Cavolfiore alla napoletana (Neapolitan-Style Cauliflower)

FrankCampania, contorno13 Comments

Neapolitan style cauliflower

Here’s another quick and easy vegetable side dish or light supper: Neapolitan style cauliflower, known in Naples itself as cavolfiore con passi e pinoli. It may come as a shock, but this dish contains no tomato, giving lie to the notion that all Neapolitan dishes rely on that ubiquitous vegetable. Ingredients … Read More

Cipolline in agrodolce (Sweet and Sour Baby Onions)

Frankcontorno6 Comments

Cipolline in agrodolce

If there were an ‘all purpose’ side dish, this might be it. Cipolline in agrodolce, in English ‘sweet and sour baby onions’, go with just about any meat dish, although it is particularly lovely with roasts. And, the best part is, it is quite simple to make and is even … Read More

Fagiolini in fricassea (Green Beans with Egg and Lemon Sauce)

Frankcontorno10 Comments

Fagiolini in fricassea

So far on this blog we have seen many of the most common techniques in Italian cuisine for cooking vegetables, including in padella (lightly boiled and then sautéed in garlic and olive oil), fritti (deep-fried in a flour and egg batter), gratinati (baked in the oven with a topping of … Read More

Pizzoccheri alla valtellinese (Buckwheat Pasta from the Italian Alps)

FrankLombardia, pasta, piatti unici, primi piatti16 Comments


Nothing says ‘winter’ to me like pizzoccheri alla valtellinese, an Alpine buckwheat pasta dish oozing with melted cheese and winter vegetables, a typical dish of the Valtellina in the uppermost stretches of Lombardia, a fairly narrow valley region running northeast from the Lago di Como along the border with Switzerland. … Read More

Fazzoletti di crespelle (Stuffed Crepe “Handkerchiefs”)

Frankpasta, primi piatti21 Comments

Fazzoletti di crespelle

It may come as a surprise, but Italians make crepes. They’re called crespelle in Italian (even if many Italians just call them by their French name, as we do in English). The most common use for crepes in Italian cookery is not as dessert, but as stuffed pasta. They can … Read More

Crema di zucca (Winter Squash Soup)

FrankFall, primi piatti, Soups, Winter4 Comments

Crema di zucca (Winter Squash Soup)

Who doesn’t love winter squash soup? It is savory yet sweet, warming yet light. It makes a wonderful first course, to be followed by a roast, or a light supper after too many hearty holiday meals… My version of this soup is extremely easy: Ingredients Serves 4-6 1 kilo (2 … Read More

Tiella pugliese (Puglia Potato and Mussel Casserole)

Frankpiatti unici, primi piatti, Puglia, Risotto and Other Rice Dishes13 Comments

Tiella pugliese

Even though my paternal grandfather was from Grumo Appula, a small town outside Bari in the southeastern Italian region of Puglia, I don’t remember eating much pugliese food growing up. Other than a few dishes—orcecchiette with cime di rape (also known as broccoletti), that wonderful calzone di cipolla (onion pie) … Read More

Cardi gratinati (Gratinéed Cardoons)

Frankcontorno9 Comments


Cardoons are one of my favorite winter vegetables but they can be hard to find. So when I spied some in the market the other day I did a double-take and smiled. I hadn’t had them quite literally for years. The bunch I found was a bit bruised but would … Read More