On our way to Italy! Oops, I mean Eataly!

Heading to NYC with Giorgio Klinar from Sotto Zero Gelateria to check out the grand opening of Eataly! Hopefully, we can get in. Wish us luck. We’ll keep you posted. Ciao for now!

Living to eat,
Tony Mangia

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Pronto Pesto!

I made a quick and easy pesto this evening with trofie, a short, skinny pasta from Liguria. The first thing I did was put a big pot of water over high heat. It’s important to always use a lot of water whenever you are cooking pasta. You want the pasta to roll around the big pot. For the pesto sauce, I started out by toasting pine nuts (pignoli) for about 5 minutes over medium heat. I used about 2 oz. of pine nuts.

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Face your fears & fry up some chicken!

Fried Chicken with Yucca Salad

This evening I made fried chicken for the first time in my life!  For some this might be hard to believe.  I have always been intimidated by frying chicken.  I have always thought that fried chicken should be left to the pros, and I’m not refering to that Kentucky Colonel.  But after watching Chef Marcus Samuelsson prepare his version of fried chicken this past this Thursday night, I feel he gave me the power and belief in myself to fry some damn good chicken!  I know a bit corny, but true.

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A “Priceless” Dinner courtesy of Master Chef Marcus Samuelsson & MasterCard!

With Chef Marcus Samuelsson

Late Thursday afternoon, I was twittering away when I saw a tweet by @MasterCard that read “#NYC @marcuscooks fans, what is Marcus Samuelsson’s favorite sport? Use #pricelesstrivia in your response!”  I responded with what turned out to be the correct answer, “SOCCER”!  After about 10 minutes or so I received a message from MasterCard saying that I was correct.  I had snagged two tickets to a priceless cooking demonstration and four course dinner with the season two winner of Top Chef Masters, Marcus Samuelsson.  I was excited to say the least.  Marcus is a chef, restaurateur and author.  The event was being held at 7:30 PM at the Astor Center on Lafayette Street in NYC.

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Stirring the pot on Italian food in America

Okay, so I know I am probably going to open up a can of worms with this post, but what the hell!  A lot of what I am writing is my personal views, opinions and what I have read and observed.  This post stems from a recent debate I had with one of my good friends.  Debating amongst friends is a good thing.  It keeps you on your toes.  So here is goes.

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