Archive for January 20th, 2011

January 20, 2011

For future reference

Lasagne with artichokes

One of the most distinctive features of Italian cooking is that you don’t really need recipes. You never measure, apart from the occasional pasta weight. The ingredient list is always flexible, depending on what is available and looking good. This is  usually an advantage, that makes Italian food  so versatile and light, in a way, but it can be sometimes a limitation. Perfection is elusive and hard to repeat, and you often just get it plain wrong. Almost all italian ‘cuochi’ will tell you that the first time they make a dish, it is typically stellar, and when they make it again, it turns out poorly – always when you have guests coming for dinner.

read more »

Advertisements