Frittata al pomodoro (Tomato Frittata)
It’s been quite a while since we last published a frittata recipe. Five years to be exact. I’m not sure […]
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fried
Castagnole
Carnival time was traditionally the last chance to have meat before Lent. The very word carnevale comes from the Latin expression carne levare, loosely meaning to
Cannoli siciliani
Cannoli are perhaps the most beloved of Italian pastries, a true icon of Italian cookery across the world. So why,
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Frittelle di fiori di zucca (Zucchini Blossom Pancakes)
I love zucchini blossoms. But they might just be the most elusive of any summer produce. In the seventeen years
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Zucchine a fiammifero (Zucchini Matchsticks)
As everyone knows, zucchini (aka courgettes) are a staple of modern Italian cookery. Italians have come up with a nearly
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Polpette di bollito (Breaded Boiled Beef Balls)
One of the pleasanter dilemmas I face on a regular basis is what to do with leftover boiled beef. In
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Carciofi alla parmigiana (Artichoke Parmesan)
Everyone who knows about the Italian food has surely had parmigiana di melanzane, or Eggplant Parmesan. And it’s a dish
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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
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Frittata di salsiccia, patate e funghi (Sausage, Potato and Mushroom Frittata)
The Italian flat omelette known as the frittata, like pasta, is endlessly adaptable. The eggs provide a vehicle for just
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