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ASPARAGUS BISMARCK
Asparagus Bismarck is something we eat at least once a week this time of year. I’m always shocked that simply putting an egg on top of some asparagus can turn two ingredients into a somewhat fancy and thoroughly satisfying dinner.WEEK IN SICILY
Although I live in Rome and Umbria, I’ve been visiting Sicily regularly since I was 12. From the first time I visited, during a Christmas vacation with my parents tumbling HOW TO EAT MOZZARELLA Also nice: standing at the kitchen sink letting the brine run down your chin while staring at the sea. this is how we ate the weekly mozzarella delivery to the town of Pisciotta, god I miss italy! STRAWBERRY RICOTTA CAKE I’m not usually a very fancy baker. When making desserts I definitely tend towards the rustic. A jam-filled crostata is my go to dessert, especially when I’m having people over here in Umbria. But when I wrote The Italian Table I realized I would have to include at least a few desserts that were out of my comfort zone.. One of my favorite recipes from the book is the fruit-topped cake thatASPARAGUS SALAD
People ask me all the time how I decide what to cook when I’m at home. I would say that 45% of the time it depends what is in season. Then there is the other 45% that has to do with what I actually happen to have in the house (which is sometimes seasonal, and sometimes justpantry or
ASPARAGUS AND MUSHROOM LASAGNA Asparagus and mushroom lasagna. Elizabeth, I made this as a side dish last week and everyone loved it. With that said, I made one slight variation which worked well and saved some time: Instead of making an asparagus broth, I re-hydrated a bag of dried mushrooms and used the seeping water as a replacement.PASTA AND OCTOPUS
Pasta and octopus. Wrong. The octopus always has to be tenderized before hand. Freezing does this, and since most of the world eats frozen octopus it is already tenderized by being frozen. CASINA FARNESE AND THE FARNESE AVIARIES, ROME A private visit to the Casina Farnese and the Farnese Aviaries in theRoman Forum.
BLOG - ELIZABETH MINCHILLIABOUTWEEK IN ITALY FOOD TOURSDAY FOOD TOURSBOOKSAPPSRESTAURANTS Wow. Kind of forgot how much I like traveling. You RECIPES - ELIZABETH MINCHILLI Wow. Kind of forgot how much I like traveling. You. Bougainvillea doesn’t have the scent of jasmineASPARAGUS BISMARCK
Asparagus Bismarck is something we eat at least once a week this time of year. I’m always shocked that simply putting an egg on top of some asparagus can turn two ingredients into a somewhat fancy and thoroughly satisfying dinner.WEEK IN SICILY
Although I live in Rome and Umbria, I’ve been visiting Sicily regularly since I was 12. From the first time I visited, during a Christmas vacation with my parents tumbling HOW TO EAT MOZZARELLA Also nice: standing at the kitchen sink letting the brine run down your chin while staring at the sea. this is how we ate the weekly mozzarella delivery to the town of Pisciotta, god I miss italy! STRAWBERRY RICOTTA CAKE I’m not usually a very fancy baker. When making desserts I definitely tend towards the rustic. A jam-filled crostata is my go to dessert, especially when I’m having people over here in Umbria. But when I wrote The Italian Table I realized I would have to include at least a few desserts that were out of my comfort zone.. One of my favorite recipes from the book is the fruit-topped cake thatASPARAGUS SALAD
People ask me all the time how I decide what to cook when I’m at home. I would say that 45% of the time it depends what is in season. Then there is the other 45% that has to do with what I actually happen to have in the house (which is sometimes seasonal, and sometimes justpantry or
ASPARAGUS AND MUSHROOM LASAGNA Asparagus and mushroom lasagna. Elizabeth, I made this as a side dish last week and everyone loved it. With that said, I made one slight variation which worked well and saved some time: Instead of making an asparagus broth, I re-hydrated a bag of dried mushrooms and used the seeping water as a replacement.PASTA AND OCTOPUS
Pasta and octopus. Wrong. The octopus always has to be tenderized before hand. Freezing does this, and since most of the world eats frozen octopus it is already tenderized by being frozen. CASINA FARNESE AND THE FARNESE AVIARIES, ROME A private visit to the Casina Farnese and the Farnese Aviaries in theRoman Forum.
