Coste di bieta gratinate (Gratinéed Swiss Chard Stems)
There are few things that bother me more than throwing out food, so I’m often looking for ways to recycle […]
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vegetable
Erbazzone (Savory Greens Pie)
Erbazzone is a savory vegetable pie from Reggio-Emilia in Emilia-Romagna. Greens are sautéed with onion and pancetta and enriched with Parmesan cheese,
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Zuppa di orzo (Italian Barley Soup)
Italian cuisine is known for pasta, gnocchi, risotto and polenta. More recently many people have come to know farro. But did
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Cavolini di Bruxelles fritti (Fried Brussels Sprouts)
As the holidays draw to a close, we all want to eat a bit lighter. But with temperatures reaching record
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Patate dolci alla griglia (Grilled Sweet Potatoes)
We said goodbye to our outdoor grill back in late October. Covering it for the winter is always a bittersweet
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Fave e cicoria (Fava Bean Purée with Chicory)
La cucina povera, or the cuisine of the poor, has become quite fashionable in recent years. Based on ‘humble’ ingredients
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Peperoni al gratin (Peppers au gratin)
Here is one of the simplest ways to make peppers and, to my mind, one of the most delicious: peperoni
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Zucchine cacio e uova (Zucchini with Egg and Cheese)
Zucchini and eggs were meant for each other. They are found together in a whole assortment of Italian dishes, perhaps
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Patate alla lucana (Basilicata Potato Casserole)
Italian cuisine is not generally known for potato gratin dishes. But here’s one from the little-known cuisine of Basilicata that
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