Recipes from Cosa Bolle Lite
Back in 1997, when About was still The Mining Company, The Powers That Be decided that we should write up and send out newsletters. So I began putting together an email newsletter I entitled Cosa Bolle in Pentola, which means What's Bubbling in the Pot?, i.e. What's Cooking?, and took advantage of the thing's being a newsletter rather than a page on the site to go off topic, discussing everything from the gismo a Florentine used to (successfully) protect his car radio to politics (food-related and general, with the latter often leading to suggestions that I stick to food), replies to people's questions, recipe requests, travel suggestions, commentary, and considerably more.
The thing was a great success and even those who objected to my politics said they eagerly awaited the next issue. Then, a year ago, About decided to change the newsletter format, transforming it into a template-driven HTML-based thing with a set number of links and a small space for commentary. There was no way Cosa Bolle could have fit into a restricted format of this kind, so I migrated it onto the Web, and began sending out Cosa Bolle Lite for About.
Since then I've begun the Weekly recipe, and by now there are enough recipes to collect on a page:
Turkey Breast Filets with Peppers and Black Olives:
Fettine di Tacchino con Peperoni e Olive Nere
Bologna is known
for rich dishes, but they also enjoy lighter, defter fare.
Lentil Soup with Rice and Spinach: Zuppa di Riso con
Lenticchie e Spinaci
Rice is one of the finest ingredients for
a soup, far superior (I think) to noodles at providing body, and works
especially well with lentils
Tacchino con Cipolle alla Contadina
An unusual stewed turkey breast that will be nice with polenta.
Coniglio all'Onegliese
A simple
stewed rabbit with tomatoes, from Liguria.
Suspiru di Monaca
Delicate hazelnut
macaroons.
Biscotti Puerperali
The perfect
thing, according to Artusi, for a new mother to enjoy.
Confettura di Lamponi e Pesche
Raspberries and peaches make for wonderful jam!
Peschen
Everyone knows about peach
jam, but you can make liqueur from the leaves too.
Pasta Corta con Salmone e Noci
Pasta
with smoked salmon is a standard romantic standby, which gains considerably
from the addition of walnuts.
Vermicelli al Limone
A lemon sauce
is delightfully refreshing when it's hot.
Spaghetti alla Bottarga
Pasta made
with tuna roe, a surprisingly randy treat.
Spaghetti Annalisa
A delicate sauce
made with zucchini flowers.
Strangolapreti
Priest Chokers,
spinach gnocchi that are too coarse (or so they say) for the delicate throats
of priests. More for you and me.
Risotto al Limone con Melagrana
Lemony risotto with pomegranates is quite refreshing, and lively
too.
Zuppa di Purea di Marroni
A
satifying chestnut soup for the cooler months.
Cavolo con Castagne e Salsicce
Cabbage stuffed with sausages and chestnuts to keep the winter out.
Something that will also work with Brussels sprouts.
Arance al Marsala
Quick, tasty, and
rather racy.
Melanzane Calabre
Zesty Calabrian
eggplant with garlic and hot pepper, a perfect summer antipasto.
How Done Is It?
A sure-fire way to
tell how done your steak is.
Non Farti Infinocchiare!
This
means "don't let them hoodwink you," and derives from bulb fennel (finocchio,
ch = k), though through the world of wine. How?
Got more sites / recipes to suggest? Let me know.
A Presto,
Kyle
Phillips
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