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: butter
Chocolate Cake from an Island – La Torta Caprese
Chocolate cake is nearly everyone’s favourite. And this is my favourite chocolate cake to prepare for one simple reason: it is easy to make. I am not a baker by calling and this recipe ruffles none of my cake-making fear-mongering … Continue reading
Posted in Anything sweet
Tagged ALMONDS, Baker's custard (crema pasticcera), butter, Capri, chocolate, eggs, Marinella Penta de Peppo, russian émigrée, sugar, Torta Caprese
12 Comments
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
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
Naff can be Nice – Saffron Rice and Scallops
I don’t know how you, dear Reader, personally interpret the slang word ‘naff’ but the British-English speaking can easily agree that it has to do with all things ‘uncool’, no longer or ever fashionable, on the tacky side and generally … Continue reading
English Pasta – Spaghetti Burro e Parmigiano
By the time our son had reached four years of age, he had developed a strong, nay hidebound, preference for minimalist pasta, bereft of even the faintest hint of tomato sauce, and one that he presumed to call “white pasta”. … Continue reading
Foraging inside the Fridge and a Hot Dip – Bagna Caoda
“When it comes to stocking the refrigerator,” I should like to say suavely with knowledge born of long experience, “my general goal is to stick to three staples: the sort of ingredients that are required on a daily or regular … Continue reading
Posted in Antipasti, Basic Techniques, italian home food
Tagged bagna caoda, bagna cauda, butter, crudités, garlic, olive oil, Piedmont, salt dried anchovies
10 Comments
Hands on Hips over Risotto Making … and Seeing the Light with a Leftovers Risotto!
Hands on hips, but no pursed lips. My ‘attitude’ regarding risotto is born of listening and learning from other people, and then practising at home. Ours is not to pontificate but ours IS to investigate, evaluate and recreate. I would … Continue reading
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
Mid-week Supper: Veal Piccata, Pan-Fried Kale and Potatoes, and Cauliflower Cheese
Caveat emptor: this is a very long post with three recipes in it — none of which is particularly exciting by the way. What it is … is … very decent, hearty, and just the ticket when the weather has … Continue reading
Veal that wants to jump in your mouth – Saltimbocca alla romana
One of favourite son’s favourite dishes is Saltimbocca alla romana — which is not difficult to make but does entail a bit of step-1, step-2 and fiddle-de-dee. I wouldn’t recommend making this recipe for more than six people at any … Continue reading
My Home Food That's Amore 