Salmoriglio is a typically Sicilian sauce that adds great flavor to fish, particularly that most typical of Sicilian fishes, swordfish. The fish is grilled or otherwise simply prepared and napped with sauce before serving. Salmoriglio looks like and plays a culinary role similar to the salsa verde that goes so well … Read More
Filetti di pesce al finocchio (Baked Fish with Braised Fennel)
Where would Italian food in the US be without Marcella Hazan? As much as I treasure my Campanian and Puglian food roots, I am forever thankful for the horizons that Marcella’s 1973 Classic Italian Cooking opened up for me. And even almost 40 years later, she continues to inspire. Here … Read More
Cioppino, an Italian-American Classic
As regular readers will know, this blog is focused on authentic Italian home cooking, the kind that you might eat in Italy itself. But it is also, in some sense, about the Italian diaspora, so it is only fitting that, from time to time—at least once a year—we feature an … Read More
Fregola con arselle (Fregola with Baby Clams)
Fregola (also called fregula) is a kind of pasta, typical of Sardinia, that looks and tastes much like Israeli couscous. Arselle are tiny clams that live under the sand right on the shore line. Although you might be surprised by the pairing, this odd couple makes for some delicious eating. … Read More
Pesce al forno con patate (Baked Fish with Potatoes)
We’ve looked at Angelina’s pollo e patate (chicken and potatoes) and agnello e patate (lamb and potatoes). Well, fish is also exquisite with potatoes as well, and while the chicken and lamb were ‘down home’ dishes, pesce al forno con patate, baked fish with potatoes, is elegant enough to serve for a formal dinner party. It … Read More
Pane Burro e Alici (Bread Butter and Anchovies)
I don’t know about you, but when temperatures rise into triple-digits (on the Fahrenheit scale) as they have lately in much of the Northern Hemisphere, even my enthusiasm for cooking begins to lag. That, and our impeding house move, has meant that any cooking that I do indulge in these … Read More
Baccalà mantecato (Baccalà Purée)
A not-so-distant cousin of Provençale brandade de morue, baccalà mantecato is one of the signature dishes of Venetian cuisine and a staple of those wonderful hidden-away Venetian bacari, or wine bars. The name of the dish comes from the verb mantecare, which is a culinary term meaning to ‘beat’ or ‘whip’ … Read More
Branzino al sale (Branzino Baked in Salt)
This will be a short post as I’ve come down with a nasty cold. No matter, since this is a short and simple recipe anyway, another example of the sublime simplicity of Italian cookery, branzino baked in salt. Yes, that’s what I said. Not to worry, the end result is not too … Read More
