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Recipe: Spaghetti alla Carbonara

My favorite pasta and perhaps one of largest contributors to my Botticelli Belly has to be the Roman classic: Spaghetti alla Carbonara.  Also known as the go-to dish when you’ve had a few too many beverages and you need something quick and easy to prepare, this Italian version of bacon and Details

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Recipe: Cacio e Pepe

One of my favorite first courses is “pasta cacio e pepe”.  Cacio means cheese and pepe means pepper in Italian.  It would be a mistake to stop here in the description because ingredients are not commodities to me.  The key factors for a successful dish are the quality of the ingredients, t Details

Published on:
May 29, 2012 5:51 pm
Categories:
Blog, Food and Wine
Tags:
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Recipe: Bistecca alla Florentina

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Bistecca alla Fiorentina is a must when dining throughout Tuscany.  I had the pleasure of eating this simple, yet extremely delicious steak at Antica Locanda di Sesto in Lucca.  The meal prepared for us by Chef Aurelio Barattini is an example of the true taste of beef and of ‘Kilometro Details

Published on:
July 4, 2011 7:19 pm
Categories:
Blog
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Fava Beans ~ Meet the Italian ‘Queen of Beans’

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Fava beans have delectable qualities which Americans have been slow to appreciate.  If you have never prepared them, you will soon understand why. Admittedly, preparing fava beans may be a bit laborious, but do not underestimate their culinary worth. Their creamy texture, nutty flavor, and sligh Details

Published on:
May 30, 2011 11:30 pm
Categories:
Blog
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Pellegrino Artusi ~ Italian Recipe Collection

Pellegrino Artusi, is considered the ‘father of Italian cooking,’ and in the late 1800’s he published a collection of Italian recipes which he compiled during his travels in northern and central Italy.  With the help of home cooks throughout Italy, who pass their culinary secre Details

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Recipe: Sicilian Eggplant Caponata

Sicilian Eggplant Caponata is a typical vegetable dish around southern Italy, most notably in the region of Sicily. But in times past, it was a fish dish served in the caupone, the taverns around Sicily’s ports, and consisted of squid, celery and eggplant. It was served with a sweet and sour sa Details

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