Here’s a wonderful way to ‘recycle’ leftover brasato or other pot roast—as a filling for a half-moon shaped stuffed pasta called mezzelune: Ingredients Leftover brasato (pot roast) 1-2 eggs 100g (3-1/2 oz) freshly grated Parmesan cheese Salt and pepper A scrape of nutmeg One batch of fresh egg pasta, or dumpling … Read More
Crema di zucca (Winter Squash Soup)
Who doesn’t love winter squash soup? It is savory yet sweet, warming yet light. It makes a wonderful first course, to be followed by a roast, or a light supper after too many hearty holiday meals… My version of this soup is extremely easy: Ingredients Serves 4-6 1 kilo (2 … Read More
Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)
Lamb chops Champvallon brings me back to my Paris days, when I took a couple of years off from the law to teach English. Hearty but easy on the pocketbook, it was just the ticket for a temporary bohemian. These days my pocket are a bit deeper, but I still … Read More
Pappardelle all’anatra (Pappardelle with Duck Ragu)
When one thinks of Tuscan cooking, one of the first dishes that comes to mind—along with such icons as fagioli all’uccelleto and bistecca alla fiorentina—is pappardelle sulla lepre, a wide ribbon pasta with hare sauce. Its fame is perfectly justified; it is truly delicious. Finding hare is just about impossible … Read More
Risotto alla «zucca» (Pumpkin Risotto)
Risotto alla zucca, or pumpkin risotto, is one of the most popular autumn and winter risottos. Zucca is Italian for pumpkin, but Italian pumpkins are quite different from their American cousins: their taste is more intense and much sweeter, their texture finer, less fibrous. Most recipes aimed at the non-Italian cook recommend … Read More
Ossobuco alla milanese
Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese dialect) is veal shank, cut into thick rounds of shank meat around a marrowbone. It is typically served with risotto alla milanese, one of … Read More
Risotto al radicchio (Risotto with Radicchio)
Risotto, as we all know, is an almost infinitely variable dish. You can pair rice with almost any meat, fish, vegetable or even fruit. One of the very finest ways to make risotto is with radicchio, whose mildly bitter flavor makes it a wonderful foil for the bland, almost sweet … 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