Carciofi alla giudia (Jewish-Style Artichokes)

Frankantipasti, Lazio, Spring18 Comments

Carciofi alla giudia (Jewish Style Artichokes)

Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking and a very popular dish in Rome. I have rarely seen this dish in Italian restaurants in the US, perhaps because it is a bit tricky to make, or because of the quality of … Read More

Aïoli with Spring Vegetables

Frankantipasti, piatti unici, sauces, Spring, summer13 Comments

Aïoli with Spring Vegetables

While versions of it are made around the rim of the western Mediterranean, from Spain all the way to Sicily, this garlic sauce is best known in its Provençale incarnation known as aïoli. It is a commonplace to refer to aioli in English as garlic mayonnaise, but it is really … Read More

Spargel mit Sauce Hollandaise und Kartoffeln (Asparagus and Potatoes with Hollandaise Sauce)

Frankantipasti, Spring12 Comments

This dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus in the markets of Vienna, as elsewhere, is a harbinger of Spring. Austrians (and Germans) have a thing for white asparagus. They prefer it to the green kind that is … Read More

Frittata ai carciofi (Artichoke Frittata)

Frankantipasti, piatti unici, primi piatti, Spring6 Comments

Artichoke Frittata

The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, being it meat, fish or vegetable. So by learning a single technique, you open up a whole new culinary … Read More

Carciofi alla romana (Roman-Style Artichokes)

Frankantipasti, Lazio, Spring28 Comments

Carciofi alla romana

Dear readers, I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back … Read More

Risotto al radicchio e Saint-André (Risotto with Radicchio and Saint-André Cheese)

Frankprimi piatti, Risotto and Other Rice Dishes12 Comments

Risotto with Radicchio and Saint Andre Cheese

Risotto with Radicchio and Saint André Cheese is a dish that should prove that vegetarian dishes can be perfectly satisfying, even indulgent: a risotto made with vegetable broth, and flavored with a wonderful combination of bitter radicchio with the creamy savor of Saint-André cheese. Ingredients Serves 4-6 500g (1 lb) rice … Read More

Brodo vegetale (Vegetable Broth)

Frankreference13 Comments

Vegetable Broth

With the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for vegetable broth instead of, or as alternative to, the more traditional meat broths. Ingredients When I make vegetable broth, I always begin with the usual aromatic vegetables that go … Read More

Funghi trifolati (Sautéed Mushrooms)

Frankcontorno, Fall, Winter14 Comments

Funghi trifolati

This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or ‘truffled’ mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are … Read More