Food so beautiful you can’t believe your eyes, food so good you can’t believe your tastebuds. If you grow up and come of age at the dinner table in Michigan, the way I did, it can be hard to fathom the variety of foods in Italy. For 40 some years now I’ve been plumbing those depths, coming up for air with a smile on my face, then diving deeper. In these next few blog posts, I’m going to try to […]
It’s not the same, but almost. And mind-blowing good to eat. In Santarcangelo, where legend has it the Sangiovese grape gets its name, my wife and I have lunch and dinner at Trattoria del Passatore. We go there for many things, chief among them ravioli served with a rosole sauce. Rosole, also known as papavero in Italian, are young poppy leaves. You see fields of poppies in Italy, with their brilliant red flowers. The leaves are harvested and used in […]
It’s time well spent. Ragu recipes abound. Here’s what works for me: An onion, a dab of ground meat, wine and peas, tomato puree. This recipe makes ragu that will sauce pasta for four people. In olive oil saute half an onion the size of a tennis ball. Bigger is better. Onion adds sweetness and soul to a sauce. Chop the onion, roll it in olive oil until it takes on that transparent look. Next break up a quarter pound […]
How to make a great pasta sauce in 30 minutes In my wife’s region in Italy—San Marino and Romagna—you’re likely to find pasta served with tuna sauce. Wait, let me revise that statement. In my mother-in-law’s kitchen, and in the kitchen of my wife’s old aunt over there, you would be very likely to find pasta served with tuna sauce–like the local spaghetti with clams, only tuna. And red. It is crazy delicious. Where we live, in the US Midwest, […]
How I made a mistake take really good “What I would do now,” my chef buddy said, “is take those ribs out of the pot, cook the sauce down, and serve it with tagliatelle.” They were baby back ribs, braised long enough to get soft, the meat falling off the bone. We did what he said. It was the right thing to do. Later I thought, of course. Some years back I had tagliatelle in a rabbit sauce in Siena. […]
A quick sauce that tastes of Tuscany Rainy day food. Any day food. Pasta with a meaty sauce makes me feel good. This number takes 35-40 minutes. Take down this number. This recipe is a variation on a sauce I first enjoyed in Montepulciano, the one is Tuscany. That sauce had no tomato. This one does.