I have a wee announcement to make: This is the best recipe in Essentials of Classic Italian Cooking! There. Cue the debate . . . . Here we are on page 419 of Marcella’s Italian cookery ‘bible’ and I do … Continue reading →
(there we go, the long awaited photo of this delicious stew!) I write this post from the poolside deck of my fellow Pomodori, Palma. It’s gorgeous here in the Desert – 76, sunny, clear blue skies. Ahhh Back home it … Continue reading →
T’was the night before Hallowe’en, when all through the house, Not a creature was stirring, not even a louse. The cookbook was sitting on the counter with care, In hopes that Marcella’s genius would soon be laid bare. The veal … Continue reading →
One of our favourite things to order when in Italy is veal scaloppine. For some odd reason, given the many, many restaurant meals we’ve enjoyed over more than 9 weeks in Italy, I have never tried it with lemon. I … Continue reading →
Yesterday, in response to Sandi’s post, Marcella responded with: ‘I hope we are getting out of the chicken chapter so that I don’t have to hear the expression “chicken breast” again.’ In that case I may as well pack my … Continue reading →
Squid. Slimy . . . jiggly . . . Squid, squid, squid. How I loathe thee, squid. . . Now in my life I am known for absolutes. The truth is that while I may talk as if I live … Continue reading →
The way this challenge is set up you don’t have complete freedom to select what you will be making. . . when your day of the week rolls around you turn to the recipe that is next in the book … Continue reading →
I’ve . . . . . . and I forgot to cook! I’ll post when I return.
Continue reading →One of the more challenging aspects of this year-long cook-a-thon was that we weren’t able to change the order of the recipes – Deborah was clear – cook your way through the book in order . . . it mattered … Continue reading →
Marcella writes that ‘the word gnocco in Italian means a little lump’ and frankly many gnocchi that I have tried in the past were little more than lumps; not particularly appetizing. Lumps of glue-like dough that invariably weigh rather heavily … Continue reading →
Close your eyes and think of a perfect world . . . in this world you have a freezer full of Marcella’s wonderful meat broth. You then use some of this broth to make the wonderful Novara bean soup (featured … Continue reading →
Generally when one thinks of lasagna one pictures a heavenly pan of baked pasta, sauce, cheese, and meat bubbling away. As with many Italian dishes, significant regional variations exist. In some areas, the sauce is likely to be a simple … Continue reading →
Oh my people – do your hear your arteries clenching? Cream, butter, cheese? Oh my! This is Marcella’s version of the classic ‘Roman’ sauce: Alfredo. We’ve all had Alfredo sauce. We’ve all seen it in small plastic containers in the … Continue reading →
I’m cooking ahead here – because I am in Rome baby! Forgive me while I get a tad excited . . . Anyway. Back on track (for now). A few weeks ago Paul made a recipe by Jamie Oliver that … Continue reading →
. . . and now we move into the pasta and sauces chapter. Oh wow – there goes the diet. I was so hoping to wedge into some of the Italian clothing I see when I get to Bologna in … Continue reading →
