Even though my paternal grandfather was from Grumo Appula, a small town outside Bari in the southeastern Italian region of Puglia, I don’t remember eating much pugliese food growing up. Other than a few dishes—orcecchiette with cime di rape (also known as broccoletti), that wonderful calzone di cipolla (onion pie) … Read More
Pappardelle all’anatra (Pappardelle with Duck Ragu)
When one thinks of Tuscan cooking, one of the first dishes that comes to mind—along with such icons as fagioli all’uccelleto and bistecca alla fiorentina—is pappardelle sulla lepre, a wide ribbon pasta with hare sauce. Its fame is perfectly justified; it is truly delicious. Finding hare is just about impossible … Read More
Ossobuco alla milanese
Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese dialect) is veal shank, cut into thick rounds of shank meat around a marrowbone. It is typically served with risotto alla milanese, one of … Read More
Moules au curry (Curried Steamed Mussels)
Here’s a wonderfully rich but yet light supper dish— Curried Steamed Mussels —from Belgium, the world capital of mussel dishes. With a crusty baguette to sop up the delicious sauce, you have a one-way ticket to culinary nirvana. Ingredients Serves 4-6 2 kilos (4 lbs) mussels 4 shallots, peeled and finely minced … Read More