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
Italian Tomato Salad: The Essential Guide
Nothing says summer like and insalata di pomodori, or Italian Tomato Salad. It’s a simple dish. So simple, in fact, you might not think it needs a recipe at all. But in fact—as so often happens in Italian cookery— the simplicity is deceptive. An artfully-made Italian Tomato Salad can be a … 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
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
Peperoni al gratin (Peppers au gratin)
Here is one of the simplest ways to make peppers and, to my mind, one of the most delicious: peperoni al gratin, or peppers au gratin. Oven roasting intensifies and sweetens the natural flavors of the peppers, while garlic, olives and capers add piquancy, and a topping of seasoned breadcrumbs savor … Read More
Zucchine cacio e uova (Zucchini with Egg and Cheese)
Zucchini and eggs were meant for each other. They are found together in a whole assortment of Italian dishes, perhaps most notably as a frittata. Zucchini cacio e uova is another example of this pairing, where the zucchini rather than the eggs star. Zucchini is sautéed with onion and perhaps a … Read More
Patate alla lucana (Basilicata Potato Casserole)
Italian cuisine is not generally known for potato gratin dishes. But here’s one from the little-known cuisine of Basilicata that is sure to be a crowd pleaser: patate alla lucana, potatoes layered with onions and tomatoes, scented with oregano and pecorino cheese. Considered a side dish or contorno, I sometimes like … Read More