It’s been quite a while since we last published a frittata recipe. Five years to be exact. I’m not sure why. A frittata is just the kind of carefree, quick and easy dish we like to feature around here, especially this time of year when the weather is at its … Read More
Polpo alla piastra su crema di piselli (Seared Octopus over Green Pea Purée)
A simple but elegant main course, polpo alla piastra su crema di piselli (Seared Octopus on Green Peas Purée) provides a striking contrast of colors, textures and taste, with the dark purple of the briny chewy octopus set against a backdrop of the velvety, sweet bright green of the pea … Read More
Abbacchio alla romana (Roman Style Roast Lamb)
Abbacchio alla romana, Roman Style Roast Lamb, or abbachio alla cacciatora as it is called by Romans themselves, is perhaps the most iconic main course for Easter dinner in the Eternal City. The preparation is a simple pan roast in the Italian manner, with a twist. You cut up the … Read More
Involtini di verza con merluzzo e patate (Cod and Potato Stuffed Cabbage Rolls)
It may come as a surprise to some, but Italians make stuffed cabbage. The dish, which they call involtini di verza or cabbage rolls, is especially popular in the central and northern regions of the country. If you’ve traveled to Italy as a visitor, however, you may not have come … Read More
Polpo in umido con le patate (Octopus and Potato in Tomato Sauce)
After last week’s magnum opus, I want to share a simple, easy to prepare recipe with you this week. If you’re a seafood lover, this will be pure comfort food: polpo in umido con le patate, or Octopus and Potato Stew. The dish is often associated with the region of … Read More
Arrosto di maiale con cipolline (Roast Pork with Pearl Onions)
While as we saw last week a traditional Italian Christmas Eve dinner is fish based, Christmas Day dinner is a carnivore’s delight. Capon is perhaps the most classic secondo (main course), but roast pork is also a popular choice. And an ancient one. The ancient Romans ate roast pork for … Read More
Baccalà alla piastra su purè di ceci (Pan Seared Salt Cod with Chickpea Purée)
Baccalà con i ceci (salt cod stewed with chickpeas) is one of the classic cucina povera dishes of traditional Roman cookery. Although not particularly well known among tourists, it’s a typical Friday special in homes and home style trattorias catering to a more local clientele. So when I came across … Read More
Tagliata di manzo con rucola e parmigiano
Like many people, we do a lot of grilling in the summertime. More often than not, especially when I’m grilling for a crowd, I opt for a grigliata mista or mixed grill, with its tempting spread of sausages, pork, lamb, chicken and more. But when I’m grilling for myself and … Read More
