I love all kinds of legumes, but lentils are probably my favorite. Pasta e lenticchie was my favorite pasta growing up, and even now, into my sixth decade of this mortal coil, the love affair hasn’t cooled one bit. There’s something about that earthy taste I find tremendously satisfying and … Read More
Risotto ai funghi (Mushroom Risotto)
Well, Autumn is well and truly upon us. We’re waking up to cool mornings and going to bed to downright chilly nights. And while our local farmers market is still full of peaches and tomatoes, a mushroom stand made its first appearance last week. Mushroom Risotto came immediately to mind. I love risotto … Read More
Funghi in pastella (Mushroom Fritters)
I was so very pleased to read in the paper the other day that frying need not to be bad for you, especially if you fry in olive oil. The news didn’t come as a surprise—I had always figured if Angelina managed to live to be 98 eating fried foods … Read More
Pollo al vino bianco con funghi (Chicken in White Wine with Mushrooms)
I love recipes that combine meat (or fish) with vegetables like this chicken in white wine with mushrooms. In Italian cooking terms, it combines secondo and contorno in a single dish, and if you serve the dish with some good bread, it becomes a one-pot meal, especially appreciated after the … Read More
Costolette di maiale ai funghi (Pork Chops with Mushrooms)
You could probably devote a small cookbook just to Italian veal chop recipes, but with the price of veal being what it is, I usually do what many Italians do and turn to pork. The taste of pork is different, of course, but most veal recipes translate quite well into … Read More
Cappelle di funghi alla griglia (Grilled Mushroom Caps)
Grilling need not come to an end just because the summer is over, especially if the weather is still fine, as it is this weekend where we live. Beautiful cloudless skies and mild temperatures are perfect for grilling—even better, if you ask me, than the sultry days of August and … Read More
Funghi trifolati (Sautéed Mushrooms)
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
Pan Roasted Quail with Chanterelles
Pan Roasted Quail with Chanterelles is deceptively easy dish makes for an elegant yet rustic presentation, perfect for a winter evening, preferably beside a nice roaring fire… Ingredients Serves 4-6 6-10 quails 100g (3-1/z oz) pancetta, cubed A few sprigs of fresh sage Salt and pepper For the braise: 1-2 cloves … Read More
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