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

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

Risoto de peoci (Risotto with mussels)

This is a risotto from Veneto, North-east Italy, a region that offers a magnificent but restrained fish and seafood cuisine, well exemplified by this sober, briny risotto with mussels – Peoci is local dialect for mussels, cozze in Italian.  If you happen to spend a few days in Venice, the capital of Veneto, do check the Rialto fish market,  which is a cornucopia of marine life and whose charm made Elizabeth David write one of most celebrated pieces of food writing in English. It is as magical now as it was sixty years ago. Continue reading