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
Frittata di zucchine al forno (Baked Frittata with Zucchini)
Baked frittata is an awesomely easy alternative to the traditional fried frittata. There’s no need for any tricky flipping of pans or worrying if your eggs are getting burnt on the bottom while they’re still runny in the middle. The oven’s even, multidirectional heat avoids those pitfalls. You can bake your … 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
Bucatini alla pizzaiola
Most of us don’t much like to use the oven in the dog days of summer, but you might want to make an exception for bucatini alla pizzaiola, a delicious baked pasta dish that sings all the favorite flavor notes of southern Italy. It’s styled alla pizzaiola, literally “pizza style”, for … 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
Fiori di zucca fritti (Angelina’s Fried Zucchini Blossoms)
Zucchini is everywhere in our markets in the summer, but zucchini blossoms are another story. They are awfully hard to find. Forget about supermarkets, a better bet is your local farmers market—and even then you may need some luck. So your best bet is to grow your own zucchini, and then you’ll … Read More
