Tag Archives: egg

Crema di ricotta (Ricotta Mousse)

Ricotta has got to be the most versatile of Italian cheeses: it makes its way into a variety of savory pasta dishes, from the popular pasta con la ricotta to the iconic ricotta-filled ravioli and—of course—southern-style lasagna, and any number of desserts, from the grand Neapolitan pastiera to the elegant budino di ricotta to my grandmother’s humble pizza dolce. […]

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Spaghetti alla carbonara

My grandmother Angelina never made it, as far as I can recall, but as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all’amatriciana, you’ll find it on just about every menu in town. And it’s a popular dish to […]

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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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Uova in salsa verde

Uova sode in salsa verde (Hard Boiled Eggs in ‘Green Sauce’)

Salsa verde, literally ‘green sauce’, is a quick, parsley-based raw condiment, intensely flavored with garlic, anchovies, capers, a dash of vinegar and, if you like, a pinch of hot red pepper, all bathed in fruity olive oil. It  is a culinary cousin to other such sauces like the Sicilian salmoriglio or the Argentinian chimichurri and the […]

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Sformato di tonno

Sformato di tonno (Baked Tuna Mold)

A sformato, which literally means ‘unmolded’ is something like a soufflé without the puff: the main ingredient is mixed with a very stiff béchamel sauce and eggs, then baked in a mold until set. But since the eggs are left whole rather than separated and the whites whipped, a sformato only rises ever so slightly […]

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How to Make Mayonnaise the Italian Way

Mayonnaise may have been invented by the Spanish and popularized by the French, but Italians make maionese, too. The Italian method is not very different from elsewhere, but, not surprisingly, it is made either partially or entirely with olive oil (as was the original Spanish version) and is kept very basic: mustard and other flavorings are […]

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Frittata di zucchine (Zucchini Frittata)

A frittata is another one of those dishes that lends itself well to the dog days of summer: quick and easy to prepare, amenable to eating hot or cold, and it keeps well, overnight or even longer. And, of course, it can accommodate an almost infinite variety of fillings that can change with the seasons. […]

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