Focaccia genovese

Frankantipasti, Liguria, snack39 Comments

Focaccia genovese

Back in the day, one of our favorite places for a nice affordable meal close by the apartment in central Rome was Taverna Parione. Located on a small side street off the tourist-mobbed piazza Navona, despite its location it was the real deal, with excellent food, especially the pizzas and … Read More

Fiori di zucca alla ligure (Ligurian-Style Zucchini Blossoms)

Frankantipasti, contorno, Liguria37 Comments

Fiori di zucca alla ligure (Ligurian Style Zucchini Blossoms)

Lucky me! I found some zucchini blossoms at our local market this week, for the first time in at least two years. Why they waited until the very end of the summer to start selling them, I can’t imagine. But I’m not one to look the proverbial gift horse in … Read More

Asparagi in casseruola (Cavalcanti’s Sautéed Asparagus)

Frankantipasti, Campania, contorno, secondi piatti45 Comments

Asparagi in cassruola (Cavalcanti's Sautéed Asparagus)

Asparagus generally doesn’t spring to mind when we think about Neapolitan cookery, but here’s an example that challenges our preconceived notions. This recipe for asparagi in casseruola comes to us from Ippolito Cavalcanti, the famed 19th century gourmand whose 1839 masterwork, La cucina teorica-pratica, is one of the Ur-texts of … Read More

Frittata di pane (Bread Frittata)

Frankantipasti, secondi piatti32 Comments

Frittata di pane (Bread Frittata)

This is yet another recipe using leftover bread, as a frittata di pane or Bread Frittata. Here the bread is trimmed of its crust, then cubed and soaked in milk and water until soft. The softened bread is then mixed with eggs, cheese and parsley to make a surprisingly tasty … Read More

Insalata di polpo (Octopus Salad)

Frankantipasti, Campania, Liguria, Sicilia, Veneto31 Comments

Insalata di polpo (Octopus Salad)

Octopus seems to be enjoying something of a boomlet in popularity at the moment. Until very recently I could mostly find fresh octopus only at specialty Spanish or Italian fishmongers, but these days it seems to be everywhere, even making an occasional appearance at the fish counter in my local … Read More

Panelle (Sicilian Chickpea Fritters)

Frankantipasti, Sicilia, snack43 Comments

Panelle (Sicilian Chickpea Fritters)

These Sicilian chickpea fritters, known as panelle in Italian, are often associated with Sicily’s capital city Palermo, where you can buy them sandwiched inside a sesame seed bun at street-side snack bars. But if you can’t get to Palermo any time soon, no worries. Panelle are pretty easy to make at … Read More

Melanzane a scapece (Marinated Eggplant)

Frankantipasti, Campania, contorno58 Comments

Melanzane a spapece (Marinated Eggplant)

In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is generally fried in olive oil and marinated with garlic, mint and vinegar. We’ve already featured zucchini a scapece, perhaps the best known of this class of dishes. Today’s scapece recipe from Francesconi’s … Read More

Frittelle di pasta cresciuta con zucchine (Zucchini Fritters)

Frankantipasti, Campania, snack42 Comments

Pasta cresciuta con le zucchine (Zucchini Fritters)

Who doesn’t like fried dough? Certainly no Neapolitan I know. Neapolitan cookery is replete with all sorts of frittelle, or fritters, made from dough. World-renowned zeppole are a favorite treat at street fairs, and for good reason. And the lesser known fried pizzelle fritte and calzoncini are just as delicious. Today we’ll look at … Read More