FattoxCasa

FattoxCasa Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from FattoxCasa, Food & Beverage, Vancouver, BC.

Pasta col pollo ‘all’Otello’ - I dined on this some 25 years ago at in Rome and have been making my version (made from ...
03/26/2026

Pasta col pollo ‘all’Otello’ - I dined on this some 25 years ago at in Rome and have been making my version (made from taste memory) ever since. It’s almost ‘one pot cooking’ see below and stories for the recipe but it’s really too simple for a recipe - but oh so heartening!

Ingredients:
• chicken cuts as you prefer, thighs work best, bone and skin on for maximum flavour
• flour (I used 50/50 gf flour and tapioca starch)
• tagliatelle all’uovo (egg tagliatelle)
• butter, extra virgin olive oil, salt, pepper, garlic and parmigiano

Dry the chicken, sprinkle with salt and freshly ground pepper and toss in flour (or gf version). In a cast iron skillet, pop a good k**b of butter and a couple glugs of oil, heat and add chicken when butter has melted. Let the chicken brown before flipping and then add crushed garlic (I put in 2 cloves for the 4 pieces of chicken) and half your rosemary stems. Let the chicken continue to brown and once browned all over add in some water, or broth if you have it, about ¼” and cover. Lower heat so it simmers away.

Salt the pasta water, bring to boil and cook tagliatelle through. Ideally you can time this so the pasta is done boiling when the chicken is cooked - if you get it right (and you’re not using gf pasta) - lift the pasta directly from its pot and into the chicken pan. If you’re using gf pasta you must rinse it thoroughly in hot water and then you can pop it in with the chicken, toss it in the butter/chicken juices and plate up. Grate fresh parmigiano and a crack or two of pepper. Buon appetito!

PS: eat the garlic, it’s delicious!

Il ragù. In this household the ‘ragù di casa’ has been made for decades using lean ground beef and pork (50/50) but we w...
01/20/2026

Il ragù. In this household the ‘ragù di casa’ has been made for decades using lean ground beef and pork (50/50) but we wanted to try our hand at making it the classic way, with cuts of beef and pork and the result is surprisingly different (ingredients are the same) and absolutely delicious. This isn’t the traditional ragù alla Napoletana as we added celery and carrots but it has an old world feel to it for sure.

What we did:
- equal measure of lean beef and pork shoulder, chopped into medium cubes
- onion, celery and carrot, diced
- garlic cloves, peeled and coarsely minced
- extra virgin olive oil, salt & pepper
- bay leaves
- red wine, broth
- tin of chopped tomatoes

*measures not provided as it’s all in proportion to the meat you have

Seat meat in olive oil on all sides, add onion on it’s own for a bit then added carrot, celery and garlic, let cook until onion is translucent and then salt, pepper and deglaze with a few glugs of red wine. Add in a tin (or two) of tomato and top up with broth (if not at hand, water is fine) to cover. Pop in the bay leaves and just let simmer very low for the next six-ish hours. Meat wants to fall away and the consistency should be appropriate for sauce (not too runny, not too dense), let evaporate if needed for a bit. We let it sit overnight in the fridge and warmed up a portion the next day, tossed freshly boiled pasta and a grating of parmigiano. Buon appetito!

Pranzo all’italiana 🇮🇹 When the weather is hot like this… our approach is to cook as little as possible but eat well! A ...
08/24/2025

Pranzo all’italiana 🇮🇹 When the weather is hot like this… our approach is to cook as little as possible but eat well! A favourite lunch is composed of multitude of things to nibble on: quick frittata with grilled zucchini, a classic caprese and sliced prosciutto, olives, bread and a glass of dry white wine! Buon appetito!

Frittata di zucchini:
Slice zucchini thinly (less than a quarter of an inch) and brush with extra virgin olive oil and sprinkle with salt, grill and set aside. Beat five eggs, adding salt and any herbs you like (I also added crushed garlic to this), pour eggs into a hot non-stick pan with a drizzle of olive oil and let cook, lifting cooked sides and allowing raw egg to fill the gaps, layer zucchini in and press down so raw egg squigges around and then place a large plate upside down on the pan and - very carefully, L but with confidence - flip! Slide the uncooked side of the frittata back into the pan to let finish cooking. Good warm or next day cold with a salad or in a sandwich.

A salad for supper - nothing to it, gets better each time you make it (and uses bits and bobs from the fridge!). Ingredi...
04/28/2025

A salad for supper - nothing to it, gets better each time you make it (and uses bits and bobs from the fridge!).

