Stuffed Pork Loin and Pumpkin Puree

Here is a dish that was inspired primarily by chilly Fall evenings and the abundance of fresh pumpkin showing up at all the markets here in Rome. You may remember the pumpkin risotto with clams we sampled a few weekends ago at La Quercia on an especially chilly and rainy Saturday. Pumpkin finds its way in many Roman dishes from Soups to Stuffing for Ravioli.  In fact this puree, thinned out with chicken or vegetable stock is really delicious as a soup the next day. Continue reading Stuffed Pork Loin and Pumpkin Puree

Cabbage Soup with Clams and Pancetta

The following is my interpretation of the cabbage soup from last weekend in Puglia.  I decided with Autumn in our midst that some crisped pancetta would make a nice addition to this dish.  I already consider cabbage an Autumn food so why not play that up?  Enjoy!

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Baked Eggplant with Mozzarella

This is a dish that really puts the homemade tomato sauce in a previous post to perfect use.   This recipe was inspired by a dish I had a few weeks ago for lunch in Sorrento.  Like so many Italian dishes the ingredients are simple but combined with care and finesse.   Here you will see that I have used only one large eggplant which really makes more than enough for two people as a side dish. However you can easily alter the proportions to serve as many people as you need.  Just bare in mind that you will need enough cheese and tomato sauce for each layer of eggplant that you add to this recipe. If you have any leftovers it is wonderful at room temperature or warmed with a salad of Arugula. Continue reading Baked Eggplant with Mozzarella

Tomato Sauce

Following is a recipe for a very basic tomato sauce that was inspired by some strange torpedo shaped tomatoes I found earlier in the week at the market in Campo di Fiori. The vendor explained that these tomatoes were from Naples and  ideal for making tomato sauce.  If you feel that basic tomato sauce is not worth your time you should really reconsider and give it a shot. The wonderful thing about this sauce is that like all basic sauces it is really the foundation for whatever additional ingredients you would like to add depending on the final dish you are preparing.  One further note is that I did not peel the tomatoes as I used a food mill to process the cooked tomatoes which pretty much eliminates the peel. If you are using a blender, which is perfectly acceptable, you may want to peel the tomatoes first. Otherwise just puree and pass the final puree through a china cap strainer or fine mesh strainer.

Neapolitan Tomatoes

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