Tagged with Lambrusco

Rina’s Ribs (Puntine “della Rina”)

Rina’s Ribs (Puntine “della Rina”)

This is one of those rare cases when the name of a dish sounds better in English than it does in the original Italian. Simona of Grembiule da Cucina always has wonderful Italian home cooking recipes from her region Emilia, the land of prosciutto di Parma, aceto balsamico, Parmigiano Reggiano, and Lambrusco. She wrote a … Continue reading

Tortellini in Brodo

Tortellini in brodo (tortellini in broth) is a classic Christmas dish from Bologna. The tortellini need to be so small that you can eat them in a single bite, together with the broth. It is quite a bit of work to make them as well as the broth from scratch, but certainly worth it. You … Continue reading

First experiment with Agar Agar: Beetroot Tagliatelle

When I say beetroot tagliatelle, I don’t mean tagliatelle flavored or colored with beetroot, but tagliatelle made of mostly beetroot, without any flour. It is a simple form of modernist cuisine (not capitalized, since I’m not referring to the book). I had eaten tomato tagliatelle at Piazza Duomo, one of Italy’s best restaurants in Alba, … Continue reading

Good Lambrusco exists

Lambrusco is a light bubbly red wine from Emilia-Romagna and Lombardia in Italy that does not have a good reputation at all. It is usually cheap plonk that is frowned upon by many connoisseurs. However just like almost any other wine, it is possible to make good quality Lambrusco. Over the last few years, Italy’s … Continue reading