I cannot think about Carbonara without thinking about my father. He left most of the cooking to my mother. In fact, he only made two dishes, but, when he did, he acted as though he was a master chef. One was an open faced, rustic bread bruschetta with guanciale and vinegar (excellent by the way);…
Category: cooking
The Five Roman Mother Sauces: Part II
In my previous post, The Five Roman Mother Sauces: Part I, I introduced Gricia . Today I will be discussing the next three sauces on the list: Spaghetti Aglio Olio e Peperoncino, Burro e Parmigiano, and Cacio e Pepe. These three mother sauces are similar because each calls for few ingredients, which are staples of…
Asparagus and Goat Cheese Tortino
Hello Friends. As promised, here’s my Easter side dish showstopper. This year, the ham will have to share the spotlight. Too often, we overlook the side dishes and focus solely on the centerpiece-the meat. In doing so, we miss out on opportunities to create, appreciate and eat magnificent food. Here is a dish that can stand next to…
Gricia’s Beautiful Daughter-Amatriciana
As previously discussed, Gricia is the ancestor of Amatriciana, one of the most famous pasta dishes in the world. Although I did not include Amatriciana (pronounced Matriciana by Romans) on my list of Roman mother sauces, I feel a sense of obligation to write a few lines about the dish and give you my personal…
Piergiorgio Nanni 