Tag Archives: batter

Loving the Leftovers – Kale Fritters and Meatballs made with Boiled Meat (Riclico con Cavolacci Fritti e Polpette di Bollito)

I would hate to cast aspersion on the Ayurvedic approach to eating which puts such a premium on freshness that it literally abhors and shuns the very notion of re-heating any food, on the grounds that such food will have … Continue reading

Posted in Antipasti, Basic Techniques, Herbs and plants, italian home food, Loving the Leftovers, Polpette: Meatballs as well as vegetable crocquettes, Soups | Tagged , , , , , , , , , | 10 Comments

Supplì di Fiore di Zucca: Experimenting with Blossoms and Rice and All Things Nice

I have yet to meet someone who does not like courgette blossoms (zucchini flowers) fried in batter and I have dedicated a post or two to this delectable concoction. I thought I would have a go at stuffing the blossoms … Continue reading

Posted in Antipasti, Basic Techniques, Herbs and plants, italian home food, Uncategorized | Tagged , , , , , , | 10 Comments

My favourite Batter for Courgette Blossoms

There are as many batters as you care to make.  That became my conclusion a few years ago when I was experimenting with batters for courgette blossoms or fiori di zucca as they are called in Italian.  Traditionally in Rome, … Continue reading

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Salvia fritta

There is a saying in Rome that fried food is so good, even a fried sole (as in sole of a shoe) would taste good.  And who am I to disagree? Basically … one can fry just about any vegetable … Continue reading

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