How to Dress a Salad “all’italiana”
The proper dressing of a salad has got to be one of the most overlooked techniques in all of cookery. […]
How to Dress a Salad “all’italiana” Read Post »
sides/contorno
Carciofi trifolati (Sautéed Artichokes)
The trifolati technique is one we’ve seen before on this blog. And although it is probably most often associated with
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Fagioli con le cotiche (Roman-Style Pork and Beans)
Tuscans are known for being the biggest bean-eaters in Italy, so much so that they are sometimes called mangiafagioli in
Fagioli con le cotiche (Roman-Style Pork and Beans) Read Post »
Fagiolini alla panna (Creamed Green Beans)
When most people (myself included) think of Italian style green beans, fagiolini in umido (green beans in tomato sauce) is
Fagiolini alla panna (Creamed Green Beans) Read Post »
Pommes Frites: the original “French” Fries
Deep fried potatoes, which in the US usually go by the misnomer “French fries“, have suffered from association with fast
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An Italian Cookout
For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. An
An Italian Cookout Read Post »
Spinaci ripassati in padella (Sautéed Spinach)
Here’s a ‘master recipe’ for one of the most common techniques in Italian cookery for preparing vegetables, particularly green, leafy
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Angelina’s Green Beans with Onions and Mint
Although our favorite way of having green beans when we were kids, especially in the summer, was in umido, or
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Céléri rémoulade
I normally like my salads with a simple oil and vinegar dressing in the typical Italian manner, but once and
Céléri rémoulade Read Post »