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Memorie di Angelina: November 2010
http://foodazzuri.blogspot.com/2010_11_01_archive.html
Sunday, November 28, 2010. Tis the season for soups! When the temperatures dive, there is simply nothing that takes the chill off like soup. The wonderful thing about soups is their enormous variety: they can be thick and stick-to-the-ribs, whole meals in themselves, or they can be light, even austere, just enough to whet the palate as the start of a formal meal or as a light supper. Ingredients (for 4-6 servings). 20g (2 Tbs.) flour. Salt and pepper to taste. 1 liter (4 cups) broth. Meanwhile, toast you...
Memorie di Angelina: January 2011
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Sunday, January 30, 2011. Slow Cooker Polenta with Sausage Ragù. But I started hearing about 'slow cookers' from cooks that I liked and admired. Then came Michele Scicolone's Italian Slow Cooker. Cookbook and my resolve began to waiver. And then I started reading Ad Hoc At Home. I have promised you, dear readers, to share with you my impressions, so here goes. Of the main ingredient) you can leave whatever you're making unattended until it's done. And, as I will get to in a moment, polenta and ragù.
Memorie di Angelina: Chiacchiere
http://foodazzuri.blogspot.com/2011/03/chiacchiere.html
Sunday, March 6, 2011. I wasn't much on sweets even as a kid, but these little sugar-dusted ribbons of fried dough—variously known as chiacchiere. And a myriad of other names. 8212;were my one weakness in the sweets department. They are a traditional treat for Carnival, a time for over-indulgence, culinary and otherwise, getting in your 'last licks' before the privations of Lent. The recipe is actually quite simple. The dough strongly resembles the dough for making stuffoli. 1 whole egg plus 1 yolk.
Memorie di Angelina: September 2010
http://foodazzuri.blogspot.com/2010_09_01_archive.html
Sunday, September 26, 2010. As explained in my post on the ABCs of making risotto. It is one of those infinitely versatile dishes that smart cooks live by. Once you know the basic recipe, you've actually formed an entire repertoire by just varying the flavoring ingredient, which can be meat, fish, vegetable or even fruit. One of my favorite ways of making risotto is called risotto verde. Or green risotto, made with green vegetables, most commonly—and my personal favorite—spinach. Starting with a soffritto.
Memorie di Angelina: Baccalà mantecato
http://foodazzuri.blogspot.com/2011/02/baccala-mantecato.html
Saturday, February 19, 2011. A not-so-distant cousin of Provençale brandade. Is one of the signature dishes of Venetian cuisine and a staple of those wonderful hidden-away Venetian bacari. The name of the dish comes from the verb mantecare. Which is a culinary term meaning to 'beat' or 'whip' or simply to 'stir vigorously' so as to create a creamy consistency. It is the same word used to describe the final stage of making a risotto. Ingredients (for 4-6 servings). Salt and pepper, to taste. Or white pole...
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FooDazzle – A pinch of taste, a dash of curiosity and a couple of cooking shows is all i need to create dishes, explore and post about my experiences with food.
A pinch of taste, a dash of curiosity and a couple of cooking shows is all i need to create dishes, explore and post about my experiences with food. October 7, 2016. October 9, 2016. Kiwi fruit originates from New Zealand and has a lot of health benefits. Before I give out the recipe, here are a few nutritious facts about this beautiful looking fruit:. High source of vitamin C. Good source of dietary fiber. Powerhouse of vitamins and minerals. KIWI, BANANA AND CHIA SMOOTHIE:. Kiwi Smoothie At Home. Hong ...
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Memorie di Angelina
Friday, March 11, 2011. A reader who I'll call "Nancy T." wrote me recently to tell me about a dish called zuppa. That her Piedmontese grandmother used to make. The word is one of several in Italian that mean 'soup' (see our Glossary. For details). A zuppa. Is rustic soup, typically the kind that you are meant to have with bread, either dunk into it while you eat like the Neapolitan zuppa di pesce. Or laid at the bottom of your bowl before the soup is ladled on top like the Tuscan zuppa di porri. 100g (3...
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Add to Food DB. Multiple Food Allergy Lists. Add to Food List/Change. Food Diary - Allergens. Food Diary - Calories. Grocery List - Allergens. Grocery List - Calories. List on your blog or site. Copy a link to a Multiple Food Allergy List. Multiple Food Allergy DataBase. Multiple Lists What You Can Eat. Gluten-Free, Wheat-Free, Corn-Free, Oat-Free, Soy-Free,Peanut-Free,. Tomato-Free, Pea-Free,. Milk-Free, Yeast-Free, Egg-Free,. Melon-Free, Strawberry-Free, Orange-Free, Cherry-Free, Banana-Free,. Track da...
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