Stuck with dreary tomatoes instead of a jar of sun-drenched pera d’Abruzzo tomatoes, here’s Annamaria’s aromatic pasta sauce recipe to give them life
Primo – Pasta/Rice/Soup
Who doesn’t love traditional great tasting pasta that cradles its sauce instead of it splatting onto the plate? Apparently the key is semolina!
Succulent sweet squid in a thick tomato sauce served on a bed of creamy grilled polenta – juxtaposed textures make for unlikely but perfect bedfellows
More than just a scrumptious Abruzzo ‘pie’, Timballo Teramana is a cook’s panoramic photograph of the fertile Teramo landscape
Carnevale is famous for things being turned upside down; women become men, men become animals & ravioli gets an equal flipping in Abruzzo’s Teramo province
Across Abruzzo’s valley and mountains, the Christmas lunch feast more often than not begins with peppery Cardoons cooked in a rich chicken broth
When the snow shuffles down the Abruzzo’s mountains, a cacophony of snowflakes, icicles scream “minestra time” especially farro & beetroot soup
This cauliflower soup was inspired by one of our recent NY guests who had mentioned seeing a lime-coloured cauliflower broccoli in Bologna, what was it?
If you are looking for a light, tasty & inexpensive filling for some summer ravioli, one classic stuffing is walnut & ricotta
I use Queen of Abruzzo cuisine Anna Teresa Callen’s recipe for Pasta fagioli con le cotiche all ‘Abruzzese in her recipe book Food & Memories of Abruzzo
One thing not to miss whilst eating out on holidays in Abruzzo is those most noble of thistles – the delicate artichoke and the peppery cardoon
The precious Puy Lentil had better watch out, its delicious Italian cousin, the Lenticchia di Santo Stefano (lens culinaria) is soon to be awarded DOP status