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Nobody does Easter like the Italians. From chocolate fantasy eggs and wonderful cookies to the famous Pastiera, celebration foods abound. Lent, or Quaresima as it is known in Italy, is the period from Ash Wednesday to Easter, a time of self-enforced culinary deprivation during which cucina magra, or the consumption of lean food, […]
This dish is simple, unfussy, and flexible. Maybe that is one reason why it is so good. Vibrant green broccoli and toothsome pasta are tossed with toasted pine nuts, peperoncino flakes, Parmigiano, and warm garlic-scented olive oil. And what oil this is. When I decided to write this article, it was going to be about […]
Stracnar and Stracenate, 2 names, 2 regions, 1 pasta It is the height of summer here in Southern California, and I’ve been busy with frozen desserts, but a family has to eat. In between grilled steaks, chops and lots of salads we enjoy pasta tossed with hearty sauces of meat, tomatoes and herbs. This dish […]
Gather ye rosebuds while ye may, Old Time is still a-flying: And this same flower that smiles to-day To-morrow will be dying. …Robert Herrick It’s as true of blood oranges as rosebuds. Winter will soon be gone, and with it this most glorious citrus fruit. So juice up the Lenten season with blood oranges. There’s […]
“…This is another of those great old pastas that must be made manually and is disappearing, but let us revive it…” – Giuliano Bugialli, in Bugialli on Pasta Everything old is new again. No jive. Question: What’s a cavarola? Answer: a small rectangular wooden board with a herringbone surface used to make some of the […]