Artichokes and eggs get along very nicely, don’t they? Artichokes are a classic filling for frittata and if you’ve ever […]
Carciofi in fricassea (Artichokes in egg and lemon sauce) Read Post »
These days it’s become quite chic to claim one dish or another is an example of la cucina povera, or
Cipollata calabrese (Calabrian Style Braised Red Onions) Read Post »
Properly prepared, Brussels sprouts are a lovely vegetable. Called cavolini di Bruxelles or ‘little cabbages of Brussels’ in Italian, these
Gratin di cavolini di Bruxelles e funghi (Brussels Sprouts and Mushroom Gratin) Read Post »
Lucky me! I found some zucchini blossoms at our local market this week, for the first time in at least
Fiori di zucca alla ligure (Ligurian-Style Zucchini Blossoms) Read Post »
Asparagus generally doesn’t spring to mind when we think about Neapolitan cookery, but here’s an example that challenges our preconceived
Asparagi in casseruola (Cavalcanti’s Sautéed Asparagus) Read Post »
Southern Italian cookery, in particular the cooking of Puglia, Basilicata and Calabria, is rife with baked vegetable casseroles . They
Tiella di patate e funghi (Potato and Mushroom Casserole) Read Post »
In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is
Melanzane a scapece (Marinated Eggplant) Read Post »
Nothing says summer like and insalata di pomodori, or Italian Tomato Salad. It’s a simple dish. So simple, in fact, you
Italian Tomato Salad: The Essential Guide Read Post »
There are few things that bother me more than throwing out food, so I’m often looking for ways to recycle
Coste di bieta gratinate (Gratinéed Swiss Chard Stems) Read Post »
