It’s often the most obvious things that we overlook. And so I just realized that I’ve never blogged about patate al forno, Italian Oven Roasted Potatoes —without a doubt the most classic Italian contorno of them all. There’s no mystery about its popularity. It literally goes with any meat or fish … Read More
Riso e lenticchie (Rice and Lentils)
I love lentils. My favorite pasta when I was growing up was the pasta e lenticchie (Pasta and Lentils) Angelina made. Rice goes as well with lentils as pasta does, and it’s even easier to make. A one-pot dish that makes a perfect first course before a wintery stew or roast, Rice and … Read More
Verza stufata (Braised Savoy Cabbage)
With all the focus today on trendy vegetables like kale and Brussels sprouts, we tend to forget about good old fashioned cabbage. It’s cheap and tasty and—just like its more fashionable cousins—good for you. And while most people associate cabbage with northern European cooking, Italians enjoy cabbage, too. Braised Savoy … Read More
Carciofi e patate in padella (Braised Artichokes and Potatoes)
Artichokes are usually thought of a spring vegetables, but in many countries, including here in the US, they have a second season in the Autumn. It’s a great time to try Braised Artichokes and Potatoes. The tubers bring the kind of heft you want when the weather turns chilly, and they absorb … Read More
Confettura di ciliegie (Cherry Preserves)
Cherry preserves are so easy to make at home it’s a wonder more folks don’t do it. Not only are you saving money, you know exactly what’s going into the product. The Italian take on fruit preserves begins like so many other fruit preparations, by coating the fruit with sugar and lemon. … Read More
Homemade Passata di pomodoro: Step by step
Passata di pomodoro (or passata for short) is the multi-purpose tomato purée that every aspiring Italian cook should learn how to make. Fortunately, it’s really quick and easy, but you do need one special piece of equipment: a food mill. The method is simplicity itself. You take ripe tomatoes, simmer them just long … Read More
Peperoni in padella (Angelina’s Fried Peppers)
Everyone knows about fried peppers—they’re a summertime standby. They make an appearance at just about every Italian cookout or street festival. But while the dish has become something of a cliché, Angelina had her own, special way of preparing them. Her recipe is simplicity itself, with just a few ‘tricks’ that give this … Read More
Zucchine «a scapece» (Piquant Fried Zucchini)
There are four quintessential Italian summer vegetables: tomatoes, peppers, eggplant and zucchini. Of these, zucchini seems to get the least respect, maybe because zucchini plants are so incredibly prolific. New zucchini can literally sprout from one day to another, and the production can really get out of hand. I remember that … Read More
