I have been home from Italy for four days, and am still in a food coma from my three weeks in Bologna. I have been cooking amazing pasta dishes from Emilia-Romagna to give my husband a taste of what he … Continue reading →
This recipe had a really special aspect to it. Early on, I realized that, not only would I be in Venice to make it(I would never have been able to find Botarga in Tallahassee) but that Sandi would be there, … Continue reading →
I’m so happy cooking my way through Marcella Hazan’s Essentials of Classic Italian Cooking. And I’m also happy that I’m still cooking pastas-my favorite. I was very happy to see that one of the recipes I get to cook is … Continue reading →
Let’s see, the last time I’ve cooked with clams is … never. In fact I don’t think I’ve ever eaten clams, other than in a soup, more than a handful of times. Mussels, yes, but clams not very often. Happily, … 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 →
Truffles are highly prized fungi that grow underground near the roots of trees (usually oak but also hazel, beech and a few others). Harvested in Italy and France with the help of trained dogs, they are one of the most … Continue reading →
I was so glad that the timing of this recipe worked out to correspond with my first basil harvest of the year. Over the years I have given up growing anything except some herbs. Now, I have basil, rosemary, thyme, … 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 →
Don’t y’all just love it when timing is just perfect? It doesn’t happen often in life. This week’s recipe from ‘Essentials of Italian Cooking’ came at the perfect time. I was in Montisi with a garden FULL of fresh Italian … Continue reading →
Today we get to make Pesto. I love pesto. I’ve made it many times, and always by the food processor method. I’ll give you a little history of pesto that Marcella explains in her book. It is the sauce the … Continue reading →
Marcella recommends spaghettini, the thin version of spaghetti as the preferred pasta for this sauce. I didn’t think this was significant until the penultimate step in the recipe, when the sauce is combined with the cooked pasta and all the … 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 →
Today’s pasta sauce was made with an ingredient you might not ordinarily think of as sauce material, Cauliflower. I was a little surprised when I read it. I enjoy the vegetable so I was ready to see what this sauce … Continue reading →
Oh, it feels good to finally have drawn a recipe that has been a staple in our family for years and years. This is a simple recipe with tons of flavor. Just garlic and red pepper sautéed in a good … Continue reading →
You can’t get much easier than butter, fresh garlic and rosemary, right? I read this recipe, and thought, hmm, it sounds like a brown butter and sage sauce (one of my favorites). So simple, yet SOOOOOOO good. This will be … Continue reading →
