Monthly Archives: November 2011

Taking stock over making stock – Oliver’s brodo

On a recent trip to Tuscany, my favorite Canadian friend was incredulous that she was unable to find chicken stock in food shops and supermarkets the way she can, say, at the Granville Market in Vancouver.  And for my part, … Continue reading

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Macaroni and cheese – sort of – with Broccolo romano

I find that using lovely tableware makes every meal a special occasion  —  even if the repast in question is a homey pasta concoction called a ‘pasticcio’ in Italian. Here is the recipe for a Pasticcio di Broccolo Romano.  If … Continue reading

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Slow Cooking for easy cooking – Stracotto di stinco di vitella

Braised veal shin or shank or whatever they’re called.   Braising is the best kind of cooking for colder weather.  It is slooooow and easy cooking because it does not require a lot of thinking. Here is the shin with … Continue reading

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Adding crunch to greens – verdura croccantella

We all know the ditty about beans being good for the heart (the more you eat, the more you ….) and I wonder why there isn’t one for ‘greens’ …. Greens greens are good for the spleen, the more you … Continue reading

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Risotto di zucca from Ariccia’s Farmers Market

One can make a risotto with any ingredient … why not pumpkin? Depending on what else you will be eating at the meal, calculate 80-100g of rice (Carnaroli or Arborio or Vialone Nano) per person for a reasonable serving. If you … Continue reading

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Cotolette di coscio d’Abbacchio al forno

Lamb in Italy, or ‘abbacchio’ (pronounced abba-key-oh), is really baby lamb and is as tender as tender can be.  It is considered a delicacy and is not the cheapest meat to  buy. ‘Mutton’, such as it exists, is not eaten … Continue reading

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artichokes and leftover pumpkin soufflé as a side dish

Artichokes can flummox the inexperienced cook because they require quite a lot of prepping. The first thing that surprises is the amount of artichoke that is simply discarded because basically it is unfit for mastication —  but once one gets … Continue reading

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