Tag Archives: pecorino white

A Summer Take on Italy Most Classic Garlic Dish


Aglio, Olio and Pommodorini

Aglio, olio e pepperoncino (garlic, olive oil and hot pepper) is one of the most sincere and dangerous pasta dishes. Dangerous because so many people shy away from garlic and even I shy away from the hottest of the hot stuff. But also perilous because in its simplicity to make and to devour, a plate of spaghetti doused with these two ingredients lightly simmered in olive oil can tempt more than more complex and expensive pastas.

Simmering Aglio Olio and Pepperoncino


I’m always hesitant to mess with near perfection, but in the summer there’s always another ingredient laying there, calling to you. The heat makes risk taking just that much easier.

Slow-baked tomatoes ready to jump

My friend Fabrizio C was playing with fire a few days ago (and only our tongues got slightly singed). Piccadilly and datterini tomatoes had come into their own on the Abruzzo coast when he invited a dozen friends over to his terrace for dinner. His twist was adding slow-baking breaded piccadilly cherry tomatoes (to dry them out a bit) at the end off the garlic, hot pepper and oil process.

Mixing it up

Slowly baking (about 45 minutes) and breading tomatoes dried them out while keeping just the right amount of juice and sweetness in to keep them slightly chewy but not as much as the al dente durum wheat pasta in which they were hiding.

Friends, tomatos and pepperoncino

This being summer we followed up with local vegetables – roast sweet peppers and above all some of the last great fresh fava beans of the Summer (to be eaten right out of the pod and accompanied by good pecorino cheese) as we washed it all down with some of this years Pecorino white and rich Cerasuolo d’Abruzzo rosè wines from the valleys between Pescara and Sulmona. The wine kept our conversation and appetite for summer dinners growing well into the night.

Friends, tomatos and pepperoncino

For those of you reading this on Facebook or elsewhere, it was first published on carbonara.wordpress.com

http://www.facebook.com/pages/Carbonara-by-Joshua-Lawrence/291542554139?ref=ts

Aglio, olio and pomodorini

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Want to try making aglio olio and peperoncino and don’t want to look for it on the web? My first and favourite guide is “The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating” by Marcella Hazan. My hitchiker’s guide to Italian food.

Roast peppers

Also my friend Eleonor’s blog http://www.aglioolioepeperoncino.com/ is inspired.

Garlic on FoodistaGarlic

Pecorino, Why Drinking Little Sheep is Better Than Counting Them

Osteria Papavero: As Close As it Gets To Italian Dining in Madison

(a guest post from Gillian Nevers)

To celebrate our wedding anniversary, Dan and I had dinner at Osteria Papavero.

I love Papavero. It’s small, smartly lit and feels very much like a neighborhood restaurant. Eating there is the closest to eating in Italy that you can get in Madison, Wisconsin. That is probably because the Chef and owner, Francesco Mangana, was not only born in Belonga, but studied and trained there. The food is traditional Tuscan, beautifully and simply prepared, with attention paid to using ingredients produced locally.

It was our twentieth anniversary, counting from the first time we got married. We’ll celebrate our nineteenth in June, if you count from the second time. But, that’s another story.

We began our meal sharing a plate of Antipasto di Tartufo, passing up my favorite, Antipasto Misto di Verdure (vegetables are very much apparent on the menu), then moved on to the entrées. Dan ordered the Tagliatelle ai Fungi; I ordered Guancie, one of the specials, mostly because I’d never eaten beef cheeks. I was not disappointed. The house-smoked, then slowly cooked, cheek came served on top of a slice of grilled polenta, surrounded by just the right amount of red wine sauce made with a hint of balsamic vinegar. Of course, we ordered wine: Dan a red, and I a white––a 2008 Barone di Valforte Pecorino from the Abruzzo, to be exact.

Gillian Nevers near L'Aquila

Pecorino has been my wine of choice (if I can find it in Madison) since I discovered it the last time we were in L’Aquila. As was our habit, while in L’Aquila, Dan and I walked to the center before dinner, stopping for a glass of wine before meeting up with family. One evening, we stopped at La Fenice, a wine bar near the Palazzo del Governo, we had first been to with Joshua. La Fenice was also one of Joshua’s favorite haunts for morning coffee, because it had a comfy chair, more or less, hidden away, where he could read the newspaper, and the owner, Maurizio, had a large collection of old jazz tapes. It was also a well-stocked wine store. **

I asked the bartender to recommend a white, preferably on the dry side. He poured a small amount of a Pecorino, and after tasting it, I asked him to fill the glass. The full bodied white had the flavor of a blend of fresh fruits, but without the strong acidity of some Chardonnay’s. I thanked the bartender for suggesting it and attempted to make a joke by telling him it was preferable to drinking formaggio. Or, did I say it was preferable to drinking sheep? After all, a pecorino is a cheese famous in the Abruzzo. It is also a little sheep, and it is thought the Pecorino grape got its name because it was once a favorite snack of sheep as they were driven through vineyard lands on their way to lower pastures.

Whether it was because my Italian was so bad or he just didn’t think it was funny, the bartender didn’t laugh. But, he did bring us another little bowl of potato chips.

**La Fenice has been off limits since the April 6, 2009 earthquake. Maurizio, the owner is looking for a new location. When he finds one, he will need to build his wine stock from scratch. After the government opened the neighborhood to private companies, not just to fire fighters, to build the scaffolding to prop up buildings and make the streets safe, thieves broke into the bar and stole the remaining bottles of wine.

Note, if you are reading this on Facebook, it was first published on carbonara.wordpress.com

Ostaria Papavero: http://www.osteriapapavero.net/

Wine on FoodistaWine