When the weather starts to turn really cold, as it’s beginning to do around these parts, we naturally turn to warming dishes like the one we’re offering up this week: Zuppa alla canavesana, a hearty cabbage and bread soup from the Canavese area near Torino in the region of Piemonte … Read More
Lasagnette alla cacciatora col pollo (Pasta Cacciatore)
It may come as a surprise to non-Italians, but if you ask the average Italian what they think of pasta and chicken, you’re likely to get a negative reaction. A very negative one in fact. That’s certainly the view among my Italian acquaintances. To them, a dish like Chicken Alfredo … Read More
Ossobuco di tacchino (Turkey Ossobuco)
Let’s talk turkey, shall we? For most Americans, it wouldn’t be Thanksgiving without roast turkey. And for many others around the world, the same goes for Christmas. A splendid roast bird does make for a striking centerpiece for our dinner tables. But if we’re honest, how many of us really … Read More
Funghi gratinati (Gratinéed Mushrooms)
Mushroom lovers will love this dish. I can’t think of a better way to enjoy their unadulterated woodsy flavor than this simple, light gratin which Italians call funghi gratinati. It’s a quick and easy dish, almost a “non recipe”: You just place mushrooms on a baking dish, sprinkle them with … Read More
Ndunderi di Minori (Ricotta Gnocchi)
This week’s recipe comes to us from the town of Minori on the the Amalfi Coast. Ndunderi, a kind of ricotta gnocchi, are traditionally served on the three feast days dedicated to Minori’s patron saint Trofimena: November 5, November 27 and her main feast day on July 13. But don’t … Read More
Spezzatino di maiale e zucca (Pork and Pumpkin Stew)
This week we have an especially appealing dish for these chilly autumn evenings: spezzatino di maiale e zucca, or Pork and Pumpkin Stew, featuring two seasonal ingredients playing a lovely duo of savory and sweet notes. Although the Italian word spezzatino is usually translated as “stew”, the technique here is … Read More
Baked Ziti
It’s that time of year again. October is Italian-American heritage month, when each year as long time readers will know, we feature an Italian-American dish in lieu of our usual continental Italian fare. This year we have a real crowd-pleaser: Baked Ziti. True comfort food, a warming dish perfect for … Read More
Peperoni ripieni di pasta
As we approach the end of summer and autumn produce begins to appear in our markets, it’s easy to forget that, for a few more days at least, it’s still summer. Indeed, even as pumpkins and pears and such make their appearances, summer produce like peppers and tomatoes are still … Read More
