Tag

Claudia Roden

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    Vegetables Luciana Style

    25 February 2021 - By 

    Exceptionally good treatment of vegetables, perfect on their own with crusty bread or with pasta. Probably many more variations besides. The pre-salting, leaving for an hour, then rinsing and squeezing out of the aubergine really brings the best out of a vegetable that I’m often indifferent to without the proper preparation, as is done here.  It becomes a meaty component, and quite tasty. Not a quick one though, despite what you may think.  There are in fact several comparisons to be drawn with the preparation required for bibimbap, with the cutting and separate frying of the vegetables, then letting them…

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    Home Grown Pompodorini & Focaccia.

    10 September 2019 - By 

    Beautiful, straight off the vine black cherry tomatoes in as simple a pasta sauce as you can get. Sweet and delicious. Accompanied by a little home made focaccia, which was elevated beyond the simple baking by the rosemary and garlic infused extra virgin olive oil – heat the oil with a few cloves of garlic and a sprig of rosemary so it gently bubbles for a couple of minutes, then allow to cool. From The Food of Italy by Claudia Roden, pg. 284

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    Carbonara

    10 September 2019 - By 

    I may have gone overboard with the pecorino… Not far off doubling the quantity suggested… But it was good. Could easily make it lighter with just a little cheese. I wouldn’t use pancetta again, needs to be smaller chunks and more digestible. Lardons would be fine. From The Food of Italy by Claudia Roden, pg. 243

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    Puttanesca

    1 February 2019 - By 

    Another first rate, easy to follow recipe from this book. The only slight change I would make would be to reduce the quantity of oil, which was a little over the top, whther it is authentic or not. Otherwise excellent. From Claudia Roden – The Food of Italy, pg. 286

  • Blog

    Spaghetti Bolognese

    22 January 2019 - By 

    What a boring thing to be documenting… Well yes, but let’s be honest, Spaghetti Bolognese is almost everyone’s favourite and refining the house recipe is a truly noble cause.  And yes, I’m not sure how I feel about presenting it as a sauce on top of naked pasta.  But there we go, decisions were made. This version, from Claudia Roden, feels authentic and indulgent, taking a lot of processing with onions, celery and carrots all finely chopped (or even grated), some bacon (well, instructed to be pancetta, but bacon is a very acceptable substitute), and mince and a whole lot…