Carciofi trifolati (Sautéed Artichokes)

Frankcontorno, Spring16 Comments

Carciofi Trifolati (Sautéed Artichokes)

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

Pinzimonio (Tuscan Crudités)

Frankantipasti, Spring, summer, Toscana14 Comments


When things are really hectic at work, as they are now, even a hardcore food fanatic like myself doesn’t always feel like cooking. Or perhaps you’ve had a heavy lunch or midday dinner and feel like a light dinner. Or you’re looking for something to serve an easy and convivial … Read More