One of the pillars of Milanese cuisine, cotoletta alla milanese is nothing more than a breaded veal chop browned in butter. It’s so typical, in fact, of the cooking of Milan that if you just ask for ‘una milanese’ in a restaurant in Italy, this is what you’ll be served. Simple … Read More
Pinzimonio (Tuscan Crudités)
When things are really hectic at work, as they are now, even a hardcore food fanatic like myself doesn’t always feel like cooking. Or perhaps you’ve had a heavy lunch or midday dinner and feel like a light dinner. Or you’re looking for something to serve an easy and convivial … Read More
Pollo alla diavola (“Devil’s Style” Grilled Chicken)
Pollo alla diavola, or Devil’s Style Grilled Chicken, is a simple and deliciously spicy way to grill chicken. Ingredients Serves 4-6 1 chicken, preferably free-range Olive oil Salt Red pepper flakes The juice of 1/2 lemon Directions Begin by butterflying a young chicken: cut away the chicken’s back bone with … Read More
Risi e bisi (Venetian Rice and Peas)
Sweet, fresh peas in their pods can be hard to find, but when I spotted some in a local market I grabbed them up to make a delicious Springtime dish from the Veneto: risi e bisi, or rice and peas in Venetian dialect. Although it resembles a risotto, the technique … Read More
Risotto agli asparagi (Asparagus Risotto)
These days you can find asparagus in the market all year round but, for me, they signify Spring. This most noble of Spring vegetables can be made in an infinite variety of ways but perhaps my favorite is as a risotto. I like the flavor of asparagus so much that … Read More
For a May Day Picnic: Fave e pecorino (Fava Beans and Pecorino)
Fave e pecorino —fava beans and pecorino— is not really a “dish” at all, you just set out the fava beans, in their pods, and a hunk of pecorino cheese. Each diner opens the pods for themselves and eats the raw fava beans they find inside with a bit of pecorino, washed … Read More
La vignarola (Roman Spring Vegetable Medley)
A Springtime Roman treat, la vignarola is a vegetable ‘medley’ made from spring onions, fava beans, artichokes, peas and tender lettuce. It comes in an entirely vegan/vegetarian version and one that uses a bit of guanciale or pancetta to lend flavor. Ingredients Serves 4-6 1 kilo (2 lbs) mixture of artichokes, … Read More
Agnello brodettato (Lamb Stew with Egg and Lemon)
In Italy, as elsewhere, lamb—especially the milk-fed baby lamb called abbacchio—is strongly associated with the Spring. Roman cookery has some wonderful lamb dishes, such as the grilled rib chops known as scottadito and lamb roasted with potatoes known as abbacchio al forno con le patate as well as lamb braised … Read More