RECIPES - ELIZABETH MINCHILLI Wow. Kind of forgot how much I like traveling. You. Bougainvillea doesn’t have the scent of jasmineRECIPES ARCHIVES
The other day, while I was going over the edits from my next book, I was surprised by one of the Read More HOW TO EAT MOZZARELLA Also nice: standing at the kitchen sink letting the brine run down your chin while staring at the sea. this is how we ate the weekly mozzarella delivery to the town of Pisciotta, god I miss italy!ASPARAGUS CARBONARA
Instructions. Chop the asparagus into bite size pieces, discarding any tough stems. Set aside. Bring a pot of water to boil, add salt and pasta. While the pasta is cooking place the butter and olive oil in a pan large enough to hold the drained pasta later. CHICKEN {EGGPLANT + BASIL} I love your blog simply because it isn’t all chicken recipes, and that you feature ingredients that speak of the wonderful place you live! Granted, we don’t have much in the way of local artichokes here in Maine, however we can grow cardoons, puntarelle, and, now,agretti —
TORTA BAROZZI FLOURLESS CHOCOLATE CAKE Over the last twenty years my family has developed a routine for the holidays. After a few early Christmas’s spent in our house in Umbria when Sophie and Emma were little, we began to alternate between Domenico’s family in Bari and my family, mostly in New York. There were a few years when my sister was living in England and we rented cozy houses in Bath and Ludlow. CAULIFLOWER AND 'NDUJA PASTA Instructions. Clean and trim the cauliflower: cut the head in quarters and eliminate the core. Carefully divide into small, bite sized florets, with no stem PASTA AND LEFTOVER PORCHETTA OR TURKEY Instructions. Heat the olive oil and butter in a large frying pan. Add the onion, celery and salt. Stir and let cook over medium heat until well softened, about 15 to 20 minutes. TOMATO SALAD {VINEGAR + SHALLOTS} When I was growing up one my favorite summer salads was a mixture of tomatoes and onions. Simple and easy, but for some reason wheneverI’ve tried to
10 RULES FOR EATING BREAD IN ITALY Yes, this is actually a list of rules for how and when to eat bread in Italy. You would think it would be straightforward, but eating bread in Italy is a topic that is almost as fraught as the whole ‘when to drink cappuccino’ thing. Last week, during our Week in Umbria tour, this seemed to be the most perplexing topic for our guests: When, how and why to eat bread? BLOG - ELIZABETH MINCHILLIABOUTWEEK IN ITALY FOOD TOURSDAY FOOD TOURSBOOKSAPPSRESTAURANTS Flowers from the garden. #umbria. Who else thinks cheese, bread and salad makes the. Favorite room in the house. #sundaylunch #umbria #. I could put these vases of roses all over the hous. RECIPES - ELIZABETH MINCHILLIELIZABETH MINCHILLI RECIPESELIZABETHMINCHILLI ROME
Recipe Categories. Select All Recipes Antipasti Baking Breakfast Cocktails Coffee Desserts Dinner Party Ethnic Gluten-Free Lunch Main Dishes Paleo Pasta / Risotto Pizza Salads Side Dishes Slowfood Soups Supper Vegan Vegetable Vegetarian. WEEK IN ITALY FOOD TOURS My friend Elizabeth Minchilli, whom I met during the Eat Pray Love years, runs these food tours through various parts of Italy. She has a deep, abiding, passionate Italian-based delight in making sure that your senses should be stimulated at all times, whether it’s throughPASTA AND OCTOPUS
Cut the octopus up into 1 inch pieces. Pour the olive oil into a pan that is big enough to eventually hold all the pasta. Add garlic and heat gently, until the garlic is fragrant. Add the octopus, stir and cook for about 5 minutes, then add the white wine. Let it boil away, cover the pan and cook until the octopus is tender. ASPARAGUS AND MUSHROOM LASAGNA Drain, reserving the asparagus broth, and throwing the stems away, first squeezing out as much broth as possible in a colander. Clean the mushrooms off with a brush and trim off the stems. Cut into 1/2 inch pieces. Pour 1 tablespoon into a large frying pan and heat to medium high. Add the mushrooms, spreading them out in one layer.QUINCE {CANNED}
Wash the quince well, scrubbing off the fuzzy coating. Fill a large bowl with cold water. Put 4 cups of water into a large pot and add the whole quince. Bring the pot to a boil, and once it has reached boiling, let it boil for 2 minutes. With a slotted spoon, remove the quince from the hot water, and place in the cold water, to stop thecooking.
