giunta Tobin

Buona domenica, This week we are making Italian Baked Chicken Cutlets and Nuggets, a delicious alternative to their fried counterparts. While many know the cotoletta alla Milanese, this is the Sicilian version, cotoletta alla palermitana. This recipe is simple and mess-free, as you do not need a breading station. The breadcrumbs are seasoned with Parmesan and basil, creating a crispy crust full of flavor. You do not need any sauce; a simple fresh salad will be the perfect pairing. Discover...

Buona Domenica, Today, we continue our series on traditional Italian apple and pear desserts, where the fruit, not the cake batter, is the main protagonist. Last week we covered an Italian apple cake with more apples than cake. If you missed it, you can check the email here. This week we shared a French apple tart that was so easy to make, you almost didn’t need to; you can check the email here. We also looked at the Crostata di Mele, a recipe that demonstrates how waiting makes a pie better....

Buon giorno, Today, we continue our series on traditional Italian apple and pear desserts, where the fruit, not the cake batter, is the main protagonist. Last week we covered an Italian apple cake with more apples than cake. If you missed it, you can check the email here. Yesterday we had a French apple tart that was so easy to make, you almost didn’t need to; you can check the email here. Today, we are sharing a recipe that shows how waiting makes a pie better: the Crostata di Mele. This...

Buona Domenica Today, we continue our series on traditional Italian apple and pear desserts where the fruit, not the cake batter, is the main protagonist. Last week, we covered an Italian apple cake with more apples than cake. If you missed it, you can check the email here. Today we are resting, because your children (or your niece and nephews) can make this recipe. The origin of this recipe is rooted in my own childhood experience. Growing up, my three siblings and I were encouraged either...

Buona Domenica, This week, we begin a new series dedicated to desserts made with apples and pears. The first installment introduces a remarkable Italian apple cake. This particular recipe comes from my grandmother's agenda from the 1950s, a time when food was still scarce. The recipe was an ingenious solution to this challenge: it calls for a simple batter that is complemented by a generous quantity of apples. It was an achievable dessert because apple trees in the countryside were so...

Buona Domenica, Since they are now in season and the season is short, I would like to talk about Concord grapes, known as uva fragola in Italian. Unlike regular grapes, the Concord has a unique "slip-skin" and a short season that arrives in September. Its distinct character is so notable that it led to its ban for commercial winemaking in Europe from the 1950s. While Concord grapes are a favorite to eat fresh, their brief season makes preservation essential with jam, jelly and sorbet. This...

Buongiorno, Italian tomato sauce is renowned for its rich flavor and simplicity. In my latest video and article, I share how to can tomato sauce the Italian way—from choosing the right tomatoes to following the traditional method perfected by Italian farmers. San Marzano tomatoes are the most popular tomato used in Italian sauce, but there’s an interesting story behind their authenticity. Find out all you need to know to make sure you’re buying the right ones. From selecting the right...

Buona domenica, The Bistecca alla Fiorentina is one of Tuscany’s most iconic dishes, known for its simplicity and rich history. Originating during the Renaissance at the Medici court, this steak has become a culinary symbol of the region, celebrated for its traditional preparation and exceptional flavor. Since the 1970s, I have been enjoying this dish at my aunt’s farm in the Chianti region of Tuscany. My uncle would prepare it over an open fire in his farmhouse kitchen, a method that...

Buona domenica, This week, I am excited to share a simple yet flavorful recipe for Italian baked ratatouille—a dish that’s quicker and easier to prepare than the French classic, with even richer, heartier results. In this version, summer vegetables are roasted until caramelized and then finished with a tomato sauce, transforming them into a vegan ragù that melts in your mouth. It’s a versatile recipe that can be served warm or at room temperature, making it perfect as a vegan main with rice,...

Buona domenica, This week, we explore a classic Roman summer dish: Pomodori di Riso, rice-stuffed tomatoes. While many online versions suggest a two-step process that involves precooking the rice, the authentic technique is simpler and creates a superior texture. The uncooked rice bakes directly inside the tomatoes, absorbing their natural juices to produce a filling that is both creamy and crisp. This preparation is exceptionally versatile. It can be served warm from the oven or, as is...