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Category Archives: Italian foods

A very good Pappadelle Dinner

23 Friday Apr 2021

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Sourdough, Beef, Boise Artisan Bakery's, Buy Local, Captain's Shack, Classic Herb Blends, Cooking Styles, Dinner At Marnies, Dinner With Family, Food Photos, Garlic, Idaho Beef, Idaho Pork, Idaho Wine, Italian foods, Local Markets, Malheur River Meats, Mushrooms, Pasta, Petit Verdot, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Dinner, Recipes - Italian, What's For Dinner?

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Pappadelle, Petit Verdot, ragu, red wine ragu


Pappadelle with Red Wine Ragu and Toasted Sourdough with Garlic

We came across this recipe from two different sources, one was Chef Jacques Pepin, and then we adjusted both recipes to make this one. It was delicious! We added a little chervil (French parsley) and Herbs de Provence, which we blend ourselves. We also added a little ground pork. Next time, too, I may add some diced garlic cloves. It is missing in this recipe, excerpt for the Garlic Toast (Acme Bakeshop Sourdough).

The other item that you may want to contemplate is the type of Passata – tomato sauce – you use. I like Cento Traditional, but I also like Rao’s Traditional and Mutti. Any of these are good, but if you prefer to use your own that you have made from all those seasonal Roma or San Marzano, then do so. Please though, when you puree the sauce, leave the skins on.

So here is our recipe. Enjoy it. http://www.rockinrs.com/CS-Pappadelle-Red-Wine-Ragu.pdf Let us know your opinions.

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Happy Birthday Sophia!

09 Saturday May 2015

Posted by Bob and Robin in 5-Stars, Anthropology of Food, Boise Restaurants, Caesar Salad, Chardonnay, Classic Sauces, Coffee, Dinner With Family, Dinner With Robin, Herbs, Herbs and Spices, Ice Cream, Italian foods, Local Markets, Luciano's Italian Restaurant, Mother's Day, Party Time, Photos By: Bob Young, Restaurant Reviews, Restaurants, Restaurants To Try, Salads, What's For Dessert?, What's For Dinner?

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Lucianos Italian


09May2015_1_Lucianos-Sophia-BDay_SignWhat a wonderful place to celebrate a birthday – Luciano’s Italian Restaurant in Boise. Every bit a 5-Star restaurant. Good and accurate service. Great and varied menu and a really super Waite staff. Asiago’s – Look out! We hope, Sophia, that you enjoyed your Birthday Meal as much as we enjoyed celebrating with you. Here are some photos that I took of the dinner. Sorry we missed you, Chris. This was also Robin’s Mothers Day dinner, but we’ll see what happens tomorrow.

Happy birthday, Sophia!!

Happy birthday, Sophia!!

The bar area that is also a waiting area. There is a shelter outside that the over flow can congregate.

The bar area that is also a waiting area. There is a shelter outside where the over flow can congregate.

The daily special board.

The daily special board.

Wonderfully different light in the main dining room. Unique.

Wonderfully different light in the main dining room. Unique.

Table centerpiece.

Table centerpiece.

Caesar Salad - Really good.

Caesar Salad – Really good. “Chopped romaine lettuce, classic house made Caesar dressing, and croutons with fresh parmesan, lemon and anchovies.”

Pesto Pasta

Pesto Pasta

Fettuccini Alfredo

Fettuccini Alfredo

Seafood Fettuccini

Seafood Fettuccini “Prawns, sea scallops, clams, mussels and crab in our seafood alfredo sauce with garlic and fresh parmesan.”

Spumonti - Chocolate, Pistachio and Strawberry ice cream. Maraschino cherry juice in the bottom.

Spumone – Chocolate, Pistachio and Strawberry ice cream. Maraschino cherry juice in the bottom. “Rich cherry, pistachio, and chocolate ice cream, mixed with candied fruit and pistachios garnished with home made whipped cream, silvered almonds and a maraschino cherry”

Lemon Pudding

Lemon Pudding

Tiramisu

Tiramisu – “A classic Italian dessert with rum and espresso soaked lady fingers layered with sweet mascarpone cheese, cocoa then topped with rum sauce.”

