Aroma Cucina Blog Posts

Blast from the Past!

Culurgionis di Patate

By JudithKlinger | Nov 13, 2006

Culurgionis di Patate Potato and Cheese Filled Ravioli (Sardinia) Pasta200 g flour, Tipo 0100 g water Filling70 g total of pecorino and parmigiana2 medium roasted potatoesbutter sage Pasta: make as usual. Mound flour into a volcano dome, add water, knead until smooth, let rest for at least 1/2 hour before rolling out the pasta FillingWrap…

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Festa di San Martino

By JudithKlinger | Nov 12, 2006

Nov. 11, 2006 November 11th is the feast of San Martino.  Martino was a nobleman, a cavalleria. One very cold day, he was riding through the woods, when he came upon a beggar. Seeing that the beggar was cold, he took off his heavy cape, slit it in two, and gave half to the beggar…

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SISMA

By JudithKlinger | Nov 12, 2006

November, 11, 2006 At about 9:15 in the morning, the earthquake alarm siren went off. We had all been prepped, and informed for this earthquake drill, and now it was time to test the preparations.SISMA, or System Integrated for Security Management Activities, is an EU organization dedicated to preserving cultural heritage sites in earthquake zones…

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Candlelit Lunches

By JudithKlinger | Nov 11, 2006

Candlelit Lunches Why not light some candles at lunchtime? Where is the rule book that says candles only at dinner?  It’s been sort of gloomy and foggy the past few days, so we’ve lit the candles…sort of silly, sort of romantic, a small bit of fun. Yesterday’s lunch featured ‘parmigiana soup’. Over on eGullet, there’s…

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Cauliflower a la Dina

By JudithKlinger | Nov 11, 2006

Cauliflower a la Dina 1 head of cauliflower2-3 cloves of garlicolive oilbread slices Clean and chop the head of cauliflower up into smallish bits, don’t spend a lot of time on this, just chop it up. Toss into a pot with barely enough water to cover, bit of salt, cover and let simmer until the…

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Maiale Arrabiata

By JudithKlinger | Nov 11, 2006

Maiale Arrabiata (Angry Pig)1 lb of pork pieces, bone in, bone out, various cuts, variety makes it more interesting1 lemon, thinly sliced into rounds3-4 cloves of garlic sliced2 bay leaves pinch of fennel seeds2-3 whole chili peppers1 cup of white wine1 handful of olives….if you like olives, its a big handful! Olive oil for cookingMarinate…

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Roasted, Stuffed Tomato Pasta

By JudithKlinger | Sep 9, 2006

Roasted Stuffed Tomato Pasta1 lb of cherry tomatoes or other type small tomato1?2 cup parmigiana cheese1?2 cup fresh, unseasoned bread crumbs4-5 leaves of basil2 small cloves of garlic2 tablespoons of capers (optional)1 chili pepper (optional)olive oil1 onionSpaghetti for 2-4 people (use a finer gauge spaghetti) Cut the cherry tomatoes in half and with a small…

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Carciofi Sformata

By JudithKlinger | Sep 4, 2006

Carciofi Sformata 3 eggs1?4 cup grated parmigiana cheese1?4 cup finely chopped onions1?4 cups chopped artichoke heartsOlive oilPreheat oven to 400F degrees and set up a bain marie for the egg molds (water bath). I use a cookie sheet half filled with water and silpat molds. Remember when you are adding the water, don’t forget about…

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Vegetable Lasagne

By JudithKlinger | Aug 29, 2006

Fresh Summer Vegetable Lasagne Its that time of year when you can’t keep up with the vegetable garden output, or if you are in the city, the markets are packed with great vegetables. This lasagne recipe is for individual portions and you can substitute whatever you have in abundance.Warning: it scores a little high on…

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