Tags » Giorgio Locatelli

Cucciddati (Italian Fig rolls)

Fig rolls were my Dad’s favourite biscuits.  Maybe pipped to the post by squashed flies (Garibaldi to the more cultured among us).  These are an Italian version which come from a Giorgio Locatelli book.  303 more words


Crispeddi di risu (fried rice pudding balls with honey)

So, here’s a dilemma: if I’ve fallen in love with deep fried rice pudding, do I have to stop laughing at people from other parts of the country who deep fry Mars bars?  215 more words


appropriate translate copy steal

The Venice Guggenheim Museum has just decided that this purported Leger painting, purchased by Peggy G, is incorrectly attributed. Not to want to pose as a told you so total smart arse, but, whenever I saw this work, , it seemed somehow more complex than Leger’s earlier imagery; a sort of hyper-Legerism. 532 more words


Pasta Con Le Sarde

The first time I made this recipe, I used fresh sardines as directed by Giorgio Locatelli’s recipe.  Using my new-found knife-skills obtained on a Leith’s cooking course, I very proudly gutted and filleted the sardines ready to make the sauce.  554 more words


Polpette di sarde (Sardine Balls)

I made this as part of an antipasti board when we had some friends around.  I served them with pepperonata which held it’s own against the lovely but not very subtle flavours of the polpette.  280 more words