« Corte Visconti and Risotto with a Count in Lombardy | Main | Eurochocolate - Italy's Biggest Chocolate Festival »

November 13, 2011

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a010536a07d60970b0162fc33634c970d

Listed below are links to weblogs that reference Italy on a Plate - The Week in Italian Food: Nov 13, 2011:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Simona

Very informative, as usual. If anybody is in Umbria this time of the year, I would recommend visiting a frantoio and tasting some olive oil over bruschetta: a simple pleasure rooted in tradition.

Pat S

Can you please tell me the recipe for that delicious looking pasta in the photo ? My stomach growls for it.
Lovely site, great post.
Pat
pvs@dmv.com

Jozee

Pat took the words right out of my mouth. That delicious looking pasta is what I am craving right now.

Kathy

Simona - Thank you, and I agree with you about visiting a frantoio (olive mill). Sadly, this trip I was in Italy this fall too early to experience a freshly pressed olive oil. (Also, in last week's Italy on a Plate post, there is a link to a frantoio visit in Umbria.)

Pat and Jozee - The photo is of rigatoni with la coda alla vaccinara, or braised oxtail ragu, from Capo di Ferro in Rome. I adapted a recipe based on the chef's instructions. After having it a few weeks ago at the Capo di Ferro in Rome (in Trastevere), I realized that they use a little bit more tomatoes than I have in the recipe. So, I would use 1 1/2 times the tomatoes in the recipe. They also don't strain the sauce and probably didn't reduce it as I do in my recipe. I would make those adjustments to the recipe and add cooked rigatoni to get it to look like the photo above. The recipe is here -
http://foodloversodyssey.typepad.com/my_weblog/2010/09/the-dish-from-rome-italy-braised-oxtail-coda-alla-vaccinara.html

Krista

Mmm, I recognize that heavenly panna cotta! :-) Love the sounds of that Apple cake with lemons, oliv oil & sage too. :-)

Tuula

Ha ha ha, I love the idea of the bye bye Berlusconi cocktail, too funny :) Although I'm more interested in making that Pumpkin risotto - sounds to die for! Great post and gorgeous photos as always :)

Paula

I've made pumpkin risotto - it IS good (but I'll always love my nonna's risotto milanese best!).

The comments to this entry are closed.

Enter your Email:

~ CULINARY VACATIONS ~

Let's Connect!

Puglia-food-and-wine-expert

Certified Yummly Recipes on Yummly.com

Cannolo Award