Eating innards, organs and off-cuts might not sound appealing, but they are the backbone of the Italian cucina povera (poor kitchen) where the undesirable cuts of meat are transformed into food rich in comfort, flavour and downright deliciousness. In 18th century Rome, these off-cuts were known as quinto quarto, the fifth quarter. From the slaughterhouses…
Search Results for: oxtail
Red Wine Oxtail Ragu with Roasted Capsicum Pappardelle
Sexy Unctuous Slow Cooked Oxtail Ragu with Roasted Capsicum Pappardelle. The best night in ever.
Osteria Da Fortunata – Rome
If you want to eat well in a big city like Rome, it pays to do a little homework before you go. Like any place, there are so many restaurants, it’s difficult to know how to separate the good from the ‘meh’. Generally, the restaurants smack bang in amongst the main tourist sights are the…
Quick Almond Cake
This almond cake comes from one of my favourite books from my cookbook collection: Casa Moro by Sam and Sam Clark ( a husband and wife duo who amusingly share the same name). The reason why it is one of my favourites is because the Moroccan/Spanish recipes are so full of flavour, gutsy, yet simple…
Roasted Capsicum Pasta Dough
The Capsicum Pasta Dough is a beautiful colour and perfect with meaty ragus. Try it with my Red Wine Oxtail Ragu. Roasted Capsicum Pasta Dough Cuisine: Italian Author: Liliana Battle Prep time: 30 mins Total time: 30 mins Roasted Capsicum Pasta Dough is beautiful served with a rich meaty ragu Ingredients 350 gm plain…