I like to think that I have a good knowledge of Italian cookery but, every once in a while, I stumble on a dish that I’ve never heard of, let alone tried. So it was with a recent blog post from fellow blogger Judy Witts, whose blog Over a Tuscan … Read More
Pasta e fagioli: The Authentic Recipe
Pasta e fagioli, or pasta and beans, which goes by the amusing nickname ‘pasta fazool‘ in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire. It is a victim of its own success, however, too often made badly—very badly—which is why I would never … Read More
Sformato di tonno (Baked Tuna Sformato)
A sformato (the word literally means ‘unmolded’) is something like a soufflé without the puff: the main ingredient is mixed with a very stiff béchamel sauce and eggs, then baked in a mold until set. But since the eggs are left whole rather than separated and the whites whipped, a sformato only … Read More
Polenta con salsicce e spuntature (Polenta with Sausage and Spareribs)
Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you visit Rome in the cold … Read More
Memorie di Angelina in the news
Friends, Just a quick note as we dash off to visit family for Christmas. One of my favorite food writers, Domenica Marchetti, has written a lovely article about the Feast of the Seven Fishes, an Italian-American tradition, in the exciting new online magazine American Food Roots. Well, guess who’s featured … Read More
Carote al latte (Braised Carrots in Milk)
Braised carrots in milk are fine side dish for roasted or braised meats, and they’re a snap to make. Just combine baby carrots, milk, butter and seasonings and let them simmer together until the carrots are tender and the milk is fully absorbed. The milk brings out the natural sweetness … Read More
Broccoli strascinati (Dry Sautéed Broccoli)
One of things that most fascinates me about cooking is how a very slight change in technique, even using the same ingredients, will produce a very different end result. We’ve already explored on this blog the ripassare technique, perhaps the most common in central and southern Italian vegetable cookery, in … Read More
