Panelle (Sicilian Chickpea Fritters)

Frankantipasti, Sicilia, snack43 Comments

Panelle (Sicilian Chickpea Fritters)

These Sicilian chickpea fritters, known as panelle in Italian, are often associated with Sicily’s capital city Palermo, where you can buy them sandwiched inside a sesame seed bun at street-side snack bars. But if you can’t get to Palermo any time soon, no worries. Panelle are pretty easy to make at … Read More

Melanzane a scapece (Marinated Eggplant)

Frankantipasti, Campania, contorno58 Comments

Melanzane a spapece (Marinated Eggplant)

In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is generally fried in olive oil and marinated with garlic, mint and vinegar. We’ve already featured zucchini a scapece, perhaps the best known of this class of dishes. Today’s scapece recipe from Francesconi’s … Read More

Pesche grigliate (Grilled Peaches)

Frankdessert30 Comments

Pesche alla griglia (Grilled Peaches)

Regular readers will know that a typical dessert in our house is often nothing more than a piece of fresh fruit. That’s especially true in the summer, when we have such luscious peaches and cherries and melons in the market to enjoy. Still, once in a while, perhaps for Sunday … Read More

Italian Tomato Salad: The Essential Guide

Frankcontorno44 Comments

Italian Tomato Salad

Nothing says summer like and insalata di pomodori, or Italian Tomato Salad. It’s a simple dish. So simple, in fact, you might not think it needs a recipe at all. But in fact—as so often happens in Italian cookery— the simplicity is deceptive. An artfully-made Italian Tomato Salad can be a … Read More

Frittata al basilico (Fresh Basil Frittata)

FrankAbruzzo, secondi piatti33 Comments

Frittata al basilico (Fresh Basil Frittata)

Here’s my nomination for the easiest frittata ever: Frittata al basilico, or Fresh Basil Frittata. It is literally simply beaten eggs mixed with a fistful of grated cheese and lots of fresh basil leaves. It’s perhaps my favorite summer frittata, whipped up in 15 minutes or less, full of aromatic … Read More

Coste di bieta gratinate (Gratinéed Swiss Chard Stems)

Frankantipasti, contorno34 Comments

Gratinéed Swiss Chard Stems (Coste di bieta al forno)

There are few things that bother me more than throwing out food, so I’m often looking for ways to recycle leftovers, use up stray bits of veg and other stuff in the fridge or, as in today’s recipe, make good use of trimmings. I often use trimmings as a flavor … Read More

Erbazzone (Savory Greens Pie)

Frankantipasti, Emilia-Romagna42 Comments

Erbazzone

Erbazzone is a savory vegetable pie from Reggio-Emilia in Emilia-Romagna. Greens are sautéed with onion and pancetta and enriched with Parmesan cheese, encased in a crust made from an unleavened dough of flour and water enriched with oil or lard called pasta matta, and then baked. Simple, honest food, made from humble ingredients in … Read More

Pastiera Napoletana

FrankCampania, dessert32 Comments

Pastiera

It wouldn’t be a proper Easter dinner in Naples without a pastiera napoletana for dessert, as essential to the Neapolitan Easter as struffoli are to Christmas. This wheatberry and ricotta pie is wonderfully perfumed with orange blossom water, cinnamon and candied fruits, a kind of ne plus ultra version of the … Read More