Monthly Archives: September 2011

The photos of this post are very spartan and I never got around to snapping a shot of the cooked pasta on a proper serving plate or dinnerplate.   Sorry about that … I was too busy getting on with … Continue reading →

Funghi porcini/Ceps and chanterelles and many other mushrooms have such distinctive flavours that sautéing them with some butter or olive oil in a frying pan together with some garlic and a splash of wine or a dash of cream … … Continue reading →

This is not my own recipe … I picked it up from a food magazine, and not a very high-end one at that … and was drawn to trying it out because it looked very simple and interesting at the … Continue reading →

My mother-in-law, Maria, taught me how to make a frittata that is gooey and almost-but-not-quite ‘runny’ … as opposed to a frittata which, though edible,  is overcooked and on the rubbery side.  Nothing worse than rubbery eggs … (think overcooked … Continue reading →

What I didn’t mention in the last post … the one that had me worried about the main course for supper after lounging about for too long at the  beach … was that, in my haste to actually get to … Continue reading →

An Indian summer … although we’re half way through September … it’s so easy to enjoy the heat but too late to pretend not to notice that the days are getting shorter … and busier … and that any day … Continue reading →

Yes … Happy Birthday to my blog … I started it a year ago.  A big day for me.  Thank you for all your comments of appreciation and encouragement!  I look forward to another year of good food and good … Continue reading →

Meatballs are dangerous ground to tread upon in Italian kitchen conversation … insofar as each family will hold very firm views as to the specifics of the ingredients and cooking method. What consitutes the perfect polpetta? No one can answer … Continue reading →

A picture tells a thousand stories … Below are a few photos to show you where I buy some of my veggies as of very recently.  From Alberto, whose vegetable garden lies between Rocca Priora and Rocca di Papa in … Continue reading →

Apparently, the word ‘supplì’ derives from the French word ‘surprise’ … but who knows … the surprise in question being a piece of melting mozzarella hiding in the heart of a fried rice ball. The Italian cook couldn’t pronounce the … Continue reading →