Monthly Archives: March 2014

Deep Fried Roman Artichokes – Carciofi alla Giudia

Perhaps not everyone knows that many a traditional Roman recipe owes its origin to the Jewish cuisine of Rome, which in turn harks back to techniques and textures that go all the way to southern Italy and Sicily.  I am … Continue reading

Posted in Artichokes - Carciofi, Basic Techniques, Contorni and/or side dishes, Uncategorized | Tagged , , , , | 10 Comments

Borage even in the Bathtub – Borragine Fritta

Borage here, borage there, borage, borage, everywhere! It’s that time of year … borage shows up at markets with its intensely blue, five-petal flowers, which is why this herb is also known as “starflower”.  Nature can be such a ham … Continue reading

Posted in Antipasti, Herbs and plants, Uncategorized | Tagged , , , , | 6 Comments

Fresh Photos of the Traditional Vignarola Recipe

I made a vignarola the other night with the help of a friend who had never made this dish before.  It was later than I had counted on by the time we got home and I was debating whether to … Continue reading

Posted in Artichokes - Carciofi, Basic Techniques, Contorni and/or side dishes, Uncategorized | Tagged , , , , , , , , , , | 2 Comments

Video(s) of the Carbonara in the Making

Some friends on facebook very kindly re-posted my thoughts on what constituted a good, home-made carbonara and I was pleased to see how many comments this drew, many of which were also questions regarding the counter-intuitive tip of cooling the … Continue reading

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The United Nations of Ricotta – Azienda Agricola Depau, Grottaferrata

This post is not so much about ricotta as it is about the people who produce it.  About how the vagaries of livelihoods and traditional diet conspire to conjugate animal husbandry, emigration and terroir. What if I told you that … Continue reading

Posted in Shops and Stores, Travel and Tales | Tagged , , , , , | 8 Comments

Loving the Leftovers: Fried Ricotta – La Ricotta Fritta

It is not surprising that fresh ricotta, the proper kind made with ewe’s milk, is frequently served as an antipasto at the Roman table.  It is delicious served on its own, with just a pinch of salt and a drizzle of … Continue reading

Posted in Antipasti, Basic Techniques, Herbs and plants, italian home food, Loving the Leftovers, Uncategorized | Tagged , , , , | 8 Comments

Friends Who Forage – Pasta with Wild Asparagus (Tagliolini con Asparagi Selvatici)

Mélanie used to babysit for us … or rather for our children … even when our children were old enough to theoretically be perfectly capable of looking after themselves.  However, my husband and I just didn’t like the idea of … Continue reading

Posted in Basic Techniques, Herbs and plants, Primi (first courses - usually a pasta or risotto), Uncategorized | Tagged , , , , , | 3 Comments