The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, being it meat, fish or vegetable. So by learning a single technique, you open up a whole new culinary … Read More
Carciofi alla romana (Roman-Style Artichokes)
Dear readers, I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back … Read More
Frittura di verdure miste (Italian Fried Vegetables)
I was feeling sort of nostalgic today for the Italian fried vegetables my grandmother used to make. They were almost always the start of our family’s six-hour Sunday dinners, laid out (along with a big wedge of provolone) on the table to pick on as we played cards and waited for … Read More
Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)
Here’s an elegant yet very quick and easy starter that suits just about any menu: Smoked Salmon Carpaccio, thin slices of smoked salmon, dressed simply with oil and lemon. Ingredients Serves 4-6 500g (1 lb) smoked salmon, thinly sliced Freshly squeezed juice of 1/2 lemon A few sprigs of fresh parsley, … Read More
Mock «puntarelle» alla romana
One of the dishes I miss most from my Roman days is the winter salad known as puntarelle, a kind of chicory native to the countryside around Rome. In fact, the vegetable is sometimes called “Roman chicory” in English. The shoots are rather thick but tender, white at the base and green … Read More
Moules au curry (Curried Steamed Mussels)
Here’s a wonderfully rich but yet light supper dish— Curried Steamed Mussels —from Belgium, the world capital of mussel dishes. With a crusty baguette to sop up the delicious sauce, you have a one-way ticket to culinary nirvana. Ingredients Serves 4-6 2 kilos (4 lbs) mussels 4 shallots, peeled and finely minced … Read More
Prosciutto e fichi (Prosciutto Wrapped Figs)
Everyone these days knows about pairing prosciutto with melon but few people seem to know about another, to my mind even more delicious, pairing: Prosciutto Wrapped Figs. Personally, I find that the richer flavor and softer texture of figs marries even better with the saltiness of cured ham. If you … Read More
Quick Note: Salade frisée à l’anchoiade
One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories…! This salad is a more refined French cousin, fit for elegant dinners but rustic enough for an everyday dinner. It makes a … Read More