Chocolate Cake -

Chocolate Cake – “Four layers of decadent moist chocolate cake filled with chocolate cream and a bittersweet chocolate ganache icing.”

Just a super party!!

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Olivin – Olive Oil and Vinegar Bar

20 Friday Mar 2015

Posted by Bob and Robin in 5-Stars, Boise Adventures, Food, Healthy Eating, Herbs, Italian foods, Local Markets, Oils, Olivin, Photos By: Bob Young, Special Information, Things To Do, Tuscan Cuisine, What's For Dinner?

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Tags

balsamic vinegar, Boise, Napa Valley Olive Oil Company, olive oil, Olive Oil & Vinegar Taproom, Olivin


20Mar2015_1_Olivin_Door-SignI remember the last time I was able to taste good balsamic vinegar. I was in “Little Italy” in San Francisco. And the last time I could try a good olive oil, I was in Sacramento, at Corti Brothers, and in Napa at the Napa Valley Olive Oil Company. Now we have Olivin in Boise, at Olivin – Olive Oil & Vinegar Taproom, 218 N 9th Street, Boise, ID 83702, where you can sample both olive oils and different balsamic vinegars – the best of both worlds. A wide variety of herbal infused olive oils and balsamic vinegars are available to sample. They will offer recipes for enjoying their products. Here is an excerpt from their website.

Olivin, a play on the words Olive Oil and Vinegar, is a unique specialty store located in beautiful downtown Boise. Olivin Olive Oil and Vinegar Taproom allows the customer to taste the high quality extra virgin olive oils and vinegars before purchasing. There are over 30 olive oils and vinegars offered to taste for free!
Owner, Joyce Renoff became passionate about the business when she retired after a 40 year career in real estate. Joyce wanted to try something fun so she started working in an olive oil and vinegar taproom in Annapolis, Maryland. She fell in love immediately with the store and found her passion!
The idea of Olivin came about after visiting her daughter in Boise. Joyce adored the city of Boise and the people of Idaho. Joyce quickly realized that an olive oil and vinegar taproom would be a perfect fit for the people of Boise who are dedicated to their health.

Here are some photos of our visit. Enjoy! Let them know you heard about them on this blog.

This is what they are all about.

This is what they are all about.

Here is how you get to sample some different olive oils. These "tanks" are located throughout the store.

Here is how you get to sample some different olive oils. These “tanks” are located throughout the store.

A closer look at the sample tanks.

A closer look at the sample tanks.

The balsamic can be tasted in a similar fashion.

The balsamic can be tasted in a similar fashion.

We bought a bottle of olive oil and of balsamic.

We bought a bottle of olive oil and of balsamic.

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Valentines Dinner – Chicken Marsala With Mushrooms

15 Sunday Feb 2015

Posted by Bob and Robin in 5-Stars, Beans, Capers, Captain's Shack, Chicken, Chicken Marsala, Classic Cuisines, Classic Sauces, Dessert, Dinner With Robin, Ethnic Foods, Green Beans, Housemade Pasta, Italian foods, Mushrooms, Party Time, Photos By: Bob Young, Recipe By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Special Events, What's For Dessert?, What's For Dinner?, Wine and Food, Wines - Italian

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chianti, chicken marsala recipe, Frescobaldi Chianti Rufina, marsala


Oh, it was really soooooooo good! Robin and I really liked it. The recipe for the Chicken Marsala can be found in the recipe file above.

