Broccoli strascinati (Dry Sautéed Broccoli)

Frankcontorno, Lazio10 Comments

Dry Sauteed Broccoli

One of things that most fascinates me about cooking is how a very slight change in technique, even using the same ingredients, will produce a very different end result. We’ve already explored on this blog the ripassare technique, perhaps the most common in central and southern Italian vegetable cookery, in … Read More

Scarola aglio e olio (Sauteed Escarole)

FrankCampania, contorno16 Comments

Sauteed Escarole

One of the oldest nicknames for the people of Campania was mangiafoglie, or ‘leaf eaters’, because they were known for their prodigious consumption of leafy green vegetables. It was probably a matter of necessity as much as preference back in the day. Wander around just about any open piece of … Read More

Straccetti di manzo con la rughetta (Beef ‘Rags’ with Arugula)

FrankLazio, secondi piatti11 Comments

One of the most iconic dishes of Roman cookery, straccetti con la rughetta, or ‘little rags’ of beef with arugula, is also one of the simplest of all to prepare. The technique is quite close to an Asian stir-fry and, like a stir-fry, it takes literally only seconds to prepare. … Read More

Funghi trifolati (Sautéed Mushrooms)

Frankcontorno, Fall, Winter14 Comments

Funghi trifolati

This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or ‘truffled’ mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are … Read More