ASPARAGUS SALAD
Place the asparagus in a small bowl. Add the salt and lemon juice, mix well and then, using your hand, gently massage the strips. They will wilt, which is what you want. Let them sit for at least 10 minutes. When ready to serve, pour the asparagus, plus any MAKING PIZZA DOUGH WITH GABRIELE BONCI The recipe: Pizza. 1 kilo of flour (tipo 0 or tipo 1 – Burrato from Mulino Marino) 700 gr. water. 40 gr extra virgin olive oil. 20 gr sea salt. 7 gr dried yeast. Mix the flour, yeast and water in a large bowl, using a spoon. When it is almost mixed, and the lumps 10 RULES FOR EATING BREAD IN ITALY Yes, this is actually a list of rules for how and when to eat bread in Italy. You would think it would be straightforward, but eating bread in Italy is a topic that is almost as fraught as the whole ‘when to drink cappuccino’ thing. Last week, during our Week in Umbria tour, this seemed to be the most perplexing topic for our guests: When, how and why to eat bread? ZUCCHINI CARBONARA WITH RACHEL RODDY It’s a carbonara of sorts, although you won’t find any guanciale here. Instead vibrant, seasonal zucchini get tossed with onions and are then combined with an eggy-cheesey mixture that lusciously coats every strand of pasta. Carbonara-ish, in the most delicious of BLOG - ELIZABETH MINCHILLIABOUTWEEK IN ITALY FOOD TOURSDAY FOOD TOURSBOOKSAPPSRESTAURANTS Flowers from the garden. #umbria. Who else thinks cheese, bread and salad makes the. Favorite room in the house. #sundaylunch #umbria #. I could put these vases of roses all over the hous. RECIPES - ELIZABETH MINCHILLIELIZABETH MINCHILLI RECIPESELIZABETHMINCHILLI ROME
Recipe Categories. Select All Recipes Antipasti Baking Breakfast Cocktails Coffee Desserts Dinner Party Ethnic Gluten-Free Lunch Main Dishes Paleo Pasta / Risotto Pizza Salads Side Dishes Slowfood Soups Supper Vegan Vegetable Vegetarian. WEEK IN ITALY FOOD TOURS My friend Elizabeth Minchilli, whom I met during the Eat Pray Love years, runs these food tours through various parts of Italy. She has a deep, abiding, passionate Italian-based delight in making sure that your senses should be stimulated at all times, whether it’s throughPASTA AND OCTOPUS
Cut the octopus up into 1 inch pieces. Pour the olive oil into a pan that is big enough to eventually hold all the pasta. Add garlic and heat gently, until the garlic is fragrant. Add the octopus, stir and cook for about 5 minutes, then add the white wine. Let it boil away, cover the pan and cook until the octopus is tender. ASPARAGUS AND MUSHROOM LASAGNA Drain, reserving the asparagus broth, and throwing the stems away, first squeezing out as much broth as possible in a colander. Clean the mushrooms off with a brush and trim off the stems. Cut into 1/2 inch pieces. Pour 1 tablespoon into a large frying pan and heat to medium high. Add the mushrooms, spreading them out in one layer.QUINCE {CANNED}
Wash the quince well, scrubbing off the fuzzy coating. Fill a large bowl with cold water. Put 4 cups of water into a large pot and add the whole quince. Bring the pot to a boil, and once it has reached boiling, let it boil for 2 minutes. With a slotted spoon, remove the quince from the hot water, and place in the cold water, to stop thecooking.
