Autumn weather, autumn foods
October 5th, 2007
Here is a list of things to make starting now. They’re all from past indulgences eaten at my table. So, gobble these up while I finish the experiments I’m working on now.
Barzottini to start off with. A delicious appetizer/antipasto as crisp and savory as October days.
A pasta to love now that leeks are back in the markets? Try this Toasted Leek and Pecorino with Penne!
One of my favorites, the crunchy topped, cheesy goodness of this leek, bread and cheese casserole, as a replacement for pasta, a vegetable or a hearty meal in one.
Who has forgotten La Bomba? Not I. This is an ongoing love affair for me.
Where’s the meat? If you haven’t fixed this one yet, you’re missing one of the recipes I’m proudest of.
Room for dessert? Sin along with me with a bit of Hot Silk.
There, that ought to keep you busy for a day or two.
Entry Filed under: Food, Italy, kitchen stuff, secondo, dessert, cheese, pasta, primo, one dish meal, pork, vegetarian, Italian food, cucina
6 Comments Add your own
1. Kit | October 6th, 2007 at 9:27 am
Yummy, I like all your ideas for leeks - my husband\’s favourite vegetable. I\’m going to try the sformato soon - I haven\’t had it since I worked in Italy, before I had children, but I remember loving it at the trattoria in Montepulciano, where we ate regularly.
Your barzottini sound delicious too and I\’ve got some puff pastry stashed in the freezer. I don\’t have pecorino here in South Africa sadly, would parmesan work too?
2. admin | October 6th, 2007 at 9:42 am
Up on the right hand corner is a search box that can lead you to other leek possibilities. Leek or porri are the two good terms. I worked with leeks a whole winter and came up with several good things. There’s another sformato/casserole using potatoes instead of bread, which I like as well as this one. I’ve pretty much decided that leeks are necessary for a great chicken soup — much better than onion.
Parmesan won’t work because it is too aged and dry. Look around for a sheep’s cheese that is moderately aged for most of these recipes. I don’t know if a goat’s cheese would do or not, because those are rarer here.
There may be cow’s cheeses of the right consistency, too. What you want is something that can melt, has a lively flavor but not a really distinctive fattiness, like cheddar has.
I might even experiment with a mild blue cheese for the Barzottini. I’ve some recipes that use blue cheeses with leeks and they’re good. Or Feta would be worth a whirl, although I don’t know if it will be as nice.
3. qualcosa di bello | October 7th, 2007 at 7:34 pm
i cannot wait to try these on my unsuspecting company later this month!! my mouth is watering, even though i just ate lunch…
4. admin | October 7th, 2007 at 11:53 pm
I hope not in all one really cheesy meal!
5. Rosa | October 8th, 2007 at 12:36 pm
Hi!
Thanks for the help! All those recipes sound very yummy! I’ll have to think and do a lot of brainstoming for the autumn themed dinner party…
Cheers,
Rosa
6. admin | October 8th, 2007 at 3:22 pm
Jessica just reported on roasted butternut squash, too. Good idea. I am into greens right now, as they are better in cool weather. And of course broccoli which isn’t sold here from May until October.
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