Who doesn’t like fried dough? Certainly no Neapolitan I know. Neapolitan cookery is replete with all sorts of frittelle, or fritters, made from dough. World-renowned zeppole are a favorite treat at street fairs, and for good reason. And the lesser known fried pizzelle fritte and calzoncini are just as delicious. Today we’ll look at … Read More
Coste di bieta gratinate (Gratinéed Swiss Chard Stems)
There are few things that bother me more than throwing out food, so I’m often looking for ways to recycle leftovers, use up stray bits of veg and other stuff in the fridge or, as in today’s recipe, make good use of trimmings. I often use trimmings as a flavor … Read More
Erbazzone (Savory Greens Pie)
Erbazzone is a savory vegetable pie from Reggio-Emilia in Emilia-Romagna. Greens are sautéed with onion and pancetta and enriched with Parmesan cheese, encased in a crust made from an unleavened dough of flour and water enriched with oil or lard called pasta matta, and then baked. Simple, honest food, made from humble ingredients in … Read More
Frico
Spring is finally here you say? Well, not around these parts. It’s cold and wet, and there’s snow on the ground—comfort food weather. And is there anything more comforting than melted cheese? Today’s recipe, one of two dishes called frico, is something like a potato pancake, only you pile on lots … Read More
Cavolini di Bruxelles fritti (Fried Brussels Sprouts)
As the holidays draw to a close, we all want to eat a bit lighter. But with temperatures reaching record lows and snow falling, let’s not make it too light, shall we? Enter Ada Boni, the doyenne of traditional Italian home cooking and author of the iconic Talismano della felicità, … Read More
Patate dolci alla griglia (Grilled Sweet Potatoes)
We said goodbye to our outdoor grill back in late October. Covering it for the winter is always a bittersweet affair. But the end of the warm weather doesn’t have to mean the end of grilling. I get good use out of my trusty stovetop grill—a bistecchiera in Italian—throughout the … Read More
Salvia fritta (Fried Sage Leaves)
You may love sage like I do, for flavoring stews and beans, or sautéed with melted butter over stuffed pasta. But have you ever considered enjoying sage for its own sake? If you’ve ever experienced the peppery, rather bitter taste raw sage, the thought might not appeal to you. But … Read More
Shrimp Scampi
This blog is dedicated to continental Italian food—the kind of food you’ll find in Italy. But as long time readers will know, around this time of year we feature an Italian-American recipe. This year’s feature is a popular dish with a funny name: Shrimp Scampi. Funny to those who know Italian, that … Read More