Supplí al Telefono - Recipe for Fried Roman Rice Balls
Filed Under Recipe
One of our favorite types of Roman street food to eat are Supplí al telefono, a type of fried rice ball that is very like the more widely known arancini, which hail from Sicily. Supplî are a perfect and hearty little snack, consisting of leftover risotto formed into an oblong ball, stuffed with cheese, and then breaded and fried. You can find supplí throughout Rome in local "Pizza al taglio"… Read
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Mussels with White Wine (Cozze al Vino Bianco)
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We love mussels. We love them with a clear broth or a tomato broth, baked or steamed, stuffed - even raw. We like them with an Italian flair, or French, Spanish, Thai, or Mexican - we pretty much just like mussels. I've eaten mussels so many times during my travels to Italy and France in particular, that they have become a favorite dish of mine when traveling. You can find… Read
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Worry-Free Bookings with TIK
Filed Under What's Up at TIK
Times are strange these days, aren't they? People are hunkered down in their homes, worried about their jobs, anxiously watching the news, and even homeschooling their children. The only thing that seems certain in the age of COVID-19 is that right now everything seems so very uncertain. All this makes it hard to plan for travel. We have many, many clients who want to travel, for whom it is a… Read
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Recipe for Rice Pudding
Filed Under Recipe
Rice pudding is at heart a type of porridge like any other. It incorporates a grain (rice), a liquid (usually milk or milk and water), a sweetener (sugar, honey), and spices (nutmeg, cinnamon, vanilla, cardamom, ginger). It can include fresh fruit, fruit zest, dried fruit, nuts, and egg (which gives it a custard-y texture). I've read it hearkens back to Tudor times in Great Britain, but it is popular where… Read
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What Are Crêpes? And a Recipe for Savory Crêpes
Filed Under Food History, Recipe
What is a crêpe? Many cultures have a form of pancake, and the French are no exception. crêpes are a thin, unleavened, and can be served in a multitude of ways! They originally hail from the Brittany region of France, where they are made of Buckwheat flour. The recipe below, like many others, uses wheat flour, but if you are gluten free, using a buckwheat flour is a great alternative.… Read
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Pappardelle with Mushrooms and Sage
Filed Under Recipe
We love pasta in almost any shape or size, and homemade egg pasta, or "pasta all'uovo," is one of our favorites, and one you will probably learn during our cooking vacations in Italy. There are versions of this pasta made from Tuscany to Puglia, from Sicily to the Veneto. You can use the same pasta recipe for lasagna noodles, or cut the pasta sheets to make long noodles of different… Read
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