Aglio, Olio, e Peperoncino

by admin on November 25, 2014 · 0 comments

in blogEATS

Blogs that celebrate the cuisine and food culture of American
regions, global locales, and, on occasion, the creator’s own
home, farm, neighborhood, or town. 
Every other Tuesday.

The Blog: Aglio, Olio, e Peperoncino

The URL:

Who Writes It: Eleonora Baldwin, a native of the U.S. who lives in Rome. Eleonora has variously written and contributed to many of the leading travel guidebooks about Italy. She also has published widely in food and she leads culinary tours in Italy.

Why I Like It: If your Italian is rusty, aglio means garlic, olio means oil, and peperoncino means, well, peperoncino—or what we sometimes call an Italian hot green pepper. Spaghetti Aglio e Olio is one of the most frequently published Italian recipes in the Anglophone world, although my impression is that it isn’t one of the most frequently cooked ones. Sure enough, there is a recipe for Spaghetti, Aglio, e Peperoncino on Eleonora’s blog, but the blog is admirable for the many less predictable choices that are there. By contrast with Tuscany, Liguria, Puglia, and Sicily, the regional foods of Rome are underrepresented in print and online, and Eleonora’s blog helps correct that imbalance nicely. Its scope is not limited to Rome, however, and there are foods from elsewhere in Italy as well. What most commends this blog to us are the headnotes that situate each recipe in its local context. Here Eleonora brings her background as a travel writer into play in a way that makes the food come alive, as if you were cooking it and eating it in Italy.

Three Recipes Worth Cooking:

Frittelle di Gamberi e Zucchine (Shrimp and Squash Fritters): All sorts of fritters are served as antipasti, and Eleonora has a half-dozen or so ideas on her blog. I liked these the best.

Tagliolini al Limone (Lemon-Scented Angel Hair): Will anything ever convert U.S. cooks to the Italian view that pasta is a first course and not a main course? This simple preparation might.

Brasato al Barolo (Beef Stewed in Barolo): Buying bottles of good Barolo to cook with would be an expensive habit. But an occasional splurge will pay off. This recipe comes from a trattoria in Torino.


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