Sunday At the Giacomettis

Buon Giorno!  It's been a long time since I have sat down and blogged about cooking.  Life has changed somewhat throughout these past years even for me, but one thing is always constant, food.  Not just any food, but comfort food.  Food that reminds us of our childhood.   My mother could make a whole new meal out of leftovers (my dad didn't have to know).   I am sure your mother did too.  We didn't complain, we just heard our names called and came running to the table.  It was time to eat.   Today, given the horrors of this  pandemic that has altered our lives forever, we find ourselves looking for things to do, suffering through what to cook.   Why not cook?   Why not plant a small garden?  If you are like some of my friends, living in an apartment, find a window, and plant a seed.  Watching that seed grow gives us hope.  Hope that there will soon be a cure for the horrors of Covid-1...

One should never assume anything.   I must admit, I hadn't been on blogger in a while.   I thought for sure I had covered everything over the years, but apparently I may be losing my mind.  Nothing new here.  This is so simple,  I probably thought you would by now know how and just could not bare another person reciting a recipe that's all been done before.   Not true.  The truth is today's cooks are the ones who have lost their minds.  They are making simple food complicated.  No reason for that.   I am here to set the record straight. Welcome back everyone!     Buon Appetito! Serves 2-4 depending on your pasta plates. One cup risotto rice Aborio/ rinsed. 3-4 cups vegetable broth (include the water you cooked your asparagus in) 2 teaspoons of salt (for the rice) 1 teaspoon of salt for your asparagus 1 teaspoon of pepper One white onion chopped (about 1/2 cup) One clove garlic minced. 2 tablespoons olive oil 2 tab...

These delicious Savory Taralli can be made up in a hurry. Who does not remember growing up with these cookies during Holiday time?  With a little practice, they can be ready in an hour.  A few simple ingredients is all you need. This recipe can be made in several ways.  The sweetened version is the most common here in the States, typically made during holiday time.    Had lots of fun this past month with Mom around.  She hadn't made these in so many years.  Her mother made these typically around Easter time, so we did too.  Thank you to the Academia Barilla cooking School in Parma, Italy  for their video recipe and reminding us all that Traditions are a very important part of today's kitchen and should remain that way.  http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizzas-1/taralli-1.aspx Here is my variation.  I used the food Processor.   Traditionally made by hand an...

                            This is my favorite Italian recipe.  I don't know why its always the first thing I order upon my arrival in Italy.   I normally do not make this dish here in Mississippi as fresh clams are not available.    Recently, frozen clams from Goose Point, WA, showed up in the freezer section of our local supermarket.   I must admit, I was temporarily intrigued.  The skeptic that I am walked on by.   While I was standing in the check out line,  I realized that I just had to give them a try.   To my surpirse,  they were delicious.  Fresh and fragrant, I couldn't believe something so delicious came out of a freezer.   They are flash frozen when caught.   The incredible flavor reminded me of sitting at one of my favorite ...

The wonderful thing about the Italian kitchen is its versatility.  Fresh clams and Mussels are incredibly easy to use.  Just takes a little time to clean and prepare.  Many come already cleaned by your fish Monger.  For those of you of course, who just can't stand the thought.  All they really need is a gentle rinse.  Have your Fish store Advise you on proper care.     This is yet another tasty dish I love to make, especially in Summer, as it cooks up fast and will delight the most discriminating pallet.  Enjoy! Ingredients for 4-6 people One pound little neck clams or any small clam One pound black mussels Handful of fresh parsley 2 cloves garlic diced 4 tablespoons olive oil One teaspoons salt One teaspoon pepper 2 cups of fresh tomatoes and their juice (store bought canned is fine if fresh is not on hand) 1/2 cup white wine One pound Di Cecco Spaghetti (or any good quality pasta) Large pasta pot with 8 qu...

Setting out to make this Baba al Rum recipe was no easy task.  It took 3 separate test recipes to get an accurate resemblence to a classic Neapolitan, spongy cake.  Then the fun really begins.  Which Rum to use?  I took the advice of my Pastry chef uncle, who advised me to always use a good quality liquor.  A little for the recipe, a little for the cook.  All kidding aside, it is the most logical.  I have never understood people who want to buy the least expensive wine or liquor to add to your recipe.  Just remember, if you would not buy it to stock your bar at home, why would you put it in a recipe?  Enough about that, let's get cooking. For this recipe, you will need to either use 8 non stick cups about 2 1/2 inches tall/ about 1-1/2 round.  Any size will do. You can re-use your pans almost immediately.  Don't fill them up to much and you will get 12.  Be sure and watch that cooking time.  Nonsti...

Brutti ma buoni, is the perfect description for this pasta sauce.   Translation?  Ugly but delicious, is what you call Pasta that breaks apart, but would never be thrown away.  Especially when it's covered in a flavorful meat sauce, that doesn't have to cook all day long. After a trip to Calabria, to visit cousins,  I was told, this Ragu' has it's roots in Calabria. Traveling about in Italy, you might find similar versions.   In Calabria, it is always served with "Pasta fatta in Casa," or Home made pasta made in a tubular shape. In much the same way, my Mother made this dish, I found a few sausages and a pork chop in the freezer.  Lucky for me, I have a good memory.   A little onion for garlic, some olive oil is all you need.  I am sure this dish has it's roots in Naples too , as my Nonna Barbara, would often throw together Ragu's in much the same way.   The browning of the meat, directly in the pan, creates a richness to this Ragu...