Chicken Marsala with Mushrooms Housemade Angel Hair Pasta Steamed Green Beans 2008 Frescobaldi Chianti Rufina

Chicken Marsala with Mushrooms
on a bed of
housemade angel hair pasta

Steamed Green Beans

dinner was served with a
2008 Frescobaldi Chianti Rufina

Strawberry Boston Chocolate Cake

Strawberry Boston Chocolate Cake

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The “Buzz” Remodel and Italian Wine Night

09 Wednesday Jul 2014

Posted by Bob and Robin in Dinner With Friends, Herbs and Spices, Italian foods, Party Time, Pasta, Photos By: Bob Young, Remodel, Special Beers, Special Dinners, Special Events, Special Information, Things To Do, What's For Dinner?, Wine Dinners, Wines - Italian

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Buzz remodel, growler, Italian food


20June2014_1_Buzz-New-Beer-Growler-Station_CristiYes! Yea! Hallelujah! (Cristi looks like she is ready for the completion!) The remodel at The Buzz is complete and it looks awesome! New floors! New seating arrangement! New wine area! And a brand new Growler station! Bring your growler ….. Fill it up! Bring in your favorite stein or mug and Tommy will keep it for you on a display shelf for your use when you come in. Novel idea for this area.
But before we look at the new Buzz through the camera lens, lets look at the July Wine Club, Italian Wines. These wine dinners are a full 5 course dinner and 5 or 6 wines. All for $20 a plate! Look at what you get for that, not counting of course, the awesome friends and company. Left-Click any of these photos to see them enlarged. Cheers!

The announcement!

The announcement!

Mushroom Parmesan Risotto Cakes ( I really enjoyed these, but a light sauce may have been a great addition.) 2010 Mandarossa Fiano 13.5% alc. good match with the cakes, but not my favorite for the evening. $12 [14]

Mushroom Parmesan Risotto Cakes
(I really enjoyed these, but a light sauce may have been a great addition.
2010 Mandrarossa Fiano

13.5% alc. good match with the cakes, but not my favorite for the evening. $12 [14]

Piedmont Autumn Soup (Super good!) 2011 Piemonte Barera 13.5% alc. general appeal was good. a strong Barbera. $15 [15]

Piedmont Autumn Soup
(Super good! A little dab of fresh pesto in the soup would be good.)
2011 Piemonte Barbera
13.5% alc. general appeal was good. a strong Barbera. $15 [15]

Abruzzo Salad 2011 Niro Pecorino 13% alc. good match with is delightful and refreshing salad. $19 [17]

Abruzzo Salad
2011 Niro
Pecorino
13% alc. good match with is delightful and refreshing salad. $19 [17]

Agnolotti Piemontesi Allo Stufato 2011 Badiola Toscana 13% alc. a wonderful paring with this entree. $18 [19]

Agnolotti Piemontesi Allo Stufato
2011 Badiola
Toscana
13% alc. a wonderful paring with this entree. a super Cab and Sangiovese blend $18 [19]

Pistachio Chocolate Cannoli 2012 Mandrarossa Nero D'avola 13.5% alc. super good Tuscan wine. loved it.  can't get a better score. $12 [20]

Pistachio Chocolate Cannoli
2012 Mandrarossa
Nero D’avola
13.5% alc. super good Tuscan wine. loved it. can’t get a better score. $12 [20]

Ed and Mary enjoying the new look at The Buzz.

Ed and Mary enjoying the new look at The Buzz.

Now look at the New Buzz! Great atmosphere. Love the new look.

The new sign on the building by the entrance. There is also a very bright red and green sign on State Street.

The new sign on the building by the entrance. There is also a very bright red and green sign on State Street.

The beer steins we have on "The Self".

The beer steins we have on “The Shelf”.

One of the beers on tap and ready for your growler or steim.

One of the beers on tap and ready for your growler or stein.

The new Growler Fill Station and location of the wines. Just inside the State Street door and to the right.

The new Growler Fill Station and location of the wines. Just inside the State Street door and to the right.

The new look just inside the State Street door. Wide open spaces! Great shiny floor. Bright and colorful. You did a great job, Cristi and Tommy. And I know Austin and Bailey helped.

The new look just inside the State Street door. Wide open spaces! Great shiny floor. Bright and colorful. You did a great job, Cristi and Tommy. And I know Austin and Bailey helped.

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What is the Tuscan Cooking Style?

