Hello friends, welcome to another stripped down dispatch from the road. Home Movies unplugged, maybe. In this episode, I make yet another pasta in Italy– this time with eggplant, cooked in sausage fat with onions and tomato. Use canned tomatoes, use tomato sauce, use whatever, because you’re on vacation (maybe) and you have what you have and that’s okay. Recipe in A Newsletter coming soon. And a reminder, perhaps, if you want to see me in LIVE and in person to talk about my newest cookbook, you can come visit me in any number of cities starting this November. Learn more at alisoneroman.com/tour
39 Comments
Love the video style
The pink cheese grater should become a regular in all of your videos ๐
What do we think of "spatuloon" for wooden spoon + spatula combo
This is such a good video – I am very obsessed with it
I been missing Alison! u are a very no fuss cook.
Snip the stem end put in water on the counter it will revive it self voila!
love this
I too appreciate cooking for myself (and hubby) in Italy. The ingredients are fresh, even in the small village markets. And I love trying the different products, veggies and cuts of meat. Itโs even fun embracing the challenges of vacation rental kitchensโฆdull knives being the exception ๐ . Thanks for the reminder. I think itโs time to go back to Sicily โค๏ธ
I hated on her last season because I missed the old editing. This series is fab, bravo! Love the captions, lighting the writing everything.
Youโre the best! Canโt wait to make this!
I think you are immensely brave for using the dried oregano thatโs been lying around the house.
I disagree with eggplant on the stovetop. Watch some Turkish influencers for the technique. Their method becomes sweet, beautifully brown and buttery on the inside.
Are we getting Home Movies back ๐ Pretty Please
Happy to see you back making videos, looking forward to more! Hope you're having fun with baby, had my fourth about a month after you had yours!
Appreciation post for the spa music at 5:45 with close up of sauce. Spa music sends me to outer space but in a good way.
Girl you posted just in time! With all the chaos on social media lately, we needed some Alison Roman โค๏ธ
Missed you!!!!
You can sharpen a knife on the exposed ceramic ring on the bottom of a coffee mug, and the edge can be "steeled" on the top edge of an open vehicle window.
Video tutorials:
How to Sharpen a Knife on a Coffee Mug | Howdini
Ray Mears – How to sharpen a knife at camp, Bushcraft Survival at 6:48
This is a great video. Welcome back! ๐
Love the new format. Can you just do this forever? Travel to new locations with less than ideal kitchen equipment scavenging for local ingredients and making beautiful and delicious looking meals? That's a thing, right?
Where have you been?!
Cut the ends off the basil stems and then put the plants in water ya damn fool! lol
I agree: always roast your eggplant first! Makes the skin (love the skin) more chewy and generally has more body.
I love Sicilian dried oregano, and I always use both fresh and dried oregano, the dries earlier on, the fresh as you get to the end.
Great vibe to your videos. Love it!
On the basil? What people are telling you is right. Rinse it, shake off excess, wrap in paper toweling that has absorbed the excess water, put in plastic open food bag & refrigerate. OR, rinse, shake off, put in a vase on counter or in fridge. Sometimes I put a food bag over my basil bouquet loosely. They both work perfectly and will last several days. Try it, Alison! I promise, it works like magic.
Such a beautiful and aesthetic video โค
Miss you Alison!
I had a hard day today. It made me so happy to watch this groovy little vlog from you! Happy travels!
Cut the very end tips off your basil stems. Put it in a cup of water on the counter like a bouquet of flowers. Or you can wash it and blanche it by pouring some boiling water over it/ dipping it in a stainless stainer into some boiling water/ or steaming it for a few minutes then shocking it in a bowl of ice water. Then you can freeze it after making it into a basil pesto or freezing the basil with olive oil into cubes. It will retain it's vibrant green color after blanching.
this Italy series is so cozy. love it
How you narrates this it is like a crossover Easy A & You've Got Mail. I love it!
alison, i wanna be like you! but me. you know what i mean. thanks for this, you rock.
I'm spending two weeks in Sicily next summer in one place and am SOOO excited for all the home cooking on vacation!
This new series is just so good!
"we didn't have to leave the house": the only thing better than visiting Italy is living in Italy… for however long we can manage.
Hi, do you know what song plays at 6:40? Seems to be the tune from Handelโs sarabande from Barry Lyndon but curious what version it is
Iโll always be grateful for your work on the original home series. Your recipes were outstanding, and your wit was razor-sharp. I loved the banter between you, Dan, and David โ those videos deserved to win every web award out there. No one creates Thanksgiving videos as you do. Iโve tried many of your recipes with outstanding successes and own all of your cookbooks.
Your videos have changed once you moved the recording studio, and Dan and Dave moved on. The series is not the same and Iโm sad about that. In the meantime, even I need my fix Iโll watch the older videos back in your tiny kitchen. So true, so us, so entertaining.
love this format <3
So glad youโre back ๐