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
Lampi e tuoni (Neapolitan Style Pasta and Chickpeas)
Pasta and chickpeas is one of those combinations that was just meant to be. You can find scores of renditions up and down the Italian boot, though mostly in the southern regions. Today we’re taking a look at Naples’ take on the dish which goes by the name lampi e … Read More
Pasta con le sarde
One of Sicily’s signature dishes, pasta con le sarde, or Pasta with Sardines, is also one of my personal favorites. I was lucky enough to enjoy it on its home turf a few years back, during a trip for a family wedding. Unfortunately, replicating this classic back here at home … Read More
Pasta con nduja
It’s funny how some recipes or ingredients that have been around forever suddenly become trendy and therefore “new”. So it’s been lately with nduja, that deliciously spicy spreadable pork sausage from Calabria. Dating from the 1200s, a few years back it suddenly started popping up everywhere on the internet and … Read More
Soffritto napoletano
We don’t often think about it, but meats also have seasons. Just as lamb is a talisman of the spring, autumn and early winter is pork season. In the days before freezers, it was the time of year when pigs were traditionally slaughtered. The colder weather acted as a natural … Read More
