Rachel Roddy
Rachel Roddy is a food writer and author based in Rome
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A kitchen in RomeRachel Roddy’s recipe for stuffed auberginesTwo stuffings in each aubergine, actually: first, the scooped-out flesh mixed with tomato, capers and anchovies, and the second made from breadcrumbs whizzed with tomato, herbs and olive oil
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Butterhead lettuce leaves make an excellent wrap for cheese, crumbs, herbs and nuts, all poached in a tasty broth
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Cheesy potato dipped in crumbs, wrapped around stretchy cheese then fried … would you share them?
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The key to getting pasta alla papalina just right is a five-second wait before you add the cheese and egg …
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Of the many Italian recipes for goat, this stew is perhaps the most Roman in approach, braised with chillies, wine, and waxy potatoes
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This method for cooking leeks brings out their soft butteriness and can be used on mushrooms, too. Just add pasta and a little cheese, and you have a perfect, comforting dinner
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Vegetables, eggs, bechamel and many other good things are baked into this mosaic of a flan, a delicious speciality of Piedmont
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A lighter cake to enjoy at teatime (or at a bar counter with a cappuccino)
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A short and intriguing history of the flamboyant radicchio illustrates this recipe for a rich and satisfying way to roast a chicken
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Dried broad beans soften into a miracle ingredient with a smooth and comforting texture that’s perfect for a winter soup