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.
After having been involved with teaching and thinking about food for over than 10 years, I am completely convinced that the art of Italian cooking is to extract flavor from food rather than adding flavor through elaboration. This is the ultimate discovery of modern Italian cuisine. Not the foams, not the rare ingredients, not the… Continue reading roasted rosemary mushroom parcels
SUGO AI PORCINI E VINO ROSSO There are days one simply has no time. Somewhat it gets late even to shop for food. And after so much hell, the saddest thing is to get a scrambled egg or an instant soup for dinner. Here is my revenge to a hurried day. Dig… Continue reading porcini mushrooms sauce with lots of red wine
The Neapolitan SARTU’ is a sophisticated timbale of rice filled with cheese, vegetables and meat. The name Sartù originates from a silver table centerpiece or surtout, used by the Naples’ nobility to serve the most important dish of a formal dinner. Rice, imported into Italy by the Spaniards in the XIV century, had been snobbed… Continue reading sartù alla napoletana
SAUTEED MUSHROOMS. Trifolare is a classic Italian method of cooking thinly sliced vegetables with garlic, olive oil, and parsley. Mushrooms trifolati make a quick and light side dish that goes with almost everything. Recipe 450 gr. (1 pound) mushrooms, cleaned and finely sliced 1 garlic clove, minced 1 bunch flat leaf parsley finely chopped salt… Continue reading funghi trifolati