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: evoo
Quiche Frascataine
Warning … caveat Emptor … this is a rather long post … if it’s the recipe you are after, and to be honest it would be worth your while taking a look at it, just scoll down until you come … Continue reading
Posted in italian home food, Recipes from outside Italy, Travel and Tales
Tagged Alexander Dumas, artichokes, Café de Frascati Paris, De Sanctis Abelos wine, Edith Wharton, eggs, Emanuela Bruni, English mustard powder, Escher, evoo, flour, Frascati, Frascati DOC, Frascati wines, Frascati's at 32 Oxford Street in London, Gateau Frascati, Georges Sand, Goethe, https://fynesharteharrington.wordpress.com/tag/frascatis-restaurant/, John Singer Sargent, leek, Michelle Smith, milk, Quattrociocchi Olive Oil, salt, sea salt, Turner, www.easyfrascati.com
10 Comments
Risotto alla Carbonara
We love our pasta in this family, we do. For a variety of reasons, one of which is that pasta lends itself to being concocted in the briefest of time frames and using whatever ingredients are there to be sourced, … Continue reading
A Garland of Potatoes and Vegetables and a Good Bit of Scraping
You know the lyrics to the Blues Brothers’ “Rawhide’ song, don’t you? that bit when the verse is all about ‘ rollin rollin rollin ‘ repeated ad infinitum ? Well, I was using a wooden spoon to dislodge the bits … Continue reading
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
Meatballs with Peas – Polpette con Piselli
There is a bit of a wink-wink, friendly, dig-in-the-ribs ‘thing’ going on amongst food bloggers based in Italy (and Rome in particular) as regards the making of meat balls … (or is it just the one word, meataball? Hmmm). ‘Rachel … Continue reading
Posted in Basic Techniques, Herbs and plants, italian home food, Loving the Leftovers, Polpette: Meatballs as well as vegetable crocquettes
Tagged Aphrodite, breadcrumbs, carrot, celery stalk, evoo, frozen peas, minced beef, minced parsely, nutmeg, onion, pecorino cheese, pork jowl, Rachel Roddy, salt and pepper, the Trojan War, tomato sauce, www.mythweb.com/encyc/entries/aphrodite.html, www.racheleats.wordpress.com
5 Comments
Roman Oxtail and Cous Cous – Fusion, Confusion and Creativity
When I hear or overhear people enthusiastically call themselves ‘creative’ cooks, I confess that, unless the person in question is young (under twenty) I tend to shudder inwardly; outwardly, I try to change the subject of conversation if need be. … Continue reading
Interpreting an Ottolenghi Cauliflower and Hazelnut Salad
My lovely friend in Boston recently made me a present of Ottolenghi and Tamimi’s ‘Jerusalem’ and a what a welcome gift that was; if I hadn’t bent over backwards to buy the book in the first place (it was first … Continue reading
Artichokes and Pecorino Cheese
Artichokes can be enjoyed in Rome practically all year round these days … because when they aren’t available locally, many restaurants will import them from Brittany in France. I, being a little conservative on matters of seasonality, prefer to wait … Continue reading
Posted in Artichokes - Carciofi, italian home food, Loving the Leftovers
Tagged artichokes, evoo, Italian -style breadcrumbs, lemon, pecorino romano, salt
6 Comments
Minestrone with Chestnuts – Minestrone con Castagne
The romantic in me sometimes gets the upper hand and induces me into culinary jaunts that are best left to an expert. I saw some lovely chestnuts at the greengrocer’s about one month ago and just had to have them. … Continue reading
Posted in Basic Techniques, italian home food, Soup, Soups
Tagged chestnuts, chickpeas, evoo, minestrone soup, parmesan, vegetables for minestrone
5 Comments
My Home Food That's Amore 