This is yet another recipe using leftover bread, as a frittata di pane or Bread Frittata. Here the bread is trimmed of its crust, then cubed and soaked in milk and water until soft. The softened bread is then mixed with eggs, cheese and parsley to make a surprisingly tasty … Read More
Insalata di polpo (Octopus Salad)
Octopus seems to be enjoying something of a boomlet in popularity at the moment. Until very recently I could mostly find fresh octopus only at specialty Spanish or Italian fishmongers, but these days it seems to be everywhere, even making an occasional appearance at the fish counter in my local … Read More
Panelle (Sicilian Chickpea Fritters)
These Sicilian chickpea fritters, known as panelle in Italian, are often associated with Sicily’s capital city Palermo, where you can buy them sandwiched inside a sesame seed bun at street-side snack bars. But if you can’t get to Palermo any time soon, no worries. Panelle are pretty easy to make at … Read More
Melanzane a scapece (Marinated Eggplant)
In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is generally fried in olive oil and marinated with garlic, mint and vinegar. We’ve already featured zucchini a scapece, perhaps the best known of this class of dishes. Today’s scapece recipe from Francesconi’s … Read More
Frittelle di pasta cresciuta con zucchine (Zucchini Fritters)
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
