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.
The pictures are of the Valdichiana, the fabulous “Under the Tuscan Sun” of an American film. In the background, lying on the hill, the town of Cortona. The farm is
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
