My assignment is to make a simple batch of crespelle. Crespelle are very thin pancakes made from a batter. Italians use them like pasta wrappers, and in Essentials of Classic Italian Cooking Marcella offers three recipes as examples of their … Continue reading →
I have a confession to make. This dish is my favorite breakfast. I normally only make a half batch of risotto since it is just the two of us. But when I make sausage risotto, I make a full batch, … Continue reading →
We’ve left pasta behind and are visiting risotto. But before I get into the report on my first risotto dish, I have to take a moment to stand and applaud Marcella. God bless you, Marcella. You have vindicated me for … Continue reading →
Also known as Pasta Wrappers Filled with Spinache Fettuccine, Porcini Mushrooms, and Ham. I prefer the more romantic name. Marcella tells us that these were the most sublime of the 30-40 pastas served at Bologna’s famous Al Cantunzein restaurant in … Continue reading →
Although not complicated, making good Bolognese is time comsuming. Pour your morning cup of coffee and start prepping your ingredients. That way you will have a wonderful sauce in time for the evening meal. Bolognese freezes well, so on “ragù … Continue reading →
My mother was visiting last week on her way back from vacation where she bagged the last three states on her bucket list. Her goal has been to visit all 50 US states before her 90th birthday, which is coming … Continue reading →
I’ve been anticipating this day from the beginning of our challenge. It started with my observation that every time pork sausage is listed as an ingredient, Marcella goes out of her way to dictate that it contain no herbs or … Continue reading →
There is a lot going on with this recipe. It has more ingredients than my previous sauces. I got to use fennel from my own garden, which was fun. The layers of flavor are intriguing – anchovies, raisins, pine nuts, … Continue reading →
I’ve never prepared a pasta sauce with tuna. Not because it doesn’t sound good. Rather, because it just never occurred to me that you should. Considering the amount of tuna noodle casserole I served my husband during our poor college … Continue reading →
In previous posts I’ve sung their praises, so you already know how I feel about anchovies. Broccoli is one of my favorite vegetables. Put those two ingredients together with chili pepper for heat and the richness of the cheeses and … Continue reading →
Marcella promised me that if I was patient, I would eventually be able to used garlic and basil. This luscious, tomato-less pasta sauce stars bell peppers. Big, gorgeous yummy bell peppers. Since the entire success of this dish rests upon … Continue reading →
By now, you’ve noticed that your Pomodori e Vino cooks don’t provide actual recipes in these blog entries. We have three good reasons. First, we honor the fact that Marcella owns the copyright to Essentials of Classic Italian Cooking – … Continue reading →
Several times in my life I’ve bravely attempted to eat the fried calamari served by a seafood themed chain restaurant. One of those land-locked restaurants belonging to the same big corporation that owns the restaurants with “chefs” who are trained … Continue reading →
This soup comes from Trentino in the far north of Italy. It’s a region I’ve yet to visit. If this soup is typical of the cuisine, I need to correct that oversight soon. I scanned this recipe quickly making sure … Continue reading →
I love cannellini. So I expected to enjoy this simple soup. For the last five weeks, Marcella’s less-is-more recipes have proven to be delightful. I’ve been repeatedly surprised at the flavor coaxed from simple ingredients and a little salt and … Continue reading →
