Pork scruff for 6
(PUB) My dear ones, I don’t know how about you, but for me, things are like this: I won’t imagine my life without fat and …
Duck leg tartines
(PUB) A sort of paradox in slow motion, as the roast of the fat and benefic meat (specialists not only restrain from stating that duck …
Lovage, metaphysics and a bit of pork
(PUB) Access the page of the contest here. The other day, being in Cluj, I made this multicolored, “multiflavor” and “multivitamin” salsa (which is like …
Spaghetti and peas
(PUB) Peas weren’t on my list of favorites as a child. I saw peas in a warmer light only after I gathered some wrinkles and …
No. 5 with asparagus
(Pub) Barilla, the number 1 pasta in Italy, are made from durum wheat and aren’t sticky. They boil in water and salt (7 grams of …
Spaghetti with pancetta and mushrooms
(P) Pancetta is not just a fancy name for bacon, but the name of a certain type of bacon. It comes from the pork belly …
Salmon and pea tagliatelle
I offered this recipe to my friends at Hills, the restaurant in Bistrița with which I collaborated ever since its opening. I thought you might …
If the old dog barks, get some cheese
I can’t say I had the most amazing grandfather. We weren’t close at all and everybody said he was a stubborn mean man, but he …
Joe, you burned the meat!
One of the aspects we need to improve, as meat-eating Romanians (I generalized for the sake of keeping short phrases, if you don’t feel you …
Feleacu focaccia
In the end, focaccia is nothing more than a type of bread. A flat bread, more or less risen, made in Italy after local recipes. …