Browsing Tag

gluten-free

Chickpea Flatbread

chickpea flatbread

Emiko Davies’ Florentine: The True Cuisine of Florence arrived in my mailbox earlier this year after much anticipation. I have enjoyed Emiko’s blog for several years, and I look forward to her informative articles about Italian food, history, and culture on Food 52. She also writes a food column for the Italian newspaper, Corriere della Sera and did a video interview for the publication’s Le Donne del Cibo series. Her Instagram feed is one of my favorites for its gorgeous captures of her daily life in Tuscany, her travels, her food photos, and her adorable daughter whom I’m convinced is one of the cutest kids on Instagram. Over […]

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Basics: Marcella Hazan’s 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 di pomodoro (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 […]

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Basics: How to Make Amatriciana Pasta Sauce

Amatriciana Sauce

The origins of Amatriciana pasta 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 […]

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Marinated Fried Zucchini

Marinated Zucchini

I know it’s a little early to be posting a recipe using a summer ingredient, but I couldn’t help but get a head start on lighter recipes for the upcoming warmer weather (which will no doubt, be upon us very soon here in Texas). And, for as much as I try to keep my produce choices consistent with their growing season, after reading this article, I don’t feel so self-conscious about buying zucchini in February when I’m craving this dish. Marinated zucchini, which is more of a technique than a strict recipe, came to Rome in the late 1400’s, when Jews living in […]

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Basics: How to Make Classic Tomato Sauce

Tomato Sauce

The last of my Christmas cookies have been baked, my gift tins have been shipped off, and Christmas cards are in the mail. I had hoped to stay on my blogging schedule this month, but instead, I’ve been feeling like I have to beat the clock each day with all of my Christmas “to do’s”. After this week, I’ll be taking a break to regroup and re-charge. There’s going to be a lot of cookbook and food magazine reading going on with my feet propped up on the coffee table and I can’t wait. Despite the holiday rush, the one thing I’ve […]

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