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
There are days you simply have no time, right? Somewhat you are too tired to even shop for food. I have been there many times, but saddest thing after a hellish day is to get a bowl of cereal or instant soup for dinner. So, here is my revenge to a hurried day.… Continue reading porcini mushrooms sauce with lots of red wine
PORCINI AND SWEET PEPPER SAUCE. This is a variation of the basic tomato sauce using the last good summer peppers and the first porcini available in the fall. Vegetables are added to the onion and slowly stewed for a long time like a creamy compote. Recipe One 400 gr. (12 ounces) can diced tomato 15… Continue reading summer and fall pasta
