Get a vine ripened tomato and have this for dinner tonight.
Posted by Pat on July 1, 2008 10:18 AM
My wife's family calls the soupy remains at the bottom of any dish "mogi-mogi" (pronounced "mo-gee, mo-gee"). I'm not sure why but it's probably Italian dialect or slang for "eat-it, eat-it". In any event, it's what they fight over at the end of the meal. I've only been around for about 20 years but I'm getting pretty good at the mogi-mogi grab. When you want to force the mogi-mogi, make bagna cauda.
Posted by Pat on March 5, 2009 10:56 AM
This is a dish that you will serve over and over again - if the weather ever cools down a bit.
Posted by Pat on November 29, 2006 1:21 PM
Try serving lentils under (or with) any meat dish. They're hearty and earthy much more elegant than mashed potatoes (and easier to prepare).
Posted by Pat on December 13, 2006 6:06 PM
Here's one from Stephen's stable of Wine Club recipes. This is great with classic Spanish Tempranillo.
Posted by Pat on February 2, 2007 11:20 AM
Steak Florentine. Sounds like a lot of people have this (and pasta) their last night in Italy because they're jonesin' for some 'American' food yet want to have something Italian.
Posted by Pat on December 13, 2006 6:08 PM