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Home Our Latest Posts baked

Polenta pasticciata con fagioli e verza (Baked Polenta with Beans and Cabbage)

Frank8 February 2010piatti unici, polenta, primi piatti9 Comments

Polenta pasticciata (Baked Polenta)

It’s a shame to throw away leftover polenta. There are so many delicious ways to use it. As mentioned in an earlier post on how to make polenta, it hardens as it cools and can be sliced into squares or other shapes, then grilled or fried. But my favorite way … Read More

Agnello e patate al forno (Oven-Roasted Lamb and Potatoes)

Frank15 January 2010Campania, piatti unici, Puglia6 Comments

Oven-Roasted Lamb and Potatoes

Lamb and potatoes have a natural affinity, as we saw in the elegant côtes d’agneau Champvallon. Here is a more rustic dish, made with seasoned chunks of lamb and potatoes baked in the oven until nicely browned on top. Simple, hearty and satisfying. Ingredients Serve 4-6 1 kilo (2 lbs) … Read More

Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)

Frank19 December 2009Fall, piatti unici, Winter10 Comments

Lamb Chops Champvallon

Lamb chops Champvallon brings me back to my Paris days, when I took a couple of years off from the law to teach English.  Hearty but easy on the pocketbook, it was just the ticket for a temporary bohemian. These days my pocket are a bit deeper, but I still … Read More

Lasagne alla bolognese (Bolognese Lasagna)

Frank13 December 2009Emilia-Romagna, pasta, piatti unici, primi piatti28 Comments

Bolognese Lasagna

There are many types of lasagna dishes in Italian cookery, and in each is wonderful in its own way. But to my mind there are two “Ur-lasagne“, each typifying the northern and southern poles of Italian cuisine: Lasagna for Carnival, or lasagna di carnevale from Campania—the kind of lasagna that nonna Angelina … Read More

Tiella pugliese (Puglia Potato and Mussel Casserole)

Frank4 December 2009piatti unici, primi piatti, Puglia, Risotto and Other Rice Dishes13 Comments

Tiella pugliese

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

Zitoni al forno con le polpettine (Baked Ziti with Tiny Meatballs)

Frank19 October 2009Campania, pasta, primi piatti15 Comments

 If baked pappardelle with radicchio is a good example of a northern Italian baked pasta dish, baked ziti, as this dish is known in English, typifies the southern Italian approach, and more specifically the Neapolitan approach, so much so, in fact, that this dish is sometimes called pasta al forno … Read More

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