Despite my 12.5% Italian ancestry and my lifelong adherence to the Azzurri I was a bit hesitant about including an Italian dish with people like Italian Foodie around the site. Still, Pollo alla Cacciatora is a great cold weather comfort casserole and a favourite that I cook regularly, so here goes… ‘Cacciatore’ means ‘hunter’. All
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Thanks for the SLOW FISH – Genoa May 27th – 30th 2011
Slow Fish 2011, the sustainable fish event, will take place in Genoa (Italy) from May 27 to 30. This biennial international event dedicated to the world of fish and marine ecosystems has now reached its fifth edition. Debates, meetings, workshops and tastings will focus on issues linked to sustainable fishing and responsible seafood consumption. A
RECIPE – Fillet of Pork in Milk
Sometimes my cooking gets into a rut and I have to shake myself out of it. When people come to dinner I tend to rely on the ‘tried and trusted’. Sometimes, though ‘tried and trusted’ morphs into ‘tired and disgusted’ (with myself, for my lack of effort). Last weekend , between waiting for FF
BOOK REVIEW – Inside the Italian Kitchen
I really like this book, a collaboration between chef Marco Roccasalvo of the restaurant Capo de’Fiori in Bray and Anne Kennedy of greatfood.ie. who, in her introduction, says “If you think some of his recipes are too simple to be excellent, then his (Marco’s) work is done.” There’s a long and informative section on the
LOBSTER and LEEK RISOTTO
LOBSTER AND LEEK RISOTTO Preparing the beasts is not rocket science. Cut off the claws, as near to the body as you can. Whack them lightly with a hammer or the blunt end of a cleaver. Peel off the shell and prise out the meat (using fingers and a metal skewer). Twist off the head.
Restaurant Review – Taste of Emilia/Alexis Pizza & Deli
One of the biggest culinary myths is that there’s such a thing as Italian food. There’s not. To comprehend this you have to realise that Italy, as we know it today, is a relatively modern creation, cobbled together out of a number of smaller states , each with its own heritage, culture and, indeed, cuisine.
Nonna Valentina
I’ve been an Italophile since the first round of the 1982 World Cup. Of mixed English, Scots and Welsh descent, I have never been the most jingoistic of people and that year I got sick of the constant bigging-up by the press of the England football team, all proclaiming that Ron Greenwood’s gunslingers would
Bar Italia IFSC
I’ve just had charge of my grandchildren (aged 8 and 10) for a fortnight. Between Dublin and God’s Own County, I’ve been running a sort of mini summer camp, every unforgiving minute, to quote Rudyard Kipling, filled with sixty seconds’ worth of distance run, maybe seventy. What with teaching chess, guitar, and cookery; playing football,
Carluccio's
I know Antonio Carluccio. I’ve dined with him, drunk with him, listened to him talking about food in language others reserve for describing beautiful women and marvelled at his infeasibly large repertoire of off-colour jokes. Antonio , many years ago, set out on a mission to introduce Londoners to proper Italian cucina, food that didn’t
Talavera – II
Geronimo and Crazy Horse were meeting for the last time before they were confined to the reservation. They reminisced about the good old days before the “long knife soldiers” and the carpet baggers arrived to rob them of their riches, the plains, the buffalo, the freedom to roam, hunt and shoot. Tuesday night was a
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