Articles by: Eataly Magazine

  • Dining in & out: From Eataly Magazine

    Recipe. Spaghetti with Garlic, Olive Oil, and Red Chili Pepper

    What's the one Italian dish you can pull together in fifteen minutes and with nothing in your fridge? Say "ciao" to Spaghetti Aglio Olio e Peperoncino.

    Originating in Campania, this iconic pasta is a classic example of cucina povera, making the most of simple ingredients. The hero here is the extra virgin olive oil, so you'll want to be sure to choose one that is made with hand-picked, cold-pressed olives (and remember: olio extravergine d'oliva is best when fresh). We recommend choosing a robust, even spicy extra virgin olive oil typical of Southern Italy to add to the kick from the peperoncino, or red chili pepper, a common ingredient found in the more fiery cuisine of the South.

    In fact, this dish traditionally provides the base for other iconic Neapolitan recipes like spaghetti alle vongole or spaghetti with anchovies. In Napoli, this dish was originally called spaghetti all boronica, and chefs even added stones collected from the seaside and a pomodorino del piennolo to impart the plate with a true taste of il mare.

    Nowadays in Italy, it is a beloved dish that is just as often eaten for dinner as it is a midnight snack, and it's easy to see why: every ingredient can be found in your pantry in a moment's notice.  Simple, satisfying, and quick, see how to make spaghetti with garlic and oil below.


    Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil, and Red Chili Pepper)

    1 pound dried spaghetti
    Salt (enough to season your pasta water)
    1 cup extra virgin olive oil
    6 cloves of garlic, sliced thinly (about 1 clove per person, without the germ)
    Sliced and seeded fresh red chili peppers to taste (or 1 teaspoon crushed red pepper flakes if you don't have fresh ones)
    ½ cup reserved pasta water
    ½ cup chopped parsley
    4 fillets of anchovies (optional)

    In a medium pot bring water to a boil. Once boiling, add salt to taste (it should taste almost as salty as the sea). Add the pasta and cook it for 1 minute less than the suggested cooking time.

    While the pasta is cooking add half of the olive oil and garlic to a large sauté pan. On medium heat, cook the garlic until it gets very fragrant and translucent (making sure not to burn it). Add the crushed red chili flakes to the pan and let them cook for 1 minute, then add a generous spoonful of pasta water.

    When al dente, strain the pasta and add it to the sauté pan right away. Cook for another minute in the pan, then add the parsley and the rest of the extra virgin olive oil and give it a nice toss – a mantecatura – in the pan until everything is incorporated. The water-sauce will be whipped with the extra virgin olive to create a perfect emulsion of oil, water, and starch.

    Serve right away.

  • Dining in & out: From Eataly Magazine

    Fish with Salmoriglio Sauce Recipe

    Called sammurigghiu in dialect, this style of sauce comes from Sicilia, where centuries of both salt harvesting and fishing made locals experts at preparing their daily fresh catch. (In fact, the word salario, or salary, comes from the word for salt itself, given that Roman soldiers used to earn their pay in bags of the white gold.) "Salmoriglio" itself means "little brine," which is essentially how you season your fish with the sauce before grilling.

    To this day, Italians use a "less is more" approach to dressing grilled fish in this simple sauce, allowing the full flavor of the fresh fish itself to shine through. The sauce itself is a subtle emulsion of typical Sicilian flavors, such as extra virgin olive oil, garlic, capers, and oregano. This sauce can be served with many different kinds of fish – the important part is that the fish is as fresh as possible!

    Pesce al Salmoriglio (Fish with Salmoriglio Sauce)

    Yield: 2 servings

    12 oz Atlantic salmon filets
    1 1/2 cup mixed root vegetables (celery root, butternut squash, Yukon gold potatoes)
    1/4 cup Salmoriglio Sauce (see below)
    Salt, to taste
    Extra virgin olive oil, for cooking

    For the Salmoriglio Sauce (makes enough for 4 people):
    Juice from 1 lemon
    1/2 cup extra virgin olive oil
    1/4 cup water
    1 garlic clove, finely chopped
    1/3 cup fresh parsley, finely chopped
    1/3 cup fresh oregano, finely chopped
    3/4 tsp salt
    Freshly ground black pepper, to taste

    Preheat the oven to 350 degrees Fahrenheit. To prepare the root vegetables, cut into bite-size pieces and according to the shape of the vegetable (wedges work fine). Season with salt and olive oil, and then roast until tender, for about 15 minutes. Allow the vegetables to cool.

