Archive for the ‘Food’ Category

Orecchiette Pasta con Cima di Rapa

February 3rd, 2012
cimadirapa_finished

This is a standby at La Romita, and one of Edmund’s favorite recipes. Like many dishes served at La Romita, it has just a few ingredients: the challenge of this deceptively simple dish comes in its preparation, which while not lengthy (I made it in about 35 minutes) involves attention to detail. Cima di Rapa – literally, turnip tops – translates to turnip greens: at  La Romita either turnip greens or broccoli rabe are used interchangeably for this recipe, depending on what’s in season. I

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Finocchio al Forno

November 17th, 2011
Baked Fennel

Fennel bulb is a seasonal vegetable most readily available in Italy during the cooler months– late Fall, Winter, and Spring. There are certain flavors that are far more appreciated in Italy than in the United States, and one of these is the “licorice” family of flavors. Anise is used to flavor liquors and sweets throughout Italy and Umbria is no exception: you can find the slightly sweet, rock-hard doughnut-shaped cookies called “ciambelle all’anice” in any grocery store in Terni, for example, and of course there

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Pollo al Tartufo

October 24th, 2011
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Pollo_al_tartufo

It is a bit disappointing that by the time mid-October rolls around, La Romita has usually closed her doors for the year. Disappointing because some amazing Umbrian delicacies come into season in fall, chief among these the black truffles of Norcia. Truffles are the “fruit” of a fungus that grows on the roots of forest trees, particularly oak and hazelnut.  Up the Valnerina (Valley of the Nera River) to the northeast of Terni,  three rivers pass through forests of these trees around the town of

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Ciriole alla Ternana – Part 4

September 28th, 2011
Ciriole alla Ternana

And finally, bringing the Ciriole together with a spicy tomato sauce. Part 1 – Pasta Fresca Part 2 – The Story of this Recipe Part 3 – Ciriole – Making the Pasta Part 4 – Ciriole alla Ternana – The Complete Dish Ciriole alla Ternana Ingredients (trad): 1 link or 1/4lb of spicy italian-type sausage, casing removed and pulled apart into very small pieces 1 28oz can of San Marzano Tomatoes (see ) 1.5 Tbsp fresh parsley (Italian or flat-leaf, finely chopped) 1 Tbsp Olive

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Ciriole alla Ternana – Part 3

September 28th, 2011
IMG_0176

Here we get to the nitty-gritty: the actual recipe for the pasta itself. Make sure you check out the videos at the bottom of the page, featuring Irma demonstrating the steps! Part 1 – Pasta Fresca Part 2 – The Story of this Recipe Part 3 – Ciriole – Making the Pasta Part 4 – Ciriole alla Ternana – The Complete Dish Ciriole Ingredients (trad): 3 Cups flour* 1 Cup minus 1 Tbsp water scant 1/2 tsp salt scant 1/4 tsp soda makes approx 1lb

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Ciriole alla Ternana – Part 2

September 28th, 2011
Le Ciriole di Irma

Part 1 – Pasta Fresca Part 2 – The Story of this Recipe Part 3 – Ciriole – Making the Pasta Part 4 – Ciriole alla Ternana – The Complete Dish About This Recipe From Alessandro – I’ve known that I wanted to include this recipe in our collection for quite a while, so when I went to visit La Romita in April 2011 I leapt on the opportunity to learn from a master. Some of our past participants might remember Irma Cruciani. Irma was

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Ciriole alla Ternana

September 28th, 2011
Ciriole alla Ternana

By all rights, recipes with short ingredient lists should only need a few words of explanation, but obviously there are exceptions. Who could be surprised that pasta, the iconic dish of Italy, would need more than a few short paragraphs to do it honor?  Making fresh pasta may seem daunting, but it’s a rewarding endeavor and we hope to inspire you to try making some yourself! So in four parts: Ciriole alla Ternana Part 1 – Pasta Fresca Part 2 – The Story of this

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Fagiolini al Pomodoro

August 24th, 2011
Fagiolini

Green beans have a nice long season, and are a delicious accompaniment to a summer meal. Fagiolini al Pomodoro is a common preparation in Umbria (and Tuscany) and is (as most Italian dishes) extremely simple, essentially a short braise of the bean in a basic tomato sauce. As always, start with the best, freshest ingredients available to you. Fagiolini al Pomodoro Ingredients: 1/2 lb green beans, trimmed 8 oz of crushed tomatoes (choose the best canned tomatoes you can find) 3/4 cup of water 1-2

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