It’s hard to think of an easier way to prepare mussels than this one. The mussels are steamed in white wine, shelled and then dressed with a lightly seasoned variation on the classic Italian oil and vinegar salad dressing. Add a pinch of red pepper flakes, if you like a … Read More
Melanzane a funghetto (“Mushroom-Style” Eggplant)
Don’t let the name of this dish fool you, there are no mushrooms in melanzane a funghetto, also known by its Neapolitan dialect name, melanzane «a fungetiello» The name refers to the way in which the eggplant is cooked, reminiscent of the classic sautéed mushrooms. Like so many of the … Read More
Pollo all’ischitana (Ischia-Style Chicken)
After last week’s look at gnocchi alla sorrentina, Sorrento’s classic gnocchi dish, let’s travel across the Bay of Naples to the lovely island of Ischia. During our years in Rome, Ischia was one of our favorite spots for a getaway from the city. A bit less touristy and more rustic than … Read More
Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)
Potato gnocchi are pretty filling, the kind of food you may associate with the cooler weather. But, in fact, you can enjoy gnocchi all year ’round. They are delicious with pesto, for example, or with a simple tomato sauce. In fact, one of the classic Campanian summer dishes is gnocchi … Read More
Authentic Bruschetta: A Basic Recipe
Bruschetta is a dish of such astonishing simplicity that you might say it’s not even worth blogging about. After all, the basic recipe for authentic bruschetta is nothing more or less than grilled bread, rubbed with garlic and drizzled with olive oil, seasoned with a sprinkling of salt. And besides, there are … Read More
Spiedini e arrosticini (Italian Kabobs)
Summer may be drawing to a close here in the Northern Hemisphere, but there’s still time to get in some more grilling. In fact, grilling is a lot more pleasant in the cooler temperatures of the late summer and early fall than at the height of the summer—standing over a … Read More
Coniglio allo spiedo (Spit-Roasted Rabbit)
Rabbit is one of the most under-appreciated types of “fowl”. Many people have a visceral negative reaction to eating rabbit, since in some countries rabbits are more likely to be pets than a dinner item, but in Italy and other countries, rabbits are highly esteemed for their culinary value and, in these days of … Read More
Astice alla griglia (Grilled Lobster)
It seems I can’t get enough of grilled seafood! We’ve already featured grilled fish, grilled mollusk and grilled cephalopod, so let’s complete the series with grilled lobster, which may be the most delicious of them all. Here in the US, we are blessed with an abundance of lobster and, much … Read More