ASPARAGUS SALAD
Place the asparagus in a small bowl. Add the salt and lemon juice, mix well and then, using your hand, gently massage the strips. They will wilt, which is what you want. Let them sit for at least 10 minutes. When ready to serve, pour the asparagus, plus any MAKING PIZZA DOUGH WITH GABRIELE BONCI The recipe: Pizza. 1 kilo of flour (tipo 0 or tipo 1 – Burrato from Mulino Marino) 700 gr. water. 40 gr extra virgin olive oil. 20 gr sea salt. 7 gr dried yeast. Mix the flour, yeast and water in a large bowl, using a spoon. When it is almost mixed, and the lumps 10 RULES FOR EATING BREAD IN ITALY Yes, this is actually a list of rules for how and when to eat bread in Italy. You would think it would be straightforward, but eating bread in Italy is a topic that is almost as fraught as the whole ‘when to drink cappuccino’ thing. Last week, during our Week in Umbria tour, this seemed to be the most perplexing topic for our guests: When, how and why to eat bread? ZUCCHINI CARBONARA WITH RACHEL RODDY It’s a carbonara of sorts, although you won’t find any guanciale here. Instead vibrant, seasonal zucchini get tossed with onions and are then combined with an eggy-cheesey mixture that lusciously coats every strand of pasta. Carbonara-ish, in the most delicious ofRECIPES ARCHIVES
The other day, while I was going over the edits from my next book, I was surprised by one of the Read MoreASPARAGUS BISMARCK
Instructions. Preheat the oven to 350F/ 180C. Trim the asparagus by snapping off the tough ends. Wash pat dry, leaving them a bit damp. Place on an oven tray and drizzle with olive oil, and use your hands to make sure they are covered. Sprinkle with salt and place in preheated oven. Cook until tender, about 10 minutes. SIGNUP - ELIZABETH MINCHILLI Signup. Sign up here for my newsletter. It’s full of fun information: travel tips, links to what I’m reading and doing, advance notice of my culinary tours and reading events. If you sign up for the premium version you’ll also have access to my new podcast, online events for premium members and discounts and offers for some ofmy favorite
ASPARAGUS CARBONARA
Bring a pot of water to boil, add salt and pasta. While the pasta is cooking place the butter and olive oil in a pan large enough to hold the drained pasta later. Add the onion, and let soften for a few minutes. Add the asparagus, salt and pepper and stir. Add a ladle full of the pasta cooking water to help the asparagus cook. CAULIFLOWER + ANCHOVY PASTA Add the garlic, red pepper and anchovies. Using a wooden spoon, break the anchovies up, mixing them with the oil and garlic to form a kind of ‘dressing’. When pasta is cooked al dente , drain, reserving a cup of the cooking water. Add the drained pasta and cauliflower to the bowl, mixing well. If it seems too dry, add a bit of the cooking MAKING PIZZA DOUGH WITH GABRIELE BONCI The recipe: Pizza. 1 kilo of flour (tipo 0 or tipo 1 – Burrato from Mulino Marino) 700 gr. water. 40 gr extra virgin olive oil. 20 gr sea salt. 7 gr dried yeast. Mix the flour, yeast and water in a large bowl, using a spoon. When it is almost mixed, and the lumps TORTA BAROZZI FLOURLESS CHOCOLATE CAKE Preheat oven to 350F/ 180C. Line a 12 inch springform pan with parchment. Melt the butter and chocolate in a bowl over a gently simmering pot of water. Set aside to cool slightly. Separate the yolks from the egg whites. Beat the yolks with the sugar until thick and creamy. Add the rum, salt and chopped nuts and coffee. BRUNSWICK HOUSE {LONDON} Including, obviously, great places to have lunch in London. Brunswick House Cafe. 30 Wandsworth Road, Vauxhall. London, SW8 2LG. Brunswick House is located on Vauxhall roundabout, a 2 min walk from Vauxhall tube. Mon – Fri: 9.30am – 11pm. Sat: 10am – 11pm. KAYMAK: TURKISH CLOTTED CREAM It’s similar to clotted cream. Buffalo milk is boiled slowly, then simmered for a few hours over low heat. Once cooled, the cream is skimmed off and chilled, fermenting just enough to make it very slightly sour. But it’s much richer than clotted cream, almost buttery at 60% fat. It is thick, creamy and once you take a bite itslowly melts
MERCATO CENTRALE FLORENCE Mercato Centrale, now beautifully installed on the upper floor, is the brilliant brainchild of Umberto Montano, the owner of two other successful restaurants in town. He decided to turn the abandoned upper floor of the market into something completely different. In short: it’s the most beautiful Italian food court you can imagine. BLOG - ELIZABETH MINCHILLIABOUTWEEK IN ITALY FOOD TOURSDAY FOOD TOURSBOOKSAPPSRESTAURANTS Flowers from the garden. #umbria. Who else thinks cheese, bread and salad makes the. Favorite room in the house. #sundaylunch #umbria #. I could put these vases of roses all over the hous. RECIPES - ELIZABETH MINCHILLIELIZABETH MINCHILLI RECIPESELIZABETHMINCHILLI ROME
