Caponata alla siciliana

Frankantipasti, Sicilia, summer36 Comments

Caponata alla sicliana

I have to admit, Sicilian food has always been something of a mystery to me. Many Sicilian dishes remind me of Angelina’s Campanian cooking—and Sicilians actually lay claim to melanzane alla parmigiana, one of her signature dishes—but there is something  ‘different’ about some of the taste combinations you’ll find in Sicilian … Read More

Carciofi trifolati (Sautéed Artichokes)

Frankcontorno, Spring16 Comments

Carciofi Trifolati (Sautéed Artichokes)

The trifolati technique is one we’ve seen before on this blog. And although it is probably most often associated with mushrooms, you can make many different non-leafy vegetables using the same basic technique: slice it and sauté it in garlic and oil, and season with salt, pepper and finely chopped … Read More

La ribollita (Tuscan Minestrone)

Frankprimi piatti, Soups, Toscana15 Comments

Ribollita

We’ve already gone over the basic recipe for minestrone on this blog. Once you’ve mastered that, it is a lot of fun to explore the many varieties of minestrone from all over Lo Stivale (meaning ‘the boot’ one of the many nicknames Italians give to their country). Perhaps the most delicious … Read More