This will be a short post as I’ve come down with a nasty cold. No matter, since this is a short and simple recipe anyway, another example of the sublime simplicity of Italian cookery, branzino baked in salt. Yes, that’s what I said. Not to worry, the end result is not too … Read More
Stracotto alla fiorentina (Tuscan Pot Roast)
Some readers may remember last winter’s post on brasato al vino rosso, the wonderful red wine pot roast from northern Italy. Well, today we turn our attention to central Italy to present Tuscan Pot Roast. This dish, more specifically from Florence, is called ‘stracotto’, which literally means ‘overcooked’. Like a brasato, red wine goes … Read More
Verza e salsiccia (Italian Sausage and Cabbage)
Not sure about you, but the weather here has crossed the line from pleasantly crisp to downright cold at night. That’s as good an excuse as any for some good, stick to the ribs eating like sausage and cabbage. It may sound eastern European, but Italians, too, like their cabbage, … Read More
Fried Catfish: A Southern Classic
While Italian or other European dishes appear on our table most days, once in a while I do like to cook a dish from the New World, too. American food has a less than stellar reputation abroad. For many Europeans, it usually brings to mind junk food, fast food and … Read More
Catfish «en meurette»: A Classic Reimagined
The term en meurette refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. … Read More
Carbonnade à la flamande (Beef Braised in Beer)
Today is Columbus Day so, of course, I decided I would make a Belgian meal… 😉 One of my favorite Belgian dishes is carbonnade, a wonderfully deep-flavored dish of beef braised in onions and beer. It is simple but satisfying, just the kind of cooking and eating that I like … Read More
Coniglio alla ligure (Ligurian Braised Rabbit)
Rabbit is another one of those foods that many people seem to feel squeamish about. Perhaps because the live animal is so cute and furry, the thought of eating them strikes people, particularly North Americans, as strange or even disgusting. That’s too bad, because rabbit is actually one of the … Read More
Pollo fritto alla toscana (Tuscan Fried Chicken)
Is there anyone who doesn’t like fried chicken? Nice and crispy on the outside, tender and juicy on the inside… I can get hungry just thinking about it! Tuscan Fried Chicken is a particularly savory and simple version of this classic international dish. Ingredients Serves 4-6 1 young frying chicken Flour, … Read More