    Meanwhile, prepare the salmoriglio sauce. In a bowl with a whisk, emulsify the water, lemon juice, and extra virgin olive oil. Then, add the finely chopped garlic, herbs, salt, and pepper to the emulsion and whisk to combine.

    Finally, prepare the fish: brush the fish with the salmoriglio sauce to season. Heat the grill or a grill pan, and cook the fish on the grill to medium-well. Nota bene: you can continue to season your fish while cooking, using fresh herbs to brush the fish on each side as it cooks.

    To serve, plate the fish and the root vegetables and dress with the salmoriglio sauce. The leftover sauce will keep in the fridge for a few days.

  • Dining in & out: From Eataly Magazine

    Semifreddo al Torroncino


    Yield: 4 servings

    4½ ounces hazelnut torrone, chopped into crumbs
    3½ ounces dark chocolate, chopped
    3 large egg yolks
    1¼ cups heavy cream
    1/3 cup sugar

    Combine the sugar with 1/3 cup water in a saucepan, and bring to a boil. Pour the mixture over the egg yolks in a separate bowl, and whisk until cool.

    Whip ¾ cup of the cream to soft peaks in a small bowl. Fold this and the torrone into the yolk mixture.

    Pour into a loaf pan, smoothing the top. Cover in plastic wrap, and freeze until firm, at least 8 hours.

    Scald the remaining cream in a small saucepan, and whisk in the chocolate. Place about 1 tablespoon of this chocolate sauce on each plate. Cut the still-chilled semifreddo into 4 slices, and place 1 slice over the chocolate sauce.

    Buon appetito! 

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

    Get a taste of torrone for yourself at Eataly Chicago's Torrone Party on Saturday, December 17! Learn more.

  • Dining in & out: From Eataly Magazine

    Pesce alla Griglia

    COURSE: Secondo piatto


    PREPARATION TIME: 30 minutes

    Yield: 2 servings

    1 whole fish, about 1 pound each, cleaned & scaled (ask your fishmonger)
    1 lemon
    1 sprig fresh rosemary or marjoram
    2 tablespoons extra virgin olive oil
    Fine sea salt & freshly-ground black pepper, to taste

    Juice half of the lemon. Combine the lemon juice and the olive oil in a large bowl.

    Place the herb sprig in the cavity of the fish. Slice the remaining lemon, and stuff the slices into the cavity as well. Place the fish in the bowl with the lemon-oil mixture, and turn to coat. Season the fish with salt and pepper, and set it aside.

    Prepare the outdoor grill. (If you don’t have a grill, preheat a cast-iron grill pan or broiler, or preheat the oven to 450°F and roast the fish, about 10 minutes per inch of thickness.)

    When the grill is very hot, grill the fish, turning once, until the flesh is opaque near the bone, about 8 minutes per inch of thickness.

    Allow the fish to rest on a serving platter for a minute or two, fillet (get our simple guide!) and serve.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

  • Dining in & out: From Eataly Magazine

    Bucatini con le Sarde - Bucatini with Sardines

    COURSE: Primo piatto

    DIFFICULTY: Medium


    Yield: 4 servings

    1 pound bucatini
    2 pounds fennel bulbs, greens removed & reserved, bulb cut into sticks
    3 pounds whole fresh sardines
    Semolina flour, for coating
    1 cup extra virgin olive oil
    2 medium onions, minced
    1 (28-ounce) can whole tomatoes, drained & chopped
    3 tablespoons pine nuts, lightly toasted
    3 tablespoons dried currants or raisins, soaked & drained
    7 saffron strands or ½ teaspoon powdered saffron
    Salt & freshly ground black pepper, to taste

    In a hot skillet, add the extra virgin olive oil and sauté the fennel until it is caramelized.

    Remove the heads of the sardines, and pull out the backbones and entrails. Select a few sardines for garnish, chop the rest of the sardines for the sauce and set them aside. Season the sardines for garnish to taste with salt and pepper and coat them with the semolina flour.

    In a small saucepan, heat ½ cup of extra virgin olive oil over medium heat. When the oil begins to smoke, cook each flour-coated sardine until they turn a light golden brown, about 1 minute on each side. Using a slotted spoon, remove the sardines from the pan and set them aside to drain on a paper towel.

