We’re an old fashioned household in many ways. In the cooler months, making broth is a Sunday afternoon ritual in our house. And from broth comes boiled meat, an old fashioned …
Carpaccio
Carpaccio is one of the most famous of Italian antipasti but the version most people are familiar with—thin beef slices macerated in olive oil and lemon, adorned with arugula and …
Rotolo di tacchino (Roast Turkey Roll)
Turkey is a popular meat in Italy, often providing a less expensive alternative to veal in dishes ranging from scalloppine to ossobuco. But a whole roast bird, Thanksgiving style, is …
Milanese con insalata di pomodoro (Milanese-style Veal Chop with Tomato Salad Topping)
I once knew a charming couple from Milan named Omer and Maria Grazia. My memory of them is a bit hazy by now—sadly, we lost contact and it’s been years …
Stracotto alla fiorentina (Florentine-Style Beef Stew)
Some readers may remember last winter’s post on brasato al vino rosso, the wonderful red wine pot roast from northern Italy, in particular Lombardia and Piemonte—where it is often made …
La genovese
Besides ragù alla napoletana, la genovese is probably the most iconic of all Neapolitan pasta sauces, and yet it is little known outside Italy or, for that matter, little …
Vitello tonnato (Tunnied Veal)
If you’ve been reading this blog lately you may be wondering if we’ve been switching themes on you. Well, it’s true that summer somehow brings out the experimental side of …
Pulled Pork “Pibil”
We hosted a block party on the 5th of July and I was casting around for inspiration when I hit upon a great post on barbecue by my fellow blogger …
Paella mexicana
It’s the 4th of July here in the US and the national holiday naturally makes me yearn for… paella! Well, not just any paella, but a Mexican-style version inspired by …
An Italian Cookout
For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. One of my grilling favorites is the grigliata mista, mixed …
Bistecca alla fiorentina (Steak Florentine)
One does not always associate steak with Italian cooking, but one of the glories of Tuscan cuisine is, indeed, a simply prepared Porterhouse steak, grilled rare, over a wood fire: …
Co(s)tolette alla milanese (Milanese-Style Veal Chops)
One of the pillars of Milanese cuisine, costoletta alla milanese (locally called cotoletta alla milanese) is nothing more than a breaded veal chop browned in butter. It’s so typical, …
Saltimbocca alla romana (Roman-Style Veal Scallops)
One of the most famous of all meat dishes in the Roman culinary repertoire, these veal scaloppini known as saltimbocca typify Roman cooking in their simple, lusty deliciousness. The …
Agnello brodettato (Lamb Stew with Egg and Lemon Sauce)
In Italy, as elsewhere, lamb—especially the milk-fed baby lamb called abbacchio—is strongly associated with the Springtime. Roman cookery has some wonderful lamb dishes, such as the grilled rib chops known ...
Tagliata d’agnello (Grilled Lamb with Arugula)
One of my favorite ways to make steak is called tagliata or, to be more precise, tagliata di manzo. The word ‘tagliato‘ means simply ‘cut’ or ‘sliced’, and manzo …
Straccetti di manzo con la rughetta (Beef ‘Rags’ with Arugula)
One of the most iconic dishes of Roman cookery, stracetti con la rughetta, or ‘little rags’ with arugula, is also one of the simplest of all to prepare. The technique …
Angelina’s Lasagna di Carnevale (Lasagna for Carnival)
Among Angelina’s generation, each of the female family members had a special dish that she was known for. My great-aunt, Angelina’s sister, who we called zi’-zi’ (loosely translated, ‘auntie’), was …
Ham and lentil casserole
Here’s one answer to the perennial post-Christmas question: what to do with the leftover ham? As we all know, pork and legumes have a natural affinity, so why not pair …