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
Roccocò napoletani (Neapolitan Christmas Cookies)
Made with mixed spices, nuts and candied fruits, the Neapolitan cookies known as roccocò napoletani are vaguely reminiscent of our fruit cake, but, in my humble opinion, much more appealing in both in taste and texture. Roccocò are rather crunchy on the outside but, when properly made, soft and chewy … Read More
Scarola imbottita al forno (Oven-Baked Stuffed Escarole)
The people of the Campania region and its capital Naples are great lovers of leafy green vegetables. Even before they became famous for pizza and pasta, Neapolitans were so enamored of their greens that other Italians would call them mangiafoglie, or “leaf eaters”. That love of leafy greens has come … Read More
Spätzle di zucca (Winter Squash Spätzle)
Spätzle may be from southern Germany, but they also make these tiny dumplings in nearby Alsace, Switzerland and Austria. And in some parts of Italy, too, specifically the northeastern region known as Südtirol in German and Trentino-Alto Adige in Italian. The region was part of Austria until the First World … Read More