    In the skillet with the caramelized fennel, add the onions, currants, tomatoes, pine nuts and saffron and season everything to taste with salt and pepper. Bring the sauce briefly to a boil and then lower it to a simmer. Add the reserved sardines and cook, stirring occasionally with a wooden spoon, until the sardines have broken into pieces and are thoroughly mixed into the sauce, about 10-15 minutes. If the sauce appears too thick at this point, add a bit of pasta cooking water.

    Bring 6 quarts of water and 2 tablespoons of salt to a rolling boil. Add the bucatini and cook until it is tender but still al dente. Drain the cooked pasta into a large serving bowl, add ¾ of the sauce and stir to coat the pasta thoroughly. Top the pasta with the remaining sauce and the fried sardines. This pasta tastes best if it is allowed to sit for several minutes, soaking up the flavors of the sauce, before it is served.

    Keep the pasta covered during this waiting period, then garnish with the reserved fennel fronds. Serve, and enjoy!

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

  • Dining in & out: From Eataly Magazine

    'Revolutionary' Vesuvio Pasta Salad

    COURSE: Primo Piatto


    PREPARATION TIME: 30 minutes

    Bursting with volcano-shaped pasta, vibrant produce, and a suggestive dash of Calabrian chili peppers, this revolutionary "salad" is a good way to get started. For best results, pair this al fresco dish with fireworks, flings, and frosé.

    Vesuvio Pasta Salad
    Recipe courtesy of Eataly

    1 kilogram vesuvio pasta
    2 medium sized sweet red bell peppers, diced
    1 medium sized sweet yellow bell pepper, diced
    4 loosely-packed cups fresh arugula
    1 pint grape or cherry tomatoes, halved
    3 ounces lemon juice
    1/4 pounds Asiago Fresco cheese, cubed
    1 jar artichoke spread
    6 ounces extra virgin olive oil
    1 tablespoon sea salt
    1/3 teaspoon Calabrian crushed chili flakes
    Chopped fresh basil or parsley, for garnish

    Boil the pasta in generously salted boiling water for 8 minutes or until al dente. Drain the pasta, reserving some of the pasta water.

    Meanwhile, in a stainless steel bowl, mix the artichoke spread with olive oil, lemon juice, crushed chili, and salt. Toss in the peppers, arugula, tomatoes, and cheese.

    Add the pasta to the sauce. Toss and stir, thinning with pasta water as needed.

    Garnish with basil or parsley, and enjoy!

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

  • Fusilli Freddi, or Pasta Salad
    Dining in & out: From Eataly Magazine

    Fusilli Freddi - Pasta Salad

    COURSE: Primo Piatto


    PREPARATION TIME: 30 minutes

    Yield: 4 servings

    12 ounces fusilli
    1 large eggplant, cut into 1-inch cubes
    10 ounces tuna,* cut into 1-inch cubes
    5 ounces Primo Sale (or other sheep’s milk cheese), diced
    1 clove garlic, diced
    Zest of ½ lemon
    1 red pepper, diced
    ½ cup cherry tomatoes, halved
    Extra virgin olive oil, to taste
    1 tablespoon soy sauce
    Mint, chopped, to taste
    Basil, chopped, to taste
    Salt & white pepper, to taste

    In a bowl, combine the soy sauce, a drizzle of extra virgin olive oil, and the lemon zest. Add the tuna, and let it marinate, covered, in the refrigerator for an hour.*

    To cook the eggplant, generously drizzle the olive oil in a heavy-bottomed skillet, and set it over medium heat. Add the garlic, eggplant, and red pepper; cook for about 10 minutes, tossing and stirring occasionally, until the eggplant is soft, cooked through, and nicely browned on all sides. Let the mixture cool. Then, add the chopped mint and basil, and season to taste with salt and pepper.

    Bring a pot of well-salted water to a boil, and add the pasta. Cook, stirring, according to the package instructions or until it is al dente. Drain, and let cool.

    Toss the pasta with the tuna, eggplant mixture, cherry tomatoes, and cheese. Allow the dish to sit for 5 minutes before serving, then enjoy!

