Italian trained chef sharing Stories, Love, and the Soul of Italian Food ð
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 154 | Founded | a year ago | Last Issue | 4 days ago |
| Active | |||||
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lukepalladino.substack.comLatest Issues
🍲 Italian Brodo di Carne, Two Ways
Classic Brodo & Lightly Seared Brodo
Same ingredients. Same brodo. One simple decision at the beginning changes the flavor, color and how I use it at the end.
🥮 Fig Upside-Down Cake
Ripe figs, acacia honey, almond, citrus, and extra virgin olive oil come together in this beautiful upside-down cake. The figs caramelize as the cake bakes, creating a glossy layer of fruit over a rich but tender crumb made with almond flou...
🌿 Roasted Figs with Gorgonzola & Speck
Sage-Hazelnut & Balsamic Brown Butter
Ripe figs are stuffed with Gorgonzola, wrapped in Speck Alto Adige, and roasted just long enough for the cheese to melt and the edges of the speck to turn crisp.
🌼 Stuffed Squash Blossoms, Ligurian Style
Potatoes, Green Beans, Zucchini & Fresh Herbs
Delicate zucchini flowers are filled with a classic Ligurian-inspired mixture of potatoes, green beans, zucchini, Parmigiano Reggiano, basil, and marjoram, then gently roasted until tender.
🍝 Rigatoni with Chicken Livers, Sausage, & Smoked Pancetta
Rich chicken livers, smoky pancetta, Italian sausage, and fresh sage come together in a deeply savory sauce that clings to every ridge of the rigatoni. As the pasta is tossed, some of the liver naturally breaks down into the wine, butter, a...
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Authors
The writers behind this newsletter.
Italian-trained chef. Saucy storyteller. Sharing soulful recipes, regional stories, and the soul of Italian food - shaped by years living and cooking across Italy. ðð·
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