All over southern Italy, breadcrumbs were considered the “poor man’s cheese”. Those who couldn’t afford the luxury of the usual grated pecorino—or throwing away stale bread—would sprinkle toasted breadcrumbs over pasta and other dishes. Cucina povera in the literal sense. And yet, as it so often turns out, necessity gave … Read More
Tiella di patate e funghi (Potato and Mushroom Casserole)
Southern Italian cookery, in particular the cooking of Puglia, Basilicata and Calabria, is rife with baked vegetable casseroles . They are often called tielle after baking dish in which they are cooked and then served, much like the word “casserole” in English. We’ve featured the iconic tiella pugliese, a veritable one-dish … Read More
Sformatini di fagiolini (Green Bean Timbales)
A traditional sformato is an old fashioned dish. It’s a dish that takes some time and care to make, involving several steps. The kind of thing many people can’t be bothered with these days. But I think it’s well worth the effort. Not quite a quiche, not quite a soufflé, not quite … Read More
Fave e cicoria (Fava Bean Purée with Chicory)
La cucina povera, or the cuisine of the poor, has become quite fashionable in recent years. Based on ‘humble’ ingredients (some of which have ironically become quite expensive) and simple cooking techniques, these traditional peasant dishes were born out of necessity. And yet they still appeal to us today, partly out … Read More
Patate alla lucana (Basilicata Potato Casserole)
Italian cuisine is not generally known for potato gratin dishes. But here’s one from the little-known cuisine of Basilicata that is sure to be a crowd pleaser: patate alla lucana, potatoes layered with onions and tomatoes, scented with oregano and pecorino cheese. Considered a side dish or contorno, I sometimes like … Read More
