Tag Archives: pancetta

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

Posted in Basic Techniques, Herbs and plants, italian home food, Primi (first courses - usually a pasta or risotto) | Tagged , , , , , , , | 5 Comments

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

Posted in Artichokes - Carciofi, Basic Techniques, Contorni and/or side dishes, Uncategorized | Tagged , , , , , , , , , , | 2 Comments

Humble ingredient, special technique – Pasta with Button Mushrooms

Gone are the days when cooking pasta was as normal as tying one’s shoelaces. I sometimes feel that the obsession with cooking and food which we have all been privy to during the last ten years or so is just … Continue reading

Posted in Herbs and plants, italian home food, Primi (first courses - usually a pasta or risotto) | Tagged , , , , , | 4 Comments

Geometry in a pasta soup: Quadrucci con i Piselli (Soup Series)

This is a soup that is best made with peas freshly shelled out of the pod accouncing the arrival of Spring in its full splendour.  However, frozen peas will do for other times of the year when a hot soup … Continue reading

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The Elegance of a Plain Risotto

What do the words ‘summer holiday’ evoke in the average, relatively grown-up person? For me, they kindle up existential magic.  Throughout all my summer holidays at boarding school in England, life donned a special cloak of ‘alive-liness’.  Even boring periods … Continue reading

Posted in Herbs and plants, Primi (first courses - usually a pasta or risotto), Uncategorized | Tagged , , | 3 Comments

Vignarola – Spring veggies for April Fool’s Day

Here, on this lovely blue tray, is an array of stray Spring vegetables: fresh peas in their pod, fresh broadbeans or fava beans as they are called in North America, artichokes — and asparagus, but we won’t talk about the asparagus … Continue reading

Posted in Artichokes - Carciofi, Basic Techniques, Contorni and/or side dishes, Uncategorized | Tagged , , , , , , , , | 3 Comments

A clever Wintry Roman-Style Antipasto – Ricotta, Pancetta and Guanciale

By clever, I mean that the execution of the recipe is very very easy and the result quite quite charmingly yummy, given the humble ingredients. We are talking about ricotta cheese, pecorino romano cheese, pancetta and roman broccoli. Boil or … Continue reading

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