Tag Archives | Tomato Passata

"Bolognese Ragù with Green Tagliatelle" recipe

Bolognese sauce: everything you ever wanted to know, but never dared to ask

One: it’s name is “Ragù”! “Bolognese sauce” is called “Ragù alla Bolognese”. Why? ‘Cause it comes from the French “ragoût”, which means “to stew”. So, as the word itself can suggest, the sauce takes hours and hours to be ready. This is because, according to the original recipe, the meat cuts were quite fat, which […]

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"Chicken alla Cacciatora" recipe: a classic by Artusi

“Chicken alla Cacciatora”: the original recipe by Pellegrino Artusi

The original recipe… Here is what Artusi wrote in his book “Science in the Kitchen and the Art of Eating Well”: “Chop a large onion and soak it for more than half an hour in cold water, then dry it and put it in a frying pan with oil or lard. When cooked, set it aside. […]

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Parmigiana: the quintessence of Italian cooking!

People, the Parmigiana! Please, stand up! The quintessence of Italian cooking! An archetype. Any attempt at describing it with common words would break the enchantment its names can conjure  and the pathos it arouses. The silver bullet against any nutritionist, the crucifix that vaporizes any dietician… A bit carried away? May be… but the thing of the […]

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