As we approach the end of summer and autumn produce begins to appear in our markets, it’s easy to forget that, for a few more days at least, it’s still summer. Indeed, even as pumpkins and pears and such make their appearances, summer produce like peppers and tomatoes are still … Read More
Peperoni imbottiti alla napoletana
Although they’re available year round, peppers are indubitably at their best during their traditional summer season. Italian cookery has embraced this New World import with a passion only exceeded perhaps by the tomato. It includes an almost infinite number of recipes for the pepper: fried, pickled, gratinéed, or paired with … Read More
Insalata pantesca
When temperatures reach astronomical highs as they have done lately, I often turn to salads for sustenance. To me, they’re the ideal hot weather food. Not only do you general serve them chilled or at room temperature, but they’re generally quickly thrown together and don’t involve turning on an oven … Read More
Frittelle di fiori di zucca (Zucchini Blossom Pancakes)
I love zucchini blossoms. But they might just be the most elusive of any summer produce. In the seventeen years I’ve lived in my current area, I’ve never found them in any local supermarket. Not once. But they occasionally—very occasionally—make an appearance at farm markets. So when I recently got … Read More
Timballo di pasta con melanzane
If you like pasta—and who doesn’t?—and if you like cake—and again, who doesn’t?—then you’re sure to like timballo di pasta, pasta baked in a mold then served as a kind of pasta cake. Italian cookery has some quite elaborate timballi di pasta, dating back to the days of the monzù, … Read More
Tiramisù alle fragole (Strawberry Tiramisu)
Tiramisù is one of those desserts everybody’s tried, and it seems just about everyone loves. But did you know that there are seasonal riffs on the classic recipe? Tiramisù alle fragole, or Strawberry Tiramisù, makes that iconic springtime fruit the star of your dessert. The technique is just like the … Read More
Zucchine a fiammifero (Zucchini Matchsticks)
As everyone knows, zucchini (aka courgettes) are a staple of modern Italian cookery. Italians have come up with a nearly endless variety of recipes for their beloved cucurbita pepo: They can be sautéed in garlic and olive oil, stewed in tomato sauce, stuffed, fried then marinated in vinegar, napped with … Read More
Lampi e tuoni (Neapolitan Style Pasta and Chickpeas)
Pasta and chickpeas is one of those combinations that was just meant to be. You can find scores of renditions up and down the Italian boot, though mostly in the southern regions. Today we’re taking a look at Naples’ take on the dish which goes by the name lampi e … Read More
