Tag Archives: vegetarian
Carciofi fritti

Carciofi fritti alla romana (Roman-Style Fried Artichokes)

Rome has produced two world famous artichoke dishes, carciofi alla romana (Roman-Style Braised Artichokes) and carciofi alla giudia (Jewish-Style Deep-Fried Artichokes) Both are fantastic but require rather elaborate preparations and deserve ‘star’ treatment as an antipasto or even a light vegetarian second course. Lesser known but every bit as delicious, carciofi fritti alla romana can […]

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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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Torta di porri (Leek Pie)

The Florentine chef and food historian Giuliano Bugialli is one of my favorite Italian cookbook authors, but he is relatively little known, particularly as compared with his near contemporary Marcella Hazan. Bugialli produced a number of wonderful cookbooks, some beautifully illustrated, some not, but all grounded in solid scholarship and a deep knowledge of his […]

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Carote marinate (Marinated Carrots)

Carote marinate are beautiful to look at and wonderfully versatile.  In season year ’round, they serve equally well as an antipasto or side dish, or as part of a buffet spread. Best of all, they take almost no effort to make and can—indeed, should—be made ahead of time. If you ask me, every cook should […]

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Carabaccia (Tuscan Onion Soup)

Carabaccia is an ancient soup, going back to the Renaissance. They say it was a favorite of Leonardo da Vinci—and that, as for so many other classic dishes,  the recipe was brought by Catarina de’  Medici to France, where it evolved into the soupe à l’oignon we all know and love today. You may be surprised at the […]

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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 […]

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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 […]

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