Malloreddus are a kind of pasta typical of the island region of Sardinia. Also called gnocchetti sardi or ‘little Sardinian gnocchi’ after their dumpling-like shape, malloreddus are made from durum wheat flour, water, salt and—a very Sardinian touch—a pinch of ground saffron. They lend themselves to a variety of sauces … Read More
Rillettes de porc (Pork Rillettes)
One of my favorite ways to while away a rainy Sunday afternoon is to browse through my old cookbooks. I have a fairly extensive collection, scattered in different places around the house, and there is nothing so pleasant than finding one of those old tomes that I had forgotten I … Read More
Maiale Ubriaco (Drunken Pork)
They don’t make pork like they used to. Modern pork is raised lean for health reasons but in the process a lot of flavor got lost. But there are ways to make up for the lack of intrinsic flavor, like this simple Tuscan method for making pork chops called maiale … Read More
Vitello tonnato (Tunnied Veal)
If I had to mention one dish in the Italian repertoire that epitomizes elegant summer eating, this might well be it: vitello tonnato, also called vitel tonnè in dialect, which means’ tunnied veal’ or simply veal in tuna sauce. More often than not, though, it is called by its Italian name … Read More
Inspired by Drick: Pulled Pork “Pibil”
We hosted a block party on the 5th of July and I was casting around for inspiration when I hit upon a great post on barbecue by my fellow blogger Drick of Drick’s Rambling Cafe. Drick is from Alabama, where they know a thing or two about real barbecue. Now, … Read More
Salsicce alla romana coi broccoletti (Sausage and Broccoli Rabe)
Is there any meat more satisfying than sausages? If there is, I haven’t found it. And, in this typically Roman dish, Sausage and Broccoli Rabe, brings together that particularly happy marriage of pork and cruciferous greens. The slight bitterness of the broccoletti sets off the savory richness of the sausage perfectly. … Read More
An Italian New Year’s: Cotechino con lenticchie (Cotechino with Lentils)
New Year’s Eve for Italians—like so many other holidays—is marked by a large, festive meal, often an elegant seafood dinner, called the cenone di San Silvestro or cenone di Capodanno, the word ‘cenone‘ being Italian for ‘big supper’. For me, following the typical Italian meal service, a perfect primo (first course) … Read More
Ham and lentil casserole
Here’s one answer to the perennial post-Christmas question: what to do with the leftover ham? As we all know, pork and legumes have a natural affinity, so why not pair ham and lentils in this rather loose riff on a cassoulet? First, simmer some lentils—about 100g (4 oz.) per serving—in … Read More
