My Home Food That’s Amore- 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
- Velvety Asparagus soup – Vellutata di Aparagi
- The Aspirin of Foods — Pasta with Sausage and Artichoke
Tag Archives: tomato sauce
Sausage and spare rib stew for polenta – Polenta con le spuntature
Polenta may not be the most exciting of dishes unless a) you are really hungry and b) you are really cold. It is these two factors that render polenta sublime. Polenta (the corn meal) is similar to bread, rice and … Continue reading
Posted in Basic Techniques, Herbs and plants, italian home food, Uncategorized
Tagged pecorino, polenta, sausages, slow cooking, spare ribs, tomato sauce
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Peas love baked pasta – Pasticcio di pasta e piselli
The peas in question are frozen peas, the seasonal reason being that this recipe is best enjoyed when the weather gets nippy — and that’s not when peas are in season. This recipe falls squarely into the ‘comfort/childhood recollection’ category … Continue reading
The Diva pasta … pasta alla Norma
Pasta alla Norma comes from Sicily and, in particular, from Catania. Rumours still abide that it was the Sicilian writer, publisher, journalist and producer of theatrical works, Nino Martoglio, who came up with ‘title’ for this pasta sauce, comparing it … Continue reading
Fried aubergines … naughty but nice
I think the title says it all … I had three ageing aubergines languishing in my vegetable basket and making me feel very guilty for not having eaten them sooner. Vegetables are best eaten in their prime, that goes without … Continue reading
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
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
Meatballs that are cooked the ‘damp’ way – Polpette in Umido
If there are two words that unleash terror in any Italian over the age of 70, say, they would be “corrente” (draft, an air current) followed very closely by “umido” meaning damp. They are invested with quasi supernatural powers to … Continue reading
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
