A sformato (the word literally means ‘unmolded’) is something like a soufflé without the puff: the main ingredient is mixed with a very stiff béchamel sauce and eggs, then baked in a mold until set. But since the eggs are left whole rather than separated and the whites whipped, a sformato only … Read More
Pizza di scarola (Escarole Pie)
The word pizza in Italian has a broader meaning than it does in English. Besides the savory disk we all know and love, it also refers to both savory and sweet confections that we would likely call ‘pies’ in English, including Angelina’s pizza dolce, which doesn’t even have a crust. Then … Read More
Scamorza alla piastra (Griddled Scamorza Cheese)
Scamorza is a cousin to the more familiar mozzarella. Like its famous relative, it’s a cheese made from stretched curd, formed into a ball but then tied with string and hung up to dry, giving it a more solid texture, as well as its typical ‘pear’ shape. And it’s generally made from … Read More
Pizzette fritte (Fried Pizza Rounds)
I’ve said before and I’ll say it again: is there anything more primally satisfying than fried pizza dough? If there is, I haven’t come across it yet. The Neapolitans have come up with all sorts of tidbits made from fried dough, of which we’ve already seen two examples, zeppole and … Read More
Calzoncini napoletani (Neapolitan Miniature Calzones)
It probably won’t come as a surprise that Neapolitan cooks have come up with a vast variety of ways to fry and bake dough. Pizza is, by far, the most famous internationally and most people will have heard of calzones, and zeppoles, but there is much more to the Neapolitan … Read More
Quick Note: Vongole alla brace (Grilled Clams)
I don’t know about you, but even for an inveterate cooking enthusiast like myself, the dog days of summer take their toll. I like to keep time spent over a hot stove to a minimum, so I turn to lots of quick and easy dishes that need little or no … Read More
Zucchine ripiene al forno (Stuffed Zucchini Boats)
It’s zucchini season again! Zucchini are sometimes dismissed as ‘bland’ but in fact their mild flavor can be put to good use. They make an ideal foil for all sorts of flavors, whether simmered in tomato sauce and marinated with herbs and vinegar or baked alla parmigiana. They also make … Read More
Carciofi Imbottiti (Angelina’s Stuffed Artichokes)
It seems like the artichoke was designed for stuffing. That huge cavity in the middle surrounded by all those layered leaves make it a perfect receptacle for all sort of savories. No wonder there is an almost endless variety of stuffed artichoke recipes. Here is the way that Angelina made … Read More
