Chris W. posted an article on
Culinaria Italia
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Nov 14, 2010, 9:36 am
Pizza di Patate. From Bari.This is another recipe from Nonna Stella. Calling it a pizza is a bit misleading as no bread or flour is involved. It is basically mashed potato baked with a cheese filling. Serves about 6 as a side dish.
Potato pizza ingredients
• 800g potatoes
• 150g scamorza or... Comment - Like
Chris W. posted an article on
Culinaria Italia
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May 22, 2010, 10:25 am
Basil is very much in season here at the moment, so I bought a couple of bunches at the market and decided to make pesto.I dug out the official recipe from Consorzio Pesto Genovese. It’s very specific about exactly where the ingredients should come from. I’m providing the original recipe, but fe... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Feb 5, 2010, 7:40 am
Scombri in salsa di pomodoro. The “tomato sauce” in this recipe is really a tomato flavoured poaching liquid. The recipe appears to contain an awful lot of oil, but you wont actually be eating much of the sauce, so it’s not as bad as it seems.Serve warm or cold. Serves 4.
Mackerel in tomato s... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Feb 3, 2010, 8:20 pm
Alici arraganate. From Puglia. There is probably not much chance of finding fresh anchovies in the UK, but if you do, this is a good recipe to try. It takes a fair bit of preparation, but it’s worth it in the end. You need to clean them as soon as you get them home as they will spoil extremely qui... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Feb 2, 2010, 5:11 pm
Bavette alle vongole e zucchine. This is a nice alternative to the standard spaghetti alle vongole recipe. Serves 4.
320g bavette
800g clams
1 shallot – finely chopped
1 clove garlic – peeled, whole
1 chilli (fresh or dried) or to taste
300g courgettes – cut into match sticks
1 tbsp chopped p... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Feb 2, 2010, 4:52 pm
Branzino all’acqua pazza. This is a very simple way to poach fish. Acqua pazza translates as “crazy water”. Just what exactly is meant to be so crazy about it, I’ve no idea. It works best with firm, white fleshed fish. You can use fillets, steaks or whole fish. On this occasion I used fill... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Feb 1, 2010, 5:42 pm
In Italy it is regarded as essential to eat something if you are drinking. Only a reckless madman (or uncouth foreigner) would ever consider not doing so. Struzzichini are little snacks to go with your drink. It might be something as simple as a bowl of peanuts or something more elaborate, lik... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Feb 1, 2010, 3:45 pm
Spigola su letto di Limoni. This recipe comes from an Italian tv chef. It’s a bit showy as you might expect. You have to clean the fish by making a slit down either side of the back bone. Snip through the back bone and remove it along with the guts. If you’re not so worried about the look of the... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Feb 1, 2010, 8:35 am
Bavette al tonno fresco. I’m not sure where this dish originates, but it feels like a Sicilian recipe due to the inclusion of tuna and pine nuts. It’s quite economical too as 200 grams of tuna feeds four people. My problem now is trying to think of a way to use up the other 800g I bought at the ... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Jan 28, 2010, 5:15 pm
Spaghetti con la gallinella. Gurnard is used mainly as a soup fish here. This recipe however serves it poached and flaked with spaghetti. This avoids the problem of navigating the numerous bones. When you’ve finished you’ll be left with a couple of litres of pretty good fish stock which is wor... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Jan 27, 2010, 3:08 pm
Cozze gratinate. From Puglia. I wanted to try this recipe to see if it makes a difference cooking the mussels from raw, rather than opening them in a hot pan first. I have to say it does! They were much nicer. Use a short knife to open the mussels over a bowl to catch the liquid. I still need a bit ... Comment - Like
Chris W. posted an article on
Culinaria Italia
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Jan 27, 2010, 2:58 pm
Bucatini e cozze all’amatriciana. This is a new twist on the classic amatriciana. The addition of mussels works surprisingly well. It is adapted from “Sale e Pepe” which is something like the Italian equivalent of “Good Food Magazine”. The original recipe calls for guanciale, but as this... Comment - Like
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