Eggplant might just be my favorite summer vegetable, and we’ve prepared it every which way on this blog: grilled, sautéed, […]
Melanzane imbottite alla napoletana (Neapolitan Style Stuffed Eggplant) Read Post »
As long time readers may remember, my very favorite pasta when I was a kid was Angelina’s austerely simple but
Ragù di lenticchie (Lentil Ragu) 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 »
These days it’s become quite chic to claim one dish or another is an example of la cucina povera, or
Cipollata calabrese (Calabrian Style Braised Red Onions) Read Post »
We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you
Minestrone alla genovese Read Post »
Yes, autumn is well and truly here. There’s a definitely chill in the air, the leaves are turning color, pumpkins
Zuppa di cicerchie (Grass Pea Soup) Read Post »
These Sicilian chickpea fritters, known as panelle in Italian, are often associated with Sicily’s capital city Palermo, where you can buy
Panelle (Sicilian Chickpea Fritters) Read Post »
In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is
Melanzane a scapece (Marinated Eggplant) Read Post »
Regular readers will know that a typical dessert in our house is often nothing more than a piece of fresh
Pesche grigliate (Grilled Peaches) Read Post »
