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
Gamberoni alla griglia (Grilled Shrimp)
The Italian way with grilled shrimp, like most Italian grilling and indeed most Italian cookery, is simplicity itself. You marinate the shrimp briefly in fruity olive oil and lemon juice mixed with a few simple seasonings, then slap them on a hot grill for a few minutes on each side, … Read More
Polpette di bollito (Breaded Boiled Beef Balls)
One of the pleasanter dilemmas I face on a regular basis is what to do with leftover boiled beef. In all but the hottest months, making homemade broth is a Sunday evening ritual for me. With the advent of electric pressure cookers, it’s now more or less effortless, and homemade … Read More
Romeo Salta’s Easter Salad
Romeo Salta was a renowned restauranteur back in the 1950s through the 1980s. His swank namesake Manhattan restaurant attracted luminaries from the worlds of business, politics and entertainment. My father, who was quite the buongustaio back in the day, used to take our family there from time to time when … Read More
Carciofi alla parmigiana (Artichoke Parmesan)
Everyone who knows about the Italian food has surely had parmigiana di melanzane, or Eggplant Parmesan. And it’s a dish that’s particularly dear to my heart. It was one of Angelina’s signature dishes and may be my single favorite thing to eat. But did you know that a parmigiana can … Read More
Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)
Here’s an elegant yet quick and easy starter that would fit perfectly into just about any menu: Carpaccio di salmone affumicato, or Smoked Salmon Carpaccio. Classic carpaccio, of course, is made with thinly sliced beef. But the term carpaccio has evolved into a kind of passepartout for any number of … Read More
