Well, autumn is well and truly upon us. And there’s no vegetable that marks the new season quite like the pumpkin. Even here in the US, where food markets have almost entirely lost their sense of seasonality, you can still count on the appearance of pumpkins and other hard squashes … Read More
Tagliata di manzo al pepe nero
I’m not a big meat eater, but once in a while I really enjoy a nice juicy steak. That said, I find steak just on its own, truth be told, a bit banal. But here’s a steak with a difference, tagliata di manzo al pepe nero. A tagliata, as you … Read More
Pasta allo scarpariello (Shoemaker’s Pasta)
Pasta allo scarpariello is one of those pasta dishes that you can whip up on the fly, in the time it takes to cook the pasta: you lightly sauté garlic in olive oil (add a pinch of hot pepper if you want a kick) then cherry tomatoes, split in half, and … Read More
Clafoutis di ciligie (Cherry Clafoutis)
Clafoutis is an egg custard fruit tart of French origins, specifically from the southwester region of Limousin. But isn’t this an Italian food blog, you might ask? Well, yes, but clafoutis has become quite popular in Italy. Like so many Italian recipes, clafoutis is both easy to make and absolutely … Read More
Frittata al pomodoro (Tomato Frittata)
It’s been quite a while since we last published a frittata recipe. Five years to be exact. I’m not sure why. A frittata is just the kind of carefree, quick and easy dish we like to feature around here, especially this time of year when the weather is at its … Read More
Scialatielli con frutti di mare
I was in the lovely town of Praiano on the Amalfi Coast recently for a family wedding. There I discovered a rather thick semi-long fresh pasta called scialatielli, served with a delicious sauce of lobster simmered in fresh tomato. It was a most memorable meal, made even more special by … Read More
Spaghettini all’acqua di limone e provolone
Spaghettini all’acqua di limone e provolone—thin spaghetti cooked in lemon infused water and finished with provolone cheese—was invented by Chef Peppe Guida, chef at the Michelin starred restaurant Osteria Antica Nonna Rosa on the Sorrentine Peninsula about 11 km west of Sorrento. In this rather trendy, lighter alternative to the … Read More
Vignarola (Roman Spring Vegetable Medley)
This iconic Roman dish called la vignarola is a ‘medley’ of spring vegetables made from spring onions, fava beans, artichokes, peas and tender lettuce, flavored in typically Roman style with a bit of guanciale. If there’s one Roman dish that says “spring on a plate”, this is it. Admittedly, prepping the vegetables, … Read More
