Chef Tom Valentiis, an old fishing buddy of Peter Kaminsky, has a knack for transforming a classic dish with one or two powerful flavors. He arrived at their tailgate with cooked macaroni, Italian sausage and clams. "I like to prepare the ingredients the night before and throw them together at the stadium," he said. "It leaves plenty of time to drink a cold beer and toss a football around."Plus: More Pasta Recipes and Tips
"In our house, stracciatella was a catch-all," Tom Valenti says about this simple, rustic soup. "We started with good homemade stock and added whatever was around: beans, leftover sausage, shredded chicken." With a few truffle shavings, this soup can be dressed up for a holiday dinner party.
As the child of Italian parents, Tom Valenti recalls a refrigerator permanently stocked with charcuterie, cheese and preserved vegetables like peperoncini, olives and roasted peppers. "My memory swept up all of those ingredients and rolled them up in pizza dough," he says. This hearty stromboli, stuffed with several kinds of Italian meats and cheeses, is easy to reheat—or enjoy cold—for a late-night snack. More Italian Dishes