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14 comments to “Roman Holiday (I wish)”

  1. Heather @ chik n pastry says:

    March 22nd, 2010 at 9:03 pm

    I’m a so-so fennel fan but the milk braising sounds really interesting!!

    Oh and I just bought that book (Boyce) and can’t wait to get home to try some recipes! I’ve been out of town since I bought the damn thing!

  2. Whoa, very intrigued by this fennel recipe. I love fennel, but have had mostly in pasta sauces (not really a stand alone preparation like this dish). I wish, too, for a Roman Holiday… someday. :)

  3. Semolina gnocchi were one of my favourites as a child, but it is literally ages that I don’t eat them! Weird, isn’t it? On the other hand, I never liked cooked fennel, even though also the fennel recipe was a traditional one at home..
    I was lucky enough to steal a weekend in Rome recently. I can’t wait to go back. There is no other place like that, not even in Italy. And the food! The variety and quality of vegetables is the most striking feature, especially now, at the beginning of spring. However, cookbooks and magazines are a good substitute for travel: you did not spend any hours blocked at the airport, with only tasteless airport ‘food’ and another million angry passangers..

  4. so funny. i picked up that issue yesterday, and those were the two recipes i marked to try 1st! very much looking forward to whipping them up.

  5. I was just drooling over the Roman gnocchi last night as I paged through the new issue… amazing stuff. And it definitely gave me a craving to be on holiday!

    Completely missed this fennel recipe — though it’s definitely one to try. I love the combination of the fresh bulb with the dried seed. And milk braising takes everything up a notch. *drool*

  6. Jan Canyon says:

    March 23rd, 2010 at 12:50 pm

    These recipes love lovely! Have you a copy of “The Roman Cookery of Epicius” by Jonathan Edwards? It is a great translation and adaptation of the first early Roman recipes and is quite good. It may be out of print, however. I enjoy your blog very much.

  7. Karin's mom says:

    March 23rd, 2010 at 2:51 pm

    Tips About Seeing Rome

    1. Lower your expectations about the Spanish steps.
    2. Go out at night. The fountains are beautiful and the pace less touristy.
    3. Do not enter a cab unless you can see the rollbars.
    4. Beware of alley restaurants. Our friends paid $25 for two cokes.
    5. The Vatican has a no tolerance dress code.
    6. Be careful if you want your golf balls blessed at the Vatican gift shop. In the summer, the temp. pope blesses them. I am not sure how that works out.
    7.Don’t talk to the gladiators at the Forum. They love messing with the tourists, especially pretty girls.
    8. Do not joke about terrorits at the airport. Security stands on a catwalk with machine guns.
    9. These people do not believe in ice or French dressing. Take your own (dressing, not ice).
    10. Dining begins at nine and goes for hours. Eat first.

  8. That sounds like a really wonderful dish. I love fennel and milk braising makes perfect sense. Buon appetito!

  9. I agree, your Roman gnocchi is screaming for a nice red sauce. Well, maybe not screaming, rather emphatically protesting anything other than. :)

  10. Wow, that gnocchi sounds wonderful! I was drooling by the end of the post. Yum. Oh, and my Good to the Grains book is currently en route to my house. I cannot wait to cook my way through it!

  11. Oh yummmmm!! Rome is my favorite city ever and I can’t wait to get that magazine. These images are gorgeouser and gorgeouser!! Call me when you set sail for Rome – I’ve got some good spots to tell you about…or maybe I’ll just put them on my blog. You are too inspiring Tim

  12. The milk braised fennel sounds so interesting. Thanks for sharing the recipe.
    Rome… ah Rome, the eternal city… I wish you go there soon!

  13. I love fennel! Just picked up the lastest Saveur and look forward to reading from front to back. Rome is on my “bucket list” – I will have to make these to feel like I am there until I actually venture over. Thanks for sharing.

  14. oh, hot diggity!! just pulled this little fennel number out of my saveur today, fingers-crossed that it would be as smashing as it sounds. i’m smiling all over that it’s been tried, and liked. i’m all over this one, once we get some local fennel…

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