The parmigiana di melanzane or Eggplant Parmesan that my grandmother Angelina used to make, a version typical of the hinterlands of Naples with its eggplant dipped in egg and fried, then layered with mozzarella, parmigiano-reggiano and tomato sauce and baked in a hot oven until bubbly and golden brown on … Read More
Parmigiana bianca di zucchine
The Italian dish we all know and mostly love called la parmigiana is world famous. But did you know that you can make a parmigiana with vegetables other than eggplant? Regular readers may have already read about making parmigiane with zucchini and artichokes. Today I want to share yet another … Read More
Melanzane alla tarantina (Taranto Style Eggplant)
Eggplants might just be my favorite summer vegetable. In fact, eggplant parmigiana is probably my single favorite dish, but it is quite hefty eating as well as quite a multistep production to prepare. Sometimes you just want something lighter and easier to make without skimping on taste. Today’s dish, melanzane … Read More
Carciofi alla giudia (Roman Jewish-Style Artichokes)
Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking. Even if a lot of Roman cookery—especially the pasta dishes like cacio e pepe, carbonara and amatricana—have become international staples, other iconic Roman dishes, especially the vegetable dishes like this one, remain stuck in … Read More
Capesante alla veneziana (Venetian Style Scallops)
Scallops happen to be one of my very favorite seafoods. But in the years I was living in Italy, I didn’t eat them very much. If fact, if memory serves, I don’t recall seeing them on menus or in the markets in Rome, where I lived.* Seafood is ubiquitous in … Read More
Mousse di tonno (Tunafish Mousse)
Today we have a super quick “non recipe” for you: mousse di tonno or Tunafish Mousse. It involves no cooking at all and, assuming you have a food processor, takes practically no time at all to whip up. And it’s perfectly delicious. To make mousse di tonno, you simply purée … Read More
Polpettone di fagiolini e patate
Potatoes and green beans are a classic combination in Italian cookery and most especially in the cooking of the region of Liguria in northwest Italy. Think of pesto genovese, which traditionally includes green beans and potato along with the pasta. Then there’s green bean and potato salad, a summer staple … Read More
Cozze alla tarantina (Mussels Taranto Style)
From the city of Taranto in the region of Puglia comes this a simple but tasty take on mussels, cozze alla tarantina, or Mussels Taranto Style. Taranto has been famous for its exquisite mussels since ancient times, when their deliciousness was praised by such luminaries as Pliny the Elder. Taranto … Read More
