If you follow me on IG, you know this is the only spot in my kitchen with decent natural light.
This category of cucina lockdown hasn’t been updated for some weeks, despite having promised updating it regularly with recipes. In a strange way, I feel the term quarantine cooking is dated or passed. Perhaps I’ve oddly adapted and feel this is life for now on as we know it. I miss Florence and have no idea when it will be safe to return. I understand shelter-in-place measures are necessary and we need to follow the warnings of experts on how to safely- and slowly- re-open. I look forward to the day lockdown cooking is over as much as the next person. But for now, I’ll continue to do so for as long as it takes. Continue Reading →
Well, hello! Welcome to my blog! I have to say, one of the bright sides to this whole lockdown thing is having more time to cook and write recipes. But let’s be honest, some of the hassle in this is all the cleaning. I am so tired of cleaning and washing up. I miss restaurants!
I made this for Easter Sunday since in Italy lamb is traditionally eaten during Easter feasts (and I love making ragù). Before I dive into the recipe, in case you’re wondering “what’s the difference between a sugo di carne and a ragù?” I’ll do my best to answer while preemptively apologizing to the Italian food police, who still somehow have the energy to work during a pandemic. Continue Reading →
If you follow me on instagram or have been reading for a bit- you’ll know I am obsessed with soups. They are my favorite dish to make for myriad reasons. They are affordable, a clever way to use up surplus veg, are extremely nourishing and bring an immense sense of comfort when making them.
If I have someone over to my house for the first time I’ll either make one of 2 things: a ragu’ bolognese or a soup since for me, making food is one of the most sincere love letters one could write to another. So best to make the things which I love the most.
Ciao readers, what a time to be blogging. Without stating the obvious, like how unbelievable reality feels right now and somehow we’re adapting to this new normal, I’ll get right to it.
The world is cooking more. But I miss restaurants so much, I miss cocktails and while I could make them at home, something feels so out of place (for me) making a negroni at home vs sitting at the bar pondering their gin, bitter and vermouth collection with a friend after a massive feast out. There is of course takeout, but honestly as someone whose income has been hammered to smithereens, take-out is not exactly a luxury many people can afford right now even if I’d so very much like to. So, instead of usually writing about restaurants I’ll be posting more recipes like this one for gnocchi in a zucchini and almond sauce. Continue Reading →
In Italy artichokes are a big deal. They are beautiful, delicious and full of amazing health benefits and are extremely versatile culinarily-speaking.
Roman cuisine probably gets most of the diva attention for their thistles, and rightly so. They have plenty of culinary uses in Roman cuisine, the most famed being from the Roman Jewish repertoire, carciofi alla giudia (Jewish deep fried artichokes, traditionally served after Yom Kippur but eaten joyously by all when in season). If you are in Florence and love carciofi alla giudia, Club Culinario da Osvaldo in Santa Croce pays them due justice even if outside of Rome. Worth knowing is this artichoke currently experiencing some controversy as Israel’s chief Rabbinate declared the dish non-kosher.
In Florence, artichokes may not have fascinating recipes steeped in deep cultural history like Rome’s, but they are nonetheless present and important to Florentine and Tuscan cuisine. They are commonly found in traditional trattorias quartered, battered and fried with a squeeze of lemon. At home they are made into sughetti (sauces) for pasta, carciofi ritti (upright artichokes doused in lemon, herbs, pancetta and garlic) and are cooked along with a variety of meat dishes, such as involtini (meat-rolls), arrosta in crosta (crusted roast meats), etc. Continue Reading →
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