One of things that most fascinates me about cooking is how a very slight change in technique, even using the same ingredients, will produce a very different end result. We’ve already explored on this blog the ripassare technique, perhaps the most common in central and southern Italian vegetable cookery, in … Read More
Scarola aglio e olio (Sauteed Escarole)
One of the oldest nicknames for the people of Campania was mangiafoglie, or ‘leaf eaters’, because they were known for their prodigious consumption of leafy green vegetables. It was probably a matter of necessity as much as preference back in the day. Wander around just about any open piece of … Read More
Grigliata di verdure (Grilled Vegetables)
Summer is the season for grilling, as we all know, but don’t limit yourself to meat. Seasonal grilled vegetables are gorgeous, too. The intense heat of the grill concentrates their flavors and adds a smoky undertone that is very appealing. The main tip for grilled vegetables of whatever kind is … Read More
Papas arrugadas con mojo rojo (Salt-boiled potatoes with red chile sauce)
I love potato salad in summer but, variety being the spice of life, I like to shake things up a bit now and again. One delicious option are papas arrugadas, or ‘wrinkled’ potatoes. I had them for the first time at a local tapas place run by celebrity chef José … Read More
Finocchi gratinati (Fennel Gratin)
I love fennel. It may, in fact, be my favorite winter vegetable. Personally, I mostly like fennel eaten raw, either dipped in bagna cauda or in some seasoned olive oil as part of a pinzimonio, or—best of all—just as is, as ‘dessert’. Its refreshing anise taste and crisp texture seems … Read More
Funghi in pastella (Mushroom Fritters)
I was so very pleased to read in the paper the other day that frying need not to be bad for you, especially if you fry in olive oil. The news didn’t come as a surprise—I had always figured if Angelina managed to live to be 98 eating fried foods … Read More
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. For many people, a salad is something so common that it hardly merits thinking about. But there is actually a kind of art to this everyday task that can really transform … Read More
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 mushrooms, you can make many different non-leafy vegetables using the same basic technique: slice it and sauté it in garlic and oil, and season with salt, pepper and finely chopped … Read More
