Peperoni sott’aceto (Pickled Peppers)

Frankantipasti18 Comments

sott'aceto

Back in the day, this was the time of year for putting up summer produce to be enjoyed during the autumn and winter. Tomatoes would be home canned, either whole or as passata. Fruits like cherries would be preserved in sugar. Eggplant and other summer vegetables would be preserved sott’olio, … Read More

Cremolata di pesche (Peach Cremolata)

FrankCampania, dessert, Puglia, Sicilia33 Comments

Cremolata

Perhaps due to Italy’s hot summers, Italian cuisine, especially southern Italian cuisine, offers a dazzling variety of frozen desserts. Gelato is probably the most popular type, but then there’s also sorbetto and granita as well. And each type comes in a wide variety of flavors. We’ve covered many of these … Read More

Ragù di lenticchie (Lentil Ragu)

Frankpasta, primi piatti40 Comments

Ragù di lenticchie (Lentil Ragù)

As long time readers may remember, my very favorite pasta when I was a kid was Angelina’s austerely simple but delicious pasta e lenticchie (Pasta with Lentils). I liked it so much so that most of the time I’d prefer to eat pasta e lenticchie even over her extraordinary Sunday … Read More

Minestrone alla genovese

FrankLiguria, primi piatti, Soups23 Comments

Minestrone alla genovese

We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla genovese, Genoa Style Minestrone, is different enough it really does merit its own post. There’s no soffritto to create a flavor base, no preliminary rosolatura of … Read More