Make this when you have roast vegetables left over from the Sunday roast and you’ll have an impressive dish on the table with little or no work on a Monday.
Browsing: The Italian Kitchen
Grappa is a clear distilled Italian alcoholic drink made from what is leftover after the wine-making process, that is the skins, pulp, seeds and sometimes, though not always, the stems. It is similar to the French Marc. It is a testimony to the resourcefulness of winemakers that they can turn what would otherwise be waste into something special.
You can get this meal on the table in under 30 minutes. It is very spicy so hold back on the chilli if you like it milder.
This recipe shows how a simple cooking technique married to a quality ingredient can make a home-cooked meal as good, if not better, than a restaurant. Buy your steaks from a butcher who cuts meat fresh from the carcass rather than buying meat ready-sealed in plastic.
Penne is a tube-shaped pasta with ridges that help to pick up a sauce.
Cantuccini are a very special biscuit, twice-baked so they firm up just enough so that they can be dipped into Vin Santo without disintegrating and soft enough that they don’t necessitate a trip to the dentist.
A classic dish from the Italian repertoire. Use Palourde clams in this dish if you can find them.
If you have some vodka left over in the bottle, this is a good way to use it up. Roasting the tomatoes first makes the sauce sweeter.
A chef who worked in a Michelin-starred kitchen in Tuscany showed us how to make this soup at a Tuscan cookery school. You’ll need to find tortellini but that’s easy enough now that supermarkets stock fresh pasta in the chilled section.