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
Tag Archives: anchovy fillets
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
Figs and Paté and all is Okay!
Lord knows I am too old to be pregnant but a few days ago I was unaccountably overcome by the persistent desire for a particular food that was most akin to pregnant women’s so-called ‘crazy cravings’. Huh! Chicken liver paté. … Continue reading
Testaccio Market, Wrong Season, Wrong Reason, Right Recipe – Courgettes Sweet and Sour – Caponata di Zucchine
I had a somewhat bizarre experience at Rome’s Testaccio market once. The old Testaccio market, that is, the one that was razed to the ground a couple of years ago. An appointment had been made for me to meet a … Continue reading
Posted in Antipasti, Basic Techniques, Contorni and/or side dishes, Herbs and plants, Shops and Stores
Tagged Allan Bay, anchovy fillets, basil, Carmelo D'Agostino the Tomato Poet of Testaccio market, courgettes, garlic, maureen fant, mint, olive oil, pine kernels, raising, red wine vinegar, salt, sugar, Testaccio Market, www.insidersitaly.com
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Vitello tonnato – Veal in Tuna Sauce
Last summer (i.e. 2012), someone who cared about the state of tunny fish or tuna in the world kept up a very intense debate on facebook as to the future of this fish, portraying a grim and pessimistic future. As … Continue reading
Couscous with red peppers and almonds
I was driving home with the radio on a few years ago and held captive and spellbound by an interview of the Sicilian chef Filippo La Mantia, who astounded me with his distate for garlic and onion — two ingredients … Continue reading
My Home Food That's Amore 