Many years ago - when Caffe Molise in Salt Lake City opened - I had my first taste of a classic Italian pasta dish called aio e oio (or sometimes aglio e olio). It’s about as simple a dish to prepare as you could ever ask for. A quick and easy “sauce” of garlic (aio), olive oil (oio), and chili flakes is tossed with pasta and parsley - that’s pretty much it. In … [Read more...]
Scheff’s Table – Simple Meat Sauce for Pasta
Many authentic Bolognese-style Italian meat sauce recipes for pasta are cumbersome and time-consuming. The sauce often has to cook for the better part of a day, or even longer. Well, here is a nifty meat sauce for pasta that can be made in under a half-hour - a great recipe for a quick weeknight dinner. Ingredients: 1 Tbs olive oil ¾ lb. lean ground beef, preferably … [Read more...]
Molise 2.0: New Digs for Venerable Caffe Molise
In the Beginning … I first reviewed downtown SLC’s Caffe Molise - named for the Molise region of Italy - back in 1994. Shelley DeProto opened the restaurant that year and it was a modest affair. The dining room was festooned with white plastic patio furniture and the menu was limited. The food, however, was excellent and I still remember how much I enjoyed Shelley’s aio e oio … [Read more...]
Festa Italiana SLC 2018
This week, I’m not focusing so much on one sip of the week, but many of them. This weekend is Festa Italiana SLC 2018 at The Gateway in SLC on Saturday and Sunday. And, the festive event will feature sips of a number of Italian beverages for you to sample and enjoy. Among the wines being served, sponsored by Vine Lore, are Il Faggio Montepulciano D’Abruzzo, Di Majo … [Read more...]
Scheff’s Table: Heirloom Caprese Salad
I love the time of summer when our heirloom tomatoes from the garden are ripe enough to eat. Because that means enjoying heirloom Caprese salads! Italy's Caprese salad - named for the island of Capri - is one of the simplest and most delicious things ever. The key to a great Caprese salad lies in its simplicity and freshest ingredients. However, people often … [Read more...]
Scheff’s Table: Cacio e Pepe
My son, Hank, works at a really great Italian restaurant in Medford, New Jersey called ITA101. Chef-Owner Kevin Maher, after attending the prestigious Culinary Institute of America, went to Italy for a restaurant internship and wound up staying in the country for 14 years. At ITA101 my favorite dish (and there are so many favorites!) is Chef Maher’s cacio e … [Read more...]
Pasta with Basil Pesto Recipe
With fresh basil growing like crazy in our garden this summer, it’s hard to find ways to use it all. But here’s a really tasty (and easy) way to make a light pasta “sauce” (more of a dressing, really) using fresh basil leaves and a few other ingredients. Best of all, you don’t have to cook anything except the pasta. Ingredients: 2 cups of tightly packed fresh basil … [Read more...]
Spaghetti Carbonara with Eggs
If I were asked to name my very favorite single dish, I think it would have to be spaghetti carbonara. It’s like having bacon and eggs, but with pasta. It’s very rich, so I only make it once in a blue moon, when I feel like treating myself. This version of spaghetti carbonara calls for raw or undercooked eggs. If that bothers you, skip it. If not, read on! … [Read more...]
BLT Bucatini Recipe
BLT Bucatini is one of my very favorite pasta dishes - one that makes use of pancetta (bacon), arugula (lettuce) and cherry tomatoes: BLT. I like to make this using thick bucatini pasta, but feel free to use any type of pasta you like. Ingredients: 1/4 cup plus 1 tbsp. extra-virgin olive oil 1 1/2 lb. cherry tomatoes, roasted (see instructions below) 2 garlic … [Read more...]
The Dish: Utah Food Scene Updates
Cafe Niche Cafe Niche chef Andy Morrison is offering a tempting 3-course $30 dinner menu during the month of March. The dinners begin with a choice of daily soup or Niche salad and finish with dessert options: affogato, daily gelato and housemade cookie, or homemade sorbet. The 3-course dinners are available from 4:00 PM Monday through Saturday, with menus changing weekly. … [Read more...]