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
Category Archives: italian home food
Frascati Mutton Stew – Spezzatino di Castrato e Piselli al Frascati DOCG
I bought some mutton at the Mercato Contadino of Ariccia some time ago on a Sunday morning. The Azienda Agricola Fratelli Frasca farm is not far from Anzio and is called ‘Il Vecchio Ovile’, which translates as ‘The Old Sheep … Continue reading
Posted in Basic Techniques, Herbs and plants, italian home food, Secondi (main course, usually meat based)
Tagged cassandra Wainhouse, dry mint 'mentuccia', fennel seeds, flour, Frascati DOCG Fontana Candida, fresh peas, garlic, guanciale, Italian Brandy, Maria Regina Bortolato 'Erba Regina', mash potato, Mercato Contadino dei Castelli, mutton, nutmeg, onion, Quattrociocchi Evoo, soffritto, sugar, www.ilvecchiovile.it
6 Comments
Quiche Frascataine
Warning … caveat Emptor … this is a rather long post … if it’s the recipe you are after, and to be honest it would be worth your while taking a look at it, just scoll down until you come … Continue reading
Posted in italian home food, Recipes from outside Italy, Travel and Tales
Tagged Alexander Dumas, artichokes, Café de Frascati Paris, De Sanctis Abelos wine, Edith Wharton, eggs, Emanuela Bruni, English mustard powder, Escher, evoo, flour, Frascati, Frascati DOC, Frascati wines, Frascati's at 32 Oxford Street in London, Gateau Frascati, Georges Sand, Goethe, https://fynesharteharrington.wordpress.com/tag/frascatis-restaurant/, John Singer Sargent, leek, Michelle Smith, milk, Quattrociocchi Olive Oil, salt, sea salt, Turner, www.easyfrascati.com
10 Comments
Risotto alla Carbonara
We love our pasta in this family, we do. For a variety of reasons, one of which is that pasta lends itself to being concocted in the briefest of time frames and using whatever ingredients are there to be sourced, … Continue reading
A Garland of Potatoes and Vegetables and a Good Bit of Scraping
You know the lyrics to the Blues Brothers’ “Rawhide’ song, don’t you? that bit when the verse is all about ‘ rollin rollin rollin ‘ repeated ad infinitum ? Well, I was using a wooden spoon to dislodge the bits … Continue reading
A Craving for Sartù – Using Leftovers Backwards
Yesterday I wrote about some leftovers … see photo below:Here are the remains of what had been meatballs cooked in a tomato and pea sauce. These leftovers could have easily been used to coat a lovely plate of pasta but, … Continue reading
Posted in Basic Techniques, italian home food, Loving the Leftovers, Polpette: Meatballs as well as vegetable crocquettes, Primi (first courses - usually a pasta or risotto), Secondi (main course
Tagged breadcrumbs, carnaroli rice, dried porcini mushrooms, eggs, evoo, http://www.leschefsblancs.it/, lard, meatballs, mozzarella, parmesan, peas, pecorino, salame di felino, Sandro Masci, Sartù, tomato sauce
5 Comments
Meatballs with Peas – Polpette con Piselli
There is a bit of a wink-wink, friendly, dig-in-the-ribs ‘thing’ going on amongst food bloggers based in Italy (and Rome in particular) as regards the making of meat balls … (or is it just the one word, meataball? Hmmm). ‘Rachel … Continue reading
Posted in Basic Techniques, Herbs and plants, italian home food, Loving the Leftovers, Polpette: Meatballs as well as vegetable crocquettes
Tagged Aphrodite, breadcrumbs, carrot, celery stalk, evoo, frozen peas, minced beef, minced parsely, nutmeg, onion, pecorino cheese, pork jowl, Rachel Roddy, salt and pepper, the Trojan War, tomato sauce, www.mythweb.com/encyc/entries/aphrodite.html, www.racheleats.wordpress.com
5 Comments
Pasta al Tonno – Variation
It is very traditional to have a fish-only themed menu on Christmas Eve in most parts of Italy, including Rome. Also traditional are foods fried in batter such as artichokes, cauliflower, broccolo, apples, cod fish etc. Spaghetti alle vongole (spaghetti … Continue reading
Artichokes and Pecorino Cheese
Artichokes can be enjoyed in Rome practically all year round these days … because when they aren’t available locally, many restaurants will import them from Brittany in France. I, being a little conservative on matters of seasonality, prefer to wait … Continue reading
Posted in Artichokes - Carciofi, italian home food, Loving the Leftovers
Tagged artichokes, evoo, Italian -style breadcrumbs, lemon, pecorino romano, salt
6 Comments
Pecorino Frittata … And We Won’t Mention Tripe! – Uova in Trippa
With the holiday season already started and long lists of things-to-do and things-to-buy piling up whether we want them or not (Christmas and New Year can by trying times for many people), having to think of what to make for … Continue reading
Minestrone with Chestnuts – Minestrone con Castagne
The romantic in me sometimes gets the upper hand and induces me into culinary jaunts that are best left to an expert. I saw some lovely chestnuts at the greengrocer’s about one month ago and just had to have them. … Continue reading
Posted in Basic Techniques, italian home food, Soup, Soups
Tagged chestnuts, chickpeas, evoo, minestrone soup, parmesan, vegetables for minestrone
5 Comments
My Home Food That's Amore 