2013年4月29日月曜日
Alici Marinate カタクチイワシのマリネ シチリア風
シンプルに塩、レモン汁、オリーブオイルでマリネしただけの、シチリアワインのお供に最適な、地中海の香り漂う一品です。
Alici Marinate, Marinated Fresh Anchovies, is one of the most standard antipasto in Southern Italy.
This dish is based on Scilian recipe, simply marinated with salt, lemon juice, and olive oil.
2013年4月20日土曜日
Pasta al Forno con Frattaglie di Pollo 鶏もつのラグー ペンネ アル フォルノ
セージとローズマリーをしっかり効かせた、濃厚で風味豊かなラグーのオーブン料理です。
Pasta al Forno con Ragu di Frattaglie di pollo, baked pasta with gravy that simmered with chicken giblets contains liver, hearts, and gizzards.
Ragu is only better the second time, so make a big batch.
Leftovers keep well in the refrigerator for a few days and can be frozen for a couple of months without loss of quality.
Pasta al Forno is a great way to use up any leftover ragu you might have in the fridge.
The giblets are added to this sauce, which is then fortified with dry red wine and cooked very gently for a long time.
The result is a rich tasting, complex ragu.
2013年4月14日日曜日
Linguine al Basilico Giapponese 大葉のバジリコ リングイネ
粗く刻んだ大量の大葉とパセリをバターの風味とともにパスタに絡めた、ちょっと懐かしい雰囲気の一品です。
2013年4月7日日曜日
Carpaccio di Seriola 鰤のカルパッチョ
厳冬期の寒ブリの刺身はマグロのトロにも匹敵するほど脂がのって旨いですが、カルパッチョにするには少し脂がのり過ぎていて、むしろこの時期のものがちょうどよいです。
Carpaccio di Seriola, a sashimi of yellowtail marinated with olive oil and lemon.
In this season the yellowtail is not so fatty, it rather goes well as a carpaccio.
2013年4月4日木曜日
Fagioli all'Uccelletto トスカーナの田舎風煮豆
アルトゥージ（Pellegrino Artusi）の有名な著書「料理の科学と美食の技法 (La scienza in cucina e l'arte di mangiar bene) 」にも載っている古典的なトスカーナの郷土料理です。
Fagioli all'uccelletto, a classic recipe made of beans in a tomato sauce, originates in Toscana.
The name itself is quite peculiar as it literally means tiny bird style beans, and even though there is no meat in the dish, it looks like this name was given to it as it tasted like a similar dish made with hunting.