Recipe Categories. Select All Recipes Antipasti Baking Breakfast Cocktails Coffee Desserts Dinner Party Ethnic Gluten-Free Lunch Main Dishes Paleo Pasta / Risotto Pizza Salads Side Dishes Slowfood Soups Supper Vegan Vegetable Vegetarian. WEEK IN ITALY FOOD TOURS My friend Elizabeth Minchilli, whom I met during the Eat Pray Love years, runs these food tours through various parts of Italy. She has a deep, abiding, passionate Italian-based delight in making sure that your senses should be stimulated at all times, whether it’s throughPASTA AND OCTOPUS
Cut the octopus up into 1 inch pieces. Pour the olive oil into a pan that is big enough to eventually hold all the pasta. Add garlic and heat gently, until the garlic is fragrant. Add the octopus, stir and cook for about 5 minutes, then add the white wine. Let it boil away, cover the pan and cook until the octopus is tender. ASPARAGUS AND MUSHROOM LASAGNA Drain, reserving the asparagus broth, and throwing the stems away, first squeezing out as much broth as possible in a colander. Clean the mushrooms off with a brush and trim off the stems. Cut into 1/2 inch pieces. Pour 1 tablespoon into a large frying pan and heat to medium high. Add the mushrooms, spreading them out in one layer.QUINCE {CANNED}
Wash the quince well, scrubbing off the fuzzy coating. Fill a large bowl with cold water. Put 4 cups of water into a large pot and add the whole quince. Bring the pot to a boil, and once it has reached boiling, let it boil for 2 minutes. With a slotted spoon, remove the quince from the hot water, and place in the cold water, to stop thecooking.
ASPARAGUS SALAD
Place the asparagus in a small bowl. Add the salt and lemon juice, mix well and then, using your hand, gently massage the strips. They will wilt, which is what you want. Let them sit for at least 10 minutes. When ready to serve, pour the asparagus, plus any MAKING PIZZA DOUGH WITH GABRIELE BONCI The recipe: Pizza. 1 kilo of flour (tipo 0 or tipo 1 – Burrato from Mulino Marino) 700 gr. water. 40 gr extra virgin olive oil. 20 gr sea salt. 7 gr dried yeast. Mix the flour, yeast and water in a large bowl, using a spoon. When it is almost mixed, and the lumps 10 RULES FOR EATING BREAD IN ITALY Yes, this is actually a list of rules for how and when to eat bread in Italy. You would think it would be straightforward, but eating bread in Italy is a topic that is almost as fraught as the whole ‘when to drink cappuccino’ thing. Last week, during our Week in Umbria tour, this seemed to be the most perplexing topic for our guests: When, how and why to eat bread? ZUCCHINI CARBONARA WITH RACHEL RODDY It’s a carbonara of sorts, although you won’t find any guanciale here. Instead vibrant, seasonal zucchini get tossed with onions and are then combined with an eggy-cheesey mixture that lusciously coats every strand of pasta. Carbonara-ish, in the most delicious of BLOG - ELIZABETH MINCHILLIABOUTWEEK IN ITALY FOOD TOURSDAY FOOD TOURSBOOKSAPPSRESTAURANTS Flowers from the garden. #umbria. Who else thinks cheese, bread and salad makes the. Favorite room in the house. #sundaylunch #umbria #. I could put these vases of roses all over the hous. RECIPES - ELIZABETH MINCHILLIELIZABETH MINCHILLI RECIPESELIZABETHMINCHILLI ROME
Recipe Categories. Select All Recipes Antipasti Baking Breakfast Cocktails Coffee Desserts Dinner Party Ethnic Gluten-Free Lunch Main Dishes Paleo Pasta / Risotto Pizza Salads Side Dishes Slowfood Soups Supper Vegan Vegetable Vegetarian. WEEK IN ITALY FOOD TOURS My friend Elizabeth Minchilli, whom I met during the Eat Pray Love years, runs these food tours through various parts of Italy. She has a deep, abiding, passionate Italian-based delight in making sure that your senses should be stimulated at all times, whether it’s throughPASTA AND OCTOPUS
Cut the octopus up into 1 inch pieces. Pour the olive oil into a pan that is big enough to eventually hold all the pasta. Add garlic and heat gently, until the garlic is fragrant. Add the octopus, stir and cook for about 5 minutes, then add the white wine. Let it boil away, cover the pan and cook until the octopus is tender. ASPARAGUS AND MUSHROOM LASAGNA Drain, reserving the asparagus broth, and throwing the stems away, first squeezing out as much broth as possible in a colander. Clean the mushrooms off with a brush and trim off the stems. Cut into 1/2 inch pieces. Pour 1 tablespoon into a large frying pan and heat to medium high. Add the mushrooms, spreading them out in one layer.QUINCE {CANNED}
Wash the quince well, scrubbing off the fuzzy coating. Fill a large bowl with cold water. Put 4 cups of water into a large pot and add the whole quince. Bring the pot to a boil, and once it has reached boiling, let it boil for 2 minutes. With a slotted spoon, remove the quince from the hot water, and place in the cold water, to stop thecooking.
