I had a title on my old blog post like this: http://gigliocooking.blogspot.com/2013/02/w-el-sancocho.html I “copy” the recipe here, in case the old blog is obscured, since it is no longer “fed”
Molly woke up with the best intentions: just being kind with the new room mates. They met a couple of days before, in the waiting space of a rental agency.
Le immagini sono della Valdichiana, la favolosa Under the Tuscan Sun di un film americano. Sullo sfondo , sdraiata sulla collina, la città di Cortona. L’azienda è Sapori della Toscana
Ci vuole proprio questo porro qui, tirato su da questa terra, da questo orto coltivato a spalle nude, con la zappa e senza tanta roba chimica. Anzi, senza nessuna roba
Semplice, povero, delizioso.Un altro dei piatti geniali dettati dall’arte di arrangiarsi con quello che c’era. Simile a Tria e Triddi, della cucina siciliana. Nella Laina però viene usata la farina
We enter here a spiny matter, with a lot of involvements with personal memories and acquired taste. I would never dress Penne Pasta (short pasta) with clams: clams go with
The first ones, at the beginning shy among the large leaves, then superb, asking for the kiss of the Tuscan Sun. Pretty in a vase on the table. Delicious in
Apparently easy, the technique of Risotto requires care and many details. First of all, the choice of the rice. It must be a variety belonging to the Round Grain Type.
…..Discombobulated, when I saw him six years after we met the first time. This is a photo of him in 2012. I also posted something about our cooking together: http://gigliocooking.blogspot.it/2012/08/every-day-someone-special-knocks-at-my.html