28 Monday Apr 2014

Posted by Bob and Robin in Beef, Classic Cuisines, Classics, Cooking Styles, Interesting Information, Italian Food, Italian foods, Lamb, Main Dish, Recipe by: Robin and Bob Young, Tuscan Cuisine, What's For Dinner?, Wild Game, Wine and Food, Wines - Italian

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chianti, osso buco, Tuscan cuisine, wild game, Wine


(comonstock.com)

(comonstock.com)

I had an interesting question the other day as to what is the Tuscan Cooking Style. Quite simply – It is a very basic style of Italian cooking using the barest of food essentials. Fresh herb, pasta, wine, bread. Not particularly a heavy tomato sauce, although tomatoes are used. Only a light sauce, if any, and pasta with herbs and cheese. There is a wide variety of information on the Tuscan Style of cooking on the web. I offer only a small portion of that information here.
If you are looking for some Tuscan traditional recipes, here is one source: Tuscan Recipes. And if you want that well known 3″ thick Tuscan Porterhouse steak, aka Bistecca alla Fiorentina, here is that recipe: Tuscan Porterhouse. And the traditional Tuscan dish of Osso Buco – here is a recipe for Veal Osso Buco. Or maybe you prefer a Lamb Osso Buco. An Osso Buco is referred to in the article by Delallo (dot) com below.
Information from the Examiner,

Tuscany is the land of simple and honest flavors with cooking that might be heartier than much of the rest of the country. It features excellent ingredients including a fair variety of herbs such as basil, rosemary and sage, strongly flavored olive oils, meat dishes from cattle and wild game like wild boar, and seafood on the coasts. Soffritto, a mixture of chopped celery, onions, garlic, peppers and herbs sautéed in olive oil, similar to the French mirepoix, is used as a base for soups and sauces, might be more popular here than elsewhere. Beans have long been a big part of the diet, and spinach is the most popular green vegetable. Excepting the spinach and the few tomato dishes, much of the cooking is unattractively brown… Commonly found dishes include the hearty peasant bread soup, ribollita, pappa al pomodoro (bread and tomato soup), pappardelle sulla lepre (fresh pasta ribbons with wild hare), pappardelle con cinghiale (with wild boar), fritto misto (fried meats, offal and vegetables), tagliata (thinly sliced beef served with arugla), and the famous bistecca alla fiorentina (a thick steak traditionally from the prized and enormous Chiana cattle that used to clutter the Chianti hills, simply prepared and grilled over an wood-fired flame).

And here is some information fro EHow,

Tuscan-style cooking evolved from “la cucina povera,” or peasant cooking. The cuisine relies on home-grown ingredients, prepared fresh with nothing left to waste … Tuscan-style cooking employs a wealth of vegetables: artichokes, asparagus, green beans, fava beans, peas and all types of greens, including Swiss chard, spinach and escarole. Peaches and pears are popular fruits … The most famous Tuscan meat is the bistecca alla fiorentina, a large grilled porterhouse. Game meats, including wild boar, duck and rabbit are also important to Tuscan-style cooking … Wild porcini mushrooms and truffles add an exotic touch to Tuscan dishes. The porcini can be served raw, grilled, sauteed in olive oil and garlic. Truffles are added to pasta dishes or shaved over eggs or steak … The basis of many Tuscan dishes is soffritto, which means “under-fried” in Italian. Soffritto is made by lightly frying minced vegetables in olive oil. The soffritto goes into sauces, soups and other recipes.

