I was excited to try something a little bit lighter, and something that if I liked it, would be easy to make again and again - so I chose the chickpea soup with rice. The Italian food I’ve grown up eating was pretty heavy: anti pasta on all the major holidays, eggplant parm, ravioli, tomato sauce, braciole, which I just learned isn’t spelled “brajole.” I also thought tarelles were spelled “tadals” until I actually paid attention to the bag they came in when I was 21. It’s time to learn more about the food of my grandparents’ homeland. I’ve had an interest in learning more about how Italian food varies in each region, which is why I was so excited to receive this cookbook for my birthday last year. So much so that I’ve heard that people from Italy scoff at the idea of defining it all with one broad, simple title. Until this past year, I never realized how varied “Italian” food is from region to region. This week’s new recipe of the week is Chick Pea Soup with Rice from Essentials of Classic Italian Cooking.
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