Tag: Italy

Maiale al Latte

There are several things to say about this dish. Firstly, this recipe is essentially the Pork in Milk from Rick Stein’s Venice to Istanbul. Secondly, neither the English title of Pork in Milk nor its description, which would be something

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Salmoriglio

Salmoriglio is a bit like a variation of Salsa Verde from Sicily. Like Salsa Verde , it goes very well with plain grilled fish. The eminent Mr. Stein does it with swordfish, which I am sure is very good. I’ve

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Crab Linguine

I’ve been after a decent crab pasta recipe for a while after failing to make notes on a more complicated spider crab recipe by Gary Rhodes. This is certainly much simpler and looks worth a try, not that there appears

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Grilled Squid Salad

If I had a pound for every time I’d heard somebody say, “I don’t like squid ‘cos it’s rubbery”, I’d be a rich man. It isn’t!! Especially if it’s cooked correctly, i.e. hot and fast. This marinated squid makes the

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JC’s Seafood Risotto

I just love risottos and this is one of my favourites. The trick with risotto is to adjust the cooking heat such that the stock, added gradually, is absorbed over a period of about 20 minutes to make sure that

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Caponata

This is a difficult-to-describe concoction: aubergines in a tomatoey, pickley kind of mixture – a sort of Italian slightly sour ratatouille. It makes a great addition to a series of dips for some pitta bread when nattering with friends and

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Roast Butternut Squash Risotto

Butternut squash has become very popular, almost ubiquitous, and it’s an orange colour so it must be good for you. I think it is at its best roasted when the full flavour develops. As well as making a good accompaniment

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Tuscan Bread Salad

I’ve been intrigued by an Italian bread salad recipe such as this from Giorgio Locatelli for some time. It’s another idea with many variations and apparently no definitive recipe. I finally got around to trying this one and it was

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Potato Gnocchi

Unlike fresh pasta, the commercial versions of which are so good now that it hardly seems worth making it yourself (unless for special ravioli), commercial potato gnocchi are relatively heavy compared to their homemade equivalents. Making your own is, therefore,

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Stufatino alla Romana

This is quite strongly flavoured Italian beef stew that I cooked, originally, more years ago than I care to remember. I remember its being quite interesting largely. I think, due to the combination of celery with beef. Other than that,

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