And finally from Delallo (dot) com,

… The single most pervasive food image associated with Tuscany is likely that of the olive tree, which grows in a gnarled profusion throughout the region. But Tuscany’s climate also provides ideal soil for the grapes grown to create the region’s world-renowned Chianti wine. Cattle also weigh heavily in the region’s food production. Chianina cattle is one of the oldest breeds of cattle in the world, as well as one of the largest, producing prized Fiorentina beef for bistecca alla fiorentina (a T-bone steak brushed with olive oil and grilled perfectly rare).
Game meats and fowl, fish, pork, beans, figs, pomegranates, rice, chestnuts and cheese are earthy staples of the Tuscan table, and the coveted white truffle abounds in the region. Tuscan cooking is an interesting blend of dishes made from odds and ends for poor tables, as well as choosier fare created for the powerful noble house of Medici which once occupied and ruled from the Tuscany area. Osso bucco is a well-known favorite of the area, as are finocchiona (a rustic salami with fennel seeds), cacciucco (a delicate fish stew), pollo al mattone (chicken roasted under heated bricks), and biscotti di prato (hard almond cookies made for dipping in the local desert wine, vin santo). Barlotti beans, kidney-shaped and pink-speckled, provide a savory flavor to meatless dishes, and cannellinibeans form the basis for many a pot of slowly simmered soup. Breads are many and varied in Tuscan baking, with varieties including donzelle (a bread fried in olive oil), filone (an unsalted traditional Tuscan bread) and the sweetschiacciata con l’uva (a rolled dough with grapes and sugar on top). Pastas are not heavily relied upon in Tuscan cooking, and papparadelle (a wide egg noodle) is one of the region’s few traditional cuts. Pecorino Toscano cheese is native to Tuscany, as are semi-soft cow’s milk Tendaio and mixed sheep and cow’s milk Accasciato cheeses.
Soups, sauces and stews are the cornerstones of Tuscan cooking, many beginning with and relying upon the mastery of a perfect soffritto on which to build more complex flavors. A soffritto can be considered a sort-of Italian cookedmirepoix, and is a “pre-prep” combination of olive oil and minced browned vegetables (usually onion, carrot and celery) that creates a base for a variety of slow-cooked dishes. Herbs (sage and rosemary are used in many Tuscan dishes) and seasonings can be added to the soffritto as needed to bring out the unique flavors of each different recipe. Try the following Ribollita Toscana (Tuscan soup) recipe any time of year to transform your kitchen with the smells and flavors of the Tuscan countryside.

Wait a minute! What about the big, bold, deep red to purple wines of Tuscany? Have no fear. Here is some delightful information http://www.winecountry.it:

Wines of Tuscany – Tuscany’s winemaking industry counts on one of the most noble and ancient traditions that predates the universally known Chianti wine that often springs to mind when this region is discussed … Nowadays, the most grown variety is the noble Sangiovese, which is often combined with small amounts of locally grown Cabernet Sauvignon, Canaiolo, Ciliegiolo and other grapes into wonderful blends such as the Brunello di Montalcino, Morellino di Scansano, Carmignano and, of course, the signature Tuscan wines, the Chianti and Chianti Classico, which probably are the best known Italian wines in the world. Other grapes grown here are the Mammolo, Malvasia, Colorino, Raspirosso, Gamay, Grand Noir, Barbera, Moscatello, Aleatico and Vernaccia, among others.

Some interesting reading. But like I say, there is much, much more information available on the web about the Tuscan style of cooking. Indulge yourselves and look for more specific answers to your questions. Cheers!

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New Boise Farmers Market

30 Saturday Nov 2013

Posted by Bob and Robin in Boise Farmers Market, Buy Idaho, Coffee, Comfort Food, Food Photos, Idaho, Idaho's Bounty, Italian foods, Local Farmers Markets, Local Harvests, Local Markets, Party Time, Photos By: Robin Young, Pizza, What's For Dinner?, Whats For Lunch?

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Colombian coffee, free range pizza, lunch, neckar coffee, New Boise Farmers Market


30Nov2013_1b_New-Boise-Farmers-Market_FB-ImageThe end of the Farmers Market is in sight. So sad! It has been a good season so far as we are concerned. Great indoor venues for these cold Boise, winter days. The new location for the summer months at 10th and Grove is also great.
We visited two new vendors today, Free Range Pizza (pictured here) and Neckar Coffee. Both were very good. Enjoyed the pizza – thin crust. Slightly crispy, but also a chewy interior. Good flavors and flavor combinations. Went very well with the coffee we had, a fresh ground, full bodied Guatemalan coffee. Great job to both vendors. If you are at the market or you see them at a function, be sure to get some of their product, either coffee or pizza or both. You will be pleased as were we. Cheers!

