Italian 'primi', pastas, gnocchi and rice Archives - Page 2 of 3

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Lettore, alzati e vai in cucina. Guardi fuori dalla finestra. Fa freddo, non ti pare? Meno male che sei qui dentro al caldo. Giri verso l’interno e vai a mettere il tuo grembiule. Sicuramente non vorresti sporcare i vestiti. Stasera ci saranno degli ospiti e un po’ d’eleganza non guasta. Ora rilassati, appoggi questo libro – aperto sulla ricetta di Calvino – accanto al lavandino. Stai per preparare i Bucatini Fluttuanti di Calvino. E ‘una buona ricetta e richiede la tua attenzione. Percio’ spegni il telefonino – non vorresti essere disturbato da eventuali chiamate di lavoro o altro – poi afferri un buon coltello. Si inizia il piatto con la pulizia dei fiori di zucca, e affettando il lardo…

October 13, 2021

Wednesday Will: Mercutio’s Fois Gras

First Courses / Italian 'primi', pastas, gnocchi and rice / Italian Cooking / Literary Recipes / Wednesday Will

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Before opening his now world-renowned restaurant The Mab, Mercutio worked alongside Romeo and Juliet in Verona. He and Romeo were best friends, so much so that Mercutio decided to work for a short spell at The Globe not long after the young couple emigrated from Italy. There, his brilliant juxtapositions of textures and flavors were quickly noticed, prompting local chef and food critic Dryden to note that Shakespeare’s kitchen “show’d the best of its skill in Mercutio.” However, unable to compromise his inventive nature into The Globe’s more structured kitchen, William was forced to dismiss him.

October 3, 2021

Cheap and Delicious and perfect for the October cool: Passatelli in broth.

First Courses / Italian 'primi', pastas, gnocchi and rice / Italian Cooking

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…it’s a great plate for cool October days, rich and comforting while refined at the same time, and if you haven’t tried them at home before, they will seem… like discovering someone new.

September 7, 2021

Hungarian Plum-Stuffed Gnocchi (szilvas gomboc)

Appetizer / Cheap Desserts / First Courses / Italian 'primi', pastas, gnocchi and rice / Italian Cooking / Pasta / Sweet / Uncategorized

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it’s a great dish, well worth making this time of year – for peasants and nobility alike. A simple, inexpensive meal outside with a very big wow factor surprise once in the plate:

August 30, 2021

Big Flavor, Small Price meals: Cous Cous with Mackerel, Glazed Carrots and Spring Onion

First Courses / fish / Italian 'primi', pastas, gnocchi and rice

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Once the sugar (or honey) starts to melt, in go the carrots peices, toss until well coated, maybe add a pinch or two of cinnamon, toss again, then a tiny bit of water, a tablespoon or 3, and toss until the fluid evapoates and carrots glaze-caramlize. You’ll have to use your nose here – don’t burn them but don’t leave them whimpy either. Just before mixing it all together, into the main bowl.

August 14, 2021

Julia Child’s Discourse on Post-Modernism and Pumpkin Ravioli – with Butter and Sage (her 109th birthday anniversary)

First Courses / Italian 'primi', pastas, gnocchi and rice / Literary Recipes / Pasta Noir Recipes / Uncategorized

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I am speaking of the modernists, of course, from Pirandello to Joyce. But the modernists still had a sense of something beneath them, even if they sensed that solidity below might be illusory. Because of that, their relativism was contained, in a way, by the real world. Post-modernists instead had to deal with a present void, the horrors of what had happened, a nothingness beneath that threatened to devour our precarious existence above. So lightness, ‘leggerezza’, as the Italians say, became an important theme in post-modernism, in contrast to ‘heavy’, certain characters and contexts. If the world itself could disappear, what is it we live in?

Milton Friedman’s (109years) Laissez-Libre Spaghetti Frittata (The Pasta Papers vl. 2)

Cheap First Courses / First Courses / Italian 'primi', pastas, gnocchi and rice / Italian Cooking / Pasta Noir Recipes

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Since no lunch is free, well, unless you’re senior management, where breakfast, lunch, dinner, snacks, coffee, drinks, brunches, Christmas gifts, transportation, art collections, housing, computers, cell-phones, subscription services, healthcare and pretty much everything else IS free – try a simple dish great for the 99 percent of us on a trickle-down budget. The day after you’ve made a spaghetti and made too much to finish, don’t just take it out of the fridge and plop in the microwave. Instead, place the cold spaghetti on a big enough cutting board and chop into three or four to shorten the noodles.

July 23, 2021

Big Flavors, Small Price, One Pan: Butterfly Pasta with Tuna and Broccoli

Cheap First Courses / First Courses / Italian 'primi', pastas, gnocchi and rice / Italian Cooking / Small Price, Big Flavors / Uncategorized

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4 of the top 10 things that guys, even more so heterosexual, don’t do naturally of their own free will are: 1) their nails; 2) shopping; 3) ironing… and; 4) dirty dishes, the later only it there isn’t any more space left in or around the kitchen sink. You know, those leaning tower constructs of stained, somewhat brownish plates, glasses and silverware that seem to defy gravity as they glisten under the lighting, testaments to the open and heat meals of days gone by?