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Torta di porri (Leek Pie)

The Florentine chef and food historian Giuliano Bugialli is one of my favorite Italian cookbook authors, but he is relatively little known, particularly as compared with his near contemporary Marcella Hazan. Bugialli produced a number of wonderful cookbooks, some beautifully illustrated, some not, but all grounded in solid scholarship and a deep knowledge of his […]

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Quick Note: Frittata di maccheroni avanzati

Leftover pasta is generally pretty bad when reheated. But there is one great way to recycle leftover pasta: as a frittata. All you do is mix your leftovers with eggs and grated cheese, perhaps some minced parsley for color, and a bit of salt and pepper if it needs it. Then proceed as you would […]

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Barchette di radicchio (Manu’s Radicchio “Boats” Filled with Mascarpone, Gorgonzola and Glazed Walnuts)

It will only be a quick post this busy holiday weekend, dear readers, but I didn’t want to let too much time pass without making good on my promise to prepare at least one dish from fellow blogger Manuela Zangara’s holiday cookbook. My choice, her recipe for these pretty radicchio “boats”, typifies the kind of […]

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Pallotte cacio e uova (Cheese and Egg Balls)

An iconic dish from the Abruzzo region in the cucina povera tradition, pallotte cacio e uova probably got its start as a way to use up leftover bits of cheese and stale bread. The mixture is then bound together with egg and formed into balls and, just like meatballs, fried and simmered in tomato sauce. […]

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Gattò di patate (Potato “Cake”)

Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a mixture you may remember from our recipe for crocchè di patate (Potato Croquettes). The filling for this cake is a combination of cheeses and cured […]

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Zabaione (Zabaglione)

Zabaione is  a classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited to serve on its own as a sweet ending to an important meal or a warm and substantial beverage drunk as a quick […]

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Bruschetta

Bruschetta is a dish of such astonishing simplicity that you might say it’s not even worth blogging about. After all, the authentic, basic bruschetta is nothing more or less than grilled bread, rubbed with garlic and drizzled with olive oil, seasoned with a sprinkling of salt. And besides, there are a million paper and online […]

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