Categorie:
Archivi:
recipes
Archive for marzo, 2008
Give us this day our daily bread
Sprouted grain bread
Mix 1,1/4 Cups warm water with 25gr yeast.allow to froth for 5′. Add 2 tbspns olive oil, 1 tbspn liquid honey, salt, 2 cups sprouting grains lightly ground in the mixer (kamut or whole grain or spelt), 2 cups flour (any mix). Work with your hands & place in a bowl, cover with [...]
Posted by Ren on marzo 31st, 2008 under Recipes | Comment now »Rome by Christopher Hibbert
The Biography of a city. 3,000 years of History. Beautifully written & lovely to read even if you have never been to Rome. If you do have the intention of going it could serve as an excellent quide book & so much more interesting than the every day guide books for travelers. [...]
Posted by Ren on marzo 31st, 2008 under Books to read on cooking and not | Comment now »Hollywood-video loan & everything you want to know about cinema
HOLLYWOOD
Roma -Via di Monserrato 107
tel. 06.68.69.197
Tucked behind Piazza Farnese you will find my favourite place to go & take out movies for rent. Films from all over the world, Africa, Asia, South America, Europe, USA, all the old favourites in black & white. Posters, Tshirts, postcards. A real haven for the film goer. [...]
Ossobuco – veal shanks with risotto alla milanese
4 slices of veal shanks cut 1 inch thick
Flour
A small onion, minced
2 tbn butter
Salt & pepper
1/2 cup dry white wine
2/3 cup hot stock
For the Gremolada mixture of herbs added when cooked)
2 cloves garlic
parsley
zest of a grated lemon
Make cuts at several points in the membranes surrounding the shanks or they will shrink, causing the ossibuchi to [...]
Posted by Francesca on marzo 29th, 2008 under Recipes | Comment now »Agretti – what is agretti?
Agretti is also regionally known as roscano or barba di frate and, like “arugula” is a name that can be used of other similar tasting and looking, but unrelated, vegetables, samphire, for example. Agretti is a good source of vitamin A (or it’s precursors) and of iron and calcium.
Like Samphire (Crithmum maritimum), Agretti (Salsola [...]
Calzone – a folded pizza
Calzone Italian (especially Naples); crescent-shaped turnover of leavened dough, filled with ham and cheese; may be fried or baked. Sometimes called pizza (Oxfor University Press)
Italian Calzone are literally a pizza folded onto itself.
The inside can be any of these: Sausage, mozzarella & hard boiled egg. Cooked spinach, mozzarella, parmesan cheese. [...]
Posted by Ren on marzo 27th, 2008 under Recipes | Comment now »What in the world is DOP?
PDO (Protected Designation of Origin)- in italian DOP – is a brand of origin that si given – usually by law- to those aliments whose peculiar quality characteristics depend essentially or esclusively on the territory where they are produced.
The geographical environment includes natural factors( climate, environmental characteristics), and human ones (production techniques hand down in [...]
Flans & Flans
Zucchini Flan with tomatoe sauce
300gr zucchini 140gr tomatoe sauce
3 baby onions 40gr butter
30gr flour 2 eggs
thyme basil, s & p some milk
Cut the zucchini & onion in rounds & cook slowly with 40gr of butter in a pan. Salt. Add flour & mix, then add the milk & s a& p mixing constantly for about 7′. Beat [...]
Left over from Easter artichoke quiche
Puff pastry-pasta sfoglia: 200gr flour, 40gr butter (or organic margarine), pinch of salt & bit of hot water. Work all ingredients together until elastic & place in a warm spot for 30′.
Put the left over artichokes, 1 egg(optional), small pieces of primo sale goats cheese, 1 zucchini in a food mixer and blend slightly. [...]
Manuale pratico di cucina noir e criminale di Montse Clavé
Handy manual of dark and criminal cooking by Montsé Clavé (Spain)
Montsé Clavé is the companion of Paco Camarasa who manages in Barcelona the “Negra y Criminal” (Dark & Criminal) bookstore dedicated to crime literature. She has published here a fascinating book in which she gathers 45 recipes mentioned in one of their books by 45 [...]
