Tripe is one of the most misunderstood parts of the cow. Although classified as an organ meat—part of the famous quinto quarto as the Romans say—well-cooked tripe has its own unique mild and subtle flavor, not at all like other organ meats such as liver or kidneys. Even for the doubtful, tripe is worth a […]
Just a few weeks ago we looked at my grandmother’s pollo e patate (chicken and potatoes) and last year it was agnello e patate (lamb and potatoes). Well, fish is also exquisite oven-roasted with potatoes as well, and while the chicken and lamb were ‘down home’ dishes pesce al forno con patate is elegant enough to serve for […]
Deep fried potatoes, which in the US usually go by the misnomer “French fries“, have suffered from association with fast food and the modern aversion to deep fried foods in general, but a well-made batch of pommes frites is one of the tastiest ways to prepare potatoes. And while they will never qualify as health […]
While it’s true that we mostly eat Italian at home, there are some dishes that even I have to admit the French do better. (I hope Angelina isn’t listening….) One of them is potato puree, also known as mashed potatoes, and, more specifically, the incredibly buttery version made famous by Joel Robuchon at Jamin, his […]
Besides her fabulous pastas, Angelina would make wonderful Italian flat omelettes or frittate. I loved them. This was one, stuffed with potatoes and onions, she would make often. Made from the humblest of ingredients, it left you soooo satisfied… A frittata is rather easy to make, with one slight tricky part. You start by sauteing […]
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