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
Porcini mushrooms and wine are made for each other. Pasta brings it all together, and the fresh pasta makes it a luxurious dinner. Make this for dinner tonight—even for one!
The Neapolitan sartù is a sophisticated timbale – a luxury casserole – made with rice and 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 was imported into peninsular Italy in…… Continue reading Neapolitan rice sartù
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