This is the time for large white onions, the market stalls on Via Trionfale are full of them and I enjoy their scents and imagining new recipes. Of course, it always seems that the red onion from Tropea is the only one that deserves to be enjoyed in every recipe, but that's not the case.
It seems that trends are cyclical and sometimes they come back. This also happens in the kitchen with dishes called ‘sea and mountains’, where the scents of seafood and land products come together.
When you think of the feast of St Joseph - San Giuseppe (which is also Father's Day in Italy) you immediately think of the zeppole of San Giuseppe - St Joseph, the typical dessert of the feast. And yet, there are other very ancient traditions that combine the saint with traditional dishes.
I bet the word cabbage creates some confusion and is often confused with Savoy cabbage.
The artichoke season has now arrived in southern Italy and even in the Roman countryside we are starting to see the first flowers sprouting. The desire for artichoke is growing and this flower adapts to many different dishes. It can be used for a good first course as well as a side dish.
There is a lot of controversy over wine, but a good wine adds flavor to food even during cooking. And braised meat is perfect for cooking in wine. In fact, it is meat that is cooked slowly in a little cooking liquid, made up of wine or broth flavored with spices.
Cauliflower time! And when the garden starts producing them, you are invaded by this delicious vegetable, even if the smell of the water in which they boil pervades the house for days.
If you don't know what fregula is, you can take a trip to Sardinia and enjoy one of its typical dishes: fregula with seafood. Today we will prepare it in the winter vegetarian version with an excellent cauliflower.
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