This is a special recipe from ‘The Essentials of Classic Italian Cooking’… at first I thought it didn’t sound like anything special, but once we sat down to dinner~ we realized how really special it was. The secret ingredient is … Continue reading →
Can you believe we are more than half way through our cooking adventure? We started in March of 2009 and have been cooking our way through ‘The Essentials of Italian Cooking’. If you are looking for a Christmas gift… this … Continue reading →
Luckily, it has turned into a beautiful fall here in Alabama. I know I am biased… but the season’s change is wonderful here. The oranges and reds of the maple trees looks like a picture. If it could just stay … Continue reading →
This was a very interesting recipe for me. I had never cooked veal before! I first had to pound out the pieces to a proper thinness. Marcella wants the pieces to be about 5 inches by 4 inches and after … Continue reading →
This chapter of Essential’s of Italian cooking has been a challenge… VEAL. It is not something that we eat often. Ok… the truth… I have never cooked veal, but I do order it whenever I get the chance. Now I … Continue reading →
I gotta say, I’m liking this pan-roasting technique … a lot. Maybe that’s why so many Italian vacation rentals don’t have ovens? Who needs them! This is a great way to prep small birds (see the squab post) or roasts. … Continue reading →
Marcella says “In Rome they call this the devil’s chicken because of the diabolical quantitiy of the crushed black peppercorns that are used.” I just call it delightful! Grilled Chicken alla Diavola ~ Roman Style is a wonderful way to … Continue reading →
Hallelujah! We are through the fishy squid section. Now we get to move on to bigger and better things… Like Chicken! Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog … because this section … Continue reading →
The recipe is classic comfort food, Marcella style. It calls for a whole chicken cut into quarters, browned in a combination of oil and butter and then slow cooked on the stove top with the wine, garlic and rosemary. Here … Continue reading →
Y’all know, I have said before that the most exciting thing about Pomodori e Vino is the challenge. This week the challenge was quite an adventure. It is my week to make Fried Calamari~ no problem! We Southerners are good … Continue reading →
I almost never bake fish so this was a great opportunity to try it. And I had a beautiful piece of halibut, sent from Alaska, to use. Marcella says you can use any firm-fleshed fish but she prefers Atlantic bluefish. … Continue reading →
I’ve . . . . . . and I forgot to cook! I’ll post when I return.
Continue reading →I am going to just sneak this one in. I thought for a minute I was going to be told to ‘pack my knives’, or that I was ‘chopped’, at the very least that my ‘show is canceled’ , ‘Auf … Continue reading →
If you love swordfish you will love this recipe. At the local fish store they said they have wild-caught swordfish from the Gulf of Mexico so that’s what I got. Oil spill be damned! The swordfish is simply grilled (you … Continue reading →
Here in Alabama, we might be in the middle of the hot and sticky dog days of summer… but the tomatoes and basil are perfect. This is just the time for a Frittata with Tomatoes, Onion and Basil; the challenge … Continue reading →
