Browsing Tag

basics

Roasted Red Potatoes

roasted red potatoes

Hi friends! I know it’s been quiet around here for a while. Apart from the fact that I’ve always posted at a (very) slow pace, I also had to take a break from blogging to work on an exciting project that needed my full attention. Next month, I’ll be teaching a series of three hands-on Italian cooking classes at the Italian Cultural and Community Center here in Houston, where Peter, my in-laws, and I are all members, and I am a volunteer. The radio silence here lately is due to the fact that I’ve been immersed in creating the menu […]

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Polenta

Cucina Conversations

Benvenuti to this year’s first Cucina Conversations post and the first “basics” post of the year! It’s been a long while since I posted a “basics” post, so I’m glad to be sharing another Italian staple recipe again. This month, we have chosen comfort food as our topic and my contribution is one of my favorites: polenta. Although comfort food is often associated with the colder months of the year, it truly doesn’t have a season, and the dishes that encompass this category are different for everyone, which makes this topic a particular favorite of mine. I enjoy learning what other people consider their comfort […]

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Pesto Genovese

Pesto Genovese

I never gave much thought to the seasonality of fresh produce. I grew up eating seasonally both at home in Maryland and at the homes of my paternal grandparents, and great-aunts in Italy. There was a small garden in the back yard in Maryland, and an enormous garden in my paternal Nonna’s back yard in northern Italy, complete with fruit trees and a chicken coop. For my maternal great-aunts in Rome, apartment living only gave them room for a few pots of flowers and herbs on the balcony, but they shopped for the produce from a nearby mercato daily and it often came from a […]

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Tomato Sauce with Butter and Onion

Tomato Sauce with Butter and Onion

I’m continuing to work through my list of “basics” recipes, and today I’m sharing one of my favorites: tomato sauce with butter and onion. The first time I tasted tomato sauce with butter in it was in Rome at my great-aunt Franca’s house. She had made her sugo semplice (“simple sauce”)–a soffritto of finely chopped carrot, celery, and onion sautéed in hot olive oil, and a bottle of passata (strained tomato sauce) poured over the lightly caramelized vegetables and left on the stove to simmer for a little less than an hour until the sauce was slightly reduced and flavorful. Once the sauce was […]

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Amatriciana Sauce

Amatriciana Sauce

The origins of Amatriciana sauce are drenched in debate. Most people claim the sauce originated in the town of Amatrice, located 60 miles northeast of Rome. In Rome, many chefs and home cooks claim the sauce is typical to the city’s cuisine and has nothing to do with the town of Amatrice. There are people who say the sauce should be called matriciana, suggesting a theory that it refers to a wild herb called matricale, which is questionable because most Italians agree that herbs have no place in the sauce. And that’s just the beginning of the controversy surrounding this sauce. […]

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