Tag Archives: Tre Scalini

Fritto Misto Alla Romana (Assorted Fried Foods Roman Style)

Nothing too special about this dish, but it was generally a winner amongst the diners. With battered, deep fried veal and cauliflower it’s hard to go wrong. I could see myself whipping this recipe out again as a side dish to a large buffet platter.

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Spaghetti Alla Bolognese

If there is one problem I come across when trying to cook out of this book, it is that it is designed for hosting dinner parties and hence many of the recipes require a little more effort than your average week night allows. This recipe for spaghetti bolognese is unlike any I have ever seen before and certainly a far cry from my own quick and easy comfort food. It uses bacon, chicken livers, white wine, and cream. The result is actually quite complex and incredibly rich without requiring too many hours of cooking. This is also the first time I ever bought chicken livers and the first time in twenty years that I purposely ate them! Not a bad recipe at all. The wine I used was an Italian Lamberti Pinot Grigio 2013. A great dry wine with a nice crisp bite to it.