Monthly Archives: May 2011
Pasta with Ham and Asparagus
Generally, the fewer the ingredients in a dish, the more crucial the quality of those ingredients. When asparagus is picked the same day it’s cooked, it’s a totally different vegetable than the asparagus most of us are accustomed to eating … Continue reading
Spinach and Grapes with Ricotta Bruschetta
This is another dish which has so few ingredients, they must all be impeccable–particularly the ricotta. The fresher and creamier the ricotta, the more you will be seduced by this dish. It’s a wonderful appetizer, but it’s also so sweet … Continue reading
Gratinata of Scallops
I was inspired by Beppi’s gratinata of asparagus the other night, and it reminded me how good most things are when smothered in toasted bread crumbs, butter and cheese. Scallops are particularly good in this preparation because they are light … Continue reading
Beppi’s Fegato alla Veneziana
A dinner invitation from my neighbor, Beppi, is always a special and cherished occasion. I look forward to watching Beppi work in the kitchen, still spry and masterful at the stove at 89 years-old. His cooking is refined and elegant, and … Continue reading
Papardelle with Spinach and Ricotta
This is a similar set of ingredients to an earlier post of mine (“pasta with spinach, ricotta and mint”) but with some key differences. This is a butter-based sauce used to dress fresh egg pasta, with spinach chopped finely and … Continue reading
Mock Spring Vegetables
Although these are all genuine vegetables, they are not exactly all spring vegetables. The beans are not fava beans, they’re soybeans (edamame) and they are found in my supermarket freezer. The peas are also frozen, although I use fresh peas when … Continue reading
Veal Cutlet (Scallopine)
This is essentially the same preparation I used in my prior post “crispy skate wing” only with veal, instead of fish. I’ll take you through it step-by-step. First, the process of making seasoned breadcrumbs . . . Seasoned crumbs are often … Continue reading
