This week’s recipe comes to us from the town of Minori on the the Amalfi Coast. Ndunderi, a kind of ricotta gnocchi, are traditionally served on the three feast days dedicated to Minori’s patron saint Trofimena: November 5, November 27 and her main feast day on July 13. But don’t … Read More
Baked Ziti
It’s that time of year again. October is Italian-American heritage month, when each year as long time readers will know, we feature an Italian-American dish in lieu of our usual continental Italian fare. This year we have a real crowd-pleaser: Baked Ziti. True comfort food, a warming dish perfect for … Read More
Peperoni ripieni di pasta
As we approach the end of summer and autumn produce begins to appear in our markets, it’s easy to forget that, for a few more days at least, it’s still summer. Indeed, even as pumpkins and pears and such make their appearances, summer produce like peppers and tomatoes are still … Read More
Polpettone di fagiolini e patate
Potatoes and green beans are a classic combination in Italian cookery and most especially in the cooking of the region of Liguria in northwest Italy. Think of pesto genovese, which traditionally includes green beans and potato along with the pasta. Then there’s green bean and potato salad, a summer staple … Read More
Maccheroni positanesi
This week we have another great recipe for you from Jeanne Carola Francesconi: maccheroni positanesi, or Pasta Positano Style. In the tradition of no cook tomato sauces like the much better known pasta al pomodoro crudo, in this recipe the pasta is dressed “a sette sapori“—with seven flavors: tomato, garlic, … Read More
Timballo di pasta con melanzane
If you like pasta—and who doesn’t?—and if you like cake—and again, who doesn’t?—then you’re sure to like timballo di pasta, pasta baked in a mold then served as a kind of pasta cake. Italian cookery has some quite elaborate timballi di pasta, dating back to the days of the monzù, … Read More
Stracciatella alla romana
One usually associates Roman cookery with hearty and robustly flavored dishes and, by and large, the image holds true. But there are some exceptions, like today’s offering: stracciatella, a light and delicately flavored ‘egg drop soup’. Stracciatella is utterly simple and—if you have the broth at hand—very quick to make. Beaten … Read More
Pasta con asparagi e gamberi
If you’re looking for a quick and easy pasta dish, pasta con asparagi e gamberi, or Pasta with Asparagus and Shrimp, will certainly fill the bill. The asparagus and shrimp cook in the time it takes for the water to come to the boil and the pasta to cook. Dinner … Read More
