Melanzane sott’olio (Eggplant Cured in Oil)

Frankantipasti, contorno35 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

Polpette di sedano (Tuscan Celery Balls)

Frankantipasti, Toscana42 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, snack69 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