 In cooking as in life, simpler is oftentimes better. French cooking may have a reputation for complication, but, in reality, many classic homestyle dishes from “over the Alps” (d’oltralpe, as the Italians refer to things French) are quite simple. To me, there is nothing that quite captures the spirit of simple, … Read More
Calamarata con Salsiccia, Ricotta e Piselli (Calamarata Pasta with Sausage, Ricotta and Peas)
This was a dish I made up on the spot one day, finding a few stray links of  sausage and some leftover ricotta in my fridge, and some frozen peas at the bottom of the freezer, to serve as a condimento for some calamarata pasta I had in the pantry. … Read More
Farinata genovese (Genovese Chickpea Flatbread)
One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, the chickpea flatbread known as la farina genovese deserves to be better known. It has a wonderful, mildly nutty flavor that marries well with just about anything you want to serve it with, but it is perfectly delicious … Read More
Polpo alla griglia (Grilled Baby Octopus)
One of the very best seafood for grilling has got to be the octopus. Grilled baby octopus has incredible flavor, it is a pleasantly chewy but not tough—when properly prepared—and it crisps up beautifully under the grill’s intense heat. There’s a good reason why it’s a favorite summertime dish all … Read More
Spinaci alla romana (Roman-Style Spinach)
We all know that spinach is full of iron and other good stuff, but it has an undeserved reputation for being … blech. I’m not entirely sure why, but I suspect it has something to do with the school cafeteria spinach I remember from my childhood, stewed within an inch … Read More
Mozzarella in carrozza (Fried Mozzarella Sandwiches)
Don’t know about you, but I love cheese. Just about any kind. In our house we tend to eat more cheese during the cool winter months, but the arrival of warm weather doesn’t mean we give up cheese altogether. Far from it. Rather, aged cheese tends to give way to … Read More
Fettuccine «Alfredo»: The Original Recipe
Fettuccine Alfredo has a unique place in the multifaceted world of Italian cookery. The dish is famous in America and hardly known in Italy, but it is actually Italian, not Italian-American, at least originally. It was invented by Roman restauranteur Alfredo di Lelio, who—the story goes—invented it to suit his pregnant … Read More
Budino di ricotta (Ricotta Pudding)
This elegant but easy dessert is a kind of dressed up version of Angelina’s humble pizza dolce. The basic recipe for this ricotta ‘pudding’ calls for just ricotta, eggs and sugar, and it’s perfectly delicious at its simplest. But, if you like, Â you can add various the fillings and toppings … Read More
