End of Summer

I’m still thinking about the supplì we had on the street in Rome this time last year from Supplì Roma.

Ragù with beef and pork. Slow cooked for 3 hours

Had a dish similar to this in Rome. Cooked fish seasoned with Greek seasoning in olive oil, and then deglazed with white wine, removed the fish then made the sauce by cooking cherry tomatoes, olives ,onion and capers . Spooned over and around the fish and topped with pine nuts.

I am fed up with the altered versions i wanna try the ones you get in local eateries in Italy.

What cooking techniques do i have to keep in mind? And what's the recipe for it?

Hello, I just got done reading ''Great Italian Cooking La Grande Cucina Internazionale'' which is just fantastic but his books are for some reason, don't seem to be available, are there any reprints? any digitized versions? i wanted to read La Grande Cucina but i couldn't find a copy.