This month has been mellow and nostalgic as it’s often in October in Umbria. While still reeling after a summer of record-high temperatures, we have enjoyed a string of magnificent sunny days and Technicolor sunsets. It’s been like a balm for body and soul. We miss our own olive harvest. The extreme temperatures and drought…… Continue reading Green stringozzi noodles with creamy roasted squash and ricotta sauce
About a year ago, in an evening like tonight, I was painstakingly working on the final version of my cookbook. I enjoyed every moment of that process and never for a second I thought what would have happened later. I wrote the book because I love books. I also wrote it because I had a…… Continue reading Mrs. Stringozzi goes to America (and Amatriciana my way)
Now it’s time to start writing about food again. This is one of those recipe I make during cooking classes when we want to explore how to transform simple ingredients into a sumptuous meal. Admittedly truffle is not “simple” but you might still have a jar from your holidays in Umbria or Tuscany. If not, omit and the results will be delightful nevertheless.
I am born in a time – early 60s if you are curious – when food was not too fashionable. I still remember the arrival of cream in my life. My mum did not use cream, she was Sicilian. By her law, a sauce is red and must be made with tomato and olive oil.…… Continue reading spaghetti with salmon and brandy
This pasta is good for: when there is no time to make dinner but you still want real food the pantry is empty (or almost) it’s Monday before leaving for holidays returning from holidays unexpected informal dinner guests This pasta has a sad version and a happy version. To make the happy version you must:…… Continue reading no-cook pasta sauce with tuna and cherry tomatoes