The parmigiana di melanzane or Eggplant Parmesan that my grandmother Angelina used to make, a version typical of the hinterlands of Naples with its eggplant dipped in egg and fried, then layered with mozzarella, parmigiano-reggiano and tomato sauce and baked in a hot oven until bubbly and golden brown on … Read More
Pasta e cavolfiore alla siciliana (Sicilian Style Pasta and Cauliflower)
Cauliflower is all the rage these days, showing up in all kinds of trendy dishes from cauliflower rice to —Heaven help us!—cauliflower pizza. But Italians have been eating cauliflower for ages before it was “cool”, as a soup or in a salad, sautéed, steamed and sauced, battered and fried, pickled, … Read More
Cannoli siciliani
Cannoli are perhaps the most beloved of Italian pastries, a true icon of Italian cookery across the world. So why, you might ask, have I not written about cannoli in over 13 years of blogging? It’s a good question. Perhaps it’s because I don’t have much of a sweet tooth. … Read More
Insalata pantesca
When temperatures reach astronomical highs as they have done lately, I often turn to salads for sustenance. To me, they’re the ideal hot weather food. Not only do you general serve them chilled or at room temperature, but they’re generally quickly thrown together and don’t involve turning on an oven … Read More
Timballo di pasta con melanzane
If you like pasta—and who doesn’t?—and if you like cake—and again, who doesn’t?—then you’re sure to like timballo di pasta, pasta baked in a mold then served as a kind of pasta cake. Italian cookery has some quite elaborate timballi di pasta, dating back to the days of the monzù, … Read More
Pasta con le sarde
One of Sicily’s signature dishes, pasta con le sarde, or Pasta with Sardines, is also one of my personal favorites. I was lucky enough to enjoy it on its home turf a few years back, during a trip for a family wedding. Unfortunately, replicating this classic back here at home … Read More
Cremolata di pesche (Peach Cremolata)
Perhaps due to Italy’s hot summers, Italian cuisine, especially southern Italian cuisine, offers a dazzling variety of frozen desserts. Gelato is probably the most popular type, but then there’s also sorbetto and granita as well. And each type comes in a wide variety of flavors. We’ve covered many of these … Read More
Cardi fritti (Batter-fried Cardoons)
Have you ever tried a cardoon? It’s a unique vegetable that looks like an overgrown celery stalk but tastes like an artichoke, to which, in fact, it is related. Cardoons grow easily in a temperate climate. In fact, they grown wild in California. But for some reason they have never … Read More
