Author Gabriele Corcos
Posted 10/11/2010
This is the fantastic hunter’s stew. It’s somewhat of a winter dish because it is served warm, and the texture is very juicy. It requires a lot of cooking, it’s one of those dishes that Grandma puts on the stove to simmer. The smell of peperonata makes me think of rainy November/December days spend with my Grandma with foggy windows and good smells. It brings memories back.
Author Gabriele Corcos
Posted 09/30/2008
I personally never used a pressure cooker until the day I met Deb!
My mom used it quite often, but the pot she had always seemed to me very scary and unapproachable; you had to close it with a knob placed on top of the lid, and the valve was to it what a security pin is to a hand grenade. It used to scream whistles, twirl around and shake very fast…no pattern, absolutely random. All of us always expected to see those few ounces of metal pop out of the lid and fly to the moon, right trough the roof of the house.
I was allowed to use any kind of knife, but not that technological embarrassment that our cooker was. So, I never dared, until a few years ago, when Deb taught me how to cook her favorite pee soup, using a definitely better pot. Continue Reading…
Author Gabriele Corcos
Posted 02/01/2008
After a few weeks of traveling, and featuring guests,
Debi and I are finally back in Los Angeles, between the stove and the camera…very happy feeling.
Today we are unveiling you the secret of another very ancient and traditional dish: Pasta e Fagioli (Pasta in a thick Bean Soup).
Again, as we never will get tired telling you, this is another family recipe, everybody in Tuscany cooks it in their house, and there are a lot of variations. Continue Reading…
Author Gabriele Corcos
Posted 01/04/2008
Welcome to our first episode of the season.
Today, to fulfill the requests of many of you that read the article on People Magazine, we are cooking for you the famous Pappa al Pomodoro!
A brief note about what you will see, as there are two small differences in the way Rosanna and I prepare the Pappa.
She sautes the whole cloves of garlic to flavor the oil, and then she takes them out.
I chop the garlic and I leave it in…I love garlic! Continue Reading…
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