Monthly Archives: January 2011
Linguini with Scallops
Bay scallops are in season for a short time in the winter and when they’re around, I like to make them often. They’re small and succulent, and I prefer to cook them in a moist medium rather than just searing them … Continue reading
Pasta e Ceci
This is pure southern (Italian) comfort food and almost embarassingly easy to make. Chickpeas are one of the few canned items that I keep in my pantry and perhaps the only beans which I prefer canned over fresh. The reason is … Continue reading
Pasta with Kale and Bacon
This past fall I decided to try a little experiment with freezing produce. I just couldn’t bear to part with the local vegetables for the entire winter, so I decided to see what froze well and what didn’t. At … Continue reading
Butternut Farro
This simple combination of butternut squash and farro is as soothing and comforting as it gets. It’s sweet, nutty and rich-tasting without actually being rich. It can serve as a main course (totally vegetarian) or side dish. It reheats beautifully in … Continue reading
Brasato di Tacchino
I’ve decided to braise the other half of my turkey breast. This is a moist, stew-y dish, like a pot roast. Like many braised dishes, this dish is best eaten after it’s been allowed to rest in the … Continue reading
Rotolo di Tacchino
I went to my local butcher looking for a boneless turkey breast already tied into a roast, but instead I found only a large full turkey breast on the bone–organic and free-range. It was irresistable, so I instantly thought of making two … Continue reading
Orrechiette with Sausage and Broccoli di Rapa
An oldie but goodie. I have some leftover broccoli di rapa from my seafood dinner (see previous post) and that was intentional–I’ve been looking forward to orrechiette with broccoli di rapa and sausage. This dish, a specialty from Apulia, can be varied in … Continue reading
Fritto di Mare with Broccoli di Rapa, Lemon and Garlic
Mixed fried seafood always reminds me of summer, but actually, here in eastern Long Island, there is local seafood twelve months a year. Right now the sea scallops and fluke are sweet and tender, and they were irresistable at the … Continue reading
Farro Pasta with Luganega, Cauliflower and Mint
Farro is a whole grain which can be boiled and tossed with a variety of vegetables and sauces. In its traditional form, it’s a chunky nutty pilaf. But there are some artisanal pasta makers in Italy making some very high-quality … Continue reading
Pasta with Spinach, Ricotta and Mint
Because I have some fresh mint left from the lamb meatloaf several days ago and because I don’t like to throw things away, I’m making a pasta dish featuring mint. When my mother made lasagne, she layered ricotta, grated pecorino and … Continue reading
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