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: guanciale
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 cassandra Wainhouse, dry mint 'mentuccia', fennel seeds, flour, Frascati DOCG Fontana Candida, fresh peas, garlic, guanciale, Italian Brandy, Maria Regina Bortolato 'Erba Regina', mash potato, Mercato Contadino dei Castelli, mutton, nutmeg, onion, Quattrociocchi Evoo, soffritto, sugar, www.ilvecchiovile.it
6 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
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
Tagliatelle with Porcini Mushrooms
If you like mushrooms, you get to enjoy them in so many recipes. Adding them to a pasta sauce (or indeed making them the centre of a pasta sauce) can only be a welcome addition to a mushroom lover’s repertoire. … Continue reading
Loving the Leftovers: Pasta with Peas, Asparagus and Ricotta
When leftovers are aplenty, and size does matter after all, the ensuing and logical procedure is to finish them off in their “what-you-see-is-what-you-get” glory. When, on the other hand, one is taking stock of “bits”: bits and pieces, a little … Continue reading
Fresh Photos of the Traditional Vignarola Recipe
I made a vignarola the other night with the help of a friend who had never made this dish before. It was later than I had counted on by the time we got home and I was debating whether to … Continue reading
Video(s) of the Carbonara in the Making
Some friends on facebook very kindly re-posted my thoughts on what constituted a good, home-made carbonara and I was pleased to see how many comments this drew, many of which were also questions regarding the counter-intuitive tip of cooling the … Continue reading
Head Nodding, Sighing and Enjoying Roman-style Oxtail Stew – Coda di bue alla vaccinara
This is a fourth post that I am writing on His Excellency The Oxtail Stew (coda di bue alla vaccinara) … which tells me two things. One … that I like it and two, that I like to play around … Continue reading
Amatriciana and/or Matriciana Definitive Approach
This is the fifth time I write about this dish … and I am pretty much convinced (never say never, I know!) that it is going to be the definitive approach for me. I have been making it this … Continue reading
My Home Food That's Amore 