Chef Stefano Secchi of Rezdôra in NYC raids his home refrigerator to make passatelli in brodo, an Italian rustic pasta dish served in a rich, flavorful broth. Stefano’s brodo comes together with kitchen leftovers like rotisserie chicken, celery, green onions, carrots, and the rinds of parmesan cheese. The passatelli is made using a potato ricer and consists of bread crumbs, egg, a little flour, and lots of parmesan cheese. The result is a simple and flavor-packed dish that even a toddler can love. Check out the recipe here: https://www.vice.com/en/article/v7emp9/passatelli-en-brodo-recipe... Read More إقرأ المزيد | Share it now!

We all know that grandmothers put a little extra love into their cooking, along with some secret ingredients that somehow perform a magic trick. While these recipes seem too tasty to be old-timey, grandma knows best when it comes to the classics, and these recipes need zero renovation.... Read More إقرأ المزيد | Share it now!