Eggplants may be my favorite summer vegetable. Perhaps that’s because I have such fond food memories of my grandmother’s parmigiana di melanzane, or Eggplant Parmesan. The parmigiana is a lot of work, though, a dish for special occasions, so I’m always looking for different ways to prepare eggplant. One of the … Read More
Insalata di arance e finocchi (Orange and Fennel Salad)
It might be the season, but coming right on the heels of our recent post on Sausages and Grapes, today’s post once again features a mixture of sweet and savory ingredients. Whereas that post combined fruit and meat, today we’ll take a look at a fruit and vegetable combination from Sicily: … Read More
Fichi al cioccolato (Chocolate Covered Figs)
Here’s a sweet that’s so simple you could almost describe it as a non-recipe: Chocolate Covered Figs—dried figs stuffed with almonds and dipped in dark chocolate. It’s a combination that was truly meant to be, in my opinion far more appealing than the ever-popular strawberries in chocolate. The intense, concentrated … Read More
Biancomangiare (Blancmange)
A dish dating back to the Middle Ages, biancomangiare, meaning ‘white dish’, is a simple cooked dessert, essentially milk infused with spices and thickened with starch to form a kind of pudding not unlike its far better known cousin panna cotta. It is usually topped with cinnamon or ground nuts. It can be served … Read More
Gattò di patate (Neapolitan Potato “Cake”)
Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory potato ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a mixture you may remember from our recipe for crocchè di patate (Potato Croquettes). The filling for this cake is … Read More
Quick Note: Vongole alla brace (Grilled Clams)
I don’t know about you, but even for an inveterate cooking enthusiast like myself, the dog days of summer take their toll. I like to keep time spent over a hot stove to a minimum, so I turn to lots of quick and easy dishes that need little or no … Read More
Pasta al pesce spada (Pasta with Swordfish)
Pasta with swordfish is the kind of carefree pasta dish that, for me, typifies summer eating. The recipe is quick –you can make the condimento (sauce) in the time it takes for you to bring the water to a boil and cook the pasta–and precise measurements hardly matter at all. (The … Read More
Pesce spada al salmoriglio (Swordfish with Salmorigio Sauce)
Salmoriglio is a typically Sicilian sauce that adds great flavor to fish, particularly that most typical of Sicilian fishes, swordfish. The fish is grilled or otherwise simply prepared and napped with sauce before serving. Salmoriglio looks like and plays a culinary role similar to the salsa verde that goes so well … Read More
