Who doesn’t like fried dough? Certainly no Neapolitan I know. Neapolitan cookery is replete with all sorts of frittelle, or fritters, made from dough. World-renowned zeppole are a favorite treat at street fairs, and for good reason. And the lesser known fried pizzelle fritte and calzoncini are just as delicious. Today we’ll look at … Read More
Schiacciata all’uva (Tuscan Grape Focaccia)
No one understands simplicity quite like the Tuscans. As Leonardo da Vinci famously said, “Simplicity is the ultimate sophistication”. This rustic Grape Focaccia, which the Tuscans call Schiacciata all’uva, is a case in point. Almost austere in its simplicity, the result is nevertheless both beautiful and—if your ingredients are topnotch—unfailingly delicious. … Read More
Olive ascolane (Ascoli Style Stuffed Olives)
Olive ascolane—with their soft and savory meat stuffing surrounded by a crisp, breaded crust—are a speciality of Ascoli Piceno in the region of Le Marche, but they have become a staple on the tables of pizzerias in Rome, where I lived for so many years, and elsewhere in Italy. They are perfect for … Read More
Taralli pugliesi
It is said that the three pillars of Puglia’s agriculture are wheat, wine and olives, and all three make their way into this simple but tasty Puglian snack. Flour, white wine and olive oil are mixed to make a simple dough, formed into rings and, much like bagels, briefly simmered and … Read More
Fichi al cioccolato (Chocolate Covered Figs)
Here’s a sweet that’s so simple you could almost describe it as a non-recipe: Chocolate Covered Figs—dried figs stuffed with almonds and dipped in dark chocolate. It’s a combination that was truly meant to be, in my opinion far more appealing than the ever-popular strawberries in chocolate. The intense, concentrated … Read More
Sciatt (Buckwheat Cheese Fritters)
Sciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where the buckwheat pasta pizzocheri come from. The cheese used for sciatt, Valtellina Casera, is also typical for dressing pizzocheri. Although they share the same basic ingredients, the two dishes could hardly be more different, a wonderful example of how method can create incredible … Read More
Torta di porri (Tuscan Leek Pie)
This recipe for torta di porri (Tuscan leek pie) comes from the Florentine chef and food historian Giuliano Bugialli. He is one of my favorite Italian cookbook authors. But he’s is relatively little known, particularly as compared with his near contemporary Marcella Hazan. Bugialli produced a number of wonderful cookbooks, … Read More
Frittata di maccheroni avanzati (Leftover Pasta Frittata)
Leftover pasta is generally pretty bad when reheated. But there is one great way to recycle leftover pasta: as a pasta 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 … Read More
