Appetizers

Super Crispy Potato Balls What type of potatoes work best for crispy potato balls? The best type of potatoes is starchy varieties like russet or Idaho potatoes. These have a high starch content and low moisture, which is ideal for creating a fluffy interior and a crisp outer crust. Waxy potatoes like red or new potatoes don’t mash as well and can lead to a gummy texture that doesn’t crisp up properly. Starchy potatoes also hold their shape better once mixed with cornstarch and seasonings. Make sure to boil them just until fork-tender and drain them thoroughly to avoid excess … Read more

Carciofi alla Romana What is the best type of artichoke to use? The best type of artichoke to use for Carciofi alla Romana is the Romanesco artichoke, also known as “mammole” in Italy. This variety is traditionally grown in the Lazio region and is prized for its round, thornless structure and tender inner leaves, making it ideal for stuffing and braising. Romanesco artichokes have a delicate flavor and a more tender texture compared to globe artichokes, which makes them particularly suited to this preparation. If Romanesco artichokes are unavailable, choose the freshest, firm, medium-sized globe artichokes with tightly closed leaves … Read more

Caramelized Pumpkin with Balsamic Glaze and Goat Cheese How can I make sure my caramelized pumpkin doesn’t get soggy? To prevent your caramelized pumpkin from becoming soggy, it’s important to ensure that you’re using a dry pan when searing the pumpkin, and avoid overcrowding the pan. The pumpkin should be seared on all sides in hot oil to create a golden, caramelized exterior before roasting. Additionally, ensure that the pumpkin cube is not cut too small, as smaller pieces may break down too much during roasting and release more moisture. When transferring the pumpkin to the oven, make sure the … Read more