My Home Food That’s Amore- Ceramics and the Travelling Girl …
- 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
Monthly Archives: April 2012
Pizzaiola for a quick mid-week dinner
The connection between the adjective ‘pizzaiola’ and pizza is that of their both being from Naples in origin and of three ingredients that were the staple for a neapolitan pizza: tomato sauce, garlic and oregano. Carne alla pizzaiola means cooking … Continue reading
Sunday’s Lamb sauce for fresh pasta – ragù di arrosticini
We are fortunate to have, within walking distance, a butcher’s that is open until 1 o’clock on Sundays and you’d be surprised at how many people gather there to shop on what should be a day of rest. Not many … Continue reading
Nigella’s carrot cake: the Venetian version way
I happen to like Nigella Lawson very much (i.e. her food programmes on television) and think it’s marvellous the way she always looks on the bright side, whatever else might be said of her culinary skills. She is not out … Continue reading
Posted in Anything sweet, italian home food, Uncategorized
Tagged almond flour, carrot cake, good salt, Nigella Lawson, pine kernels, raisins, Venice
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Of artichokes and bricks – Carciofo al mattone
I’d never heard of this recipe until my husband mentioned eating artichokes baked with the aid of a brick in a restaurant in Rome (“Evangelista” in Via delle Zoccolette). Artichokes being ‘the’ vegetable of choice around the Easter period, I … Continue reading
Posted in Contorni and/or side dishes, italian home food, Uncategorized
Tagged artichokes, bricks, oven, pizza alla scarola
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Pizza con la scarola
‘Pizza con la scarola’ is a savoury pie that is typical of the cuisine of Naples and the Campagna region and is a favourite at Christmas especially. ’Scarola’ stands for escarole or broad-leaved endive which can also be eaten as … Continue reading
Posted in italian home food, Secondi (main course, usually meat based), Uncategorized
Tagged anchovies, capers, dough, escarole, pizza, savoury pie
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Crazy dinner, saintly eggs – Uova in Trippa
Is it any wonder people often resort to take-aways by default … because there are times when it can be just too bloody difficult to get dinner on the table when the rest of the day has not only been … Continue reading
Ossobuco even in April
Ossobuco is a very warming wintry dish … but that is not to say one can’t enjoy it at other times of the year, if the weather is cold enough. With the temperature for Easter Sunday being forecast as cold … Continue reading
Paté – that old-fashioned finger food
Paté — and I don’t mean fois gras — is always welcomed when I serve it as a party treat. I associate good times with paté and I am very often reminded of a hilarious scene in the film “Funny … Continue reading
