My father grew beautiful beans in his garden. He’d gather some of the nicest ones and freeze them so we could enjoy them in winter. It’s important not to overcook the beans—they should still be very firm. Just cook them for a minute or two. Put them straight in the vinaigrette while they’re still hot […]
Author: Daddy
Rigatoni Bolognese
I could go on all day about Bologna. It’s an amazing city, home to one of the oldest universities in Europe, and arguably the birthplace of modern medicine. The architecture is significant for its tall midieval towers, though only a few remain of the many that once dominated the town. The sidewalks are covered by […]
Spaghetti al’Amatriciana
Here’s another one you can make with stuff you’ve probably already got in the pantry. It’s great when you want to make something quick. It should have a little kick to it, but not too much. It’s very traditional, but so simple, you won’t find it on many menus. It reminds me of when your […]
Orecchiette with cauliflower
This is another sauce in the olive oil and garlic family. It’s similar to a dish made with broccoli rabe, which is sort of a wild cousin to broccoli, but cauliflower is a bit denser and harder to overcook. In fact, it’s even better when it’s a bit caramelized. Though orecchiette (little ears) is the […]
Lentils and Sausage
On New Year’s in some parts of Italy, lentils are traditionally eaten for luck and prosperity (maybe because they resemble coins?). The dish is typically made with a fat sausage called a cotechino, which I don’t think I’ve ever had. I make due with regular sausage. Still, I tend to think of lentils as more […]