A lighter summery alternative to classic meatloaf, polpettone di tonno, or Italian tuna loaf, is every bit as tasty if you ask me. Traditionally boiled, a more modern take on this dish is to bake it briefly in the oven, which eliminates a lot of the fuss. Served with homemade mayo, it makes … Read More
Pesce spada con capperi alla calabrese (Calabrian Swordfish with Capers)
 Swordfish is well liked here in the States and elsewhere for its mild taste and meaty texture. And the fish’s enormous size means that it is generally sold in large, boneless ‘steaks’ that make for a carefree eating experience. Even folks who are skittish about other kinds of fish often enjoy swordfish. Swordfish is a popular fish in … Read More
Costolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops)
Unlike fruits and vegetables, one doesn’t often think of meats as having seasons, but I’ve always associated game with the fall, pork with winter, and lamb with the spring. And as it turns out, there is something to this. Lamb is generally at its most tender in May and June when the animal is … Read More
Spezzatino di vitello con piselli (Veal Stew with Peas)
You might not know it from the weather around here, but spring is finally here. And one of the great delights of this time of year in Italy is the appearance of tiny young vegetables the Italians call primizie. While in this era of year-round asparagus the seasons are not quite so discernible in … Read More
Cavolfiore in salsa di acciughe (Cauliflower in Anchovy Sauce)
A quick note with a recipe for what is probably the most versatile of winter vegetables: cauliflower. It lends itself to practically every cooking technique you can think of: steaming, braising, boiling, frying, baking, roasting… And its mild flavor lends itself to pairing with all sorts of other foods and … Read More
Frittatine in trippa (Frittata in Tomato Sauce)
Eggs and tomatoes were meant for each other. From the Neapolitan “Eggs in Purgatory” to the Mexican huevos rancheros to the Chinese Stir-Fried Eggs with Tomatoes, to the old-fashioned American scrambled eggs with ketchup, everyone seems to love this epic combination of flavors. Here’s another Italian take on the theme, … Read More
Pollo alla panna (Italian Creamed Chicken)
One of the hallmarks of Italian cooking is its utter simplicity, and few dishes exemplify this quality as well as this one. As the named implies, Italian creamed chicken is essentially just chicken simmered in cream, the other ingredients do nothing more than provide a subtle enhancement for this heavenly marriage … Read More
Cavolfiore al gratin (Cauliflower Gratin)
There’s something so comforting about creamy gratins. Who wouldn’t go for that bubbly, cheesy, warming goodness? Cauliflower Gratin is not exclusively Italian, of course—the Brits have their Cauliflower Cheese and the French their chou-fleur au gratin— but I think it is particularly nice made with Italian cheeses like Parmesan and … Read More