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
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
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
Yet Another Meatball Recipe: Mrs Alberta’s Polpette from Frascati
This is quite a long post. If you, dear reader, can’t be bothered with all the chit chat, do by all means go straight to the recipe, where the dotted line is. What you might like to know in advance … Continue reading
Posted in Basic Techniques, Loving the Leftovers, Polpette: Meatballs as well as vegetable crocquettes, Primi (first courses - usually a pasta or risotto), Secondi (main course
Tagged 'fare la scarpetta', cassandra Wainhouse, double concentrated tomato paste, eggs, Frascati, good quality salt, Liz Macrì Zangrilli, Massimo Ciani, nutmeg, parmesan cheese, rump steak, sel de Guérande, soffritto, stale bread, www.giardinidisole.com
14 Comments
Carbonara Cauliflower Mac n’ Cheese
“Loving the Leftovers” … that is a category I added to my posts because ” l’arte del riciclo “, which translates into English as the art of using leftovers, is all about creating a FRESH dish using the remains of … Continue reading
Posted in Basic Techniques, Loving the Leftovers, Primi (first courses - usually a pasta or risotto), Secondi (main course, usually meat based)
Tagged 'riciclo' versus 'recycle', breadcrumbs, butter, carbonara egg pasta, cauliflower puré, Italian sausage, ovens, parmesan cheese, salt and pepper
8 Comments
Picchiapò – pronounced peek-ya-poh
Leftovers are sneered at by people who subscribe to reasons that are either piously self-complacent or scientifically hygienic. The first believe that there should never be a surfeit of food, that planning and good husbandry are the essence of a … Continue reading
Posted in Herbs and plants, Secondi (main course
Tagged boiled meat, bollito, herbs, meat stock, picchiapò, tomatoes
3 Comments
Nutty about nuts! – Curry Nut Roast
Nuts are a wonderful invention of Nature and it’s a shame, really, that we tend to eat nuts mainly, or only, as ‘nibbles’, to accompany a drink at happy hour, or to add crunch to a cake. They are full … Continue reading
Pushing My luck with Porchetta – A Second Attempt
So chuffed was I by my first attempt at making porchetta that I just had to try it a second time and brave the chance of beginner’s luck not sustaining me this time around. Result? Glee. Tee hee! All went … Continue reading
Beginner’s Luck with Home-Made Porchetta
Why make porchetta when you can buy it, living as we do within driving distance of Ariccia — arguably the most famous porchetta in Italy and which has attained IGP status as of last month (i.e. it has been recognised … Continue reading
Crespelle with Spinach, Ricotta and Taleggio
Now that we all know how to make ‘crespelle’ (thin pancakes just like crepes) — see ‘The Peerless Pancake’ post — and now that we all know how easy it is to make bechamel — see ‘The Queen of Sauces’ … Continue reading
Posted in Basic Techniques, italian home food, Secondi (main course
Tagged bechamel, crepes, parmesan, spinach, taleggio, tomato sauce
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Tongue in chic and Salsa Verde
This is the last post for this month which was dedicated to beautiful catastrophes of the Zorba kind that can happen even in the most professional of kitchens. Today’s catastrophic element is the way I went about making ‘salsa verde’ to accompany boiled tongue. I … Continue reading
My Home Food That's Amore 