Incredible as it may seem, after nearly six years of blogging on Italian cooking—my blogiversary is coming up later this month—I realize I’ve never written a post about cannelloni. That’s an incredible omission, since cannelloni are probably the easiest stuffed pasta you can make. You simply roll square sheets of fresh … Read More
Taralli pugliesi
It is said that the three pillars of Puglia’s agriculture are wheat, wine and olives, and all three make their way into this simple but tasty Puglian snack. Flour, white wine and olive oil are mixed to make a simple dough, formed into rings and, much like bagels, briefly simmered and … Read More
Patate al forno (Italian Oven Roasted Potatoes)
It’s often the most obvious things that we overlook. And so I just realized that I’ve never blogged about patate al forno, Italian Oven Roasted Potatoes —without a doubt the most classic Italian contorno of them all. There’s no mystery about its popularity. It literally goes with any meat or fish … Read More
Gnocchi alla romana (Roman Semolina Gnocchi)
Here’s a linguistic quandary: The Italian word gnocchi is usually translated as ‘dumplings’, and the dictionary defines the word ‘dumpling’ as “a small mass of leavened dough cooked by boiling or steaming” or “a piece of dough, sometimes filled, that is cooked in liquid such as water or soup”. Well, … Read More
Frittata di zucchine al forno (Baked Frittata with Zucchini)
Baked frittata is an awesomely easy alternative to the traditional fried frittata. There’s no need for any tricky flipping of pans or worrying if your eggs are getting burnt on the bottom while they’re still runny in the middle. The oven’s even, multidirectional heat avoids those pitfalls. You can bake your … Read More
Polpettone di tonno (Italian Tuna Loaf)
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
Tiella di patate, cipolle e pomodori (Potato, Onion and Tomato Casserole)
I really like the tiella, the iconic baked casserole dish of the Puglia region of Italy. You can assemble a tiella at your leisure, then pop them in the oven and serve them when you’re ready to eat. It’s cooking at its most relaxing. The tiella is named after the … Read More
Cozze al gratin (Mussels Gratin)
Seafood tends to be expensive, but, for some reason, mussels remain very affordable. Plus, they’re delicious and very quick to make. In our house, we love the classic sautè di cozze (steamed mussels sautéed with garlic and hot pepper) but for a change, you can take steamed mussels in different directions. In this … Read More
