No question, this was by far our favorite dish in the veal chapter. It’s week thirty-one of sixty-two weeks. We are at our half-way point. I beg your indulgence while I take this opportunity to reflect on the journey. What … Continue reading →
This is the sixth scaloppine recipe. Rather than discuss how tasty the dish was – and it was very tasty – I though I’d discuss the process of turning a piece of veal top round into respectable scaloppine. Thanks to … Continue reading →
I do love Ossobuco. But it isn’t the melting off the bone flesh that makes me crave the dish. Rather, it’s the little jewel inside the bone. There is nothing as heavenly as that first silky spoonful of warm marrow. … Continue reading →
I thought Chris liked squab. I thought I liked squab. I definitely thought, at the very least, we’d eaten squab before, so when Deborah was looking to escape cooking and eating it realized she’d be too busy to cook and … Continue reading →
It is a tribute to the cooking method, that of the thirteen recipes for chicken, five of them are fricassees. Personally, I feel that I lucked into the best of the five. We had houseguests coming for the weekend, so … Continue reading →
I’ve yet to try any dish featuring porcini that doesn’t become an instant favorite for me. After the revelation that I do indeed love squid, my expectations for this recipe were high. And I wasn’t disappointed. These two star ingredients … Continue reading →
The Universe has a sense of humor. When we started this project we decided that the rotation was set in stone. No trading if you draw a recipe you don’t want to do. I commented that I hoped I didn’t … Continue reading →
In all my trips to Italy, I’ve never made the leap across to Sicily. But, if this Sicilian style dish is an example of what I’m missing, I’ve got to correct the oversight – soon. Here is what Marcella says: … Continue reading →
In landlocked Missouri, getting good fresh seafood is a challenge. It’s hard to find and is expensive. I often buy fresh frozen at Global Foods because they only carry seafood that has been wild caught and ship processed. That means … Continue reading →
I think I may have I’ve found my favorite frittata. I’m a little surprised by this discovery. The idea of combining eggs and pasta has never occured to me. It just isn’t anywhere in my food experiences. And in all … Continue reading →
The first time I remember seeing a frittata on the menu in an Italian restaurant was many years ago. It was listed as an appetizer – Frittata Gamberetti. I asked the waiter what a frittata was. He said, “Oh it’s … Continue reading →
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 →
