In many ways, we lovers of Italian food here in the US are lucky. The current popularity of Italian food means that you can find just about any kind of Italian pantry product you like, from everyday staples like imported pasta or canned tomatoes to relatively esoteric ingredients like colatura … Read More
Coscia di tacchino ripiena al forno (Oven-Roasted Rolled Stuffed Turkey Thigh)
There’s nothing quite so impressive as a whole roast turkey brought to the table for carving. It’s almost guaranteed to elicit oohs and aahs from your dinner guests. It certainly did back in Rome when we prepared Thanksgiving dinner for our Italian friends. A whole turkey was a rare thing … Read More
Fave e cicoria (Fava Bean Purée with Chicory)
La cucina povera, or the cuisine of the poor, has become quite fashionable in recent years. Based on ‘humble’ ingredients (some of which have ironically become quite expensive) and simple cooking techniques, these traditional peasant dishes were born out of necessity. And yet they still appeal to us today, partly out … Read More
Salvia fritta (Fried Sage Leaves)
You may love sage like I do, for flavoring stews and beans, or sautéed with melted butter over stuffed pasta. But have you ever considered enjoying sage for its own sake? If you’ve ever experienced the peppery, rather bitter taste raw sage, the thought might not appeal to you. But … Read More
Shrimp Scampi
This blog is dedicated to continental Italian food—the kind of food you’ll find in Italy. But as long time readers will know, around this time of year we feature an Italian-American recipe. This year’s feature is a popular dish with a funny name: Shrimp Scampi. Funny to those who know Italian, that … Read More
Barchette di sedano con gorgonzola e noci (Celery Boats with Gorgonzola and Walnuts)
I don’t know about you, but when I’m making a “major” meal in the Italian manner, I tend to focus on the primo and the secondo. More often than not, I pick up dessert at a local bakery. And the antipasto? Well, when I’m pressed for time—and that tends to be … Read More
Salsicce e fagioli (Sausage and Beans)
Pork and beans were meant for each other—think franks and beans from the States or cassoulet from France, to take just two examples. Italians enjoy the combination, too, of course, as in the festive Cotechino with Lentils, or the rustic fagioli con le cotiche, or in this simple, everyday dish … Read More
Spaghetti alla Nerano
We’ve featured pasta and zucchini before, but this celebrated dish from the Sorrento peninsula is a bit more elaborate and intriguing. Spaghetti alla Nerano, named after the beach town where it originated, could be the child that your basic pasta and zucchini would have if it got married with a cacio e pepe. … Read More
