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CLEVER on ROASTED GARLIC cloveAn incredible way to simply roast GARLIC to its rich caramel luscious state. Here is my very clever method on how to roast garlic to get the buttery cloves or garlic purée treasure out of every bulb. For a detailed post...refer to: http://www.foodessa.com/2010/08/clever-on-roasted-garlic-cloves.html |
6 votes
11957 views
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Spring LasagneLasagne di Prima Primavera - Lasagne for the first days of Spring. With scallops, fava, zucchini and their blossoms. |
6 votes
3155 views
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Parmigiana di melanzane (Eggplant Parmesan)Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But if I had to, my answer would probably be eggplant parmesan--parmigiana di melanzane--the way Angelina used to make it. This is a simple dish to make, but it involves several steps. Allow yourself a good two hours to… |
6 votes
12729 views
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Risi e BisiThis delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state. It was usuallly served on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the… |
5 votes
3640 views
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Libum from PompeiRecipe for the ancient roman bread from Pompei. |
5 votes
63533 views
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Conchiglioni al FornoYou can fill pasta shells with practically anything, so having a free hand I decided on something light: a "trito" or chopped mixture, of fish and vegetables. You can see my base ingredients, enough for 4 for a light lunch or for 2 greedy people, in the second picture in the gallery. I used: |
4 votes
9085 views
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Insalata di riso (Summer Rice Salad)Mid-August, when the temperatures climb to tropical heights, is a time when the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obvious choice, and rice salads are a favorite. Not only are they delicious, but they are easy to… |
3 votes
4381 views
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Dolce al MascarponeMy luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries |
3 votes
4682 views
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ROMaSCO romesco PESTO sauceA savoury nut - tomato based specialty...which has originated in Spain has now been taken over by an Italian. Aromatic, rich and incredibly flavourful is exactly how I would describe this pesto. I took the classic 'Catalan' red-rusty colored pesto from the Spaniards and whipped an Italian version of my own. |
3 votes
5591 views
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Verza e salsiccia (Cabbage and Sausage)Not sure about you, but the weather here has crossed the line from pleasantly crisp to downright cold at night. That's as good an excuse as any for some good, stick to the ribs eating. It may sound eastern European, but Italians, too, like their cabbage, especially in colder weather, and like to combine it with pork. The typical… |
3 votes
5077 views
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