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- 9 hours ago
Tuscany doesn't really do pasta
"all'etrusco on a Tuscan menu is not mere whimsy. these dishes actually forge a solid link with the past and inorporate the three basic...
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- Nov 17
Focaccia - very old and also new
"Of all the Mediterranean breads, focaccia (fugassa in the local dialect) - one of the great triumphs of Ligurian cooking - is the...
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- Nov 2
Fried pizza - leftovers 4
"a small amount of ingredients go a long way with pizza" Jamie Oliver But I can't resist and always put too much on top and so my pizzas...
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- Oct 30
Leftover chicken solved - pasta
"Carbs ... they're standing by, patiently waiting for us to remember their generous, soothing nature, and their accommodating capacity to...
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- Oct 25
Making pasta
"the essential nature of pasta is simple. Take some flour and water, take some flour and eggs, combine, knead, rest, shape. Or go buy...
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- Oct 24
"Stuff the paccheri" (or not)
"it can also be stuffed and baked or just filled." The Pasta Project 'Just filled'. Oh yes? And how do you do that? And why am I...
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- Oct 17
Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
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- Oct 1
Venice leeks and what's for dinner tonight?
"Perhaps no one ever gets to know Venice as much as they remember her, recall her from an episode in some other dream." Marlena de Blasi...
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- Sep 18
Australian/Asian
"We’re a tripe-loving, onion-hating nation that enjoys a good chicken burger." Alison Turner/delicious. Now how Australian can you get,...
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- Sep 9
History in a kind of pancake - or flatbread, maybe even chips
Cecina, Asfrisciolata, Socca, Turta, Turtellassu, Fainá, Torta di ceci, Calentita, Panisse, Panelle, Pizza a caballo ... so many names...
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- Sep 7
Capsicum (peppers) and pasta
"The most suitable type is the variety you have, and the right quantity of it: quanto basta (or how much is enough), which is both a...
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- Sep 6
Words from Rachel Roddy
"sgargarozzare, which my wine-selling friend Antonio defines as: “To consume or throw back with joy, and with no intention of stopping.” ...
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- Aug 23
Crunchy spaghetti
"to move freely, a starting point is required" Rachel Roddy My starting point today is this dish - Spaghetti all'assassina which Rachel...
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- Jul 13
Anchovies and breadcrumbs
"Parmesan of the poor" Sicilian saying Anchovies are one of those foods that people either love or hate. In this household we have one...
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- Jul 7
Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
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- Jun 1
Three moments in time - gnocchi
"Gnocchi is not just for rib-sticking, soul-warming meals by candlelight, but for light summer days, too." Nigel Slater Uninspired again...
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- May 23
Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
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- May 17
Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
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- May 14
Muffuletta - first make your giardiniera
"Anybody who doesn't include the muffuletta in their list of the Five Most Important Sandwiches In The History Of Life, the Universe, and...
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- May 13
I love salami
"A kitchen seems a bit naked without a salami in the fridge. Just the way it does when you forget to get lemons." Nigel Slater...
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