The trifolati technique is one we’ve seen before on this blog. And although it is probably most often associated with mushrooms, you can make many different non-leafy vegetables using the same basic technique: slice it and sauté it in garlic and oil, and season with salt, pepper and finely chopped … Read More
Uova in purgatorio (Eggs in Purgatory)
A perfect light lunch or dinner for those times when you don’t feel like making anything too complicated, these Neapolitan ‘eggs in purgatory‘ take perhaps 25 minutes and practically make themselves. Ingredients For 2 people 4 eggs 1 small (14 oz.) can of tomatoes (or passata di pomodoro) 1/2 onion, … Read More
Waterzooï de poulet (Chicken and Vegetables in Cream Sauce)
Recently, a Belgian colleague of mine (who is also a regular reader of this blog) was kind enough to give me a copy of her favorite Belgian cookbook written in English, entitled the Everybody Eats Well in Belgium Cookbook. Notwithstanding the hokey name, it really is a gem, with 250 … Read More
