My Home Food That’s Amore- Arrivederci – Continue to Read my recipes on My New Blog
- Frascati Mutton Stew – Spezzatino di Castrato e Piselli al Frascati DOCG
- Baked Cauliflower and Potato Patties
- Birthdays and The Little Things That Please Us
- Quiche Frascataine
- Risotto alla Carbonara
- A Garland of Potatoes and Vegetables and a Good Bit of Scraping
- A Craving for Sartù – Using Leftovers Backwards
- Meatballs with Peas – Polpette con Piselli
- Rice and Lentil Fritters – Loving the Leftovers
Monthly Archives: March 2011
A spinach appetizer with salt cod quenelles and fried polenta cubes
I don’t normally do ‘fiddly’ but now and then it’s fun. I was inspired by a recipe I saw in a book dedicated to spinach but didn’t have half the ingredients with me at the time — and so came … Continue reading
Mantecato di Baccalà, Brandade with Almonds, and Quenelles
“Non fare il baccalà” is an Italian way of telling someone, “Don’t be silly/stupid” — and I really don’t know why baccalà, aka salt cod, should be associated with lack of intelligence. But I do know that I love it … Continue reading
Posted in Uncategorized
1 Comment
Making polenta for future use
I needed some fried polenta as a garnish for a dish that also requires spinach and cod quenelles. I shall ‘assemble’ this recipe, so to speak, in three stages starting, now, with the polenta. Polenta may not be very ‘exciting’ on its … Continue reading
Posted in Uncategorized
Leave a comment
Organic Pub Grub for inspiration
A few years ago, I came across an enquiry in the Gambero Rosso magazine about food trends in London and one whole article was dedicated to a Pub run by the ‘pasionaria’, as they called her, Geetie Singh. Her pub was the first organic … Continue reading
Posted in Uncategorized
Leave a comment
Rice fritters with leftover risotto
I had a wisdom tooth extracted not so long ago and so, as soon as I was able to eat ‘solids’ again, I opted for a risotto for lunch. It happened to be a risotto made with sausage and pumpkin … Continue reading
Posted in Uncategorized
Leave a comment
My Goliath, Heston Blumenthal and his Tagliata!
I feel like the biblical David taking on Goliath … and the giant in question goes by the name of … Heston Blumenthal. Katie Parla who gastronomically writes as an expert not just on her own but also on the … Continue reading
Posted in Uncategorized
6 Comments
Meat and two veg – and the special one of the two veg (Mashed Potatoes)
When I was growing up, dinner was nearly always about meat and two vegetables. Even when one went out to a restaurant (we’re talking the early seventies here), there would be an hors d’hoeuvre or starter followed by meat … Continue reading
The queen of sauces – Béchamel
Bechamel. Bechamel is the queen of all sauces. Ordinary home cooks and TV celebrity cooks who get all snotty about bechamel and pretend it’s something that used to be trendy and indispensable ONLY in the past … are very silly. … Continue reading
Posted in Basic Techniques, Uncategorized
Tagged butter, flour, freshly grated nutmeg, milk
5 Comments
Pasta col tonno
At a restaurant not far from home last night, I was surprised to be served a dish made up of polenta accompanied by a tomato sauce and tuna – most unusual and very good too. Upon closer inspection, it transpired … Continue reading
Edible roses – the seasonally correct artichoke (2)
This post is all about actually cooking carciofi (as opposed to cleaning and trimming them) in a very basic way … FINAL TOUCHES Line the bottom of the saucepan with olive oil, about half an inch thick. All four carciofi are nice … Continue reading
Posted in Uncategorized
2 Comments
My Home Food That's Amore 