Peperoni alla piemontese

Frankantipasti, Piemonte36 Comments

Peperoni alla piemontese

This simple but flavorful antipasto hails from the prosperous region of Piemonte in northwest Italy. The region has a relatively obscure but fascinating cuisine, perhaps best known for its iconic bagna cauda. This dish, peperoni alla piemontese, or Bell Peppers in the Style of Piemonte, features an anchovy sauce very … Read More

Melanzane sott’olio (Eggplant Cured in Oil)

Frankantipasti, contorno31 Comments

Melanzane sott'olio

As we enter into late summer, it’s once again the traditional time of year for putting up the season’s bountiful vegetables for enjoyment in the colder weather months. Some vegetables, like tomatoes, take to straight up canning. They are briefly cooked, either peeled and left whole (for pelati) or milled … Read More

Fagioli e tonno (White Bean and Tuna Salad)

Frankantipasti, Toscana41 Comments

Fagioli e tonno (White Bean and Tuna Salad)

Fagioli e tonno, or White Bean and Tuna Salad, is just about as quick and simple a dish as you can make. If you can open a can, you can make this salad. And it’s easy to double or treble the recipe if you’re expecting more dinner guests, or you … Read More

Polpette di sedano (Tuscan Celery Balls)

Frankantipasti, Toscana34 Comments

Polpette di sedano (Celery Balls)

One of my favorite pastimes in the kitchen is finding ways to make underappreciated and undervalued ingredients shine. I love an underdog. Take celery for example. It shows up in any number of recipes, but almost always in a minor supporting role, either as part of the classic soffritto that … Read More

Strudel salato con asparagi e prosciutto

Frankantipasti37 Comments

Strudel salato di asparagi e prosciutto

When we think of Strudel, for most of us the sweet German (and northerneastern Italian) dessert made with apples will come to mind. But did you know that a Strudel can be savory, too? Well, it can, at least in Italian cookery. And if anything I rather like the savory … Read More

Focaccia genovese

Frankantipasti, Liguria, snack45 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, Liguria39 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