Tag Archives: cheese

Cavolfiore al gratin (Gratinéed Cauliflower)

There’s something so comforting about creamy gratins. Who wouldn’t go for that bubbly, cheesy, warming goodness? Gratinéed cauliflower is not exclusively Italian, of course—the Brits have their Cauliflower Cheese and the French their chou-fleur au gratin— but I think it is particularly nice made with Italian cheeses like Parmesan and fontina. It makes for a […]

Continue Reading

Pasta con la ricotta (Pasta with Ricotta Cheese)

Pasta and ricotta make for a perfect impromptu meal or weekend dinner. The mellow flavor combination of tomato, ricotta and a bit of parmesan cheese is vaguely reminiscent of southern-style lasagna. But, like many simple pasta dishes, it’ll be done in less than 30 minutes—the time it takes to bring the water to the boil […]

Continue Reading

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. […]

Continue Reading

Mozzarella in carrozza (Fried Mozzarella Sandwiches)

Don’t know about you, but I love cheese. Just about any kind. In our house we tend to eat more cheese during the cool winter months, but the arrival of warm weather doesn’t mean we give up cheese altogether. Far from it. Rather, aged cheese tends to give way to fresh cheeses like ricotta and—especially—mozzarella. […]

Continue Reading

Fettuccine «Alfredo»: The Original Recipe

Fettuccine «Alfredo» has a unique place in the multifaceted world of Italian cookery. The dish is famous in America and hardly known in Italy, but it is actually Italian, not Italian-American, at least originally. It was invented by Roman restauranteur Alfredo di Lelio, who—the story goes—invented it to suit his pregnant wife who had lost […]

Continue Reading
Pizza rustica

Pizza rustica (Easter Cheese and Salumi Pie)

Today is Pasquetta, or ‘Little Easter’, known in English as Easter Monday. A holiday in Italy and much of Europe, folks traditionally take to the roads to drive out to the countryside and enjoy a fresh air picnic. In Campania and elsewhere, one favorite item in the Pasquetta picnic basket is the pizza rustica, literally […]

Continue Reading

Scamorza alla piastra (Griddled Scamorza Cheese)

  Scamorza is a cousin to the more familiar mozzarella. Like its famous relative, scamorza is a cheese made from stretched curd, formed into a ball. Scamorza, however, is tied with string and hung up to dry, giving it a more solid texture, as well as its typical ‘pear’ shape. And scamorza is generally made […]

Continue Reading

Fondue au fromage (Cheese Fondue)

When you want something filling and warming but don’t feel like spending a lot of time in the kitchen, cheese fondue is your ticket. ‘Fondue’ means melted in French and, indeed, cheese fondue is basically melted cheese, flavored with just a hint of garlic and thinned out a bit with white wine and kirsch, into […]

Continue Reading

Angelina’s Pizza Dolce (Italian Cheesecake)

For most of us, pizza means just one thing: a round disk of dough topped with tomato, mozzarella and other goodies and baked in a hot oven. But the word ‘pizza’ can also refer to a sweet pie, typically made with ricotta and eggs, flavored with sugar and other things, called pizza dolce di ricotta. Angelina […]

Continue Reading

Tonnarelli cacio e pepe (Square Spaghetti with Pecorino Cheese and Black Pepper)

   Cacio e pepe, literally ‘cheese and pepper’, is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and Abruzzo, as well parts of  Molise, Puglia and Le Marche. At its simplest, literally […]

Continue Reading

For a May Day Picnic: Fave e pecorino

  Fave e pecorino is not really a “dish” at all, you just set out the fava beans, in their pods, and a hunk of pecorino cheese. Each diner opens the pods for themselves and eats the raw fava beans they find inside with a bit of pecorino, washed down with a well-chilled dry white […]

Continue Reading

Risotto al radicchio e Saint-André (Risotto with Radicchio and Saint-André Cheese)

Here is a risotto that should prove that vegetarian dishes can be perfectly satisfying, even indulgent: a risotto made with vegetable broth, and flavored with a wonderful combination of bitter radicchio with the creamy savor of Saint-André cheese. You proceed as for any risotto, beginning with a soffritto of chopped onion or, better yet, shallot […]

Continue Reading

Pizzoccheri alla valtellinese (Buckwheat Pasta from the Italian Alps)

  Nothing says ‘winter’ to me like this Alpine buckwheat pasta dish oozing with melted cheese and winter vegetables, a typical dish of the Valtellina in the uppermost stretches of Lombardia, a fairly narrow valley region running northeast from the Lago di Como along the border with Switzerland. You make the pizzoccheri as you would […]

Continue Reading

Tubetti cacio e uova (Tubetti with Egg and Cheese)

Here’s a great spur-of-the-moment Neapolitan pasta dish for a quick weeknight dinner or perhaps a midnight snack: Ingredients For each serving of pasta: 100g (3-1/2 oz) of tubetti (aka ditali or ditalini) A heaping spoonful of butter or lard 1 egg 1 spoonful each of Parmesan and pecorino cheese A few sprigs of fresh parsely, […]

Continue Reading

Al contadino non far sapere…

In our house dessert is usually a piece of fruit. But now that the weather is turning cooler, cheese, especially aged cheese, is making a reappearance on the dinner table. It’s a great way to end off a meal and, of course, fruit and cheese are a divinely inspired combination. And by far the best […]

Continue Reading

Chiocciole con salsiccia, piselli e ricotta (Pasta Shells with Sausage, Peas and Ricotta)

This was a dish I made up on the spot today, finding a stray single link of Italian sausage, some leftover ricotta and some frozen peas at the bottom of the freezer. The result was very good indeed—I thought I had stumbled on a new classic, until I check it out on internet and found […]

Continue Reading

Linguine con zucchine e ricotta (Linguini with Zucchini and Ricotta)

Here’s another quick pasta and zucchine dish. While tagliatelle alle zucchine is delicate and refined, this dish–using similar ingredients–has an entirely different character, rough and ready and full of flavor. Fry zucchine sliced into disks in olive oil with a slightly crushed clove of garlic and a few fresh bay leaves. Season with salt and […]

Continue Reading

Insalata Caprese

It’s a warm, wonderful Summer-like day, and I didn’t feel like doing any ‘real’ cooking (yes, even I feel lazy about cooking sometimes) so I just threw together—almost literally—this typical summertime salad of tomato, mozzarella and fresh basil that we’re all familiar with. This is a ‘composed’ salad like the salade nicoise, meaning you do […]

Continue Reading
Ping