Monthly Archives: March 2012

Little points, big salad – Puntarelle

When my two children were little, I would sometimes utter my love for them with the following exclamations.  “You are my favourite daughter!” and “You are my favourite son!”  I think it’s important to be a favourite with someone … … Continue reading

Posted in Contorni and/or side dishes, italian home food, Uncategorized | Tagged , , , , | 1 Comment

Pannicolo – The Diaphragm

I am becoming a little more adventurous with my cuts of meat.  During the very long spell of snow we had last February, it  wasn’t only polenta and spare rib sauce that I resorted to.  I actually cooked tripe for … Continue reading

Posted in italian home food, Polpette: Meatballs as well as vegetable crocquettes, Secondi (main course, usually meat based), Uncategorized | Tagged , , , , | 4 Comments

Spaghetti aglio, olio e peperoncino

This is perhaps the hardest easiest pasta sauce to prepare. The easiest because it requires few ingredients.  Hard because it can so easily go ‘wrong’ if not supervised with tender love and attention and without the benefit of a huge appetite. … Continue reading

Posted in Primi (first courses - usually a pasta or risotto), Uncategorized | Tagged , , , | 4 Comments

What to do with leftover Risotto

The answer is make supplì … oval shaped rice balls.   The idea is to stuff them with some cheese, usually mozzarella, then coat them in flour and breadcrumbs and, finally, fry them.  They make tasty starters and snacks and … Continue reading

Posted in Antipasti, Uncategorized | Tagged , | Leave a comment

The next-best pesto …

Gareth Food knows his pesto.  Indeed, he has been invited to be a judge at the 2012 World Pesto Contest (Campionato Mondiale di Pesto al Mortaio), to be held at the Palazzo Ducale of Genoa on 17 March.  When you … Continue reading

Posted in Fish and seafood, Herbs and plants, italian home food, Primi (first courses - usually a pasta or risotto), Uncategorized | Tagged , , , , , | 5 Comments

Geometry in a pasta soup: Quadrucci con i Piselli (Soup Series)

This is a soup that is best made with peas freshly shelled out of the pod accouncing the arrival of Spring in its full splendour.  However, frozen peas will do for other times of the year when a hot soup … Continue reading

Posted in Primi (first courses - usually a pasta or risotto), Uncategorized | Tagged , , , , , | Leave a comment

Don’t dread stale bread – make soup instead (Soup Series)

There is a very traditional soup, with variations throughout Italy, whose body consists of stale bread, added to which, besides broth, are other herbs or vegetables and usually some kind of grated cheese and olive oil.    They all taste … Continue reading

Posted in Herbs and plants, italian home food, Primi (first courses - usually a pasta or risotto), Uncategorized | Tagged , , , , , | 1 Comment