One of the guilty pleasures that I have never, up to now, revealed to a living soul is my penchant for late-night pasta snacks. But not just any pasta, but a pasta risottata: pastina of the kind usually used for soups, cooked like a risotto, in just enough liquid (usually a … Read More
Tiella pugliese (Puglia Potato and Mussel Casserole)
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
Zuppa di scarola e fagioli (Escarole and Bean Soup)
Here’s a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at our house: escarole and bean soup. Ingredients 1 small head of escarole, cut into fine ribbons 1 small onion, peeled and thinly sliced 450g (15 oz) boiled or canned … Read More
Pasta e piselli (Pasta and Peas)
Here’s a when-you-really-don’t-feel-like-cooking dish. It’s a quick and easy combination of pasta and peas, but really satisfying. Pasta e piselli and pasta e lenticchie were my favorite everyday pastas Angelina would make when I was a kid. Here’s the way she made it: Ingredients 1 small onion, finely chopped A sprig or … Read More
Pasta e ceci (Pasta and Chickpeas)
There’s nothing so satisfying yet so quick and simple than the combination of pasta and some sort of legume–beans, peas or, in this case, ceci (chickpeas). And, as you probably know, the combination makes for a complete protein with plenty of fiber and no cholesterol. This kind of thing is … Read More
Linguine al limone (Linguini with Lemon Cream Sauce)
Linguine al limone, or linguini with lemon cream sauce, is one of those quintessential summer dishes from southern Italy, specifically the Sorrentine peninsula of the Campania region, where they grow exquisite lemons. It’s sunshine on your plate. This dish may surprise you. The lemon flavor is not at all acidic … Read More
Patate in padella (Sautéed Potatoes)
These pan-fried potatoes make for a wonderful accompaniment to lamb and other meat dishes, and they are incredibly simple and easy to make: Peel and cut waxy, yellow-fleshed potatoes into wedges, put them in a non-stick frying pan with olive oil, a sprig of rosemary and a slightly crushed but … Read More
Angelina’s Pizza Casareccia (Homestyle Pizza)
A perfectly round, thin-crusted pizza of the kind you can eat in the best pizzerie is a hard thing to make at home. It takes practice and talent to be a first-rate pizzaiolo, or pizza-maker. (I know because I’m trying to master the art!) But there is a simpler … Read More
