Etichetta: Roddys

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Rachel Roddy’s recipe for broad bean favata with courgettes and tomatoes

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I have found them under both the counter and the fridge. Every week, I prise a flat, hard thing from the bottom of my foot, wondering what it is, and then I remember. At the end of spring, I bought a few kilos of broa...

Rachel Roddy’s recipe for stuffed red pepper rolls

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There was a staircase off the main bar of the Gardener’s Arms pub. It had thick, red carpet with swirls and led to the flat where the landlady, Alice Jones, our granny, lived with Grandpa, and where we stayed when we ...

Rachel Roddy’s recipe for mountain-style bean, prosciutto and pasta soup

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It feels like a tropical greenhouse, or that moment when you get off a plane in a hot country and the warm air clamps itself to your skin and promises not to let go until you go home two weeks later. The smell is a mi...

Rachel Roddy’s recipe for pizzette fritte

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One of the most satisfying sights in the kitchen is watching a circle of yeasted dough in very hot oil. First it shimmies, in the same way you might make your way across the function room to the dance floor at a weddi...

Rachel Roddy’s recipe for linguine with clams, squid (and/or prawns), mussels and tomato

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Somewhere – probably in one of the shoe boxes in a larger box, Russian doll-style, under the bed – is a strip from a magazine. It is a cartoon of a man sitting at a table eating, while under the table his feet are in ...

Rachel Roddy’s recipe for ricotta gnocchi with sage and lemon

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“In the beginning was the gnocco.” When I first read that line by Corrado Barberis, president of Italy’s National Institute of Rural Sociology, I got slightly hysterical. Let me explain: it was last summer, inordinate...

Rachel Roddy’s recipe for pasta all’ortolana (aka with lots of vegetables)

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In one of the communal gardens that skirt a dusty, tangerine block near the Palladium in Garbatella is a small forest of tomato vines. Yesterday (and I am writing this on 13 luglio), the cherry ones were almost all ripe...

Rachel Roddy’s recipe for strawberry tart with crema pasticcera

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The bar in Linari must be 12m long, at least, and it’s shaped like an “L” or an allen key. The shorter section is opposite the espresso machine, and a good place to stand, or lean, with one eye on both doors and the c...

Rachel Roddy’s recipe for ‘light’ parmigiana

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Yet again, I have chosen the hottest day of the year so far to make a parmigiana. Vincenzo, who only occasionally summons up relatives to make points about cooking, reminds me that his Sicilian grandmother Sara used t...

La ricetta di Rachel Roddy per zucchine e patate in olio d'oliva al limone

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Nel capitolo nove del suo magnifico libro alfabetizzazione vegetale, Deborah Madison descrive come, in Arizona, un anziano cowboy di nome Ernie le ha cucinato una bistecca con un pasticcio di zucchine stufate nella margarina per mezz'ora; a f ...

Rachel Roddy’s recipe for coffee semifreddo

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“I screamed, sprinted to the sea, flung off shoes and socks, ran towards imagined heaving waves.” I remember the first time I read those opening four lines of Hollie McNish’s When We Got to the Beach, how satisfying t...

Rachel Roddy’s recipes for minestrone and courgette pancetta pici pasta

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Every day, millions of us are united in doing the same thing: we take a packet of pasta from the shelf, we tip the shapes into boiling water, we make something to eat. Pasta: a small word for a universe of shapes. Her...

Rachel Roddy’s A-Z of pasta

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There is no better way to begin than with tiny pasta in the shape of letters. Made of durum wheat and water, alfabeto is a pastina, part of a huge family of tiny shapes that includes puntini (dots), stelline (stars),...

Rachel Roddy’s recipe for chocolate chip and yoghurt ring cake

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I am at the supermarket, standing in front of the milk, cream and yoghurt fridge. To my left, an elderly man lifts his glasses so he can read the small print on the side of a tub of Greek yoghurt. He asks me if it is ...

Rachel Roddy’s recipe for roast aubergine with tomato and basil

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Years ago, I did a workshop in a church hall that smelled of milky tea and damp carpet. One of the various exercises was to write a short story, a page long, about something dramatic that had happened to us or someone...

Rachel Roddy’s recipe for roast pepper, tuna and anchovy toasts

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In Calabria there is a particular variety of peperoncino that is more or less the size of a small, slightly flattened plum, with postbox-red, crisp, slightly piquant flesh. While the flesh makes your mouth feel warm, ...

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