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
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
