Salmone in crosta, or Salmon en Croûte, is one of those dishes that every cook should have up their sleeve. Its combination of mildly sweet salmon, savory braised leeks and buttery puff pastry is perfectly delicious. And it makes an elegant presentation at the table. But you needn’t tell your … Read More
Brasato ai funghi (Italian Pot Roast with Mushrooms)
While I’m not a vegetarian, meat doesn’t play a very central role in my diet. Usually at least. There’s something about the late autumn and winter that brings out the inner carnivore. When the colder weather sets in, there’s nothing better than a good pot roast. We’ve featured brasato, the northern … Read More
Involtini di pesce spada (Swordfish Rolls)
When you think of Sicily, what do you think of? When it comes to food, I’m sure swordfish is near the top of most everyone’s list. There’s no fish is more closely associated with the island, fished there widely since ancient times in places like the Strait of Messina. The … Read More
Couscous di pesce (Fish Couscous)
On my recent trip to western Sicily for a family wedding, I tasted many delicious dishes, but none was more distinctive than the couscous di pesce, also known as couscous alla trapanese after the city and province of Trapani in western Sicily where it’s from. The fact that Sicilians eat couscous is a legacy of … Read More
Frittata al basilico (Fresh Basil Frittata)
Here’s my nomination for the easiest frittata ever: Frittata al basilico, or Fresh Basil Frittata. It is literally simply beaten eggs mixed with a fistful of grated cheese and lots of fresh basil leaves. It’s perhaps my favorite summer frittata, whipped up in 15 minutes or less, full of aromatic … Read More
Saltimbocca alla sorrentina
Chances are, if you know anything about Italian food, you’ve heard of saltimbocca alla romana, veal scallops sautéed in butter with prosciutto and sage, then simmered in white wine. It’s a simple dish, full of robust flavor like much Roman cookery. But not as many people know its southern cousin, saltimbocca … Read More
Sformatini di fagiolini (Green Bean Timbales)
A traditional sformato is an old fashioned dish. It’s a dish that takes some time and care to make, involving several steps. The kind of thing many people can’t be bothered with these days. But I think it’s well worth the effort. Not quite a quiche, not quite a soufflé, not quite … Read More
Rognoncini trifolati (Sautéed Kidneys)
Long time readers will know that I’m a lover of organ meats—the “quinto quarto” as they were affectionately called back in Rome. I love liver and tripe and sweetbreads and brains (although I haven’t had the latter since the Mad Cow outbreak in the 90s)… and, yes, kidneys. If they’re … Read More