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When we moved to Italy, I brought my slo-cooker crockpot with me. I actually thought I'd never use it again, but, on the contrary. I use it all the time to make fresh home made stock, and it's great. You just put in all the ingredients required to make fresh stock, add water, and leave it...

Help! Will you send a recipe for American Bean Stew? Hi Kitchenelf They do good ham in Prague, and we've never been there, so next trip away.... :lol: :lol: ciao dianne

Help! Will you send a recipe for American Bean Stew? Hi folks! Thanks for the replies - lovely recipes, I can feel a beanfeast coming on! Kitchenelf, your Italian beans sound really nice, but the addition of sugar and cilantro are not Italian. What are navy beans? Here we use cannellini beans...

Help! Will you post a recipe for American Bean Stew? Norma You have me drooling at the mouth :lol: And I'm now also interested in the recipe for chili without beans. By the way, how do you usually cook black beans? I know very little about American cooking, and am very interested to learn...

Help - eggplant Just picked up your message - when cooking eggplant, or aubergine, as we call it over here, I always slice and salt it before cooking. This helps to remove the bitter flavour that would otherwise remain. Leave the salted slices for about half an hour, then squeeze dry, rinse...

Thanks for the posts - interesting replies. I was wondering myself if there was such a thing as American bean stew, and it appears not, but the recipes and ideas you've posted are all interesting. Here, they reckon you can cook American beans - I think they mean pinto beans - with red wine and...

Hi everybody! Can anyone send me a recipe for American bean stew? We are having a real debate over here as to what goes into it, and, anyway, now I quite like the idea of making one! Thanks ciao a tutti dianne

Since posting last time I have come across another recipe for 'frittata'. This is a handwritten recipe, passed on to me by a delightful peasant woman, about twenty years ago....I had quite forgotten about it, but tried it again today and it is still delicious: About 2 0z fresh breadcrumbs 3 - 4...

My first trip to Italy was in 1963, when I went on holiday to Rome and Venice with my parents. I had just started learning Italian, but, nevertheless was able to interpret successfully for my parents - the start of a lifetime's career. My 'side' career, though, has always been cookery, and both...

I know posting this recipe may seem banal, but there are so many myths about the preparation of this very simple, classic Roman dish. I first learned it years ago when I was living in Rome. Called 'carbonara' because one of the essential ingredients is the heavy speckling with freshly grated...

Basic Focaccia recipe: 1kg pizza flour 75gr fresh yeast half a glass of white wine half a glass of Ligurian extra virgin olive oil (light and fruity) Extra virgin olive oil salt Pile most of the flour onto a large board, make a well in the centre and put the yeast and. Work and knead into a...

Italian pan-fried bread - Friciula Hello Ironchef The difference between Friciula and Focaccia is that Friciula is thinner and fried, whereas Focaccia is baked in the oven. Focaccia should be about an inch thick, with indentations made by your finger. Then you pour olive oil over it before...

Hi there everyone, especially Oldcoot Here is the recipe for 'Friciula': It's so easy as to be hardly believable!!! First, make your pizza dough. I believe in sticking to the recipe that works best for me, so I'm not going to post a recipe for it. Bought fresh pizza dough also works, though...

Italian omelet Hi there Ironchef Re-reading my msg, I thought I was awful, didn't mean to be, didn't mean to type in upper case, so many apologies for my tone of communication :cry: I think the frittata you refer to is the version they make in restaurants and serve cold as a starter or as...

Italian omelet Sorry to pick you up on things Italian - Italian omelet IS CALLED frittata AND IS COMPLETELY DIFFERENT FROM ANY OTHER OMELET :D :D Basic frittata: 1 - 2 eggs per person, beaten. Grated parmesan cheese i sufficient quantity to make the whole quantity of beaten egg lool like...

Fontina cheese substitute There is no substitute for fontina cheese. It melts into a cream, is fairly acid, and imparts a delicate flavour to what you are cooking. If I had to substitute fontina, I wouldn't do it with just another cheese - and parmesan is far too dry - I would mix some gruyere...

I don't know whether any of you remember me, I am english and I have moved to Italy - been living here for the past six months. Italians are red hot news on fresh ingredients, and by fresh, I mean straight from the kitchen garden. There is nothing like fresh tomato sauce, made from tomatoes...

how do get a breaded fried crust? Easy. First, you need good dried breadcrumbs made from real bread, not bought breadcrumbs. Then, whatever you're breading must be fresh and properly prepared i.e. no skin on chicken, eggplants properly salted, squeezed of bitter liquid and dried in kitchen...

Alternatives to alcohol Hi Chef Eric Read your thread about alcohol and its evaporation in cookery - very interesting. My name is Dianne - how would you cook steak Dianne? Do you use wine in it, or just brandy? Bye for now Dianne

bitter tomato sauce Hello again!!!:D Angel hair spaghetti may be a bit tooooo fine - but anyway, if you think it could be good, try it and let me know the results ciaoooissimo dianne

Bitter Tomatoe Sauce Slow tomato sauce: if veal isn't available, leave it out!, but put a little extra pork in instead. Sorry I've taken so long to get back to you - we've been setting up a new computer so I've been offline for a few days! I like to serve the 'slow' tomato sauce with fine...

Bitter tomato sauce Hi there Kitchenelf!! Thanks for the post. It's good to hear from you. Glad you liked the second recipe - it is really the *classic* tomato sauce for pasta, and you can do it in a slow cooker and let it do all day. The remaining meat is also very good in meatloaf, again...

Bitter tomato sauce having read all the threads, I can only assume that the tomatoes used were not sun-ripe enough. This makes them acid. You really need fresh tomatoes bathed and baked in sunlight in order to get the right sugar balance in the fruit - just like grapes. Then, there are certain...

Alternatives to alcohol In my chocolate mousse recipe I use espresso coffee, freshly made, not instant, in place of alcohol. Personally I think that coffee enhances the flavour of chocolate, and you don't actually taste it in the end result. The French do it this way. Perhaps this would work...

Thank you so much for the recipe - I adore potatoes, but one does get bored with doing them the same old way!! You have given me something new to try, and I think my husband will like them very much Thank you again Dianne