The new year brought a rush of activity that had made it hard to keep up with my blogging ‘duties’, but here is quick note on a nice idea for ‘recycling’ leftover brandade: just mix it up with an egg or two, give it a grind or two of black … Read More
Zeppole con le alici (Zeppole with Anchovies)
Zeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was one of my favorite snack foods that Angelina made, it deserves pride of place on this blog. And, in any event, who doesn’t like … Read More
How to Roast Chestnuts
Chestnuts roasting on an open fire, Jack Frost nipping at your nose… Roast chestnuts evoke wistful holidays images of days gone by. But how many of us have actually roasted chestnuts on an open fire? Too few, I imagine. And a shame, too, since anyone with a fireplace can do it … Read More
Granita di caffè (Coffee Granita)
As the summer draws to a close, it’s time to finish our trilogy of Italian frozen desserts. We have already explored the delights of gelato and sorbetto, and now it’s time to finish our trilogy with a post on granita, a kind of country cousin to the first two. Most commonly … Read More
Linguine con alici (Linguini with Anchovies)
Linguine con alici, or Linguini with Anchovies, is another quick and easy dish for those days when you don’t really feel like cooking but you want to eat something tasty. It’s a riff off of the classic ajo e ojo with anchovies. Ingredients Serves 4-6 persons 400g (16 oz) linguini … Read More
Pasta a risotto (Pasta Cooked in the Manner of Risotto)
One of the guilty pleasures that I have never, up to now, revealed to a living soul is my penchant for late-night pasta snacks. But not just any pasta, but pasta a risotto, or pasta risottata: pastina of the kind usually used for soups, cooked like a risotto, in just enough … Read More
Whitefish brandade
Salt cod can be hard to find. It takes some considerable time to prepare and, plus, codfish stocks are dangerously depleted. So what is a brandade maven like myself to do? Well, I recently “invented” a new dish by using smoked whitefish–something you can fish in almost any grocery … Read More
Angelina’s Pizza Casareccia (Homestyle Pizza)
A perfectly round, thin-crusted pizza of the kind you can eat in the best pizzerie is a hard thing to make at home. It takes practice and talent to be a first-rate pizzaiolo, or pizza-maker. (I know because I’m trying to master the art!) But there is a simpler … Read More
