Cooking with Julia: Master Class on Rapini at Eataly – April 25th

 Posted by at 6:52 pm  No Responses »
Feb 272014
 
Cooking with Julia: Master Class on Rapini at Eataly - April 25th

Here’s an announcement for my next class: Chef’s Kitchen: Cime di Rapa: One Ingredient, Infinite Recipes with Julia della Croce Friday, April 25, 2014 6:30 PM – 8:00 PM (Eastern Time) La Scuola Grande at Eataly 200 Fifth Avenue – New York, New York 10010 (212) 539-0204 ext.304 $110 Class Description Cime di rapa; broccoletti; rapini, rape, friarielli…here is a vegetable dear to the hearts of the southern and central Italians. Loved for its pungent and spicy character, its brilliant pairing with pork or lamb; its affinity for pasta, potatoes, polenta, and egg dishes; or solo, sauteed simply in garlic […more…]

Pistachio Pesto: A Sauce Fit for a Prince

 Posted by at 1:44 am  4 Responses »
Apr 082013
 
Pistachio Pesto: A Sauce Fit for a Prince

Last year nearly to the day, I wrote a post about A Day Cooking with the Duchess at the ancestral Lampedusa palace in Palermo, where I spent a weekend that was spectacular indeed. With so many photos to post there was no room for a recipe. Here, you’ll find a version of the Duchess’s pistachio pesto that I adapted for American kitchens. (And by the way, if you live anywhere near Westchester County, New York, the Jacob Burns Film Center in Pleasantville will be showing Luchino Visconti’s film adaptation of Il Gattopardo, The Leopard, in this year’s Italian Film Festival on May 19, […more…]

A Whiff of Spring, a Waft of Rome

 Posted by at 9:47 am  3 Responses »
Mar 312013
 
A Whiff of Spring, a Waft of Rome

At long last, a streak of warm sunlight beams through my kitchen window. The day brings to mind Easters in Rome and the city’s abbacchio, butter-tender baby lamb, and the first artichokes of spring. No one, but no one, makes lamb and artichokes taste better than the Romans, though my mother would disagree. Being from Sardinia (Sardegna) where some of the best artichokes in the world grow under that island’s blazing sun, the thistles are a religion in her house. In a region where there are nearly twice as many sheep as people (some 3,000,000 of them to about 1,675,000 Sards), you know […more…]

Feasting with Leopards: An Unordinary Cooking Lesson

 Posted by at 11:51 am  23 Responses »
Apr 062012
 
Feasting with Leopards: An Unordinary Cooking Lesson

On a recent morning in Palermo, I found myself a guest at the historic Lanza Tomasi palazzo, where Nicoletta Polo, the Duchess of Palma, was planning a cooking lesson for American students who would arrive after breakfast. I first met Nicoletta some twenty years ago when she was living in New York City. Originally from Venice and an excellent cook, she versed me on the food of the Veneto for research on a book I was writing then, which includes some of her recipes. Today the Duchess lives in the ancestral palace that her husband, Gioacchino Lanza Tomasi, has restored. […more…]

About that Stracotto: Italian for Very, Very Slow-Cooked, Sublime Stew

 Posted by at 2:53 pm  9 Responses »
Feb 062012
 
About that Stracotto: Italian for Very, Very Slow-Cooked, Sublime Stew

And for which I promised a recipe in a recent post (December 15). Just the remedy for February’s chill.  Go to RECIPE> After I finished off producer Piero Catalano’s bottle of Suavis, the aged vinegar from Sicily’s desert island (“The Other Face of Balsamic” [December 15 post]), a small flask of Modena aged balsamic vinegar took its place in my cupboard. Unlike the Suavis, a souvenir from my September in Trapani (I drank it as a cordial, an “amen” to the day, blissful thimbleful by thimbleful and it was gone by January), aged Modena balsamico can be more easily replaced. […more…]

On the Road with Spaghetti alla Carbonara

 Posted by at 2:32 pm  No Responses »
Jun 102011
 
On the Road with Spaghetti alla Carbonara

Photo by Nathan Hoyt At a recent cooking class at the Silo, the cooking school on Ruth and Skitch Henderson’s old estate in New Milford, CT, I decided to demonstrate one of the quickest and easiest pasta dishes of the Italian kitchen: spaghetti alla carbonara. Call it Italy’s version of bacon and eggs if you will–with pasta added. No question that it’s sturdy fare for cool weather, but it’s also a fast summer fix for lunch or dinner–I first ate it as a young girl on a sizzling August day in a trattoria along the Amalfi coast. Outside of Italy, this […more…]

At Eataly with Julia: Stalking Italy’s Winter Flower

 Posted by at 1:47 pm  7 Responses »
May 102011
 
At Eataly with Julia: Stalking Italy's Winter Flower

Eataly has a gem of a little cooking school. I taught there  in April, timed for the season’s first crop of the precious winter flower of Treviso. Because Eataly carries the uncommon long-ribbed “tardivo” variety of radicchio, I showed my class how to make a stupendous and simple dish with it: Sauteed Spaghetti with Radicchio. The recipe appears in my most recent cookbook, Italian Home Cooking: 125 Recipes to Comfort the Soul (Kyle Books, NY and London, 2010) To buy this book click here Radicchio belongs to the chicory family (cichorium intybus) and there are four different types: – elongated red Verona […more…]

 Newer Entries