Bollito misto is a classic Italian recipe from Piemonte of boiled meat with various sauces, including salsa verde. At Ristorante Trippi in Valtellina I enjoyed a dish inspired by bollito misto, which was a boiled blade of beef with salsa … Continue reading Braised Blade of Beef Sous Vide with Peperonata and Salsa Verde
Tuna is locally caught along the Algarve in Southern Portugal, and so the local cuisine also includes recipes for tuna. Cebolada de atum is one of the most common dishes. The name “cebolada” refers to the onions in the dish and … Continue reading Cebolada de Atum (Tuna with Onions and Bell Peppers)
Cilento is an area in the south of Campania, and when I was there I enjoyed a dish called Ciambotta alla Cilentana. There are many versions of ciambotta, but here it is potatoes, eggplant, bell peppers, and tomatoes. It reminded … Continue reading Ciambotta alla Cilentana (Campania’s Ratatouille)
This is what we had for dinner tonight and a perfect example of cooking with what you have on hand. In this case I had some leftover scallops and from the fresh vegetables that I had only the bell peppers … Continue reading Tagliatelle with Scallops and Roasted Bell Pepper Sauce (Tagliatelle Capesante e Peperoni)
After reading Conor’s post in which he showed us how to prepare delicious roast leg of goat, I got curious and wanted to try goat meat, too. Now there are a lot of goats in the Netherlands, kept primarily for milking, … Continue reading Goat Stew from Abruzzo (Capra alla Neretese)
Pasta comes in many shapes. The most common include spaghetti, penne, tagliatelle, orecchiette, and lasagne. Apart from fresh pasta and dried pasta, one of the main distinctions is between ‘short’ pasta such as penne and orecchiette, and ‘long’ pasta such … Continue reading Choosing a Pasta Shape, Part 2: Spaghetti with Bell Peppers and Olives
Wolffish is one of my favorite types of white fish, as it has a better flavor and texture than cod and its relatives. For this recipe you could also use another white fish that doesn’t flake easily (as flaky fish … Continue reading Breaded Wolffish with Anchovy-Braised Peppers
Kung Pao Chicken is a dish I’ve discovered only recently because it is not on menus of Chinese restaurants or take-out places in the Netherlands. ‘Chinese’ restaurants in this country are in fact Chinese-Indonesian, the chefs are mostly trained in the Netherlands at the same school, and the menus of those restaurants are mostly all the same and have been like that for thirty years. I’ve never been to China and am certainly not a connaisseur of Chinese food, but I do know that this is healthy, very tasty, and quite fast and easy to make. Kung Pao Chicken is a stir-fry dish that originated in Szechuan cuisine, containing chicken, peanuts (or cashews), vegetables, (dried) chile peppers, and Sichuan peppercorns. The latter are not actual peppercorns but the husk around the seeds of a type of prickley ash. Continue reading “Kung Pao Chicken”
Pasta salad is great to bring to a BBQ or other ‘bring your own food’ event, since you can load it with veggies, it’s easy to keep (even outside of the fridge for a bit) and most people like it. I’m calling this ‘Greek’ since I’m not claiming this is in any way authentically Greek, but it has been inspired by using typical Greek ingredients such as oregano, olives, bell peppers and feta cheese. I brought this to a BBQ the other day and it vanished within a few minutes. With the general instructions for pasta salad given below, you … Continue reading ‘Greek’ Pasta Salad
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