Peperoni alla piemontese
This simple but flavorful antipasto hails from the prosperous region of Piemonte in northwest Italy. The region has a relatively […]
Peperoni alla piemontese Read Post »
This simple but flavorful antipasto hails from the prosperous region of Piemonte in northwest Italy. The region has a relatively […]
Peperoni alla piemontese Read Post »
Those of you who know a bit about Italian cooking may recognize the name cacciucco. A speciality of Livorno in
Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup) Read Post »
Here is the “other” Roman way with salt cod: baccalà in guazzetto, simmered in tomato sauce. It may not be
Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce) Read Post »
Another of the many Italian dishes in the cucina povera tradition, sugo finto is “fake” because it is basically a meat
Sugo finto (“Fake” Sauce) Read Post »
Acqua pazza, or ‘crazy water’ is the humorous term for a really easy but very tasty Neapolitan method for poaching fish.
Pesce all’acqua pazza (Fish Poached in “Crazy Water”) Read Post »
Well, Autumn is well and truly upon us. We’re waking up to cool mornings and going to bed to downright chilly
Risotto ai funghi (Mushroom Risotto) Read Post »
Eggs and tomatoes were meant for each other. From the Neapolitan “Eggs in Purgatory” to the Mexican huevos rancheros to
Frittatine in trippa (Frittata in Tomato Sauce) Read Post »
We’re an old fashioned household in many ways. In the cooler months, making broth is a Sunday afternoon ritual in
Quick Note: Picchiapò Read Post »
“Wedding soup” is a popular Italian-American dish made with escarole and tiny meatballs simmered in chicken broth and adorned with
Minestra maritata (The Original Italian “Wedding Soup”) Read Post »