Italian Food And Drink — Entidade

www.theguardian.com·há 6 dias

Rachel Roddy’s recipe for pasta with red peppers and anchovies or goat’s cheese

The skins may be pesky to peel away, but the result is this velvety and vibrant, flavourful pasta dishThere’s no two ways about it: charring and then peeling red, yellow or orange peppers is a messy b

www.theguardian.com·há 7 dias

How to turn unwanted anchovy tin oil into salsa verde – recipe

This powerhouse ingredient injects umami and depth of flavour into a simple green sauce. Come on, chop-chop!The oil from a tin of anchovies is a powerhouse larder ingredient that you possibly never kn

www.theguardian.com·há 7 dias

Angela Hartnett’s Italian summer recipes: grilled peaches, green beans and mozzarella, and gnudi in tomato sauce

Two inspiring summer dishes to enjoy in the sunshine: grilled peaches with green beans and mozzarella, and gnudi in a roast tomato sauceAt Cicoria, peaches, green beans and tomatoes are among our favo

theguardian.com·há 13 dias

Why catarratto is the Quincy Jones of white wine grapes

It is often the key secret ingredient in a lot of white wines, but the unsung hero of Sicily’s vineyards is taking its place in the sunDepending on where you buy and drink wine, catarratto will be ver

theguardian.com·há 13 dias

Rachel Roddy’s chicken with sweet and sour lemon and tarragon sauce – recipe

If it’s good enough for Prince Ottavio Gonzaga and Anna del Conte, then dare you pass up the opportunity to try this wonderfully sweet and sour way with chicken?While I look at my copies of Jane Grigs

theguardian.com·há 15 dias

There’s a science to rolling out fresh pasta | Kitchen aide

Tearing is a common problem with pasta dough say our experts. Culprits include the wrong type of flour, cold dough – or it could even boil down to the size of your eggWhen making fresh pasta, why does

theguardian.com·há 17 dias

‘It’s like bringing the kitchen into the piazza’: seven of the best Italian village food festivals

Sagre – the historic local events that pop up in villages across the country in summer – are the perfect way to get a taste of regional cuisine and cultureI cannot remember a summer when at least one

theguardian.com·há 20 dias

Rachel Roddy’s ratatouille and potato gratin recipe

The classic Provencal stew, but with potato for ballast and topped with a cheesy herb crumbWe swapped the heatwave and melting pavements in Rome for a similar situation in London, which meant catching