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 →
Is this your first time reading Curious Appetite? If the answer is no, and you already follow on facebook and instagram, then you’ll know how obsessed I am with pistachios!
It all started when a fiery Sicilian-American woman met an Iranian guy with a ‘fro in a club back in the early 80’s. A few years later they made me and ever since, I was exposed to many exotic flavors as a result of being born to a Sicilian/American mother and an Iranian pop. Continue Reading →
My love affair started with Italy 10 years ago. My love for food started as soon as I could say spoon. For those of you new to my blog, it is called “curious appetite” because I wanted to write about all the things I was curious about: food, places, drinks, cultures and such. If something is unique, I want to order it. If I see something new and/or seasonal in the market, I want to cook it. Like finding fiori di zucca/zucchini flowers. I’ll try anything at least once. Seize the day- there are millions of flavors out there in the world waiting to be loved and loathed! One of the intentions of my blog too was to write about restaurants I was curious about. I wanted to write about places that did something different and with grit. And to give my humble opinion about eateries that were on everyone’s lips and yelping finger tips. So here it is- a mix of experimenting in the kitchen and at eateries around the world, mostly the US and in Europe. Continue Reading →
Making fresh pasta is ridiculously easy as long as you have a machine where you can roll out dough and cut the sheets. You just need time and patience. Fresh cut pasta can keep in the freezer for a while (but why would you store it if you could…eat it) or the fridge for like 5 days.
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