Ingredients for 4 people:
• 4 boiled eggs, peeled and halved
• potatoes, peeled and boiled (lovely early fingerling potatoes are especially lovely when in season)
• green beans, boiled
• quickly pickled red onion or shallots
• fresh greens of your choosing: leafy lettuce or baby spinach, mesclun mix
• cherry or otherwise small tomatoes, halved
• giardiniera (pickled vegetables, you can find our recipe on our website)
• pickles and/or sun dried black olives
• capers
• salt, extra virgin olive oil, mustard, lemon juice, red wine vinegar
• fresh or dried herbs of your choosing: chives, marjoram, parsley, oregano, thyme
• quality tin tuna in olive oil, drained

Boil potatoes, eggs and green beans in advance so they are room temperature when serving, prepare (peel and chop as needed) and set aside. Prepare the red onion or shallot by slicing about two tablespoons worth and mixing it with salt and red wine vinegar in a small bowl, set aside for about twenty minutes or longer so the onion/shallot softens. You can chop up the capers (only slightly so they don’t roll off your fork!) and add on top of the onion as well as the giardinera.

In a mixing bowl whisk together a scant tablespoon of mustard, a dash of salt (remember it’s in the onions!), lemon juice and herbs then add extra virgin olive oil, about three table spoons and taste, adjust as needed.

Pour out all but a little bit of the dressing into a bowl, leaving enough in the larger mixing bowl to dress the greens. Toss and layer in to your serving dish, add more dressing to the mixing bowl and toss the potatoes, layer on top of the greens, followed by the dressed green beans and dressed tomatoes. Scatter the pickled onion, capers and giardinera (and/ or pickles, olives) on top, place the halved eggs amongst everything and sprinkle each with a little salt and a grinding of pepper, add the tuna if you’re using and drizzle any left over dressing on top. Buon appetito!

La polenta fritta | fried (left-over) polenta. Italians have a nack for turning left-overs into meals or even simply ‘sp...
03/10/2025

La polenta fritta | fried (left-over) polenta. Italians have a nack for turning left-overs into meals or even simply ‘spuntini’ which often outshine the initial recipe. Polenta fritta is one of these magic tricks. Polenta, made the day before (or even a few days before) for a hearty meal with stewed sausages and greens is simply sliced (½ or slightly less thick) and fried in vegetable oil until golden on both sides. Sprinkle with salt and enjoy warm as a precursor to a light dinner. Buon appetito!

See stories for process.

A salad for the season. Radicchio is in full swing so we are making the most of it while it’s here (and it’s good for yo...
01/26/2025

A salad for the season. Radicchio is in full swing so we are making the most of it while it’s here (and it’s good for you too!).

Radicchio salad
- fresh radicchio, sliced or torn in pieces
- toasted walnuts
- crumbly blue cheese
- dressing of crushed garlic, lemon juice, salt, pepper and olive oil, agitated in a jar with a tiny bit of warm water

Cannellini. Comforting and beautiful to cook, it couldn’t be simpler to cook your own from dry beans. From dry cannellin...
12/23/2024

Cannellini. Comforting and beautiful to cook, it couldn’t be simpler to cook your own from dry beans.

From dry cannellini:
- soak a quantity (a cup or more) in cool water, leave on counter overnight. Make sure it’s a generous container as they’ll plump up.
- in the morning, rinse and fill a pot with cool water adding in fresh rosemary and sage (or just one), a couple peeled cloves of garlic, slightly crushed with the back of a knife, salt*, freshly ground black pepper and a good glug of extra virgin olive oil
- set to simmer for a few hours (at least 2) taste to see if they’re cooked and if they need more salt.
- serve straight out of the pot, drained and dressed in new extra virgin olive oil or with the cooking broth on a crusty piece of bread. Beans on toast, Italian style!

*salt: err on less as you can always add when serving but they need a bit of salt to cook in

Scenes from our recent workshop dinner. A gorgeous evening with new friends making traditional Sicilian busiate pasta an...
10/05/2024

Scenes from our recent workshop dinner. A gorgeous evening with new friends making traditional Sicilian busiate pasta and happily dining together at our long table. Thank you for gathering such a special group of friends!

Photos by workshop participants.

Simplicity at its best: grown, sliced and eaten. Farm to table in about thirty steps!
09/11/2024

Simplicity at its best: grown, sliced and eaten. Farm to table in about thirty steps!

Address

Vancouver, BC

Website

Alerts

Be the first to know and let us send you an email when FattoxCasa posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Featured

Share

Category