I don’t know about you, but even for an inveterate cooking enthusiast like myself, the dog days of summer take their toll. I like to keep time spent over a hot stove to a minimum, so I turn to lots of quick and easy dishes that need little or no application of heat. Last night, […]
This is the kind of carefree pasta dish that, for me, typifies summer eating. The recipe is quick –you can make the condimento (sauce) in the time it takes for you to bring the water to a boil and cook the pasta–and precise measurements hardly matter at all. (The ones indicated here are really […]
Salmoriglio is a typically Sicilian sauce that adds great flavor to fish, particularly that most typical of Sicilian fishes, swordfish. The fish is grilled or otherwise simply prepared and napped with sauce before serving. Salmoriglio looks like and plays a culinary role similar to the salsa verde that goes so well with bollito (boiled meats), […]
Where would Italian food in the US be without Marcella Hazan? As much as I treasure my Campanian and Puglian food roots, I am forever thankful for the horizons that Marcella’s 1973 Classic Italian Cooking opened up for me. And even almost 40 years later, she continues to inspire. Here is my take on a […]
One of the great joys of summer is the appearance of juicy, ripe tomatoes in the marketplace. Tomatoes that, for once, actually taste like tomatoes! And, of course, think about tomatoes and you’ll immediately think about pasta. There’s something about fresh tomatoes and pasta that was just meant to be. Pasta with fresh tomatoes and […]
Even if I love some of the island’s most emblematic dishes like pasta alla norma—and who doesn’t like cannoli?—Sicilian food has always been something of a mystery to me. Many of the dishes remind me of Angelina’s Campanian cooking—and Sicilians actually lay claim to melanzane alla parmigiana, which was one of her signature dishes—but there […]
As the summer draws to a close, it’s time to finish our trilogy of Italian frozen desserts. We have already explored the delights of gelato and sorbetto, and now it’s time to finish our trilogy with a post on granita, a kind of country cousin to the first two. Most commonly made with coffee or […]
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