Poor Man's Feast: On the Perils of Cooking from Memory – PRINT Magazine
Elissa Altman remembers an Italian soup on a cold spring day.
Source: printmag.com
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Supplì: king of street food in Rome
Popular as a starter before pizza or as a satisfying street food snack, the supplì is a staple of Roman cuisine.
Source: wantedinrome.com
Rachel Roddy's recipe for butternut broth and pastina | Italian food and drink
Heartwarmingly savoury and sweet, this rich squash broth is bright with colour and bursting with flavour
Source: theguardian.com
Rachel Roddy's recipe for pasta and peas | Food
A square meal from Lazio featuring spring peas and lasagne sheets cut up into stamp-sized pieces
Source: theguardian.com
RECIPE: Roman-style frittata features ribbons of egg in tomato sauce
Almost 20 years ago, when I was a teenage apprentice at an Italian restaurant in Boston, I learned about an unfamiliar sauce that sticks in my mind to this day. After spending one morning carefully hand-rolling thick strands of pici -- a rustic pasta from Tuscany -- I asked the chef how we would serve them. I was expecting a familiar ragu, but, with a glint in his eye, he replied, "sugo di coniglio scappato!" Literally, "escaped rabbit sauce."
Source: arkansasonline.com