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
Peperoni imbottiti alla napoletana
Although they’re available year round, peppers are indubitably at their best during their traditional summer season. Italian cookery has embraced this New World import with a passion only exceeded perhaps by the tomato. It includes an almost infinite number of recipes for the pepper: fried, pickled, gratinéed, or paired with … Read More
Carne cruda all’albese
It might be controversial in some circles, but I absolutely love Steak Tartare. There’s something about raw meat that scratches a primal culinary itch every now and again. Italians have their own take on the dish from the region of Piemonte called carne cruda (meaning simply “raw meat”), which is … Read More
Frittelle di fiori di zucca (Zucchini Blossom Pancakes)
I love zucchini blossoms. But they might just be the most elusive of any summer produce. In the seventeen years I’ve lived in my current area, I’ve never found them in any local supermarket. Not once. But they occasionally—very occasionally—make an appearance at farm markets. So when I recently got … Read More
Zucchine a fiammifero (Zucchini Matchsticks)
As everyone knows, zucchini (aka courgettes) are a staple of modern Italian cookery. Italians have come up with a nearly endless variety of recipes for their beloved cucurbita pepo: They can be sautéed in garlic and olive oil, stewed in tomato sauce, stuffed, fried then marinated in vinegar, napped with … Read More
Peperoni sott’aceto (Pickled Peppers)
Back in the day, this was the time of year for putting up summer produce to be enjoyed during the autumn and winter. Tomatoes would be home canned, either whole or as passata. Fruits like cherries would be preserved in sugar. Eggplant and other summer vegetables would be preserved sott’olio, … Read More
Melanzane imbottite alla napoletana (Neapolitan Style Stuffed Eggplant)
Eggplant might just be my favorite summer vegetable, and we’ve prepared it every which way on this blog: grilled, sautéed, marinated, breaded and fried and of course baked, as a classic parmigiana di melanzane. We’ve even shown you how to prepare eggplant as a chocolate covered dessert! But for some … Read More
