Italian food is one of the most popular cuisines in the U.S.
Consider the simple spaghetti and meatballs.
Read on to find out what chefs skip at Italian restaurants and what they go for instead.
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“My answer is Eggplant Parmesan.
“Simple pasta pomodoro, it’s very basic and easy to recreate at home.
For him, it’s simply a matter of preference for high quality.
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“What I would not order at an Italian restaurant is garlic bread,” Fraser explained.
Then move on to shallots and garlic.
We can cook that for a minute allowing the flavors to develop.
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Next, toast spices such as crushed fennel seed, dried lemon and orange zest, and tarragon.
I like to add the clams next and deglaze them with white wine.
Once the clams open, remove and set in a bowl.
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The broth can be reduced and finished with butter.
I like to add the pasta and clams back to the dish.
Be sure to add scallions and a touch of fennel pollen.
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In any dish that we make, don’t forget to taste.”
“Not always, but often, pasta is overpriced in restaurants,” he said.
“As an operator, it makes for great margins.
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As a consumer, it usually doesn’t represent the best value.
That’s always a consideration for me as well.
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