Back in the day, this was the time of year for putting up summer produce to be enjoyed during the autumn and winter. Tomatoes would be home canned, either whole or as passata. Fruits like cherries would be preserved in sugar. Eggplant and other summer vegetables would be preserved sott’olio, … Read More
Melanzane imbottite alla napoletana (Neapolitan Style Stuffed Eggplant)
Eggplant might just be my favorite summer vegetable, and we’ve prepared it every which way on this blog: grilled, sautéed, marinated, breaded and fried and of course baked, as a classic parmigiana di melanzane. We’ve even shown you how to prepare eggplant as a chocolate covered dessert! But for some … Read More
Risotto agli asparagi (Asparagus Risotto)
These days you can find asparagus in the market all year round but, for me, they signify Spring. I enjoy preparing this most noble and toothsome of Spring vegetables all sorts of ways: simply dressed with oil and lemon as an antipasto or side dish, puréed for dressing pasta or … Read More
Carciofi alla parmigiana (Artichoke Parmesan)
Everyone who knows about the Italian food has surely had parmigiana di melanzane, or Eggplant Parmesan. And it’s a dish that’s particularly dear to my heart. It was one of Angelina’s signature dishes and may be my single favorite thing to eat. But did you know that a parmigiana can … Read More
Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup)
Those of you who know a bit about Italian cooking may recognize the name cacciucco. A speciality of Livorno in the region of Tuscany, cacciucco is one of the many fish soups that you’ll find up and down the Italian peninsula, and one of the most famous. I’ve been meaning … Read More
Polpette di sedano (Tuscan Celery Balls)
One of my favorite pastimes in the kitchen is finding ways to make underappreciated and undervalued ingredients shine. I love an underdog. Take celery for example. It shows up in any number of recipes, but almost always in a minor supporting role, either as part of the classic soffritto that … Read More
Carciofi in fricassea (Artichokes in egg and lemon sauce)
Artichokes and eggs get along very nicely, don’t they? Artichokes are a classic filling for frittata and if you’ve ever tried it, you’ll know why. They’re delicious baked with egg or fried in egg batter. Or what about an egg, sunny side up, as a topping for braised artichokes? There … Read More
Cipollata calabrese (Calabrian Style Braised Red Onions)
These days it’s become quite chic to claim one dish or another is an example of la cucina povera, or the cooking of the poor. But this one is the real deal. Cipollata calabrese, Braised Red Onions in the Calabrian Style, got its start as a meal for shepherds while … Read More