ASPARAGUS SALAD
Place the asparagus in a small bowl. Add the salt and lemon juice, mix well and then, using your hand, gently massage the strips. They will wilt, which is what you want. Let them sit for at least 10 minutes. When ready to serve, pour the asparagus, plus any MAKING PIZZA DOUGH WITH GABRIELE BONCI The recipe: Pizza. 1 kilo of flour (tipo 0 or tipo 1 – Burrato from Mulino Marino) 700 gr. water. 40 gr extra virgin olive oil. 20 gr sea salt. 7 gr dried yeast. Mix the flour, yeast and water in a large bowl, using a spoon. When it is almost mixed, and the lumps 10 RULES FOR EATING BREAD IN ITALY Yes, this is actually a list of rules for how and when to eat bread in Italy. You would think it would be straightforward, but eating bread in Italy is a topic that is almost as fraught as the whole ‘when to drink cappuccino’ thing. Last week, during our Week in Umbria tour, this seemed to be the most perplexing topic for our guests: When, how and why to eat bread? ZUCCHINI CARBONARA WITH RACHEL RODDY It’s a carbonara of sorts, although you won’t find any guanciale here. Instead vibrant, seasonal zucchini get tossed with onions and are then combined with an eggy-cheesey mixture that lusciously coats every strand of pasta. Carbonara-ish, in the most delicious ofRECIPES ARCHIVES
The other day, while I was going over the edits from my next book, I was surprised by one of the Read MoreASPARAGUS BISMARCK
Instructions. Preheat the oven to 350F/ 180C. Trim the asparagus by snapping off the tough ends. Wash pat dry, leaving them a bit damp. Place on an oven tray and drizzle with olive oil, and use your hands to make sure they are covered. Sprinkle with salt and place in preheated oven. Cook until tender, about 10 minutes. SIGNUP - ELIZABETH MINCHILLI Signup. Sign up here for my newsletter. It’s full of fun information: travel tips, links to what I’m reading and doing, advance notice of my culinary tours and reading events. If you sign up for the premium version you’ll also have access to my new podcast, online events for premium members and discounts and offers for some ofmy favorite
ASPARAGUS CARBONARA
Bring a pot of water to boil, add salt and pasta. While the pasta is cooking place the butter and olive oil in a pan large enough to hold the drained pasta later. Add the onion, and let soften for a few minutes. Add the asparagus, salt and pepper and stir. Add a ladle full of the pasta cooking water to help the asparagus cook. CAULIFLOWER + ANCHOVY PASTA Add the garlic, red pepper and anchovies. Using a wooden spoon, break the anchovies up, mixing them with the oil and garlic to form a kind of ‘dressing’. When pasta is cooked al dente , drain, reserving a cup of the cooking water. Add the drained pasta and cauliflower to the bowl, mixing well. If it seems too dry, add a bit of the cooking MAKING PIZZA DOUGH WITH GABRIELE BONCI The recipe: Pizza. 1 kilo of flour (tipo 0 or tipo 1 – Burrato from Mulino Marino) 700 gr. water. 40 gr extra virgin olive oil. 20 gr sea salt. 7 gr dried yeast. Mix the flour, yeast and water in a large bowl, using a spoon. When it is almost mixed, and the lumps TORTA BAROZZI FLOURLESS CHOCOLATE CAKE Preheat oven to 350F/ 180C. Line a 12 inch springform pan with parchment. Melt the butter and chocolate in a bowl over a gently simmering pot of water. Set aside to cool slightly. Separate the yolks from the egg whites. Beat the yolks with the sugar until thick and creamy. Add the rum, salt and chopped nuts and coffee. BRUNSWICK HOUSE {LONDON} Including, obviously, great places to have lunch in London. Brunswick House Cafe. 30 Wandsworth Road, Vauxhall. London, SW8 2LG. Brunswick House is located on Vauxhall roundabout, a 2 min walk from Vauxhall tube. Mon – Fri: 9.30am – 11pm. Sat: 10am – 11pm. KAYMAK: TURKISH CLOTTED CREAM It’s similar to clotted cream. Buffalo milk is boiled slowly, then simmered for a few hours over low heat. Once cooled, the cream is skimmed off and chilled, fermenting just enough to make it very slightly sour. But it’s much richer than clotted cream, almost buttery at 60% fat. It is thick, creamy and once you take a bite itslowly melts
