People don’t always associate steak with Italian cooking, but in fact, one of the glories of Tuscan cuisine is a simply prepared Porterhouse steak, grilled rare, over a wood fire: bistecca alla fiorentina, or literally Steak Florentine. The dish is so typical that if you ask for a fiorentina in a restaurant … Read More
Zuppa di pesce alla napoletana (Neapolitan Fish Stew)
Italy, being a rather slender peninsula, is a country where the sea is rarely too far away. And, of course, the products of the sea play a major role in its cuisine. And so it is not surprising that zuppa di pesce, or fish soup, is a dish that you … Read More
Céléri rémoulade
I normally like my salads with a simple oil and vinegar dressing in the typical Italian manner, but once and a while I get the urge for one of those rich and creamy salads like cole slaw or Russian salad … or this French classic: céléri rémoulade, shredded celery root … Read More
Cotolette alla milanese (Milanese Veal Chops)
One of the pillars of Milanese cuisine, cotoletta alla milanese is nothing more than a breaded veal chop browned in butter. It’s so typical, in fact, of the cooking of Milan that if you just ask for ‘una milanese’ in a restaurant in Italy, this is what you’ll be served. Simple … Read More
Pinzimonio (Tuscan Crudités)
When things are really hectic at work, as they are now, even a hardcore food fanatic like myself doesn’t always feel like cooking. Or perhaps you’ve had a heavy lunch or midday dinner and feel like a light dinner. Or you’re looking for something to serve an easy and convivial … Read More
Pollo alla diavola (“Devil’s Style” Grilled Chicken)
Pollo alla diavola, or Devil’s Style Grilled Chicken, is a simple and deliciously spicy way to grill chicken. Ingredients Serves 4-6 1 chicken, preferably free-range Olive oil Salt Red pepper flakes The juice of 1/2 lemon Directions Begin by butterflying a young chicken: cut away the chicken’s back bone with … Read More
Risi e bisi (Venetian Rice and Peas)
Sweet, fresh peas in their pods can be hard to find, but when I spotted some in a local market I grabbed them up to make a delicious Springtime dish from the Veneto: risi e bisi, or rice and peas in Venetian dialect. Although it resembles a risotto, the technique … Read More
Piselli alla romana (Roman-Style Peas)
Now piselli alla romana may be the shortest post I ever write, as this tasty and elegant side dish is about as simple as a recipe can get, short of boiling water. Ingredients Serves 4-6 as a side dish 1 large bag (approx. 450g/16 oz) of frozen peas, or the equivalent … Read More