Zuppa di lenticchie e porri (Lentil and Leek Soup)
Regular readers of this blog will know that lentils are my favorite legume. I adored my grandmother Angelina’s pasta e […]
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Soups
Passatelli in brodo
The region of Emilia-Romagna in north-central Italy is home to some of the most exquisite fresh egg pastas in the
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Zuppa alla canavesana (Piedmontese Bread and Cabbage Soup)
When the weather starts to turn really cold, as it’s beginning to do around these parts, we naturally turn to
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Stracciatella alla romana
One usually associates Roman cookery with hearty and robustly flavored dishes and, by and large, the image holds true. But
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Wedding Soup
As regular readers know, every October, which is Italian-American Heritage Month here in the US, we feature an Italian-American dish.
Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup)
Those of you who know a bit about Italian cooking may recognize the name cacciucco. A speciality of Livorno in
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Scrippelle ‘mbusse (Crepes in Broth)
This lovely dish comes to us from the province of Teramo on the eastern slopes of the Gran Sasso in
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Crema di lenticchie ai funghi trifolati
I love all kinds of legumes, but lentils are probably my favorite. Pasta e lenticchie was my favorite pasta growing
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Minestrone alla genovese
We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you
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