I think this turned out to be one of the best dishes I’ve made in Paris so far. I think this recipe is an accurate example of a dish that succeeds in offering new ways to serve vegetables, while still holding onto the warming, comfortable flavors we already know and love. The ingredients here are nothing out of the ordinary; leek, fennel, tomato, potato and artichoke are all lovely and loving when served warm. What makes this dish exciting is that it’s made a little different by the runny poached egg on top, the pureed artichoke in the cream sauce, and the meticulous placement of fennel leaves and roasted vegetables to make comfort food fit in a fine-dining scene.
A beef stew… sounds delicious! But how about a beef stew with crisps? I titled this recipe “Beef Stew with Crisps and Mushroom” and elected not to include the word “chips” because […]
Branzino is one of the more popular choices of white fish in Italy. It is often baked whole in a crosta di sale (salt crust), and accompanied by roasted rosemary potatoes. Branzino […]
La Peperonata is a very traditional mediterranean side dish found all over Italy. It goes extremely well with meat and fish, and is commonly found to be addictive (or that may […]
Making homemade pasta is well known to be a strong Italian tradition, especially amongst the old italian ladies with puffy hair and glasses. Old Italian ladies with puffy hair and […]