Erbazzone (Savory Greens Pie)

Frankantipasti, Emilia-Romagna42 Comments

Erbazzone

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

Fragole all’aceto balsamico (Strawberries with Balsamic Vinegar)

Frankdessert, Emilia-Romagna40 Comments

Strawberries with Balsamic Vinegar

As I’ve written about before, dessert in our house tends to be nothing but a piece of fruit. But once in a while, I like to jazz things up a bit. And, truth be told, even if they usually look appetizing, most fruit in these times of industrial agriculture needs help in the … Read More

Lasagne agli asparagi (Asparagus Lasagna)

FrankEmilia-Romagna, pasta, primi piatti, Spring73 Comments

Asparagus Lasagna

A good dish of lasagna is one of the most satisfying meals I can imagine. But, to be honest, a dish of classic lasagna di Carnevale or lasagne alla bolognese can be a bit on the heavy side, especially as the weather gets warmer. That’s the beauty of vegetarian lasagne. If not … Read More

Il Gran Bollito Misto (Mixed Boiled Meat)

FrankEmilia-Romagna, Piemonte, secondi piatti, Winter21 Comments

Mixed Boiled Meat

We usually think of boiled meat as a by-product of making broth, a humble if comforting dish for parsimonious souls. But in northern Italy, particularly in the Piemonte and Emilia-Romagna, they’ve transformed the dish into a regal spread. Traditionally, a true Gran Bollito Misto includes seven different cuts (tagli) of beef … Read More

Zuppa inglese (Italian Trifle)

Frankdessert, Emilia-Romagna, Toscana40 Comments

Zuppa inglese (Italian Trifle)

Zuppa inglese, literally “English soup”, is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a … Read More

Tortellini fatti in casa (Homemade Tortellini)

FrankEmilia-Romagna, pasta, primi piatti, Soups24 Comments

Homemade Tortellini in brodo

Among the dizzying variety of stuffed pastas in the Italian repertoire, perhaps none—with the exception of ravioli—is more famous than tortellini. These ring-shaped bits of bliss are ambassadors of Italian cuisine abroad and these days they (or aberrant facsimiles) can be found on the shelves of almost any supermarket. Within … Read More

Costolette di maiale ai funghi (Pork Chops with Mushrooms)

FrankEmilia-Romagna, Fall, secondi piatti, Winter23 Comments

Pork Chops with Mushroom Cream Sauce

You could probably devote a small cookbook just to Italian veal chop recipes, but with the price of veal being what it is, I usually do what many Italians do and turn to pork. The taste of pork is different, of course, but most veal recipes translate quite well into … Read More

Tortelli di zucca (Homemade Pumpkin Ravioli)

FrankEmilia-Romagna, Fall, Lombardia, pasta, primi piatti, Winter29 Comments

homemade pumpkin ravioli

One of the nicest parts of this, my favorite season, is the arrival of wonderful produce: mushrooms, endive, chestnuts, cabbage, radicchio… but for me no other vegetable is as typical of the season as hard squashes. They are sometimes called ‘winter squashes’ but they start appearing in the early autumn and … Read More

Fettuccine al salmone affumicato (Smoked Salmon Fettuccine)

FrankEmilia-Romagna, Lazio, pasta, primi piatti23 Comments

Smoked Salmon Fettuccine

I love smoked salmon. It is so incredibly versatile, delicious and good for you, too. And it adds a touch of elegance to any dish in which it appears. Who could ask for more? One of our favorite weeknight dinners at home is this simple Smoked Salmon Fettuccine. If you’re … Read More

An Italian New Year’s: Cotechino con lenticchie (Cotechino with Lentils)

FrankEmilia-Romagna, secondi piatti, Winter39 Comments

Cotechino with lentils (Cotechino e lenticchie)

New Year’s Eve for Italians—like so many other holidays—is marked by a large, festive meal, often an elegant seafood dinner, called the cenone di San Silvestro or cenone di Capodanno, the word ‘cenone‘ being Italian for ‘big supper’. For me, following the typical Italian meal service, a perfect primo (first course) … Read More

Lasagne alla bolognese (Bolognese Lasagna)

FrankEmilia-Romagna, pasta, piatti unici, primi piatti28 Comments

Bolognese Lasagna

There are many types of lasagna dishes in Italian cookery, and in each is wonderful in its own way. But to my mind there are two “Ur-lasagne“, each typifying the northern and southern poles of Italian cuisine: Lasagna for Carnival, or lasagna di carnevale from Campania—the kind of lasagna that nonna Angelina … Read More

Ragù alla bolognese (Bolognese Sauce)

FrankEmilia-Romagna, pasta, sauces21 Comments

Bolognese Sauce

One of the most famous sauces in all of Italian cookery, ragù alla bolognese—known in English as Bolognese Sauce—is one of those archetypical sauces simmering for hours and hours on the back of the stove that so many people associate with Italian cooking. It is the northern equivalent of that … Read More

Arrosto di maiale al latte (Pork Loin Braised in Milk)

FrankEmilia-Romagna, secondi piatti12 Comments

I first read about this simple recipe for Pork Loin Braised in Milk in Marcella Hazan‘s first cookbook The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating (1973), but you can find this well-known dish in many recipe books, including the venerable Artusi and … Read More

Bollito and other boiled dinners

FrankEmilia-Romagna, Piemonte, sauces6 Comments

Some of our favorite Sunday meals during the cold weather months are boiled dinners. I usually make homemade broth in the afternoon and, not wanting anything to go to waste, the boiled meat and vegetables that went into the pot are usually dinner that night. Bollito misto If you’ve made … Read More