Today’s recipe for “Smoky Macaroni” is a rare beast. Smoked foods in general are fairly unusual in Italian cookery outside of the northeast of the country, in regions like Alto Adige-Südtirol and Friuli Venezia Giulia once dominated by the Austrian Empire, where the influence of Mietteleuropa is still felt. But … Read More
Carciofi in fricassea (Artichokes in egg and lemon sauce)
Artichokes and eggs get along very nicely, don’t they? Artichokes are a classic filling for frittata and if you’ve ever tried it, you’ll know why. They’re delicious baked with egg or fried in egg batter. Or what about an egg, sunny side up, as a topping for braised artichokes? There … Read More
Calamari ripieni (Stuffed Calamari)
Everybody, it seems, loves fried calamari. But there are lots of other ways to enjoy this tasty mollusk. It’s delicious braised with peas in the Roman manner, for example, or with greens, after the Florentines. But I think calamari really comes into its own when it’s filled with a savory … Read More
Scrippelle ‘mbusse (Crepes in Broth)
This lovely dish comes to us from the province of Teramo on the eastern slopes of the Gran Sasso in the region of Abruzzo. Scrippelle ‘mbusse, literally meaning ‘wet crepes’ in local dialect, are just that: light crepes (crespelle in standard Italian) that are filled with grated cheese, rolled up … Read More
Cipollata calabrese (Calabrian Style Braised Red Onions)
These days it’s become quite chic to claim one dish or another is an example of la cucina povera, or the cooking of the poor. But this one is the real deal. Cipollata calabrese, Braised Red Onions in the Calabrian Style, got its start as a meal for shepherds while … Read More
Spezzatino di maiale con piselli (Pork Stew with Peas)
All of us—even us “foodies”—need some reliable and straightforward recipes in our lives for everyday cooking. This one for spezzatino di maiale con piselli, or Pork Stew with Peas, fits the bill rather nicely, I think. If you make your stew in a pressure cooker—and like many stews it’s ideal … Read More
Crema di lenticchie ai funghi trifolati
I love all kinds of legumes, but lentils are probably my favorite. Pasta e lenticchie was my favorite pasta growing up, and even now, into my sixth decade of this mortal coil, the love affair hasn’t cooled one bit. There’s something about that earthy taste I find tremendously satisfying and … Read More
Salame di cioccolato (Chocolate Salami)
A salame di cioccolato, or Chocolate Salami, is a charming little dessert, much more delicious than its easy peasy recipe gives it a right to be. This “salami” is actually just dark chocolate whisked with eggs and sugar to form a kind of mousse, then folded with broken up tea … Read More