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08/20/2026

‘Insalata povera’ | ‘poor salad - poor only in its lack of tuna or chicken or other ‘rich’ ingredient which could easily be added to an otherwise simple, fresh salad. Butter lettuce, cannellini, avocado, radishes and cucumbers dressed lightly with olive oil and red wine vinegar, salt and pepper. A few basil leaves wouldn’t go amiss.

06/29/2026

‘Frittata di riso’ or ‘riso al salto’ - at least this is how we call it in our kitchen! Left-over risotto becomes a delicious side dish with just a bit oil (extra virgin of course):

Heat a pan (cast iron or non-stick, but the healthy kind!) and drizzle a little extra virgin olive oil. Add the risotto once hot and smush down with a spatula so it’s nice and tight and stuck in. Clean up the edges and let things crisp up on medium for about five minutes. Give it a jiggle and, if it moves easily, it’s nice and toasted. Take a plate big enough to cover surface of pan (including edges) and coat with a bit of olive oil, place upside down onto the frittata, hold secure and FLIP! Slide back into the pan (that’s what the olive oil was for). Let it cool and crisp up on this side too and, once ready, slide onto a plate and serve with a salad of your liking. Buon appetito!

05/26/2026

Le uova in purgatorio - or, as they are known in my house: Le uova del Bertolini. A delicious, couldn’t-be-simpler afternoon meal eaten heartily with bread. Hardly requiring of a recipe, but see below for a couple quick steps to lead you to this meal (also great for dinner!).

I never knew who this Bertolini was, a friend of the family, photographer and, a man who knew great eggs. Grazie Bertolini. Buon appetito!

Le uova del Bertolini | Uova in purgatorio

- one or two eggs per person
- two tablespoons per egg of crushed tomato from the tin
- clove or two of garlic
- salt, pepper, extra virgin olive oil and fresh parsley and/or basil

Olive oil in the pan and peeled garlic clove(s), add tomatoes, salt and pepper and stir. Let cook, covered, for five minutes. Taste (you want tit to taste like sauce, not tinned tomatoes) and make a little space with the back of the spoon for an egg, drizzle in some olive oil and crack the egg into the spot. Repeat with the eggs you have and salt the tops of the eggs lightly, cover and reduce heat a touch. Let cook two minutes, jiggle the pot and uncover, freshly cracked pepper and chopped herbs on top. Serve straight from the pan with good bread.

05/12/2026

Le melanzane di casa | House eggplant dish
An easy dish that is even better the next day, great antipasto or side or simply eat with bread, cheese, olives and prosciutto as we are about to do when no one feels like cooking. Zucchini work very well too.

Based on one plump eggplant:
- a couple handfuls of cherry tomatoes, chopped coarsely
- three garlic cloves, minced finely (or use a garlic press)
- parsley, chopped
- three tablespoons of extra virgin olive oil, salt, pepper, a splash of red wine vinegar

Slice eggplants ¼” thick, brush extra virgin olive oil on one aside and lightly salt. Lay into hot grill, olive oil side down, and brush other side. Let cook and flip, finish cooking and set aside.

As eggplants take turns cooking, assemble everything else into a bowl and mix, taste and adjust if needed. Lay one layer of cooked eggplants in a serving dish with sides, spoon a bit of the mixture and continue laying more grilled eggplants and mixture on top, lasagna-style. Best if made a couple hours ahead of eating, even better if made in the morning for an evening summer meal. Bun appetito!

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!

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!

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.

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!

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.

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

Address

Vancouver, BC

Website

https://fattoxcasa.wordpress.com/

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