    * Traditionally, the tuna is served raw in this dish. Be sure to select the highest quality of fresh tuna at your fish counter. If you prefer not to eat raw tuna, simply sear the tuna on both sides in the skillet or on the grill before chilling, or incorporate our high-quality Italian tuna.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

  • Cicorie alla Griglia
    Dining in & out: From Eataly Magazine

    Cicorie alla Griglia

    COURSE: Antipasto


    PREPARATION TIME: 30 minutes

    Yield: 4 servings

    1 head escarole, quartered
    2 heads white endive, halved lengthwise
    1 head Chioggia radicchio, quartered
    ¼ cup pine nuts
    4-ounce piece Parmigiano Reggiano, preferably aged for 26 months
    ¼ cup currants
    ¼ cup aged balsamic vinegar
    ¼ cup extra virgin olive oil
    Fine sea salt & freshly-ground black pepper, to taste

    Toast the pine nuts in a skillet until fragrant and light brown, about 3 minutes, then set aside.

    Prepare an outdoor grill, or heat a grill pan over high heat. In a large bowl, toss the escarole, endive, and radicchio with the olive oil. The greens should be generously coated in oil, so add more if needed. Season with salt and pepper. Place the greens on the preheated grill, cut-side down, and cook, without moving, until charred and slightly wilted, about 5 minutes. Turn over, and cook the uncut sides just to soften, about 3 minutes.

    Transfer the greens directly from the grill to individual serving plates. Sprinkle 1 tablespoon of the toasted pine nuts and 1 tablespoon currants over each. Shave the Parmigiano Reggiano over the salad (chef’s tip: use a vegetable peeler for larger, even pieces). Drizzle with balsamic vinegar, and serve.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

  • Pizza alla Pala
    Dining in & out: From Eataly Magazine

    Fiori di Zucchina Ripieni - Stuffed Zucchini Blossoms

    COURSE: Antipasto


    PREPARATION TIME: 30 minutes

    Yield: 6 servings

    12 zucchini blossoms
    1 cup fresh buffalo or cow’s milk ricotta
    1 large egg
    2 scallions, thinly sliced
    1 cup rice flour
    1 anchovy fillet, rinsed & minced
    ¼ teaspoon freshly-grated nutmeg
    ½ cup extra virgin olive oil
    Fine sea salt & freshly-ground black pepper, to taste
    ¾ cup cold sparkling water

    To clean the zucchini blossoms, brush gently with a damp paper towl; they are too fragile to be rinsed under running water. Then, gently tease open the petals and pinch off the fuzzy-looking stamens in the center, and discard. In a medium bowl, combine the ricotta, egg, scallions, minced anchovy, nutmeg, salt, and pepper. Stuff each zucchini blossom with about 1 ½ teaspoons of the filling, and set aside.

    Place the rice flour in a bowl. Pour the sparkling water over, and whisk thoroughly until smooth and combined. In a 10- or 12-inch sauté pan, heat the olive oil over high heat until smoking. Dip four of the stuffed zucchini blossoms in the batter, and coat well.

    Place the battered blossoms in the pan, and cook until golden brown, turning once with a slotted spatula, about three minutes total. Remove to paper towels to drain, and sprinkle lightly with the salt. Repeat with the remaining blossoms. Serve hot.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

  • Pizza alla Pala
    Dining in & out: From Eataly Magazine

    Pizza alla Pala

    COURSE: Primo piatto

    DIFFICULTY: Medium

    PREPARATION TIME: 30 minutes

    Yield: 1-2 servings (depends on hunger levels)

    For the Pizza:
    350 grams pizza dough (1 container; get recipe here)
    ¼ cup tomato sauce
    3 ounces extra virgin olive oil
    Salt, to taste

    For the Toppings (these are in the Pizza Tricolore above, but you can use any fresh ingredients you choose!)
    Prosciutto, to taste
    Cherry tomatoes, to taste
    Stracciatella cheese, to taste

    Preheat the oven. We recommend turning your home oven up as high as it will go and cooking the pizza on a cast-iron pizza pan or pizza stone. Put the pan/stone in a cold oven, and let it heat up as the oven heats.

    While the over heats, prepare any toppings that will be added to the pizza.

    Place the dough ball on a well-floured countertop and flatten it slightly by pressing down on it with the palms of your hands.

    Begin pressing into the dough with your fingertips, gently working your fingertips outward and gently pulling the dough with it.

    Rotate the dough to make sure you are stretching it into a rounded rectangle,
    leaving the outer edges a little thicker for the crust.

    Drizzle half of the olive oil over the dough, sprinkle lightly with salt, and bake for
    10-12 minutes.

    Remove the pizza from the oven, top with fresh ingredients, and serve.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.