Tag Archives: flour

Frascati Mutton Stew – Spezzatino di Castrato e Piselli al Frascati DOCG

I bought some mutton at the Mercato Contadino of Ariccia some time ago on a Sunday morning.  The Azienda Agricola Fratelli Frasca farm is not far from Anzio and is called ‘Il Vecchio Ovile’, which translates as ‘The Old Sheep … Continue reading

Posted in Basic Techniques, Herbs and plants, italian home food, Secondi (main course, usually meat based) | Tagged , , , , , , , , , , , , , , , , , , | 6 Comments

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 , , , , , , , , , , , , , , , , , , , , , , , , , , , | 10 Comments

Loving the Leftovers: Fried Ricotta – La Ricotta Fritta

It is not surprising that fresh ricotta, the proper kind made with ewe’s milk, is frequently served as an antipasto at the Roman table.  It is delicious served on its own, with just a pinch of salt and a drizzle of … Continue reading

Posted in Antipasti, Basic Techniques, Herbs and plants, italian home food, Loving the Leftovers, Uncategorized | Tagged , , , , | 8 Comments

The Frying of a Christmas-Tree Floret – Broccolo Romano Fritto

Now then … this is a broccolo romano … Roman broccoli.  Is it just me .. or does it somehow resemble a Christmas tree? This is what it looks like from underneath … very sturdy. You can see how the … Continue reading

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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

Posted in Contorni and/or side dishes, Herbs and plants, italian home food, Secondi (main course, usually meat based), Uncategorized | Tagged , , , , , , , , , , , | 9 Comments

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

Posted in Herbs and plants, italian home food, Secondi (main course, usually meat based), Uncategorized | Tagged , , , , , , , | 13 Comments

Broccoli fritters – frittelle di broccolo

Another one from me, the FFF (fried food fanatic). Here are some pretty broccolo romano florets, all washed and ready to go. Put plenty of salt into plenty of boiling water and plop the florets in for a few minutes … Continue reading

Posted in Antipasti, italian home food, Uncategorized | Tagged , , , , | 14 Comments

The Trouble with Gnocchi – How to Make Home-Made Gnocchi

I already mentioned in one of my posts that our nuclear family can be a quartet of radically differing likes and dislikes at the table and,  since starting my food blog last September, I have had reason to view this … Continue reading

Posted in Basic Techniques, Primi (first courses - usually a pasta or risotto) | Tagged , , , , | Leave a comment

The queen of sauces – Béchamel

Bechamel.  Bechamel is the queen of all sauces. Ordinary home cooks and TV celebrity cooks who get all snotty about bechamel and pretend it’s something that used to be trendy and indispensable ONLY in the past … are very silly.  … Continue reading

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The Peerless Pancake – Crepes and Crespelle

Crepes come from France, as we all know,  but crespelle (same thing, same root word) come from Italy aha! But WHO started them first?  Who, who, who, who? I want to know.  There is always a bit of rivalry between … Continue reading

Posted in Basic Techniques | Tagged , , , , | 5 Comments