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salutistagolosa

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  1. Hi all, I think the best ossobuco recipe is the one from here, which is as close as the real thing as you'll ever get (as you know, the traditional way to have ossobuco is on top of saffron risotto). Unfortunately it is in Italian, but the pictures are self explanatory. The first thing I would add to what was written above is that tomato is very rarely found. In In Italy we generally cook it in an alluminium pan. The "standard" way to prepare it is to flour the shanks lighlty, put onions and carrots in a mixture of both oil and butter to soften, then remove them and add the veal, browing it on
  2. do you read Italian? if not, you may just skim this for restaurant names. These two posts refer to restaurants around Carso: http://www.gennarino.org/forum/viewtopic.php?f=10&t=13509 and http://www.gennarino.org/forum/viewtopic.php?f=10&t=13536 at any rate the names of the places visited are 1) ristorante Gruden, San Pelagio (http://www.myresidence.it/ita/ita_1.htm) 2) Krizman a Monrupino/Repen (http://maps.google.com/maps?f=q&hl=en&geocode=&q=Albergo+Ristorante+Krizman+Repen&sll=45.719814,13.799901&sspn=0.013663,0.038624&ie=UTF8&z=15) 3) Trattoria/Gostilna
  3. If I understand your implication well, your best bet would be a place like Spaghetti house! But if things are not as bad, then for me it must be Latium, Latium all the way! I find Zafferano is higly overrated: nice room, but the food is really unimaginative (and incidentally, you would never find it in a michelin star in Italy). I think Latium is the best Italian in London. Then you may also want to try Semplice and Locanda Locatelli (while I would stay well clear of Refettorio, sampled just a couple of days ago). Locatelli is definitely more traditional that either Semplice of Latium, alth
  4. Yes, Giuseppe Tentori, as noted on Boka's website. Their menu sounds great... ← I checked out their webpage, and is one ofe the very few ones without prices (at least, I could not find them): should I worry? i am going to Chicago in a couple of days, and I am tempted by Boka among others...
  5. I bet you have solved the riddle by now, but just in case you have not: in Italy we classify flour by the extraction percentage: so you have wholewheat, then 2, then 1, then 0 and lastly 00, the more refined. This is what you would use for cakes, or pasta, but also fine bread and rolls. However, refining is one thing, proteins quite another, so there can be low gluten 00 and high gluten 00. The latter is what you would use for e.g. panettone and pandoro, that need a long fermentation times, while the former is what you would use for crostata and biscotti. If you want to be more precise, in Eur
  6. if it is not too late: Latium in Berners street, has lunch at a steal at 15.50 for two courses and £19.50 for three. At dinner, two courses at 24.50, and three courses at 28.50, including canapes.
  7. Hi Alex, I have been at N.12 and it is not bad at all! if you are interested, here are some impressions
  8. Crostata. I've got some lovely quince jam that is just crying to be put into a crostata. oh well, I guess you are done by know, oatherwise I would have suggested 200 g flour 100 g butter 30 g sugar one egg I hope I am not breaking any rules, but if you want to check out a rather remarkable technique to work the dough so that it develops as little gluten as possible, I suggest you have a look at this link: Maurizio Santin It is in italian, but what matters are the pictures and above all the videos. The dough is one of Maurizio Santin's recipes for pasta frolla, which starts with butter at roo
  9. couldn't agree more: the idea is, make a sauce as you would for a pasta, only keep it with more moisture, and then use it alternating it to your pasta layers, adding either parmesan, or mozzarella, or bechamel (or combinations of the above). One of my favourites is with artichokes (no tomato). Juast have fun. And, unless your sheets are ultrathin, I would too recommend htat you boil your pasta first.
  10. sorry hathor, what do you need it for, cookies or do you want to make a crostata with it?
  11. sorry hathor, what do you need it for, cookies or do you want to make a crostata with it?
  12. really savouring this, but after reading the whole thread, feels quite a bit of a let down... very very useful, though, as usual
  13. Hi, you must try il pocho: it is about 40 minutes drive from Erice (maybe less), going towards Palermo. Spectacular views from the terrace over to teh sea, I suggest going in the evening. You cannot choose the menu, but they will tell you before hand what is on offer. If you happen to go on the cuscus nigth, it is a real treat - and on the morning of the cus cus night, you can see how it is done (by hand) in Marilu's (the owner) kitchen. Still have fond memories of my various visits last summer...
  14. noted: next yer it si goign to be ours well, I would not want to put you off too much. The cooking is fine, if you can stand the attitude of the manager (and maybe he just did not like us)
  15. I can suggest a nice restaurant called "Il Sole": one Michelin star, seriously good. Only problem, it is not actualy in town, you'll need a taxi. The contact details are Antica Locanda del Sole, Via Lame, 65 40013 - Trebbo di Reno, Castel Maggiore (BO) Tel: +39 051 6325381 Tel: 051 6325298 Bang in the centre a very reasonable trattoria is La Cesarina.
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