…a green salad. NB: This dish is often made in rosso, in the Tuscan tradition, with red onions, a bit of tomato or tomato paste and touch of peperoncino. Lesso…
Quick Note: Salade frisée à l’anchoiade
One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories…! This salad…
Patate in padella (Sautéed Potatoes)
…are one or two points to keep in mind. Most importantly, you need to use waxy, yellow-fleshed potatoes—the kind you would use for potato salad. If you use mealy potatoes…
Ada Boni: Il Talismano della Felicità
…of course, but beware here of false friends: the verb condire in Italian means both to ‘sauce’ a pasta or other food and to ‘dress’ a salad. So this chapter…
Pellegrino Artusi, La scienza in cucina e l’arte di mangiar bene
…as a ‘tramesso’ or intermezzo, then a roast chicken with salad, then sweets (lady fingers and cherry ice cream) and finally fruits and cheeses. (People obviously had hearty appetites back…
Frittata di patate e cipolle (Flat Omelette with Potatoes and Onions)
…to make a potato salad. Do not use mealy potatoes like Russets. Their texture isn’t right for frying–they tend to get mushy and fall apart. And they lack the flavor…
Pollo coi peperoni (Chicken and Peppers)
…scarpetta—followed by a green salad and some fruit to round off the meal. Ingredients Serves 4-6 One small chicken, cut up into serving pieces 2-3 large bell peppers, red or…
Desserts
…di frutta (Italian-Style Fruit Salad) Melanzane al cioccolato (Chocolate Eggplant) Migliaccio di semolino (Semolina Cake) Montebianco (Montblanc) Panna cotta Pastiera Napoletana (Neapolitan Wheatberry and Ricotta Pie) Pere al vino rosso…
