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Tomato and watermelon soup by Ferrán AdriáDo you know Ferrán Adriá? Yes, the world famous Spanish chef. Here's one of his simplest recipes. It is perfect for the summer, refreshing as a gazpacho, but even lighter. And quick to make! |
5 votes
4899 views
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Garlic and Oregano Roasted TomatoesThese plump, scarlet, glistening little bullets of flavour are wonderful bobbing about in soup, tumbling around strands of spaghetti or linguine, smooshed into a herby, dimpled foccacia, stirred into steaming risotto or rice or riddling a fat, buttercup-yellow omelette. The uses for them are legion. And, nothing could be simpler. You… |
5 votes
4200 views
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Zucchine a scapeceThere are four quintessential Italian summer vegetables: tomatoes, peppers, eggplant and zucchini. Of these, zucchini seems to get the least respect, perhaps because zucchini plants are so prolific that the surfeit soon becomes a problem. New zucchini can literally sprout from one day to another, and the production—especially around… |
4 votes
3992 views
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the messiahget a massive mixing bowl and throw as many children iin as you can the fatter the better |
4 votes
3008 views
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Rutabaga Vegetarian VelouteEasy Vegan Soup |
4 votes
7019 views
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Black Linguini with Green VeggiesI was really hungry today and I wanted to cook something tasty but fast. I’ve been eating eggs for the past 2 days because I had no time for cooking, fortunately today is not such a stressful day. I found a pack of black linguini in my pantry. I never cooked linguini before and I decided to give it a try. I know that black linguini… |
4 votes
3536 views
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Vegetable BrothWith the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for vegetable broth instead of, or as alternative to, the more traditional meat broths. Vegetable broth can be used in all of the same ways as meat broths, although I find that it is particularly apt for making… |
4 votes
3895 views
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Pere al vino rosso (Pears in Red Wine Sauce)Dessert is our house is normally a piece of fruit, perhaps with some cheese, and, in winter, some mixed nuts in their shells. This is why you will not find very many desserts featured on this blog. But there is at least one prepared dessert that makes its way on to our table in the colder months: pere al vino rosso, or pears poached… |
3 votes
8809 views
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Strozzapreti ai funghi ('Priest-strangler' pasta with mushrooms)This mushroom sauce may be the simplest sauce for pasta of all. |
3 votes
8263 views
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Funghi trifolati ("Truffled" mushrooms)This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or 'truffled' mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are equally easy: |
3 votes
6438 views
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Fagiolini in umido (Green beans in tomato sauce)While Sundays dinners at Angelina's house were once-a-week, belly-busting, meaty affairs, she practically lived on vegetables during the week. This was long before vegetarianism went mainstream and she would not have thought of herself as a 'weekday vegetarian' or anything of that sort. It was just the way that she grew up eating in a… |
3 votes
7795 views
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Cauliflower and Tofu CasseroleI really enjoy making casseroles because I like eating foods that are creamy on the inside and crunchy on the outside. I made this dish a couple of days ago and it was a success! Even my “always-eating-meat-and-dairy” parents enjoyed it and trust me this means that it was good! My granny used to make cauliflower casseroles but… |
3 votes
4244 views
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Cavolfiore alla napoletanaHere's another quick and easy vegetable side dish or light supper: "Neapolitan style" cauliflower, known in Naples itself as cavolfiore con passi e pinoli. A recipe for this dish is contained in the classic tome, La cucina napoletana by J.C. Franscesconi (recipe 527 on page 534). |
2 votes
2576 views
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Insalata di arance rosseI recently found some blood oranges from California at the market--and I love blood oranges--so I made a blood orange salad as 'dessert': you just peel and slice the oranges, sprinkle over some black olives (Gaeta or nicoise are best), bits of red onion and parsley. Season with a bit (not much) of salt and pour over un filo d'olio.… |
2 votes
1792 views
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Carciofi alla romana (Roman-style Artichokes)Dear readers: I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back to work, then, than this dish, one of the most typically Roman… |
2 votes
11866 views
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