Monthly Archives: June 2011

A summer classic here in Rome and Lazio and probably elsewhere in Italy too.  Please note that this recipe in particular makes use of ‘prosciutto’ (parma ham) but this is a variation. It can be made perfectly well without the … Continue reading →

Number One: Protein is good for you and eggs are a wonderful source … especially the egg yolk.  A high temperature will compromise the egg yolk’s goodness (i.e. the less you cook the egg yolk, the better) … whereas the … Continue reading →

My mother was very bored the other day, fidgety and restless.  “Maybe it’s the weather,” she complained over the telephone.  It has indeed been very changeable and rainy too and not ‘typical’, lyrical, June weather at all.  “Shall I make … Continue reading →

Involtini may not strike a large swathe of the population as an exciting dish and that’s as may be … but my retort to that is: does food ALWAYS have to be exciting?  I think it always has to be … Continue reading →

Unless one is vegetarian, adding a little pancetta or guanciale to any dish, even a vegetable one, always adds a big of zing.  Here is how to use it in a salad. The ingredients are lamb’s lettuce, walnuts, guanciale, olive … Continue reading →

“Guadagnarsi il pane” means “To earn one’s salary” in Italian, i.e. one’s living.  Bread is a metaphor for all that is good and worthwhile in life.  If a young lady is very good looking, an appreciative male in Rome will … Continue reading →

Some people are born to baking, others have baking thrust upon them … I belong to the latter category.  Despite good and consistent progress over the years, the hit and miss of the end result can still be cause for … Continue reading →