Italian cuisine is known for pasta, gnocchi, risotto and polenta. More recently many people have come to know farro. But did you know that Italians also enjoy barley? Here is a simple, basic Italian Barley Soup—zuppa di orzo— that is both healthy, appetizing and, if made in a pressure cooker, quickly … Read More
Rognoncini trifolati (Sautéed Kidneys)
Long time readers will know that I’m a lover of organ meats—the “quinto quarto” as they were affectionately called back in Rome. I love liver and tripe and sweetbreads and brains (although I haven’t had the latter since the Mad Cow outbreak in the 90s)… and, yes, kidneys. If they’re … Read More
Salsa di noci (Ligurian Walnut Sauce)
 I would venture to say that, other than producing Christopher Columbus, Liguria is probably best known as the home of pesto genovese, or basil pesto. But the region produces another kind of pesto, known as salsa di noci or Walnut Sauce, that  deserves much more attention. The most typical use of salsa … Read More
Cavolini di Bruxelles fritti (Fried Brussels Sprouts)
As the holidays draw to a close, we all want to eat a bit lighter. But with temperatures reaching record lows and snow falling, let’s not make it too light, shall we? Enter Ada Boni, the doyenne of traditional Italian home cooking and author of the iconic Talismano della felicità , … Read More
Risotto allo champagne (Champagne Risotto)
Risotto allo champagne, or Champagne Risotto, is a simple but elegant first course. It is very much follows the basic recipe for a risotto in bianco but gets its particular charm from the use of Champagne instead of wine. You might think it extravagant to cook with Champagne, but you only use a … Read More
Struffoli (Angelina’s Honey Balls)
Struffoli, small balls of dough fried and then covered in honey, is the quintessential Christmas sweet of Naples and its region of Campania. Although I don’t have much of a sweet tooth, it is very dear to my heart; it was one of nonna Angelina’s signature dishes, and it never … Read More
Patate dolci alla griglia (Grilled Sweet Potatoes)
We said goodbye to our outdoor grill back in late October. Covering it for the winter is always a bittersweet affair. But the end of the warm weather doesn’t have to mean the end of grilling. I get good use out of my trusty stovetop grill—a bistecchiera in Italian—throughout the … Read More
Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce)
Here is the “other” Roman way with salt cod: baccalà in guazzetto, simmered in tomato sauce. It may not be quite as famous as Rome’s iconic battered and fried salt cod filets called filetti di baccalà  but it’s just delicious, although in a very different way. Simmering salt cod in tomato sauce—”in … Read More
