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- Ravioli with radicchio and mascarpone; endive and milk-soaked croutons – 31 December 2011
- Grilled swordfish; citrus/avocado salad; rice; and a great wine match – 30 December 2011
- Scallion soup; endive and crouton salad – 29 December 2011
- Pasta with leftover pork tenderloin in pomegranate sauce; chard stems – 27 December 2011
- Leftover chicken breast with mayo-dijon-lemon sauce; Thai jasmine rice; sugar snap peas with mint – 26 December 2011
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Tag Archives: pancetta
Two pizzas at Motorino – 19 November 2011
What do you do when you can’t decide which pizza to have? Have them both! But I thought D meant to eat most of them, and then take some pieces back to the hotel. Nope. They were really good, and … Continue reading
Posted in Meat as a flavoring, Pizza, Restaurant
Tagged Aglianico, basil, Brussels sprouts, fresh mozzarella, pancetta, Pizza, Rosso piceno, tomato sauce, Toscana rosso
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Homemade pappardelle with pancetta and radicchio; zucchini-bell pepper tapas – 5 August 2011
I found this pasta recipe in the course of a completely different search at Saveur.com, and printed it out for consideration later. Which was not much later, it turns out. I used Paul Bertolli’s recipe for pasta: 1 cup flour, … Continue reading
Posted in Meat as a flavoring, Pasta
Tagged Costco wine, Montepulciano d'Abruzzo, pancetta, Pasta, Radicchio, tapas, tomatoes, yellow bell pepper, Zucchini
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The end of the spaghetti sauce; Brussels sprouts with pancetta – 30 April 2011
We had some leftovers to use up today, so had a pretty simple dinner. D reheated the rest of the spaghetti sauce (with hamburger and mushrooms) , adding, I think, a bit of red wine from a bottle that was … Continue reading
Posted in Meat as a flavoring, Pasta
Tagged Acme bread, Brussels sprouts, Costco wine, Montepulciano d'Abruzzo, pancetta, spaghetti, tomato sauce
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Savory pancakes with pancetta and dandelion leaves; cold veggies – 23 April 2011
This is pretty much the same dish as is shown second from left in the banner above, and described in the post linked in the Banner Photos page. It’s from Georgeanne Brennan’s Potager, a stupendously good cookbook. It’s a favorite … Continue reading
Posted in Meat as a flavoring, Uncategorizable
Tagged dandelion greens, Napa Valley wine, pancetta, parsley, savory pancakes, Viognier
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Spaghetti with mushrooms, pine nuts and parsley; Brussels sprouts with pancetta – 21 April 2011
D made his wonderful ‘signature’ pasta tonight. Mushrooms, pine nuts, and parsley, all sauteed in olive oil, and tossed with spaghetti. He added brussels sprouts, boiled, then sauteed with a round of just-cooked pancetta. Delicious meal! This was too much … Continue reading
Posted in Meat as a flavoring, Pasta
Tagged Berkeley Bowl wine, Brussels sprouts, mushrooms, pancetta, parsley, Pasta, pinenuts, Pinot Noir
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Tomato, bacon, snap pea and artichoke pasta – 26 January 2011
D had a bunch of random veggies that he wanted to use up, and he added in a few things lying around, to make a really delicious and interesting pasta. His thing. He bought some cherry tomatoes on the markdown … Continue reading
Posted in Meat as a flavoring, Pasta
Tagged artichokes, Berkeley Bowl wine, Douro, pancetta, Pasta, snap, tomatoes
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Pizza with artichokes and pancetta – 22 January 2011
Oh neat, it worked! Kewl 🙂 We decided not to make bread this morning b/c we are not eating at home tomorrow and it would just go stale. Which left another pizza opportunity. Yesterday when buying radicchio and endive at … Continue reading
Posted in Meat as a flavoring, Pizza
Tagged artichokes, Coteaux du Quercy, Eric Stauffenegger, pancetta, Pizza
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Pizza with Brussels sprouts and pancetta…again – 18 January 2011
D had to be out till 8 again, so I offered to try a second incarnation of this pizza, given we still had more pancetta and another ball of fresh mozzarella. I was trying an increase of both Brussels sprouts … Continue reading
Posted in Meat as a flavoring, Pizza
Tagged Berkeley Bowl wine, Brussels sprouts, Mourvedre/Monastrell, pancetta, Pizza
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Pizza with Brussels sprouts and pancetta – 16 January 2011
OK, wow, it worked! At least well enough to be a great dinner and to tell me what I needed to change. In New York last month, we had lunch at Motorino at the behest of my friend A. The … Continue reading
Posted in Meat as a flavoring, Pizza
Tagged Brussels sprouts, Cotes du Ventoux, fresh mozzarella, Matthieu Palombino, pancetta, pecorino, Pizza
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My 365 Dinners - 2011 