Tag Archives: rosemary

Soup – Combining the Smoothness of Chickpeas with the Highlights of Seafood: Passata di Ceci con Scampetti di Manfredonia e Cannolicchi

Chickpeas are loved the world over and I for one am enamoured of their little round shape … but … if you think about it, a lot of recipes seem to require the smashing up of cooked chickpeas.  Think hummus … Continue reading

Posted in Fish and seafood, Herbs and plants, italian home food, Primi (first courses - usually a pasta or risotto), Uncategorized | Tagged , , , , , , , | 6 Comments

Sheepish in Meatloaf Battle or … Cottage Pie à l’Italienne

This was sunset over Rome less than two weeks ago, the sky lighting up with crazy colours that just beggared to be oooh and aaahed over.  Quite quite stunning, it had me in transports of delight over the wonder that … Continue reading

Posted in Basic Techniques, Herbs and plants, italian home food, Secondi (main course, usually meat based), Uncategorized | Tagged , , , , , , , , | 4 Comments

Chickpea and pasta soup with a mushroom finish

Pasta e Ceci … This post is about pasta e ceci.  And I’ve written about it before: https://myhomefoodthatsamore.wordpress.com/2011/02/24/pasta-e-ceci/. The great thing about pasta e ceci, is that apart from tasting wonderful, it takes no time at all to make! (read the … Continue reading

Posted in Basic Techniques, Herbs and plants, italian home food, Primi (first courses - usually a pasta or risotto), Uncategorized | Tagged , , | 6 Comments

Bean Bonanza – Zuppa di fagioli e cozze

Ingredients: fresh borlotti beans, mussels, garlic, olive oil, a sprig of rosemary. I bought fresh borlotti beans at the market.  Here they are cooking. I also bought some mussels, called Niedditas, that hail from Sardinia and are supposed to be … Continue reading

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

Roast Beef the Italian Way

  Well, for starters, roast beef ends up being called “ross biff” in Italian, and not only does it lose the “T” in the pronounciation, it also loses the oven.  Meaning …. roast beef in Italy tends to be cooked … Continue reading

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

Baker’s Brisket – Punta di Vitello alla Fornara

This recipe made me realise, and not for the first time, how lucky we are nowadays to enjoy the fruits of kitchen technology: running water out of a tap, a cooker, a fridge, electrical gadgets and, not to be undermined, … Continue reading

Posted in Herbs and plants, Secondi (main course, usually meat based), Uncategorized | Tagged , , , , | 1 Comment

Pushing My luck with Porchetta – A Second Attempt

So chuffed was I by my first attempt at making porchetta that I just had to try it a second time and brave the chance of beginner’s luck not sustaining me this time around. Result?  Glee.  Tee hee!  All went … Continue reading

Posted in Basic Techniques, Herbs and plants, italian home food, Secondi (main course, usually meat based) | Tagged , , , , , | 1 Comment