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Agrodolce – essentially Italian sweet and sour sauce – is made by reducing balsamic vinegar and sugar (or, in this case, honey). You don’t have to brine the pork chops for this recipe to work, but you’ll be glad if you do. Continue reading ‘Pork Chops Agrodolce’
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Over the last few months, recipes and menu items including farro have been popping up everywhere I look. I wanted to try cooking with it, and this soup from Tuscany provided the perfect cold-weather dish in which to do so. Unlike most other grains, the farro is difficult to overcook and won’t get mushy if it simmers a little longer than necessary, making this a quick, easy, forgiving soup.
My Grandma is in the process of moving into a senior living facility and recently gave me a number of her old cookbooks. This weekend, I made dinner using a couple of them. The menu included:
From The Art of Italian Cooking (written by Maria Lo Pinto; published in 1948):
From The Romagnolis’ Table (published in 1975 and based on a PBS cooking show of the same name that ran from 1973 – 1975)
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The title of this post says it all – this is about as basic a lasagna recipe as you’ll find. It’s great for a group and makes wonderful leftovers. It even freezes well.
Julio's Delicatessen 