Toni Lydecker's Tavola Talk Blog

Tagliata con Rucola (AKA Italian Steak and Arugula Salad)

Rosy slices of grilled steak on a bed of dressed arugula, with Parmigiano Reggiano shavings and a few ripe tomato wedges. in 2016 that dish sounds pleasing but hardly surprising. In the summer of 1985,  though, during a sultry July in Tuscany, it seemed fresh and new. Suddenly this steak and arugula salad was everywhere. [...]

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Sat, October 8 2016 » Italian ingredients, Italian lifestyle, Meat, restaurants, salads, Tuscany, Uncategorized » No Comments

Asparagus, Ham & Ricotta Pie: Beats Quiche

Even though we can get them anytime, foods like asparagus, ham and eggs still trigger thoughts of spring. That’s also when quiche gets its annual rebirth, at brunches and such. But here’s something better: this Italian asparagus, ham and ricotta pie, a variety of torta salata (“savory pie”). The ricotta stands in for cream and, [...]

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Wed, April 16 2014 » Baked Goods and Sweets, Eggs and Cheese, Italian food, Italian ingredients, Meat, Tuscany, Uncategorized » No Comments

Veal Stew with Mushrooms and Peas, on Toast

Veal and mushroom stew, with just a touch of cream, is my idea of the perfect one-dish Sunday supper. Ladled over toasted country-style bread, this piatto unico is Italian comfort food at its best. Share at the table with people you love–or follow my Sunday routine and take a tray to the sofa for an [...]

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Tue, January 28 2014 » Italian food, Italian ingredients, Meat, Soups and Stews, Uncategorized » No Comments

Hog Wild over Pancetta and Guanciale

There’s nothing like pork fat to give a delicious push to soups, sauces, pasta, beans, or whatever else you’re making. In Italian cooking that comes most commonly from pancetta, unsmoked pork belly (the same cut used for bacon) typically seasoned with spices such as black pepper and cloves, then rolled into a cylindrical shape and [...]

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Sat, October 20 2012 » Meat, Pasta » No Comments

Bravo, Brodo! Making Broth the Italian Way.

The other day I braised a chicken from a local farm. Delicious, but what I relished just as much as the meat on the plate was the chance–the obligation, really– to make brodo from the trimmings. Once I’d cut up the chicken, my pile of broth makings included the wing tips and back, plus the [...]

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Fri, September 28 2012 » Italian food, Meat, Seafood, Soups and Stews » No Comments