There’s something so comforting about creamy gratins. Who wouldn’t go for that bubbly, cheesy, warming goodness? Cauliflower Gratin is not exclusively Italian, of course—the Brits have their Cauliflower Cheese and the French their chou-fleur au gratin— but I think it is particularly nice made with Italian cheeses like Parmesan and … Read More
Fagiolini in salsa di acciughe (Green Beans with Anchovy Sauce)
Some people, I’m told, have an aversion to anchovies. That’s too bad, because it’s hard to think of a more savory “condiment” for your dishes. The ancient Romans used garum, a sauce derived from anchovies that still lives on today in the form of colatura, they way we use salt, … Read More
Melanzane a funghetto (“Mushroom-Style” Eggplant)
Don’t let the name of this dish fool you, there are no mushrooms in melanzane a funghetto, also known by its Neapolitan dialect name, melanzane «a fungetiello» The name refers to the way in which the eggplant is cooked, reminiscent of the classic sautéed mushrooms. Like so many of the … Read More
Crocchette di patate (Potato Croquettes)
Crocchette di palate, or potato croquettes, are wonderfully versatile. They are probably most often served as an antipasto, but they can also do fine service as a lovely contorno, especially with fried meat or fish dish, or as part of a fritto misto, or as a first course instead of pasta, … Read More
Spinaci alla romana (Roman-Style Spinach)
We all know that spinach is full of iron and other good stuff, but it has an undeserved reputation for being … blech. I’m not entirely sure why, but I suspect it has something to do with the school cafeteria spinach I remember from my childhood, stewed within an inch … Read More
Cipolline in umido (Cipollini Onions in Tomato Sauce)
Onions are everywhere in Italian cooking. They form part of the flavor base for just about every savory dish you can think of but, besides that, they make for a perfect contorno because they go with just about anything. The most common onion side dish is no doubt cipolline in agrodolce, … Read More
Cipolle al forno (Baked Onions)
Where would we be without onions, I ask you? The onion and other members of the allium family provide the flavor base for practically every savory dish in the Italian repertoire. Countless dishes begin with the preparation of a soffritto which, almost always, includes onion. In fact, although it might … Read More
Carote al latte (Braised Carrots in Milk)
Braised carrots in milk are fine side dish for roasted or braised meats, and they’re a snap to make. Just combine baby carrots, milk, butter and seasonings and let them simmer together until the carrots are tender and the milk is fully absorbed. The milk brings out the natural sweetness … Read More