MERCATO CENTRALE FLORENCE Mercato Centrale, now beautifully installed on the upper floor, is the brilliant brainchild of Umberto Montano, the owner of two other successful restaurants in town. He decided to turn the abandoned upper floor of the market into something completely different. In short: it’s the most beautiful Italian food court you can imagine. BLOG - ELIZABETH MINCHILLIABOUTWEEK IN ITALY FOOD TOURSDAY FOOD TOURSBOOKSAPPSRESTAURANTS Rome these days smells like this. #jasmine #ruins . Happiness is seeing friends again. #umbria #theita RECIPES - ELIZABETH MINCHILLIELIZABETH MINCHILLI RECIPESELIZABETHMINCHILLI ROME
Rome these days smells like this. #jasmine #ruins . Happiness is seeing friends again. #umbria #theita. Are you tired of trying to recreate focaccia from WEEK IN ITALY FOOD TOURS My friend Elizabeth Minchilli, whom I met during the Eat Pray Love years, runs these food tours through various parts of Italy. She has a deep, abiding, passionate Italian-based delight in making sure that your senses should be stimulated at all times, whether it’s through ASPARAGUS AND MUSHROOM LASAGNA Asparagus and mushroom lasagna. Elizabeth, I made this as a side dish last week and everyone loved it. With that said, I made one slight variation which worked well and saved some time: Instead of making an asparagus broth, I re-hydrated a bag of dried mushrooms and used the seeping water as a replacement.ASPARAGUS SALAD
People ask me all the time how I decide what to cook when I’m at home. I would say that 45% of the time it depends what is in season. Then there is the other 45% that has to do with what I actually happen to have in the house (which is sometimes seasonal, and sometimes justpantry or
PASTA AND OCTOPUS
Pasta and octopus. Wrong. The octopus always has to be tenderized before hand. Freezing does this, and since most of the world eats frozen octopus it is already tenderized by being frozen.QUINCE {CANNED}
Every year I get super excited about our quince tree. I wait and wait for our puny crooked tree to produce some quince. I always think there will either be none at all, or too few to do anything with. MAKING PIZZA DOUGH WITH GABRIELE BONCI It’s been a challenge to absorb all I learned last week in my Pizza class with Gabriele Bonci. You know that the previous week I took his bread class, and wrote about it here. (These classes were held at the incredibly cool new space Tricolore, which opened in November.It’s a bakery, cooking school and they make the the most deliciously decadent sandwiches in town.) 10 RULES FOR EATING BREAD IN ITALY Yes, this is actually a list of rules for how and when to eat bread in Italy. You would think it would be straightforward, but eating bread in Italy is a topic that is almost as fraught as the whole ‘when to drink cappuccino’ thing. Last week, during our Week in Umbria tour, this seemed to be the most perplexing topic for our guests: When, how and why to eat bread? ZUCCHINI CARBONARA WITH RACHEL RODDY Rachel’s very excellent blog is here, and her website is here and she can also be found writing a weekly column for The Guardian called A Kitchen in Rome.. Rachel’s book : My Kitchen in Rome: Recipes and Notes on Italian Cooking (The book is also available in the UK: Five Quarters: Recipes and Notes from a Kitchen in Rome) BLOG - ELIZABETH MINCHILLIABOUTWEEK IN ITALY FOOD TOURSDAY FOOD TOURSBOOKSAPPSRESTAURANTS Rome these days smells like this. #jasmine #ruins . Happiness is seeing friends again. #umbria #theita RECIPES - ELIZABETH MINCHILLIELIZABETH MINCHILLI RECIPESELIZABETHMINCHILLI ROME
Rome these days smells like this. #jasmine #ruins . Happiness is seeing friends again. #umbria #theita. Are you tired of trying to recreate focaccia from WEEK IN ITALY FOOD TOURS My friend Elizabeth Minchilli, whom I met during the Eat Pray Love years, runs these food tours through various parts of Italy. She has a deep, abiding, passionate Italian-based delight in making sure that your senses should be stimulated at all times, whether it’s through ASPARAGUS AND MUSHROOM LASAGNA Asparagus and mushroom lasagna. Elizabeth, I made this as a side dish last week and everyone loved it. With that said, I made one slight variation which worked well and saved some time: Instead of making an asparagus broth, I re-hydrated a bag of dried mushrooms and used the seeping water as a replacement.ASPARAGUS SALAD