Free Range Pizza

Free Range Pizza

Really an excellent pizza as described above. We did like this one.

Really an excellent pizza as described above. We did like this one.

Great, fresh brewed coffee!

Great, fresh brewed coffee!

Great Ham and Cheese on an Acme Bake Shop Ciabatta Roll.

Great Ham and Cheese on an Acme Bake Shop Ciabatta Roll.

Looking for a parking space. Yup! Downtown Boise. No telling what you will see.

Looking for a parking space. Yup! Downtown Boise. No telling what you will see.

43.624890
-116.214093

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Scallops and Angel Hair Pasta

14 Monday Jan 2013

Posted by Bob and Robin in Captain's Shack, Ethnic Foods, Food, Food Prep, Italian foods, Main Dish, Pasta, Photos By: Bob Young, Recipe by: Robin and Bob Young, Scallops, Seafood, Shell Fish

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dinner, food, Gremolata, italian parsley, lemon zest, Scallops, sm cloves garlic


14Jan2013_1_Captains-Shack_Garlic-Sauteed-Scallops_Wint_Angelhair-PastaA great Meatless Monday dinner –

Scallops Sauteed in Garlic Butter and Lemon Juice
with
Angel Hair Pasta, Gremolata and Cilantro Topping

Spring Green Salad and Kumquat Dressing

Question now is: What is a Gremolata? Gremolata, an Italian condiment, is made from finely minced parsley, garlic and lemon zest. Traditionally served with veal, it is also an excellent accompaniment for fish and seafood dishes.
Ingredients:
Zest of two large lemons
2 lg or 4 sm cloves Garlic, crushed
4 T finely chopped Italian Parsley
2 t Olive Oil
½ t Salt
¼ ground Black Pepper
Preparation:
Thoroughly combine all in ingredients in a small bowl, cover with plastic, and refrigerate for an hour.

Try it sometime. Easy to make and quite good! Cheers.

43.624890
-116.214093

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Feast of the Seven Fishes

21 Friday Dec 2012

Posted by Bob and Robin in Celebrations, Christmas, Ethnic Foods, Food Trivia, Holiday Gatherings, Holiday Menu, Italian foods, Main Dish, Party Time, Seafood, Side Dishes, Special Dinners, Special Events, Things To Do, Traditional Food, What's For Dinner?

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Tags

christmas eve celebration, feast of the seven fishes, food, mario batali, vigilia di natale


OK. We have posted about Hanukkah and a while back about Kwanza and several other culturally diverse holidays. And it seems that this year, I have been hearing a lot about the Italian Christmas Eve celebration of the Feast of the Seven Fishes. As it turns out, there is quite a bit written about the feast, usually held on Christmas Eve. “The Feast of the Seven Fishes is an Italian Christmas celebration. Today, it is a feast that typically consists of seven different seafood dishes. However, some Italian-American families have been known to celebrate with nine, eleven or thirteen different seafood dishes. This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus. It is unclear when the term “Feast of the Seven Fishes” was popularized.” (Wikipedia) And according to Mario Batali on Epicurious.com, “”It’s what Italians do when they say they’re fasting.” More precisely, the Feast is a meal served in Italian households on La Vigilia (Christmas Eve). In many parts of Italy, the night is traditionally a partial fast, during which no meat should be served. But in true Italian style, this proscription has morphed into something very unfastlike indeed: course after course of luxurious seafood dishes, often as many as 7, 10, or even 13. “No one’s quite sure of the significance of the number,” says Batali. “Some families do seven for the sacraments. Some do ten for the stations of the cross. And some even do 13 for the 12 apostles plus Jesus.” (You can read more at of this article, and get some recipes, at Batali Seven Fishes.)
Cod-with-Tomato-Cream-SauceAnd here is just one of many dishes that you can easily prepare for the feast. I may try it this year. It is called Cod with Tomato Cream Sauce and comes from Eating Well.
And finally, if you would like a little more information and maybe some recipes, look at the Seven Fishes Blog. Enjoy the recipes and the feast!

