Radicchio is such a beautiful vegetable. I love looking at it through the camera lens. However, I neglected to taste it before I cooked it and at $8.99/ pound, this felt like a total flop. In general, I like bitter … Continue reading →
What’s better than mashed potatoes? Well, fried mashed potatoes of course! Potato and Ham Croquettes, Romagna Style, call for a bowl full Marcella’s light and fluffy Parmiggiano mashed potatoes. The secret ingredient in the mashed potatoes is nutmeg and (of … Continue reading →
Easy and yummy. This is basically the same process I used with the fried broccoli–dip into beaten egg, bread crumbs and fry in vegetable oil. I made the bread crumbs from ciabatta bread. By toasting them after the first go … Continue reading →
Fennel has always been my ‘most’ favorite. Well… the truth? It’s been my favorite since Ive been old enough to know what it was. Marcella describes Finocchio as related to anise, but with a cool, mild aroma. I love it … Continue reading →
What could be simpler than frying a single vegetable in lovely, hot olive oil. Marcella actually says “vegetable oil” but an olive is a vegetable isn’t it? I actually made this dish in August when I got a perfect couple … Continue reading →
The star in Fried Cauliflower with Parmesan Cheese Batter is the tender and flavorful crust. Real Parmigiano- Reggiano cheese makes the perfect batter because it melts without the stringyness of most cheeses. The flavor is so unique~ and of course … Continue reading →
Simple and tasty fried tidbits with healthy broccoli as the center. A total “win/win.” We actually used these as a little antipasto with some wine while I made the rest of the dinner and they were perfect. The recipe is … Continue reading →
I just love it when I am smart enough to do a little planning ahead. Last year in May, y’all may remember my fabulous trip to Italy. I spent a month watching sunsets and soaking up the dolce vita. (If … Continue reading →
Sunchokes were called Jerusalem Artichokes. We used to slice them thinly and add them to salads in the 70’s but I haven’t given them much thought lately. My loss! These were so tasty and a perfect addition to any protein … Continue reading →
Hallelujah~ We are out of the Variety meats section of Pomodori e Vino. I don’t know how many of you actually looked… but the posts on sweetbreads, kidney’s and calf brains were awesome. Marcella’s comments really showed her Italian passion … Continue reading →
OK everyone knows that Sweetbread are the Thymus gland. Just had to clear that up first. First I had to find sweetbreads in our less than sophisticated Tallahassee market. Clusters & Hops was the place. They were frozen in plastic … Continue reading →
We are getting into the really ‘good stuff’ on Pomodori e Vino. Y’all might think that the pasta section was good… but we are coming into the ‘Variety Meats’. Hold on folks~ this is going to get good. This week … Continue reading →
Another keeper from Essentials! I am coming to appreciate the proper browning of the meat to develop the fond and the flavor it gives you in the resulting pan juices. The pork ribs are first browned in a large skillet. … Continue reading →
Some of my Pomodori e Vino recipes are best kept in the kitchen… by that, I mean it is probably best that Bill doesn’t know what’s happening until he gets to eat the finished product. Pork loin braised in Milk … Continue reading →
Marcella herself says this recipe is simple—simple and delicious, I say! It reiterates to me how the simplicity of technique can make big flavors. I found a 2 and a half pound, organic lamb shoulder through our local Golden Acres … Continue reading →
