Ragù alla bolognese in pentola a pressione (pressure cooker Ragù Bolognese, even better than the conventional one)

~ stefano arturi ~ 5 Comments
Ragù
Ragù

 

 

 

 

 

 

 

 

 

In her last book, even the arch-traditionalist Marcella Hazan said that making  egg pasta dough in the  food processor is fine. She was  finally acknowledging what home cooks and restaurant chefs had probably been doing for a long time, but it was also testament to her intelligence: food and cooking must evolve to stay alive. It would be foolish to ignore that cooking is an ever changing reality that resists being imprisoned in dogmas: we do not eat, cook or think about food one year for the other.

As much as I love traditions and traditional food, I am also very open to “new ways” in the kitchen, as long as they make my life easier and/or my food better. The pressure cooker is a good example. Continue reading →

Sicilia 2017: Mercato del pesce di Catania e altre sicilianità (Sicily 2017: Catania fish market and other Sicilian things)

~ stefano arturi ~ 5 Comments
Catania
Catania
Butcher stall
Butcher stall
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Pupi
Pupi
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Cassatina
Cassatina
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Sicilian pastries
Sicilian pastries

Sicily 2017: Catania, Val di Noto (Ibla, Modica, Noto), Siracusa-Ortigia. Che dire? What can I say? Beautiful, vital, real, gutsy, honest, crumbling, excessive, generous, poor, rich – everything and its opposite.
I will post some Sicilian recipes soon. I need time to readjust myself to London rhythms first.

Crudaiola (a glorious raw tomato sauce for pasta)

~ stefano arturi ~ 11 Comments
Crudaiola sauce
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Crudaiola is one of the most delectable and simplest Summer sauces for pasta or rice. Diced fresh tomatoes, plenty of basil, a little garlic, a generous glug  of olive oil and a pinch salt – a delicious no-brainer. Actually, there is one more crucial ingredient the cook must not forget: time. For the magic to happen, crudaiola must be made in advance, the early morning for lunch, for instance. During this time, the ingredients interact with each other and the sauce is transformed from good to excellent. Continue reading →

Erbazzone o scarpazzone emiliano (Chard and pancetta tart from Emilia Romagna)

~ stefano arturi ~ 16 Comments

Erbazzone is a chard tart with an impeccable pedigree. It comes from Reggio Emilia, a charming town in Emilia Romagna, the land of Parmigiano, balsamic vinegar, tortellini, mortadella, prosciutto di Parma, i.e. one of Italy’s culinary heavens.  It used to be a typical spring dish (when  young, tender chards were available), now it can be prepared almost all year round, because leafy greens seem to be always available (and rather “local” too). I have made erbazzone with spring chards, with older, winter chards, with chards only, with chards and spinach and also with cabbage: it never fails.  Continue reading →

La pastiera 2017

~ stefano arturi ~ 6 Comments

This year’s pastiera (ricotta and wheat Easter pie). For a change, I made a lard and butter pasta frolla (italian sweet pastry): super crumbly and a nightmare to work with, but it tastes delicious (humbly, he said). Very happy to  have  found the original fialetta,  the extra-tiny glass bottles full of excellent and powerful orange blossom water, from Naples, which gives this splendid cake its haunting perfume.   The recipe is the traditional  one, from Carola Francesconi. Happy Easter everyone.