Restaurateur and Italian food ambassador Simon Pagotto is back for another great chat! In the first part of the episode, Simon talks about commercial kitchens and how they differ with respect to domestic kitchens. For instance, he discusses timing, the ... Continue reading
Asparagus Risotto with Parmesan Rind
Among the many risotto variations, asparagus risotto (‘risotto agli asparagi’) is one of the most successful, and one of my favorites. There are a few different ways to incorporate asparagus in a risotto. In my recipe, diced asparagus are ... Continue reading
[Thoughts on the Table Transcript] Grandma’s Wartime Memories: Food in Northern Italy
Back in May 2014, I published an unusual episode of Thoughts on the Table, but also an episode that meant a lot to me. I had just returned from a trip to Italy, where I had a chance to record a conversation with my grandmother, Chiara, on her life in ... Continue reading
Radicchio Risotto with Parmesan Rind – Yes, it’s Edible!
Part of the spirit of Cucina Povera (the Cuisine of the Poor) is frugality and eating anything that can still be eaten. For some ingredients, this even involves a special preparation or a process to make them more edible. And this is certainly the case ... Continue reading
Rice and Parsley (Ris e Erburin)
Having some more Italian (flat-leaf) parsley in my fridge, not an easy find in Vancouver, and looking for something quick to make for dinner, I naturally went back to my childhood for a dish where parsley is the absolute star of the show: a simple soup ... Continue reading
For a summer meal, soup is probably not the first thing that comes to mind. But it’s in the summer that we have the best local vegetables and that the body needs fewer calories and more hydration. A soup can actually make for a great summer dish, ... Continue reading
Saffron and Leek Risotto
Leeks (‘porri’, in Italian) have thickening properties and a more complex flavor profile than onions, thanks to the cabbage hints of their upper leaves(1). When replacing onion for leek in a risotto, the resulting dish is creamier and with ... Continue reading
Rice Demystified – Which Rice Variety is Best for Risotto?
Rice plays an important role in Italian cuisine, especially in the North as the main ingredient of risotto, and may be found in timbales and soufflés. Rice is also an alternative to pasta in soups and salads, whereas rice flour is used to make ... Continue reading
Risotto with Porcini Mushrooms
Risotto is a staple northern Italian dish obtained by toasting the rice in the pan and then slowly adding liquid and mixing until absorbed, for as long as the rice takes to cook. Even though the recipe requires constant stirring, the procedure is very ... Continue reading