As explained in this basic recipe post, risotto is one of those infinitely versatile dishes that smart cooks live by. Once you know the basic recipe, you’ve can access an entire repertoire must by changing the flavoring ingredient, which can be meat, fish, vegetable or even fruit. One of my favorite ways … Read More
Purpetielli affogati (Braised Baby Octopus)
Purpetielli affogati, or Braised Baby Octopus is one of Naples’ favorite dishes. Octopus is a popular food all around the Mediterranean basin and yet elsewhere it is often, for some reason, ‘controversial’. Many people who will happily scarf down fried calamari will shudder at the thought of eating its close … Read More
La pizzaiola (“Pizza-Maker’s” Beef)
La pizzaiola is one of the pillars of everyday Neapolitan cuisine. This simple dish is a great solution for times when you want solid sustenance but don’t want to cook anything elaborate. A bit like slapping a piece of meat on the grill, only tastier. The name of the dish, carne … Read More
Lasagne agli spinaci (Spinach Lasagna)
As the summer wanes here in the northern hemisphere and the temperatures begin to dip, it will soon be time to think about turning the oven on again. And, in our house, that means it’s time to get ready for lasagna! One of the most versatile ways of making lasagna … Read More
Insalata di riso con tonno (Italian Tuna Rice Salad)
Mid-August, when the temperatures climb to tropical heights, is a time when even the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obvious choice, and rice salads are a favorite. … Read More
Pomodori ripieni di riso (Baked Tomatoes with Rice)
A staple of summer picnics and tavole calde, pomodori ripieni di riso, or Baked Tomatoes with Rice, make for a simple and relatively quick weekend dinner, part of a buffet or a tasty antipasto for a summer dinner for guests. Here’s the recipe: Ingredients Serves 4-6 4-6 large, ripe tomatoes 100g … Read More
How to Make Homemade Tonnarelli
Tonnarelli is the Roman name for the pasta you may know by its more popular Abruzzese name, spaghetti alla chitarra. It is a fresh pasta that looks like square spaghetti. In Rome, this pasta is sold in any supermarket but elsewhere, you may find you have to make it yourself. Due to its … Read More
La genovese (Neapolitan Beef and Onion Pasta Sauce)
Besides ragù alla napoletana, la genovese is probably the most iconic of all Neapolitan pasta sauces, and yet it is little known outside Italy or, for that matter, little seen outside Naples itself. And, for reasons I cannot quite figure out, it did not seem to survive the trans-Atlantic voyage; … Read More
