This dish almost seems Arabic instead of European with the use of sultanas and pine nuts. This is not surprising as Sicily was under Arab rule from 827 to 1061 and Sicilian cuisine was strongly influenced by the Arabs.
Legend has it that in 1574 there was a glassmaker’s assistant in Milan whose nickname was Zaffereno (Saffron). He always mixed a bit of saffron into the colours for the stained glass to make it more vivid. The glassmaker used to joke that he’ll be putting it into risotto next. When the glassmaker’s daughter got married he did just that. The steaming pots of golden rice was a huge success with the guests and it became a classic Milanese dish.
Braciole (or involtini as it is known in Italy) are meat bundles with all kinds of delicious fillings.
Braciole is a beloved Sunday lunch in Italian American households. It is simmered for hours (often with meatballs and/or sausage) in a tomato sauce (called Sunday gravy).
All the recipes for fillings looked so delicious I could not pick just one. I decided to use 3 very different fillings – Braciole 3 Ways!
Avgolemono is an egg lemon sauce that I have wanted to make for ages. As this week was Greek date night, it was the perfect occasion to make a traditional Greek meatball soup that incorporates this sauce.
Winter has finally arrived in Cape Town and I wanted to make some comfort food for this week’s date night.
Few things say comfort food more than a slow cooked stew, so I decided to make a Moroccan lamb tagine.
My date night dish last week was inspired by a meal I had at Arugula Bistro & Bread. I decided to change it a little bit and make Cider Pork Ribs with a Jalapeño and Pistachio sauce.