Mirrors of the Unseen by Jason Elliot
Journeys in Iran
Like a Rolling Stone by Greil Marcus
Posted by Ren on marzo 26th, 2008 under Books to read on cooking and not | Comment now »After Easter clean up! salads
This week would be a good time to enjoy all the spring vegetables & have a good clean up after Easter!
Warm Lentil salad with rucola
225gr small lentils, 40gr chopped walnuts, olive oil, chopped red onion, bay leaf, 1 crushed garlic clove, thyme, s&p. Dressing: 110gr firm goats cheese, or ‘primo sale’ (from health food shops), [...]
‘Off the Wall’ – casual clothing for guys & dolls
OFF THE WALL – Tucked between Via del Babiuno & Via del Corso, at Via Gesù e Maria 25/a , If you are looking for groovy, fashionable casualware for boys/men & girls/women, this is the place to go. Fabrizio & Lorena are unique in the proposals of informal & exclusive clothing for both sexes. Fabrizio [...]
Risotto Primavera – Springtime risotto
Rice fields in the Po Valley
Italy is very seasonal with their cooking & spring brings new life & vegetables to the markets in abundance. Tiny zucchini, zucchini flowers, new garlic, peas, fava beans, artichokes, baby spinach, green beets, broccoli…
Risotto is always made with a vegetable or chicken stock. Very easy to make. Just boil together [...]
Fried baby lamb chops
600gr. baby lamb chops
2 eggs
grated breadcrumbs & flour
grated lemon grind
grated pecorino cheese
thyme, s & p, sage
oil for frying
Mix the breadcrumbs with the flour and grated lemon, chopped thyme & pecorino.Beat the lamb to flatten slightly and baste in the beaten egg and breadcrumbs. Fry into deep oil until golden in a pan with sage leaves [...]
Pasta corta-short pasta with spring sauces
Fusilli, asparagus & bacon
300 gr. fusilli (or other short pasta) 1/2 onion
250 gr. clean asparagus 100 gr. cubed bacon
some cream grated parmesan
Cut the onion in rings and sauté in olive oil & a drop of water until transparent. Add asparagus diced in small pieces. Add s & p and stew until soft. In another pan [...]
Spaghetti with Spring sauces for a simple dish
COURGETTE & CAPER SPAGHETTI
1 garlic clove, crushed
3 grated courgettes
200g spaghetti chopped parsley
1 tbsp capers
50g parmesan cheese olive oil
In a large pan or wok, sauté crushed garlic until golden in the olive oil. Add grated courgettes, continuing stirring . Boil a pan of water, salt & cook the spaghetti. Drain. Add all ingredients to the courgettes including [...]
Sprouting for fun, health & crunch-live food
To sprout, the seeds are moistened, then left at room temperature in a sprouting container. Any container can be used, even a left over ice-cream container Don’t let the sprouts sit in too much water. The seeds will swell and begin germinating within a day or two.
Sprouts are rinsed once a day, but possibly twice [...]
Francesca’s Casatiello
‘Casatiello’ is the typical Neopolitan pie made especially & traditionally at Easter. The word comes from ‘caso’ that in Neopolitan dialect means cheese:
500gr flour ‘0′ (20% manitoba flour for softness) 160 gr lard
200gr salame cut in little squares 200gr fresh pecorino/caciocavallo
15 gr yeast 1 small glass tiepid milk
1 tbsp sugar S & P
2 eggs
Mix the [...]
Get a crush on garlic
Voghiera in the province of Ferrara , every July holds its garlic festival when the year’s crop is harvested.
What makes the garlic of Voghiera so special? The experts tell us it’s a combination of whiteness, large cloves and that it lasts a long time before going mouldy.The sagra is held at the sumptuous “delizia” of [...]
Some like it hot-peperoncino!
