Monthly Archives: May 2011

Spaghetti alle vongole

What is it about venus clams and pasta, i.e. spaghetti alle vongole?  What? Does it matter? Let’s not fret over the whys and wherefores … let us just make some spaghetti alle vongole and justification be damned! Ingredients: olive oil … Continue reading

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Baker’s custard – crema pasticcera

“It’s because I do not have a sweet tooth!” is what I repeat to myself self-complacently and self-righteously every time I am called upon to admit that, when it comes to desserts, puddings and the baking of cakes, I just … Continue reading

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Baking fish in salt

A good and very easy way to cook a whole fish is to bake it in the oven salthered in salt.  One literally snows in the fish with a huge amount of salt, underneath and on top, like an avalanche. … Continue reading

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Cantucci are a meal’s best friend

Cantucci (pronounced “can-too-chee”) or cantuccini (“can-too-chee-nee”) are biscuits that originally hail from Prato, near Florence, and were industrially produced for the first time by Antonio Mattei in 1858 in his pasta factory.  The Pandolfi family who took over are still … Continue reading

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Lorenzo and the Silver Lining

A few years ago, by way of a friend of a friend of a friend, I was asked whether I could organise a full-time, five-day cooking course for a visiting 15 year-old American boy whose mother was going to be … Continue reading

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St Lawrence – the patron saint of cooks

What, with the royal wedding in London on Friday, and yesterday’s ceremonies for the beatification of the late Pope, John Paul II, coinciding with Italy’s “primo maggio” day (i.e. labour day), the last few days have been very much about … Continue reading

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