In the fall of 2019, I began testing the recipes for Italian American, the cookbook from Scott Tacinelli and Angie Rito, the chefs at Don Angie, a cozy, twinkly (you guessed it) Italian American ...

Note: When I call for bread crumbs, I mean stale bread (two days or so old) pulsed in a food processor until it's coarse (about the size of lentils) or fine (slightly larger than grains of sand), ...

'Throw it in a Tupperware and take it down to the sea' You can save this article by registering for free here. Or sign-in if you have an account. We independently select everything we recommend.

Serves 4–6 as a sharing dish. Preheat your oven grill. Line a large baking tray with baking paper. Mix the breadcrumbs, parsley, pecorino, garlic, chilli, olive oil and salt and pepper to taste in a ...

Angie Rito and Scott Tacinelli of Don Angie in NYC found their inspiration for this dish in paella and the stuffed shellfish dishes common in Italian American restaurants around New York. “There’s a ...

1.Place mussels in a colander, then place over a saucepan of simmering water, cover and steam for 2-3 minutes or until mussels open. Remove from heat and, when cool enough to handle, remove one shell ...