Great source of Vit. C & wonderful for flavouring all kinds of dishes. Peperoncino,or chilli, comes in various colours, dried or fresh & is used all over the world in all kinds of sizes and shapes… so versatile!
The Museum in Italy is in Maierà in the province of Cosenza in Calabria. Great idea & [...]
Easter lunch chez Francesca
canescioni
casatiello
pastiera
Abbacchio alla Romana-Roman lamb
Easter in Rome means lamb!
1 kilo shoulder & leg of lamb, 3 cloves garlic, 3 anchovies, (or tube)rosemary, extra virgin olive oil, lemmon, flour,s & p.
Clean the anchovies of their salt and make a purée with the crushed garlic & a bit of lemmon juice. Roll the pieces of lamb in flour & [...]
Giochi di seta – from Japan to Rome
Giochi di Seta in via dei coronari 144, tel 06.96841111
My friend Yuko has beautiful antique kimonos, patchwork of kimono materials on mens & womens T shirts, lovely delicate Japanese bags, ceramics & lots of other things she hunts out in Japan when whe goes home for a visit. Her prices are very reasonable [...]
Posted by Ren on marzo 21st, 2008 under Shopping for food,clothes & fun | Comment now »Stir fry squid & baby octopus
Last nights dinner. Small squids & octopus. 1 cucumber,1 red radish, lemon grass, corriander, fresh ginger, green fresh chilli,garlic, white wine, s & p.& olive oil.
Chop finely garlic,lemon grass, green chilli, ginger & sauté in a wok. Add fish cut in small strips including
tentacles. Add white wine & allow to evaporate. [...]
Posted by Ren on marzo 21st, 2008 under Recipes | Comment now »A concise encyclopedia of Gastronomy by André Simon
THE HORN OF PLENTY
Andrée Simon was born in Paris in 1877, married & went to live in London. This book is a lifetime’s dedication of a comprehensive survey of good food, edited with Simon’s wit, wisdom & robust passion for the preparation & eating of good food. A treasure-house for browsing and returning again and [...]
Eastern Vegetarian Cooking by Madhur Jaffrey
The countries of the East off a huge range of vegetarian dishes: here we have Turkey, Japan, China, Korea, Philippines & of course India where Madjur Jaffrey grew up.
Try the pickled garlic on page 445, I just did and can’t wait to try it!
Tagliatelle, artichokes & asparagus tips
Spring in Rome also means artichokes & asparagus
Pinch off the outer leaves of some small artichokes & while rubbing all the time with lemon to avoid them going black, cut in half, take out the inner fluff & slice in thin strips. Heat some olive oil in a pan & add a squashed clove [...]
Posted by Cristina on marzo 19th, 2008 under Recipes | Comment now »Fava beans & peas
Springtime in Rome means fresh fava beans & peas. Enjoy!
Fusilli with fava & peas
100gr new peas 100gr fava beans bunch rucola 1 onion
grated pecorino [...]
today’s picture
recent posts
Commenti recenti
- Koek! su Green Roman beans in garlic & fresh tomatoes
- John Morton su Wine Bar ‘Cesaretto’
- Reeni su Pesto with walnuts and peas
2friends4cooking italian cooking lessons in Rome
Blogroll
- 101cookbooks
- archanaskitchen
- art for housewives
- art in nature
- arts in food
- azcookbook
- bloggeraid
- bread baking
- Chiamaroma.it
- Ethiopea Food Catering in Rome
- gastroanthropology
- ginger and cinemmoon
- giochidiseta
- Inromenow.com
- international fish dish
- Italian food culture
- kikkoman japanese recipes
- morselsandmusings
- natural wine
- ottolenghi
- Radio lifegate
- slowfood
- smittenkitchen
- staximo's space
- the olive blog
- Ticketeria
- top blogs in Italy
- treehugger
- vegan, food and travels
- vegetarian indian
- wildyeast
- Yasukosan's Home cooking
- zenzeroecannella
