As regular readers know, every October, which is Italian-American Heritage Month here in the US, we feature an Italian-American dish. This year’s entry is the famously misnamed Wedding Soup. A mistranslation of minestra maritata, a classic Neapolitan soup whose name means “married soup”, the marriage in question doesn’t involve a … Read More
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 the region of Tuscany, cacciucco is one of the many fish soups that you’ll find up and down the Italian peninsula, and one of the most famous. I’ve been meaning … Read More
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 the region of Abruzzo. Scrippelle ‘mbusse, literally meaning ‘wet crepes’ in local dialect, are just that: light crepes (crespelle in standard Italian) that are filled with grated cheese, rolled up … Read More
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 up, and even now, into my sixth decade of this mortal coil, the love affair hasn’t cooled one bit. There’s something about that earthy taste I find tremendously satisfying and … Read More
Minestrone alla genovese
We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla genovese, Genoa Style Minestrone, is different enough it really does merit its own post. There’s no soffritto to create a flavor base, no preliminary rosolatura of … Read More
Sciusceddu alla messinese
Sciusceddu alla messinese comes to us from Sicily, and specifically from Messina, where this unusual primo piatto is a fixture on Easter dinner tables. It has all the hallmarks of an Italian Easter dish. It’s rich, meat centric—although the meat is usually veal rather than the more typical lamb—and enriched … Read More
Zuppa di cardi (Cardoon Soup)
Cardoons are one of my favorite vegetables, but they’re frustratingly hard to find here in the US. So whenever I spy a bunch in the market, I grab them, no questions asked. I find their subtle flavor, reminiscent of artichokes, delightful. If you’ve never tasted a cardoon, you’ve been missing … Read More
Zuppa di cicerchie (Grass Pea Soup)
Yes, autumn is well and truly here. There’s a definitely chill in the air, the leaves are turning color, pumpkins have been placed on doorsteps, and logs are piled high on back porches, ready for the fire. I don’t know about you, but when the temperatures drop, I start to … Read More