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 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 anchovies, chicory, garlic, olive oil, puntarelle
2 Comments
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
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
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
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
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
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
