Fricasseed Chicken with Almonds

Cooking from Books

Fricasseed Chicken with Almonds

On Sunday, I attended a lecture sponsored by our local Italian cultural organization that was titled “Italy’s Third Golden Age.” After citing the Roman Empire and the Renaissance as the first two of these eras, the speaker turned to the post World-War-Two era as the beginning of the third. In support of her thesis, she cited Italy’s accomplishments in the cinema, automotive engineering, fashion, and food.

Although her talk was entertaining and illustrated with abundant slides of cinematic, fashion, automotive, and culinary icons, it seemed to focus more on the popular theme of la dolce vita than on any serious cultural achievements equal to those of the first two golden ages. I’m sure the Italian Trade Commission would have been quite content both with the turnout and the audience reaction.

I, on the other hand, was disappointed by some of her omissions from the roster of…

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Pork Shoulder with Genovese Sauce

Cooking from Books

Pasta and Pork Shoulder with Genovese Sauce

As I’ve probably mentioned before, I typically let what’s available in my supermarket influence what will be on my table for dinner. Such was the case this weekend when a 50%-off sale on pork shoulder led to the purchase of a five-pound roast and a subsequent search for a recipe with which to prepare it.

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