Romeo Salta was a renowned restauranteur back in the 1950s through the 1980s. His swank namesake Manhattan restaurant attracted luminaries from the worlds of business, politics and entertainment. My father, who was quite the buongustaio back in the day, used to take our family there from time to time when … Read More
Carciofi alla parmigiana (Artichoke Parmesan)
Everyone who knows about the Italian food has surely had parmigiana di melanzane, or Eggplant Parmesan. And it’s a dish that’s particularly dear to my heart. It was one of Angelina’s signature dishes and may be my single favorite thing to eat. But did you know that a parmigiana can … Read More
Pollo in padella (Pan Roasted Chicken)
Even with nearly 600 recipes posted over ten years of blogging on Italian home cooking, I still find there are some basic recipes I’ve managed to miss. The other day a reader wrote in asking if I had the recipe for an old time family chicken dish, which, when it … Read More
Pici all’aglione
As I’ve pointed out many times over the years, one of the hallmarks of “fake” Italian cookery is its in-your-face use of garlic. Now of course garlic is a common ingredient in Italian cooking. But Italians generally use it with great discretion. A common technique, featured in this blog for … Read More
Girello al limone (Eye Round in Lemon Sauce)
Girello al limone is an unusual dish from Edda Servi Machlin’s fascinating cookbook, The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoire of a Vanished Way of Life. This recipe was, for me, full of surprises. I was not quite sure what to expect from … Read More
Ragù di lenticchie (Lentil Ragu)
As long time readers may remember, my very favorite pasta when I was a kid was Angelina’s austerely simple but delicious pasta e lenticchie (Pasta with Lentils). I liked it so much so that most of the time I’d prefer to eat pasta e lenticchie even over her extraordinary Sunday … Read More
Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)
Here’s an elegant yet quick and easy starter that would fit perfectly into just about any menu: Carpaccio di salmone affumicato, or Smoked Salmon Carpaccio. Classic carpaccio, of course, is made with thinly sliced beef. But the term carpaccio has evolved into a kind of passepartout for any number of … Read More
Cardi fritti (Batter-fried Cardoons)
Have you ever tried a cardoon? It’s a unique vegetable that looks like an overgrown celery stalk but tastes like an artichoke, to which, in fact, it is related. Cardoons grow easily in a temperate climate. In fact, they grown wild in California. But for some reason they have never … Read More