Your Guardian Chef: Laura Giunta Tobin

Buon Mercoledì, Italian cuisine is very regional because local ingredients are used to cook. Today we look at cheese traveling from north to south. From Emilia, to Lazio, Campania and Sicily, here are mains made with cheese. 🍽️ Champagne Risotto Recipe (Served in a Parmesan Wheel) 🍽️ Zucchini Recipe Pasta and Ricotta 🍽️ The Cacio e Pepe We Made in Rome in the 70s 🍽️ Easy Fresh Caprese Pasta Salad 🍽️ The Best Italian Grilled Scamorza Cheese Buon appetito, LauraYour Angel In The Kitchen Follow...

Buon Domenica, If you bring a Milanese cutlet down to Sicily, the butter suddenly disappears and is replaced by extra‑virgin olive oil. The hotter climate turns the traditional fried cutlet into a lighter baked version, and I can assure you you won’t miss any of the flavor. → ▶️ Palermitana cutlet: when a Milanese goes to Sicily → 📖 The Classic Veal Milanese (Cotoletta alla Milanese)→ 📖 Cotoletta alla Palermitana – Baked Beef Cutlets buon appetito, LauraYour Angel In The Kitchen Follow me on

Buon Venerdì, Standing over a pan of hot oil in the peak of July heat is the last thing I want to do, yet we still want that golden, crispy breadcrumb crust. In the South of Italy, we have a long tradition of baking breaded meats. The oven delivers the same satisfying crunch as frying, but keeps the dish summer-friendly and light.The secret is in the breadcrumbs! Here are five traditional recipes to get that perfect crust in the oven: 🍽️ Cotoletta alla Palermitana 🍽️ Sicilian Beef Braciole...

Buon Mercoledì, Along the southern Italian coast, the meal often begins with seafood, because there is always a fishmonger nearby selling freshly caught fish. Mussels, calamari and octopus come to the table in small starter portions, the antipasto di mare that is served before the primo rather than as the main course. Here are five to open with: 🍽️ Impepata di Cozze (Cozze alla Marinara) 🍽️ Cozze Gratinate (Baked Stuffed Mussels) 🍽️ Italian Stuffed Calamari 🍽️ Calamari Fritti (Fried Calamari)...

Buona Domenica, With this heat, the last thing anyone wants is a pot of meat simmering on the stove for hours. So this week I am making the braciole that skip the sauce entirely. In Reggio Calabria and Messina we make braciolette, braciole so small and tender that we serve them at summer buffets and children's parties, eaten in one bite while standing. There is one detail in the coating that keeps them moist inside and crispy outside, without a drop of sauce. → 🍽️ Sicilian Beef Braciole→ ▶️...

Buon Venerdì! Lemon is everywhere in the Italian summer kitchen, but it usually appears one dish at a time. Today the whole menu runs on it, course by course, following the structure of a proper Italian meal: primo, secondo, contorno, dolce, and a digestivo to finish. Here is the full lemon meal: 🍽️ Primo: Traditional Lemon Shrimp Risotto 🍽️ Secondo: Easy Baked Rainbow Trout Recipe with Lemon 🍽️ Contorno: Sicilian Potato Salad, Lemon Dressing Salmoriglio 🍽️ Dolce: Lemon Magic Cake Recipe 🍽️...

Buon Mercoledì, Nobody wants to stand over a hot stove in July. Cold antipasti also mean you are not stuck cooking once your guests arrive, everything is already done and waiting in the fridge until it is time to serve. These dishes taste just as good made ahead, some even better once the flavors have had time to sit. Here are some ideas you often find on an Italian table: 🍽️ Black Olive Tapenade Recipe with Anchovies and Garlic 🍽️ Homemade Friselle Pugliesi Recipe and How to Use Them 🍽️...

Buon Domenica, Fig season is almost here, and if you have a tree, there are always too many to eat them all, so a jar usually ends up as a sweet jam on the breakfast table. I keep a different jar for Christmas, the one I serve beside foie gras and wild meats, because in France the sweet fruit cuts through the richness of the liver. You make it now, and it keeps in the jar right through the winter. 🍽️ Balsamic Fig Glaze ▶️ Watch the full recipe on youtube buon appetito, LauraYour Angel In The...

Buon Venerdì, Late summer is when jars start piling up on the counter, not to sell, just to make good use of the season's fruit and vegetables. In Italy, conserve isn't only for sweet treats, some are specifically made to be served with savory dishes like meat, cheese or pate. Here are some of them. 🍽️ Balsamic Fig Glaze 🍽️ Red Pepper Jelly 🍽️ Red Onion Relish 🍽️ Concord Grape Jelly 🍽️ Italian Grape Jam (No Pectin) buon appetito, LauraYour Angel In The Kitchen Follow me on

Buon Mercoledì, If you picture frittata, bacon, and a savoury spread when you think of Italian breakfast, you have the wrong picture entirely. That's why I wanted to share what our colazione actually looks like. Colazione is small, sweet, and built entirely around coffee, with nothing savoury at all. Most of that coffee starts in a moka pot on the stove, then in summer it often turns cold, as granita or crema di caffè. Here are five ways to make colazione at home, the way Italians actually...