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Tag Archives: The Moors
‘Ragu al Forno’
So many dishes come about through accident. Here’s one that recently happened in the No 19 kitchen. I’ve written about Ragú and Sugo; I’ve been first in England to talk of the rich Tuccú alla Genovese. Next comes a Ragú al … Continue reading
Posted in Beef, Blue Collar Gastronomy, Food of the Ancients, Food travel, IGP, Nonna's Cooking, Origins of our food, Real Italy, Simple Food, Southern Italy, Terroir, The Moors
Tagged 'In Search of TASTE', 'Ragu al Forno', Basilicata, Cruschi, Espelette Pepper, Fresh Tomato Sugo, Gallucci & Gilmour, Nora Peppers from Spain, Peperoni di Senise, The Moors, Tuccu Genovese
3 Comments
Eureka. I found ‘Fregola’ in Lewisham, London
The thrill of finding something entirely new is high octane. Amongst the pulses, grains and bagged rice on the bottom shelf of Gennaro’s, sweet ristretto con medicino in hand, I fell onto ‘Fregola’. Pasta not Strawberries Not a strawberry (fragola), but an … Continue reading
Posted in Best Pasta, Blue Collar Gastronomy, Food of the Ancients, Food travel, Ingredients, Nonna's Cooking, Origins of our food, Oysters and Shellfish, peasant cooking, Real Italy, Salad, Techniques, Terroir, The Moors, Tomato Sauce for Pasta
Tagged Cagliari, Clams, Fregola, Fregula, Gennaro's, Nonna's Kitchen, Sardinian Cooking, The Moors
2 Comments
The Tale of Ratty and the Abandoned Rice
Ask anyone who is passionate about local cooking in Valencia where to find the ‘best’ paella and the answer will more likely be “not in a restaurant”. Slightly cruel and cutting, but like all home truths the answer has legs too. The … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Classic Rice Dishes, Food travel, Ingredients, Origins of our food, Rice, Spanish Cooking, The Moors, Traditions at Table
Tagged Arroz a Banda, Bomba Rice, Cazuela, Nora Peppers, paella, Paella alla Ratta, Paella Etiquette, Pimenton, Saffron, Sofrito, Spanish cooking, Spanish Food Traditions, The Moors, Valencia Mercado
3 Comments
Not sure about Aubergine
What to do with Aubergine? Seriously. Pretty to look at, but that’s it for me with this ancient fruit that’s now a vegetable. Continue reading