Category Archives: 9. Pasta, Rice, Grains

Risotto à la trévise

When I first tasted risotto al radicchio I was dining alone in Venice and chose it almost at random from a menu with many other dishes that were unknown to me. Bitter red salad with rice? Why not, I thought, … Continue reading

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Raviolis à la sauge

You’re right, you’re right. This is an Italian dish, not a French one, and more specifically a Tuscan dish — as I discovered one happy summer when some friends and I wandered down a country lane near Montalcino, past vineyards … Continue reading

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Spaghettis aux coques

This is the French version of pasta alle vongole, the Italian dish that tastes so seductively of the sea. It is made with cockles, which are abundant along the shores of northern France and England, among other places. If they … Continue reading

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