Monthly Archives: May 2012

Pasta with Seafood, Calabrese Style

The big decision when making pasta with seafood is whether to add tomato (“in rosso“) or to make it “white” (“in bianco“).  Although I love it both ways, there’s something more delicate about the sauce without tomatoes.  My mother always … Continue reading

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Tuna and Potato Croquettes

This is my take on a recipe of Mario’s that makes ingenious use of canned tuna and mashed potatoes.  I love croquettes of any kind, although, they’re a bit of work. For these croquettes, potatoes need to be boiled with … Continue reading

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As I’ve said before, I’m not a baker.  Like my Biscotti,  this is the rare baked good that I’ve made successfully a sufficient number of times that I’m comfortable sharing the recipe and technique with you. When I apprenticed at … Continue reading

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Cicoria alla Romana

One of the great things about being in Rome is knowing that the same dishes will be on every restaurant menu at any given time of year.  When a vegetable or fish is in season, everyone offers it. I’m usually … Continue reading

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Turkey Breast with Porcini Sauce

My butcher often has free-range, organic turkey breasts, rolled and tied into compact little roasts.  This is a great weeknight meal which can be ready in an hour, and makes great leftovers for lunch (for several days). Although I’ve posted … Continue reading

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Crostini of Broccoli di Rapa and Ramps

Ramps are in season right now, and they’re a delicacy worth seeking out, if you like the flavor of garlic.  They’re found only at farm stands and their season doesn’t last more than a couple of weeks in spring.  They’re perfect for … Continue reading

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Insalata di Carciofi

This is a bright and very lemony salad, with shaved raw artichokes marinated in lots of lemon juice and olive oil–a few days is better than a few hours.  The arugula is then piled on and dressed with lemon juice … Continue reading

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Pasta, Ceci e Cicoria

This dish is built around those dandelion stems that I saved when making my dandelion salad the other day.  Like spinach, the stems on dandelion greens are worth saving and savoring.  They are bitter, but when boiled and sauteed, have … Continue reading

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