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: June 2012
Using pistachios to make a different kind of pesto
The effort required to make this pasta sauce is not commensurate with the end result … but in a very positive way! And that is because the little energy required bequeaths the reward of a textured, lingering taste and the … Continue reading
The Classic Summer Tomatoes – Pomodori col riso classici
It is a climatological irony that during the hottest time of the year, the best dishes need to be cooked in an oven — and this is the case with these tomatoes. This is the epitome of home food, a … Continue reading
Salsa Tonnata – Fish ketchup
Salsa tonnata is a sauce made using tuna packed in olive oil, some capers, a few fillets of anchovies packed in oil, and some freshly made mayonnaise. It’s been around for a while and, as with the previous post on … Continue reading
Posted in Antipasti, Contorni and/or side dishes, italian home food, Uncategorized
Tagged anchovy, capers, home made mayonnaise, salsa tonnata, tomatoes, tuna
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Aubergine sandwiches with meatballs and mint leaves
There is no wow factor to this recipe. It’s very plain, it’s easy to make, it can be eaten at room temperature and it’s just the sort of dish to prepare in advance when you’re looking forward to a summer … Continue reading
Carbonara Evolution and Repetita Juvant
People can have fierce arguments over a carbonara – the only thing one can’t disagree about too much are the ingredients — but even there we find ourselves battling among various schools of thought. Some prefer pancetta, others are adamant … Continue reading
Frese and friselle for another ‘portable’ salad, so ingenious …
When the weather is very hot and the idea of cooking is but a remote universal possibility … it’s a good idea to do something with those large, dry, rock-hard doughnut-shaped breads called ‘frese’ or ‘frise’ or friselle. They are … Continue reading
Fried aubergines … naughty but nice
I think the title says it all … I had three ageing aubergines languishing in my vegetable basket and making me feel very guilty for not having eaten them sooner. Vegetables are best eaten in their prime, that goes without … Continue reading
Chicken with the Roma Colours (giallorosso)
I’m not a particularly enthusiastic football supporter … but if I am asked which team I go for then the answer is a definite ‘Roma’ – Viva la Roma! The singer with the gravelly voice, Antonello Venditti, wrote a … Continue reading
Coda for Two
Coda is short for ‘Coda alla vaccinara’, i.e. oxtail stew (see an earlier post I wrote about it earlier this year in April). I bought a small batch of the tail of the animal, that the butcher had already cut … Continue reading
My Home Food That's Amore 