People ask me all the time how I decide what to cook when I’m at home. I would say that 45% of the time it depends what is in season. Then there is the other 45% that has to do with what I actually happen to have in the house (which is sometimes seasonal, and sometimes justpantry or
PASTA AND OCTOPUS
Pasta and octopus. Wrong. The octopus always has to be tenderized before hand. Freezing does this, and since most of the world eats frozen octopus it is already tenderized by being frozen.QUINCE {CANNED}
Every year I get super excited about our quince tree. I wait and wait for our puny crooked tree to produce some quince. I always think there will either be none at all, or too few to do anything with. MAKING PIZZA DOUGH WITH GABRIELE BONCI It’s been a challenge to absorb all I learned last week in my Pizza class with Gabriele Bonci. You know that the previous week I took his bread class, and wrote about it here. (These classes were held at the incredibly cool new space Tricolore, which opened in November.It’s a bakery, cooking school and they make the the most deliciously decadent sandwiches in town.) 10 RULES FOR EATING BREAD IN ITALY Yes, this is actually a list of rules for how and when to eat bread in Italy. You would think it would be straightforward, but eating bread in Italy is a topic that is almost as fraught as the whole ‘when to drink cappuccino’ thing. Last week, during our Week in Umbria tour, this seemed to be the most perplexing topic for our guests: When, how and why to eat bread? ZUCCHINI CARBONARA WITH RACHEL RODDY Rachel’s very excellent blog is here, and her website is here and she can also be found writing a weekly column for The Guardian called A Kitchen in Rome.. Rachel’s book : My Kitchen in Rome: Recipes and Notes on Italian Cooking (The book is also available in the UK: Five Quarters: Recipes and Notes from a Kitchen in Rome)RECIPES ARCHIVES
The other day, while I was going over the edits from my next book, I was surprised by one of the Read MoreASPARAGUS BISMARCK
Asparagus Bismarck is something we eat at least once a week this time of year. I’m always shocked that simply putting an egg on top of some asparagus can turn two ingredients into a somewhat fancy and thoroughly satisfying dinner.ASPARAGUS CARBONARA
Instructions. Chop the asparagus into bite size pieces, discarding any tough stems. Set aside. Bring a pot of water to boil, add salt and pasta. While the pasta is cooking place the butter and olive oil in a pan large enough to hold the drained pasta later. CAULIFLOWER + ANCHOVY PASTA Cauliflower is the star of the anchovy-laden pasta dish. It's almost a one dish meal, and takes just minutes to pull together. TORTA BAROZZI FLOURLESS CHOCOLATE CAKE Over the last twenty years my family has developed a routine for the holidays. After a few early Christmas’s spent in our house in Umbria when Sophie and Emma were little, we began to alternate between Domenico’s family in Bari and my family, mostly in New York. There were a few years when my sister was living in England and we rented cozy houses in Bath and Ludlow. MAKING PASTA IN GRAGNANO The one thing you’ve probably heard about pasta in Italy is that Marco Polo brought it here from China. This is almost certainly not true. Pasta has probably been going on in Italy for centuries, and may even date back as far as the Etruscans. BRUNSWICK HOUSE {LONDON} Sometimes, when I go up to London , I’ve made eating plans weeks in advance. Research done, reservations made, itineraries plotted. But last week’s trip was a bit of a last minute adventure. KAYMAK: TURKISH CLOTTED CREAM My grandmother, God rest her soul, is from Istanbul. She made kaymak with milk (this was during the 1940’s. As I remember she heated the milk just below a simmer and laddled the milk from a hight continually till a thick skim of cream formed on the milk. MERCATO CENTRALE FLORENCE Mercato Centrale (have to say, as much as I love the Mercato Centrale, their website is completely dysfunctional. Hard to find any real information on it.) Via dell’Ariento Florence FORAGING FOR STRIGOLI IN UMBRIA Last week I went foraging for wild asparagus, like I do every spring at our house in Umbria.I love the idea of foraging, but in reality I’m not very good at it. I wish I was better, and it is definitely near the top of my list of things I want to do.Search
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