Italian Recipes for Italian Kitchenettes

Sep 9th, 2012, 03:25 AM
Join Date: Oct 2010
Posts: 1,254
A lovely idea that - and good to see it including the whole season of the different ingredients...

With others, I've despaired of persuading people that things last for more their first month... whilst the guy with the smallholding opposite is planting them crop after crop after crop - usually earlyish on a Sunday morning, as today!

A_Brit_In_Ischia is offline  
Sep 9th, 2012, 06:45 AM
Join Date: Mar 2003
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As mentioned, certain items are purchased by weight and often ordered by etto/etti. If you are from the U.S., it may make it easier to order if you remember that one etto (100 grams) is about 3.5 ounces, just less than one-quarter pound.
ellenem is offline  
Sep 9th, 2012, 07:46 AM
Join Date: Feb 2006
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Peter - love the wellies with the shorts!
annhig is offline  
Sep 9th, 2012, 08:04 AM
Join Date: Oct 2010
Posts: 1,254
28/29ish, well over 80F, outside today - but within the wellies... who knows?

A_Brit_In_Ischia is offline  
Sep 9th, 2012, 09:06 AM
Join Date: Feb 2006
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Peter - I've been known to don a similar outfit to mow the lawn in previous summers [when we had one]! hopefully no-one took a picture of me doing it, though.

there are few feelings as nice as getting those wellies off and walking around the newly mown grass in bare feet.
annhig is offline  
Sep 9th, 2012, 09:30 AM
Join Date: Oct 2010
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Oooh, I can remember how good that feels, and smells - the grass I mean! Though green, ours here isn't quite the same...

Think that photo will have to come down in a day or two, but he did catch my eye!

I'm sure you'll know how fast, and how well, things grow here - but the list below this photo, of what we saw on an August walk, may be of interest to others:

Apologies for wandering southwards, but I'm sure it's much the same up near Rome - only some 100 miles to the north!

A_Brit_In_Ischia is offline  
Jun 17th, 2013, 11:52 AM
Join Date: Jun 2013
Posts: 3
I Give you described at the very magnificence
"Italian Sausage, Peppers, and Onions"


6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine


1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
frank_antonio_180 is offline  
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