Your Guardian Chef: Laura Giunta Tobin

Buona Domenica, The tomatoes are at their peak right now, sweet and piled high at every market stall. After a summer of sauce and salads, you want to do something that feels like more of an occasion. Sformatini di pomodoro are small baked tomato timbales you can make the day before and serve warm or cold. Perfect for your summer party. → 🍽️ Little Tomato Timbales (Sformatini di Pomodoro)→ ▶️ Watch the full recipe on YouTube Buon appetito, LauraYour Angel In The Kitchen Follow me on

Buon Venerdì, In Italy tomato sauce is not only for pasta, it is so versatile that we use it in many more dishes. During this time of year we preserve for the winter but keep our preserve simple, so we can adapt it to different recipes. They are accessible, no-fuss dishes that rely on a good tomato sauce, the kind you can make on a weeknight. 🍽️ Pizza Campofranco 🍽️ Polpettone 🍽️ Parmigiana 🍽️ Italian Green Beans in Tomato 🍽️ Little Tomato Timbales (Sformatini di Pomodoro) buon appetito,...

Buon Mercoledì, August is the perfect time to preserve the summer tomatoes for the winter. In Italy it is a family feast, and this is how we make it in the countryside. We keep our preserve simple so it can adapt to different recipes, and this is how you can do it in your own kitchen. Here are some simple pasta dishes you can create by adapting this base sauce to the final dish: 🍽️ Simple Tomato Sauce🍽️ Lazy Lasagna🍽️ Authentic Italian Bolognese🍽️ Swordfish Ragu & Eggplants🍽️ Pasta Alla Norma...

Buon Domenica, I found the Potato and Trombetta Zucchini Casserole in a copy of Cucina Italiana from the 1970s. It takes the potato gateau from Naples and brings it to Albenga, adding a layer of Trombetta zucchini on top. It is an excellent dish to bring to a large family dinner. → 🍽️ Potato and Trombetta Zucchini Casserole → ▶️ What You Can Do with Zucchini: 3 Italian Recipes for a Full Meal Buon appetito, LauraYour Angel In The Kitchen Follow me on

Buon Venerdì, In August the vegetables are at their peak. These five dishes are built around that — potatoes, eggplant, zucchini cooked into a meal, not served on the side. What makes them work is the cheese. Some of these recipes include bacon or ham for flavor, but you can skip it for a vegetarian version. The structure is already there. 🍽️ Potato and Trombetta Zucchini Casserole 🍽️ Vegetarian Eggplant Milanese Crispy and Tender 🍽️ Deep Fried Italian Eggplant Meatballs (Vegetarian) 🍽️...

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→ ▶️...