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: Secondi (main course, usually meat based)
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
Making Porchetta for an Event in Boston at the Giardini di Sole Showroom
Just about this time last week, my friend and partner Libby and I were getting to grips with all the dishes we were preparing in her house to take to the showroom the next day. One of the dishes was … Continue reading
Thoreau and a Chicken Cordon Bleu
“To affect the quality of the day, that is the highest of arts. Every man is tasked to make his life, even in its details, worthy of the contemplation of his most elevated and critical hour.” I came across this … Continue reading
The Chianina Shop at Lastra a Signa
Fellow food blogger, Stefan (Stefangourmet.wordpress.com), who lives in Holland, wrote the following comment à propos of my post on the Chianina steak: “The steak looks great! I did a post on Fiorentina in January, but couldn’t get any Chianina back … Continue reading
La Fiorentina – Not Just Any Old Steak
As the late and much-mourned Kyle Phillips wrote: “Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they’d be right in most cases; though Bistecca alla Fiorentina, Florentine-Style Steak, is featured … Continue reading
Posted in Basic Techniques, Contorni and/or side dishes, Herbs and plants, italian home food, Secondi (main course, usually meat based), Shops and Stores, Travel and Tales
Tagged Bistecca alla Fiorentina, Greve in Chianti, http://food52.com/recipes/25113-wonder-fries, http://www.emikodavies.com/blog/the-perfect-bistecca-fiorentina/, Kyle Phillips, Lorenzo Polegri, Martini sour, prosciutto-wrapped asparagus, tomato casserole, www.falorni.it
8 Comments
Fishy Guests and Food-Laden Friends
I think we have all heard of the Spanish greeting “mi casa es su casa”. In Arabic there is an exact same proverb which goes something like this: bye-tee bye-too-keh (my house is your house). And in English we have … Continue reading
Posted in Fish and seafood, Herbs and plants, Primi (first courses - usually a pasta or risotto), Recipes from outside Italy, Secondi (main course, usually meat based), Travel and Tales, Uncategorized
Tagged Boston lobster tails, Italian proverb, Jane Austen, Pacific prawns, Pacific wild caught salmon, Tuscany
16 Comments
Crazy Thrushes and Horsemeat from Zagorolo – I Tordi Matti
All right — Hands up who hasn’t seen Mary Poppins as a child (whether you loved or hated it doeosn’t count)? And don’t we all wish we could tidy up our rooms with a snap of the fingers? The initial … Continue reading
Posted in Herbs and plants, italian home food, Secondi (main course, usually meat based), Travel and Tales, Uncategorized
Tagged Ascenzio Nardi, coriander, garlic, Horsemeat, http://www.garethjonesfood.com/, lard, Mary Poppins, parsely, sage, the Landknechts, The Sack of Rome, Tordo Matto, Zagarolo
12 Comments
Going Tuscan for St Valentine’s – Peposo, Cannellini and Spinach
Slow cooking can be very sexy. Recipes that take a long time to cook and are thus ‘unfussy’ (i.e. do not require constant supervision), present an unassailable advantage: they leave you plenty of time to pamper yourself and get ready … Continue reading
Posted in Basic Techniques, Contorni and/or side dishes, Herbs and plants, italian home food, Secondi (main course, usually meat based), Uncategorized
Tagged Cannellini bean stew, Frank Furiello Memorie di Angelina, garlic, olive oil, Peposo, pepper corns, sage, Spinach with raisins and pine kernels
2 Comments
Head Nodding, Sighing and Enjoying Roman-style Oxtail Stew – Coda di bue alla vaccinara
This is a fourth post that I am writing on His Excellency The Oxtail Stew (coda di bue alla vaccinara) … which tells me two things. One … that I like it and two, that I like to play around … Continue reading
Ossobuco the Roman Way – Ossobuco alla romana
Ossobuco is known the world over by lovers of Italian food as hailing from the North of Italy. Correct. I have written about ossobuco in two other posts (see bottom of page). What I am writing about today is the … Continue reading
My Home Food That's Amore 