An Italian Hannukah: Riso coll’uvetta (Rice with Raisins)

Frankprimi piatti, Risotto and Other Rice Dishes, Veneto8 Comments

Rice with Raisins

It may come as a surprise to some, but Italy has a Jewish tradition going back not just centuries, but millennia. A Jewish community existed in Rome dating from during the Roman Republic, even before the Empire, in the first centuries BCE. That presence grew during the late Middle Ages, … Read More

Risotto al radicchio (Risotto with Radicchio)

FrankFall, primi piatti, Risotto and Other Rice Dishes, Veneto, Winter16 Comments

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

Pasticcio di pappardelle al radicchio rosso di Treviso (Baked Pappardelle with Treviso Radicchio)

Frankpasta, primi piatti, Veneto26 Comments

Pappardelle, those extra-wide egg noodles typical of Tuscany, are perhaps my favorite pasta. There’s something about wide noodles—I love Chinese ho fun noodles, too—that are especially enticing. Perhaps the most well-known pappardelle dishes are ‘sulla lepre‘ (with braised hare) and al cinghiale (wild boar)—but pappardelle are quite versatile and, I … Read More

Risotto: The Basic Recipe

FrankLombardia, primi piatti, reference, Risotto and Other Rice Dishes, Veneto8 Comments

Risotto: The Basic Recipe

Risotto is Italy’s unique contribution to rice cookery. At its most basic, the rice is toasted with a flavor base of sautéed onion, then simmered in broth that is added ladleful by ladleful. When the rice is nearly cooked, it is vigorously stirred with grated cheese (and sometimes a knob of … Read More