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: September 2013
Hands on Hips over Risotto Making … and Seeing the Light with a Leftovers Risotto!
Hands on hips, but no pursed lips. My ‘attitude’ regarding risotto is born of listening and learning from other people, and then practising at home. Ours is not to pontificate but ours IS to investigate, evaluate and recreate. I would … Continue reading
Sheepish in Meatloaf Battle or … Cottage Pie à l’Italienne
This was sunset over Rome less than two weeks ago, the sky lighting up with crazy colours that just beggared to be oooh and aaahed over. Quite quite stunning, it had me in transports of delight over the wonder that … Continue reading
Pea, Squid and Prawn Risotto
The seafood ingredients and the peas were all frozen. And though fresh seafood would have been even better (definitely!), we can’ t always be sniffy about frozen foods. The squid came from the Mediterranean and the prawns were from Argentina. … Continue reading
Posted in Basic Techniques, Fish and seafood, Herbs and plants, Uncategorized
Tagged carrot, celery. garlic, frozen peas, frozen prawns, Frozen squid, lemon zest, onion, parsely, pseudo-bisque, risotto
8 Comments
Salvino’s off York Way, London
In a recent article, jazz and blues-lover Gareth Jones was afflicted by another kind of blues as he realised that “Soho’s food heritage has not only gone, but even worse, it has been air brushed out of the capital’s history”. … Continue reading
Clams on The Run – Spaghetti con Le Vongole Fuiute
So … you live and you learn and some kinds of learning are very delicious indeed! Last August, we were guests for the day at friends who had rented a house near the sea in northern Lazio, almost on the … Continue reading
Chickpea and pasta soup with a mushroom finish
Pasta e Ceci … This post is about pasta e ceci. And I’ve written about it before: https://myhomefoodthatsamore.wordpress.com/2011/02/24/pasta-e-ceci/. The great thing about pasta e ceci, is that apart from tasting wonderful, it takes no time at all to make! (read the … Continue reading
L’Arrabbiata -The Anger Management Pasta (Classic Tomato Sauce, part 4) in a Duet with a Plain Tomato Sauce
I am warning you: this is a bit of a long-winded post. If it’s the recipe you are after, scroll down immediately to where the cooking photos start. …………………. Sunday is a funny kind of day. And yesterday had a … Continue reading
Calamarata pasta with Mussels and Clams – Calamarata di Cozze e Vongole
The name of this type of dry pasta derives directly from its shape, i.e. its resemblance to a squid cut into rings and the word “calamaro” in Italian meaning “squid”. The seafood sauce to dress it is then completely in … Continue reading
My Home Food That's Amore 