For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. An Italian cookout is more or less like any other, but with some distinctive dishes and approaches. The meats are grilled simply, with minimal rubs and sauces, if any, and there’s … Read More
Bistecca alla fiorentina (Steak Florentine)
People don’t always associate steak with Italian cooking, but in fact, one of the glories of Tuscan cuisine is a simply prepared Porterhouse steak, grilled rare, over a wood fire: bistecca alla fiorentina, or literally Steak Florentine. The dish is so typical that if you ask for a fiorentina in a restaurant … Read More
Cotolette alla milanese (Milanese Veal Chops)
One of the pillars of Milanese cuisine, cotoletta alla milanese is nothing more than a breaded veal chop browned in butter. It’s so typical, in fact, of the cooking of Milan that if you just ask for ‘una milanese’ in a restaurant in Italy, this is what you’ll be served. Simple … Read More
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 name, as many of you probably already know, means ‘leap into the mouth’, a reference to how very good they really … Read More
Tagliata d’agnello (Lamb Tagliata)
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 means beef. The dish is, quite simply, sliced steak, grilled rare, arranged over a bed of arugula and dressed with olive … Read More
Straccetti di manzo con la rughetta (Beef ‘Rags’ with Arugula)
One of the most iconic dishes of Roman cookery, straccetti con la rughetta, or ‘little rags’ of beef with arugula, is also one of the simplest of all to prepare. The technique is quite close to an Asian stir-fry and, like a stir-fry, it takes literally only seconds to prepare. … Read More
Lasagna di Carnevale (Angelina’s Lasagna)
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 the ravioli specialist. Another great-aunt, zi’ Annin’, was known as “the little pie-maker” and yet another specialized in calzone pugliese, … Read More
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 ham and lentils in this rather loose riff on a cassoulet? First, simmer some lentils—about 100g (4 oz.) per serving—in … Read More
