Grilled vegetables are fantastic, but almost equally popular for a light Italian summer meal are mixed boiled vegetables (or even better, steamed) allowed to cool and simply dressed with olive oil and seasoned with salt, or—for a richer taste—homemade mayonnaise. If boiled vegetables sound boring to you, then you need to think … Read More
Grigliata di verdure (Grilled Vegetables)
Summer is the season for grilling, as we all know, but don’t limit yourself to meat. Seasonal grilled vegetables are gorgeous, too. The intense heat of the grill concentrates their flavors and adds a smoky undertone that is very appealing. The main tip for grilled vegetables of whatever kind is … Read More
Carciofi Imbottiti (Angelina’s Stuffed Artichokes)
It seems like the artichoke was designed for stuffing. That huge cavity in the middle surrounded by all those layered leaves make it a perfect receptacle for all sort of savories. No wonder there is an almost endless variety of stuffed artichoke recipes. Here is the way that Angelina made … Read More
Tomato Sauce 101
I’m all for convenience when it actually makes life simpler. But it’s always been a mystery to me why people buy those jars of wretched “spaghetti sauce” that line our supermarket shelves, when you can make real tomato sauce with only a tiny bit more time and effort. I … Read More
Risotto primavera (Spring Risotto)
Well, Spring is finally here! All those lovely seasonal vegetables that are just beginning to arrive in the markets, the kind that Italians call primizie—asparagus, baby artichokes, fresh peas in their pods—are beginning to make their appearance in the local markets. There are so many ways to enjoy these vegetables, … Read More
Finocchi gratinati (Fennel Gratin)
I love fennel. It may, in fact, be my favorite winter vegetable. Personally, I mostly like fennel eaten raw, either dipped in bagna cauda or in some seasoned olive oil as part of a pinzimonio, or—best of all—just as is, as ‘dessert’. Its refreshing anise taste and crisp texture seems … Read More
Funghi in pastella (Mushroom Fritters)
I was so very pleased to read in the paper the other day that frying need not to be bad for you, especially if you fry in olive oil. The news didn’t come as a surprise—I had always figured if Angelina managed to live to be 98 eating fried foods … Read More
How to Dress a Salad “all’italiana”
The proper dressing of a salad has got to be one of the most overlooked techniques in all of cookery. For many people, a salad is something so common that it hardly merits thinking about. But there is actually a kind of art to this everyday task that can really transform … Read More
