Pan Seared Tuna with Rosemary Oil
In 2005 Sandy and I took a two week trip to Italy. We started in Venice and worked our way down through Tuscany, Rome and The Amalfi Coast to Sicily. We were married less than two years at the time and didn't have children yet, so it was the perfect time in our lives for that type of trip. It goes without saying that there were many memorable meals along the way. One such meal was at Osteria da Fiore in Venice.
Cookbook Review
Artisan Breads Every Day
Peter Reinhart has done it again giving us yet another indispensible resource for making excellent breads at home. In this book Reinhart takes the basic principles behind no-knead bread and applies them to his own formulas and techniques. The result is a sort of hybrid that, while a bit more involved than other no-knead recipes, still cuts down on active time, and results in some of the best breads you will ever make.Bucatini all'Amatriciana
This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be very hard to find outside of Italy, and the Lazio region in particular, pancetta has became a common substitute. This is changing and guanciale can now be found at certain specialty food stores here in America. While you can still make a great Amatriciana with pancetta, if you are able to find guanciale, you should try using it at least once.
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Stuffed Mushrooms
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