Céléri rémoulade

Frankantipasti, contorno, Non-Italian9 Comments

Celeri Remoulade

I normally like my salads with a simple oil and vinegar dressing in the typical Italian manner, but once and a while I get the urge for one of those rich and creamy salads like cole slaw or Russian salad … or this French classic: céléri rémoulade, shredded celery root … Read More

Piselli alla romana (Roman-Style Peas)

Frankcontorno, Lazio19 Comments

Now piselli alla romana may be the shortest post I ever write, as this tasty and elegant side dish is about as simple as a recipe can get, short of boiling water. Ingredients Serves 4-6 as a side dish 1 large bag  (approx. 450g/16 oz) of frozen peas, or the equivalent … Read More

Funghi trifolati (Sautéed Mushrooms)

Frankcontorno, Fall, Winter14 Comments

Funghi trifolati

This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or ‘truffled’ mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are … Read More