My Home Food That’s Amore- Harley Davidsons, Religion and Food Shopping on a Saturday Morning
- Faking Fish – Il Pesce Finto
- Hounded by the Whore – Pasta alla Puttanesca
- The Trick of Chicken and the Brick
- A Cautionary Tale of Seafood Gnocchi with Clams and Mussels
- The Makeover with Uriah Heep Ingredients: Egg Pasta with Courgettes and Tomatoes
- A dinner with Friends from the Salento (Puglia)
- False Economy and Wild Asparagus
- Little Easter – Pasquetta
- Mid-week Supper: Veal Piccata, Pan-Fried Kale and Potatoes, and Cauliflower Cheese
Monthly Archives: August 2011
Window slats and the naming of a dish: la Parmigiana di Melanzane
Eggplant parmeshan, is how I know North Americans call this dish. Aubergine Parmigiana is what Jamie Oliver calls it (http://www.jamieoliver.com/recipes/pasta-recipes/melanzane-alla-parmigiana-aubergine), wrongly stating that this dish hails from Northern Italy. Blasphemy! This dish is the quintessence of the South! Originating in … Continue reading
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Improvising a very peppery lamb stew – Peposo di Castrato
Life can be very kind with its surprises and one of them, for me, was the fairly recent discovery of a Sardinian shepherd making fantastic ricotta, primosale and pecorino cheeses within easy driving, if not walking, distance of where we … Continue reading
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Part 3 of classic tomato sauces – my favourite garlic-based sugo
I think it might be my favourite sugo, in part, because it packs in a lot of taste with relatively little effort. This one uses garlic as opposed to onion … but is not ‘garlicky’ at all, just tasty … Continue reading
Classic tomato sauce using soffritto
Once you have made the basic tomato sauce (see yesterday’s post), you can decide how to flavour it. The most classic of all tomato sauces or ‘sugo’ is one that includes chopped up carrot, onion and celery (this is known as a … Continue reading
Sugo-Time and the going is easy – how to make ‘the’ basic tomato sauce
Summertime …. and the going is easy … and tomato sauce (sugo) is indispensable. Spaghetti ‘al pomodoro’, i.e. spaghetti in a tomato sauce, is probably the most basic of all pasta dishes … and the most beloved by children, not to … Continue reading
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polpette di melanzane
These round edible ‘spheres’ in the photo above are basically made with aubergine and bread, and are known as ‘polpette di melanzane’. The word ‘polpetta’ which must derive semantically from ‘pulp’ one way or another, is used to describe any … Continue reading
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Spaghetti alla Norma
Friend Pierfrancesco brought me a basket of goodies freshly picked from his ‘orto’, his vegetable garden … so beautiful it almost makes you weep! So …. I decided to make a tomato sauce (sugo) to go along with diced and fried … Continue reading
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A touch of oregano to spice up the aubergine
A very quick and easy way to serve aubergine as a side dish is to cut it into fairly thick slices and coat the slices with olive oil mixed with oregano before cooking them on a griddle (preferably a cast … Continue reading
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‘Nobudy’ can stop me trying – cooking steak on rock salt
Friend L. visited her son in Budapest and came back basking in gastronomic bliss following a treat out to dinner at Nobu’s there. The hightlight? Wagu beef cooked over Himalayan rock salt! “Ooooo” quoth I, clapping my hands in glee … Continue reading
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Third attempt at Porchetta: Thai style!
Bountiful Beginner’s Luck thought to reward the modesty in my approach by rendering my very first attempt at traditional, Italian home-made porchetta so successful and satisfying. The result of my second attempt was even better and tickled me pink! Ha! … Continue reading
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