…leek in half and check to see if there is any grit between the leaves. (NB: Leeks grow partially underground and naturally have a lot of soil lodged in them….
Cavolfiore al gratin (Cauliflower Gratin)
There’s something so comforting about creamy gratins. Who wouldn’t go for that bubbly, cheesy, warming goodness? Cauliflower Gratin is not exclusively Italian, of course—the Brits have their Cauliflower Cheese and…
Frittata di maccheroni avanzati (Leftover Pasta Frittata)
…of the skillet. Swirl the oil around gently to coat the sides of the pan. Now continue as you would for any frittata, slipping the pasta and egg mixture into…
Peposo (Peppery Tuscan Beef Stew)
…short ribs would be fabulous made this way. Like many traditional recipes, there are multiple variations on the theme. As mentioned, the most common has got to be the use…
Frittata con asparagi e pancetta (Asparagus and Pancetta Frittata)
Eggs complement asparagus so well—think of asparagi alla milanese, topped with a fried egg— and they complement cured pork too—bacon and eggs, anyone? And then again, asparagus and pork get…
Schiacciata all’uva (Tuscan Grape Focaccia)
…dough. Let your schiacciata all’uva cool completely before serving, with a dusting of powdered sugar if you like. Notes The recipe for homemade bread dough can be found at https://memoriediangelina.com/2012/01/08/pane-casereccio-homemade-bread/#.WAdgmTKZNE4…
Italian Charoset for Passover
It may come as a surprise, but Italy has a long tradition of Jewish cookery. Jews have been living in Rome since ancient times. Jewish communities have long existed in…
Scialatielli con frutti di mare
…oz) semola rimacinata, finely ground semolina flour 30 g (1 oz) grated pecorino or parmigiano-reggiano cheese, or 50:50 mix of both 2 eggs 150ml (5 fl oz) milk, or as…
