Spaghettini all’acqua di limone e provolone—thin spaghetti cooked in lemon infused water and finished with provolone cheese—was invented by Chef Peppe Guida, chef at the Michelin starred restaurant Osteria Antica Nonna Rosa on the Sorrentine Peninsula about 11 km west of Sorrento. In this rather trendy, lighter alternative to the … Read More
Bigoli in salsa
Venice isn’t really pasta country. As Hedy Giusti-Lanham and Andrea Dodo put it in their lovely 1978 cookbook The Cuisine of Venice and Surrounding Northern Regions, now sadly out of print, “In and round Venice, a series of polenta dishes will be mentioned first, then some rice dishes and at … Read More
Uova sode alla piemontese
Uova sode alla piemontese (Stuffed Eggs Piemonte Style), also known as uova ripiene al tonno, is an exquisitely simple yet elegant dish. Just hard boiled eggs filled with tuna whipped with the egg yolks, capers and anchovies, and sometimes olives. The recipe is about as effortless as you can imagine, … Read More
Pasta salmone e piselli (Pasta with Salmon and Peas)
A quick and easy dish that doesn’t skimp on looks or flavor, pasta salmone e piselli (Pasta with Salmon and Peas) is a staple in our home. We have this or something similar for dinner just about weekly. Don’t ask me why I haven’t gotten around to posting a recipe … Read More
Pesto di cavolo nero (Tuscan Kale Pesto)
Generally speaking I’m not a picky eater. Just the opposite in fact. There are very few things I won’t eat or at least try. I’ve had alligator in Florida, live lobster sashimi and rattlesnake in New York, fried lamb’s brains and pasta with calf’s intestines in Rome, fermented cassava balls … Read More
Pasta con zucca e funghi (Pasta with Winter Squash and Mushrooms)
An easy and versatile cold weather dish, pasta con zucca e funghi or Pasta with Winter Squash and Mushrooms, is the kind of pasta that you can prepare in 30 minutes or less. You just put the pot on the boil and start preparing the dressing for the pasta, which … Read More
Pasta ai peperoni (Pasta and Peppers)
September is here and, for many in the northern hemisphere, the return to work this means autumn is already here. And here in US, last Monday was Labor Day, which. marks the unofficial end of summer. And yet foodwise September is a transitional, you might even say schizophrenic, month. We … Read More
Tagliata di manzo con rucola e parmigiano
Like many people, we do a lot of grilling in the summertime. More often than not, especially when I’m grilling for a crowd, I opt for a grigliata mista or mixed grill, with its tempting spread of sausages, pork, lamb, chicken and more. But when I’m grilling for myself and … Read More