43.624890
-116.214093

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Lamb Shanks alla romana

26 Saturday Mar 2011

Posted by Bob and Robin in Italian foods, Lamb, Recipe By: Bob Young, Recipes, What's For Dinner?

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I have told you this before, but it bears to mention again. I subscribe to an Italian (among several ethnic food blogs) food blog called Memorie de Angelina. The photo on the left is from that blog, as is the recipe. I get some really great recipes from this site. Here is another one using lamb shanks and this sounds delicious! One might be able to replace the lamb with pork shanks, but I don’t know how that would be with the way these are prepared. If you have not looked at this blog, do so. It is a fantastic blog with many ideas , recipes and history. Try this recipe and let us know how you liked it or not. Cheers!

Lamb Shanks alla romana

Baby milk-fed lamb or abbacchio is one of the wonders of Roman cooking, in particular in the spring. Lamb that young is not often found in markets in our neck of the woods, but the same techniques work well with mature lamb as well. So the other day I took some lamb shanks I had in the freezer, braised them slowly until the meat was falling-off-the-bone tender, and finished them with flavorings typical of abbachio alla romana, Roman-Style Baby Lamb. The result was certainly different, but delicious all the same. I served the shanks with polenta, a combination perhaps more typical of America than Rome, but all the same it makes a fine combination for a piatto unico.
Source: Lamb Shanks alla romano

Ingredients (for 4 servings):
4 lamb shanks
olive oil (or lard)
Salt and pepper
White wine
For the finish:
1-2 cloves of garlic
2-3 anchovy fillets
A spoonful or two white wine vinegar, enough to form a paste

Directions:
Sauté the garlic and rosemary in olive oil (or lard) in a heavy casserole until the garlic has been ever so lightly browned and fragrant. Remove both the garlic and the rosemary from the pot.

Add the lamb shanks to the seasoned fat and brown them well on all sides. Season them generously with salt and pepper, turning all the while. Add a splash of white wine to the pot, turning the lamb shanks around once again to coat them well. Then cover the pot tightly and lower the heat. Let the lamb shanks simmer, covered, until very tender, about 2-1/2 hours or so. Moisten from time time, as needed, with a bit more wine or water.

About 20 minutes before the lamb is done, mash together the garlic and anchovy finely, then add a bit of the vinegar, enough to form a loose paste. Add this mixture to the lamb and mix well. Then finish simmering the lamb. Serve hot as a secondo. For a one-dish meal (but not in the usual Roman style but very nice all the same) accompany with some hot polenta.

Blog Author’s Notes: They say that meat is sweetest close to the bone, and lamb shanks are certainly evidence for that assertion. I don’t recall shanks being served on their own in Rome, even if lamb was perhaps the favorite local meat. Rib chops, as is the iconic scottaditto (Grilled chops eaten with your fingers) were, of course, very popular, but otherwise the whole baby lamb would be cut up into pieces and prepared just like this. Although shanks are particularly delicious prepared this way, the same method can be used with lamb stew meat or cut up lamb shoulder meat, or even with shoulder chops, adjusting times according. One hour should do fine for any of these other options.

In some recipes, chopped rosemary is added to the finishing paste, but personally I find that this gives it too strong a flavor. Many recipes call for sage as well as rosemary. Ada Boni, in her classic Talismano della Felicità (Italian Cookbook) tells you to add the garlic, rosemary and sage, all chopped up, to the pot after you have browned the lamb pieces (in lard). If you want a stronger flavor, by the way, add the finishing paste only a few minutes before the end or even at the very last minute. By the way, don’t worry about the anchovies if you don’t care for them—they melt into the sauce as the lamb simmers and lend a savory, but not at all fishy, note to the dish. By the way, in Rome itself abbacchio alla romana is often called abbacchio alla cacciatora.

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