Tag Archives: Spring

Costolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops)

Unlike fruits and vegetables, one doesn’t often think of meats as having seasons, but I’ve always associated game with the fall, pork with winter, and lamb with the spring. And as it turns out, there is something to this. Lamb is generally at its most tender in May and June when the animal is still young. Italians generally don’t […]

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Le virtù (Abruzzese “Seven Virtues” Minestrone)

Le virtù, literally meaning “the virtues”, is the signature Spring dish from the town of Teramo in the Abruzzo region of Italy. This thick soup takes it name from the  Seven Virtues of Catholic catechism. Custom has it that you need 7 different legumes and 7 different vegetables to make it, plus, for the really […]

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Lasagne agli asparagi (Asparagus Lasagna)

  A good dish of lasagna is one of the most satisfying meals I can imagine. But, to be honest, a dish of classic lasagne alla bolognese can be a bit on the heavy side, especially as the weather gets warmer. That’s the beauty of vegetarian lasagne; if not exactly dietetic, they are lighter than […]

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Spezzatino di vitello con piselli (Veal Stew with Peas)

You might not know it from the weather around here, but spring is finally here. And one of the great delights of this time of year in Italy is the appearance of tiny young vegetables the Italians call primizie. While in this era of year-round asparagus the seasons are not quite so discernible in our supermarkets, a few vegetables […]

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Quaglie coi piselli (Quail Braised with Peas)

I love chicken, but I find it a shame that so many people overlook all the other edible birds out there: duck, goose, turkey, pigeon, guinea fowl, Cornish hens and—last but not least—quail, just to name a few. Most of these can be hard to find these days, as supermarkets have, for the most part, […]

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Tagliatelle agli asparagi

Tagliatelle alla crema di asparagi (Tagliatelle with Asparagus Purée)

Spring is a special time of year. There’s nothing that lifts a body’s spirits quite like the green shoots and gentle sun of spring. And then there’s the wonderful produce that starts to appear in our markets—tiny peas, artichokes, slender green asparagus, fava beans in their hefty pods, plump strawberries… Even in this age when […]

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Angelina’s Carciofi Imbottiti (Stuffed Artichokes)

It seems like the artichoke was designed for stuffing. That huge cavity in the middle surrounded by all those layered leaves make it a perfect receptacle for all sort of savories. No wonder there is an  almost endless variety of stuffed artichoke recipes.  Here is the way that Angelina made her stuffed artichokes: as always, […]

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