This simple but flavorful antipasto hails from the prosperous region of Piemonte in northwest Italy. The region has a relatively obscure but fascinating cuisine, perhaps best known for its iconic bagna cauda. This dish, peperoni alla piemontese, or Bell Peppers in the Style of Piemonte, features an anchovy sauce very … Read More
Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup)
Those of you who know a bit about Italian cooking may recognize the name cacciucco. A speciality of Livorno in the region of Tuscany, cacciucco is one of the many fish soups that you’ll find up and down the Italian peninsula, and one of the most famous. I’ve been meaning … Read More
Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce)
Here is the “other” Roman way with salt cod: baccalà in guazzetto, simmered in tomato sauce. It may not be quite as famous as Rome’s iconic battered and fried salt cod filets called filetti di baccalà but it’s just delicious, although in a very different way. Simmering salt cod in tomato sauce—”in … Read More
Sugo finto (“Fake” Sauce)
Another of the many Italian dishes in the cucina povera tradition, sugo finto is “fake” because it is basically a meat sauce (sugo di carne) without the meat that was so unaffordable for most people not too far in the past. (It is also called sugo scappato, or ‘escaped’ sauce, for … Read More
Pesce all’acqua pazza (Fish Poached in “Crazy Water”)
Acqua pazza, or ‘crazy water’ is the humorous term for a really easy but very tasty Neapolitan method for poaching fish. Make a garlic and oil base, throw in a few cherry tomatoes and other flavorings if you like, lay down your fish fillets, simmer for a few minutes and you’re done. … Read More
Risotto ai funghi (Mushroom Risotto)
Well, Autumn is well and truly upon us. We’re waking up to cool mornings and going to bed to downright chilly nights. And while our local farmers market is still full of peaches and tomatoes, a mushroom stand made its first appearance last week. Mushroom Risotto came immediately to mind. I love risotto … Read More
Frittatine in trippa (Frittata in Tomato Sauce)
Eggs and tomatoes were meant for each other. From the Neapolitan “Eggs in Purgatory” to the Mexican huevos rancheros to the Chinese Stir-Fried Eggs with Tomatoes, to the old-fashioned American scrambled eggs with ketchup, everyone seems to love this epic combination of flavors. Here’s another Italian take on the theme, … Read More
Quick Note: Picchiapò
We’re an old fashioned household in many ways. In the cooler months, making broth is a Sunday afternoon ritual in our house. And from broth comes boiled meat, an old fashioned treat that most people these days have never tasted. If it sounds to you like hospital food, think again. Italian … Read More
