Tag Archives: vegetable

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 […]

Continue Reading

Cavolfiore in salsa di acciughe (Cauliflower in Anchovy Sauce)

A quick note with a recipe for what is probably the most versatile of winter vegetables: cauliflower. It lends itself to practically every cooking technique you can think of: steaming, braising, boiling, frying, baking, roasting… And its mild flavor lends itself to pairing with all sorts of other foods and sauces. Here is one of […]

Continue Reading

Pasta con la zucca alla napoletana (Pasta with Winter Squash, Naples-Style)

Pairing pasta and vegetables is common throughout Italy, but it is probably fair to say that no region puts so much emphasis on this classic combination as Campania, the southern Italian region from which Angelina hailed. Campanians are so associated with their love of vegetables that they used to jokingly be called mangiafoglie, or ‘leaf […]

Continue Reading

Fagiolini in salsa di acciughe (Green beans in Anchovy Sauce)

Some people, I’m told, have an aversion to anchovies. That’s too bad, because it’s hard to think of a more savory “condiment” for your dishes. The ancient Romans used garum, a sauce derived from anchovies that still lives on today in the form of colatura, they way we use salt, to add savor to just […]

Continue Reading

Gattò di patate (Potato “Cake”)

Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a mixture you may remember from our recipe for crocchè di patate (Potato Croquettes). The filling for this cake is a combination of cheeses and cured […]

Continue Reading

Melanzane a funghetto (“Mushroom-Style” Eggplant)

Don’t let the name of this dish fool you, there are no mushrooms in melanzane a funghetto, also known by its Neapolitan dialect name, melanzane «a fungetiello» The name refers to the way in which the eggplant is cooked, reminiscent of the classic sautéed mushrooms. Like so many of the summer dishes from Campania we’ve […]

Continue Reading
Cipolline in umido

Cipolline in umido (Baby Onions Braised in Tomato Sauce)

Onions are everywhere in Italian cooking. They form part of the flavor base for just about every savory dish you can think of but, besides that, they make for a perfect contorno because they go with just about anything. The most common onion side dish is no doubt cipolline in agrodolce, baby onions braised in a […]

Continue Reading