This ancient, iconic, but very simple Lazio dish, ‘pasta alla gricia‘, has been one of our favorite pastas, for many reasons, for decades. Thursday night we enjoyed one of the best ever, thanks to some guanciale I had been keeping in the freezer, an excellent Neapolitan rigatoni, which is a wine from outside that great …
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la gricia, la cucina de na vorta
It’s still 1989. Or even once upon a time. This dish is a classic in Italy [cf. ‘pasta alla gricia‘]. In a way, it was already a classic to me before I had even tasted it: Because it included a recipe, for a pasta preparation called ‘la Gricia’, that looked so genuine and uncomplicated, and …
la Gricia, the perfect warm winter meal in 15 minutes
“la cucina de na vorta” We’ve been enjoying this simple pasta from Lazio for decades, and I highly recommend it to anyone who appreciates a delicious, genuinely honest dish, dalla cucina dei poveri, with a surprising sophistication but a simplicity that allows it to be fully assembled and on the table in only about 15 minutes. There …
La Gricia, alla Trattoria da Lucia a Trastevere
Years ago we used to enjoy this, what I will call ‘perfect meal’, very often, but, maybe because it’s been so long since we were in Italy, or maybe because I’ve become obsessed with cooking local fish, La Gricia seems to have made only one appearance on this blog before tonight. It’s usually described as a traditional dish …
second round: smoked bluefish pate; La Gricia
This was a pretty modest two-course dinner composed almost exclusively of leftovers; it was simple, quick, easy, relaxing for the cook, and delicious. I’m thinking, home economy, even though the phrase might seem an aberration today. The first course was smoked bluefish pâté on toast. The bluefish was from the same smoked fillet we had …
La Gricia, ”la cucina de na vorta’
We never tire of this recipe . It’s ‘La Gricia’, generally described as a traditional dish of the shepherds in the hills of Lazio, the province of which Rome is the center. The name comes from the name of a valley which is no longer inhabited, perhaps by either sheep or shepherds. I first came …
three inspired by Marlow & Daughters
(probably not your mother’s butcher: a detail of the meat case at Marlow & Daughters) Marlow & Daughters The post which appears just before this one describes a dinner which, although it did not include meats from the Williamsburg butcher shop Marlow & Daughters, was almost a natural segue from the three meals which immediately …
one Amatriciana among other Amatricianas
We’ve been enjoying sugo all’amatriciana for decades, but I’m only now beginning to understand how many subtle variations there are to this classic Italian, or Lazio (Roman?) dish, in spite of the fact that its components can almost be counted with the fingers of one hand. I went with Kyle Phillip’s recipe this time. He writes, “Roman versions tend to …