My favorite way of preparing cauliflower is slow roasting it. This gives the cauliflower great depth of flavor that is so much more tasty than steamed or boiled cauliflower. Cauliflower can be roasted quickly in half an hour at 225C/440F. … Continue reading Pasta with Roasted Cauliflower (Pasta e Cavolfiore)
Bea has Sicilian roots and that clearly shows in the recipe for Vermicelli alle Alici con pangrattato dorato that she posted recently. Since fresh anchovies are not so easy to find around here and it is a lot of work to clean … Continue reading Spaghetti with Mackerel and Breadcrumbs (Spaghetti allo Sgombro con pangrattato dorato)
I don’t prepare artichokes very often, because they are usually too expensive for what will be left after you clean them. This is what I commented when Jo of Frascati Cooking That’s Amore recently blogged about a recipe from Lombardia … Continue reading Roasted Artichokes (Carciofi al Forno)
Using chard for the filling of the ravioli alla genovese meant I had leftover chard stems. I thought what a home cook from Genoa would do with leftover chard stems, and that is how I came up with this contorno (side dish) … Continue reading Baked Chard Stems (Coste di Bietola al Forno)
I had some left-over remoulade sauce in my fridge, along with some parsnips that needed to be used. And so I decided to buy some fish fillet and make these fish and parsnip balls. The reasoning behind it was that … Continue reading Fish and Parsnip Balls with Tarragon
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
Breadcrumbs are often used in Sicilian cuisine to provide texture to antipasti such as sarde beccafico, primi piatti such as pasta with anchovies and broccoli, and secondi such as cotoletta alla palermitana. The latter dish inspired me to prepare swordfish … Continue reading Swordfish Palermitana (Pesce Spada alla Palermitana)
Lately I’ve been getting a lot of inspiration from three Italian food blogging ladies that I follow. Even though I like to experiment with different cuisines and techniques, Italian home cooking always stays closest to my heart. In this case … Continue reading Breaded Lamb Chops (Costolette di Agnello Impanate)
We are having some wonderful weather here — I would sign up for weather like this in Summer — and so during my lunch break I walked to the market to pick up some fresh fish for dinner, to be … Continue reading White Fish Gratin (Pesce Bianco Gratinato al Forno)
This Southern Italian pasta dish has loads of flavor and texture: orecchiete pasta, broccoli, fresh anchovies, sundried tomatoes, crunchy sautéed breadcrumbs, chile pepper, and parsley. Those sautéed breadcrumbs are a good alternative for cheese (which is ‘forbidden’ on a pasta … Continue reading Pasta with Anchovies and Broccoli (Orecchiette Alici e Broccoli)
Have you ever heard of cutlets “Palermo style” (alla Palermitana)? I hadn’t. But thanks to the blog Culinaria Italia (the blog of a Brit who lives in Puglia) I have now tried them and loved them! The Cotoletta alla Palermitana … Continue reading Cotoletta alla Palermitana
Viaggiando con Bea is one of the Italian blogs that I follow to get inspiration and feedback on my Italian recipes directly from the source. A while ago she published a recipe for a Sicilian side dish with cauliflower called … Continue reading Sicilian Pasta and Cauliflower Gratin (Gratin di Mezze Maniche al Cavolfiore)
Pisarei e fasö is a typical dish from the province of Piacenza in Emilia-Romagna. Cristina from The Blog Around the Corner was inspired to blog about this dish from her region by my post about pasta with stewed beans. I already … Continue reading Pisarei e Fasö (Breadcrumb Gnocchi with Beans)
Apart from the fennel balls, I prepared another antipasto for my Sicilian dinner: Sarde a Beccafico. We really liked this dish when we had it at Tischi Toschi, and I copied the presentation from there. Sarde a Beccafico can be served either as antipasto or as secondo (main course). Sardines are stuffed with bread crumbs, raisins, anchovies, parsley, pine nuts, sugar, and baked in the oven with some orange juice. This dish is very tasty and easy to prepare if you ask the fishmonger to turn the sardines into fillets for you.
Continue reading “Sarde a Beccafico (Stuffed Sardines)”
My favorite recipes are simple and elegant. The less ingredients, the better. When I recently blogged about my first homemade batch of clarified butter, Richard McGary commented “Now that you have your clarified butter, if you want to try something, get a boneless, skinless chicken breast; season it with a little salt and pepper; bread it in bread crumbs from fresh bread, not stale or dried bread; and sauté it in the clarified butter. This is a remarkably simple technique with minimal seasoning but the flavor you will get with the butter and bread coupled with the moist chicken is mind … Continue reading REMCook’s Breaded Chicken Breast Fried in Claried Butter
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