Several years ago I wrote a brief article for my then new blog. www.dinewithjb.com, about Anthony Bourdain. I felt an instant kinship with this man after reading his iconic book Kitchen Confidential, and with whom, under different circumstances I may have become very good friends with if I had just turned the right corner at the right time.
Introduction
My interest in food started early in life. I would sit in our kitchen in Rome and watch my mother prepare our family dinner, which was served almost every day of the week upon my father’s return from the office. Since we lived in Rome for the better part of 20 years, the menu consisted mainly of Italian inspired dishes with an occasional splash of my Mom’s German upbringing.
THE BEST PASTA IN L.A.
Italian restaurants are ubiquitous throughout L.A. However there are only a handful of places that can be considered as the best in the city. I grew up in a culture where pasta was the main staple of the family meal. The ingredients and techniques that once made up these delicious recipes have changed dramatically over the years.
Great Soup for a Cold Night
Here is a great recipe for a mushroom and leek soup thickened with barley and flavored with some tomato paste and white wine. A perfect dish for this winter’s cold a dreary nights. It will bring warmth to the body and the soul.
Massimo Bottura’s Osteria Francescana was just named Best Restaurant in the world at the Top 50 World Restaurants awards. This is the first time an Italian restaurant has been awarded this prestigious recognition and it provides all Italians with a great deal of joy and pride.
I found this recipe in a great cookbook from one of my favorite restaurants in Sydney, Pilu. You need to keep your eyes on the sauce, since not much liquid is used you need to make sure it does not dry up. Use a bit more wine or add some pasta cooking liquid to keep it loose. The result is simply delicious. Recipe serves 6 people.
