The creamy, smooth gazpacho we enjoyed in Madrid has pushed aside our old clunky chunky recipe this summer. Nothing better than the jolt of getting your mind changed on an old assumption that you hadn’t much thought about like chunky vs. smooth gazpacho.
Clam pizza. It’s a real thing, thanks to Frank Pepe.
Here is our “go-to” pizza dough…
Bolognese sauce moves Italian meat sauce into the next stratosphere. More about the meat than the tomatoes, the main difference between Bolognese sauce and your everyday meaty red sauce served with spaghetti is that it’s cooked very slowly in milk until the meat becomes almost silky.
So, our RI-style family chowder is made with lots of chopped clams and clam juice, onion, celery, and potatoes, but no dairy. As my weight-conscious mother often asked rhetorically, “Who needs all that cream?”
This no-fry meatless approach makes a sophisticated year-round entrée or side dish. Even without summer tomatoes or an outdoor grill, make this dish anyway. Good canned tomatoes and a hot oven broiler are get the job done for this new-fashioned dish.