Bucatini alla pizzaiola: włoski makaron zapiekany z sosem pomidorowym
3241Salva
Most of us don’t much like to use the oven in the dog days of summer, but you might want to make an exception for bucatini alla pizzaiola, a delicious baked (...)
Artichokes are usually thought of a spring vegetables, but in many countries, including here in the US, they have a second season in the Autumn. It’s a great (...)
Here’s a really quick note on a combination that may surprise you but was simply meant to be: ananas alla sambuca, or pineapple and the Italian anise liquor (...)
It is said that the three pillars of Puglia’s agriculture are wheat, wine and olives, and all three make their way into this simple but tasty Puglian snack. (...)
Some of you will have read in a recent post that I finally broke down and bought a slow cooker, a kitchen device also known in the States—to those of you who (...)
Everyone knows about fried peppers—they’re a summertime standby. They make an appearance at just about every Italian cookout or street festival. But while the (...)
Eggplants may be my favorite summer vegetable. Perhaps that’s because I have such fond food memories of my grandmother’s parmigiana di melanzane, or Eggplant (...)
Here’s a ‘master recipe’ for one of the most common techniques in Italian cookery for preparing vegetables, particularly green, leafy vegetables. The technique (...)
There are many types of lasagna dishes in Italian cookery, and in each is wonderful in its own way. But to my mind there are two “Ur-lasagne“, each typifying (...)
Cipolline in umido con cipollini in salsa di pomodoro
1200Salva
Onions are everywhere in Italian cooking. They form part of the flavor base for just about every savory dish you can think of but, besides that, they make for (...)
It’s often the most obvious things that we overlook. And so I just realized that I’ve never blogged about patate al forno, Italian Oven Roasted Potatoes (...)
Le virtù, literally meaning “the virtues”, is the signature Spring dish from the town of Teramo in the Abruzzo region of Italy. This version of minestrone (...)
Continuing with our Italian Hanukah dinner, after the first course of riso coll’uvetta, proceed to the second course: Hanukah fried chicken which is, of (...)
As I have mentioned before, Rome is not really risotto country. But there is at least one risotto dish that appears on almost every menu in town: risotto alla (...)
It seems I can’t get enough of grilled seafood! We’ve already featured grilled fish, grilled mollusk and grilled cephalopod, so let’s complete the series with (...)
A frittata is a great solution to those nights when you want something savory but don’t have much time (or desire) to make anything elaborate. The basic (...)
A not-so-distant cousin of Provençale brandade de morue, baccalà mantecato is one of the signature dishes of Venetian cuisine and a staple of those wonderful (...)
To many people the idea of pairing pasta and potatoes comes as a shock. Carbs with carbs? And in these carb-phobic times, it’s not only unheard of, it sounds (...)
It could be said that bucatini all’amatriciana and spaghetti alla carbonara are the ‘Romulus and Remus‘ of Roman cooking. No two dishes typify the local (...)
Arrosto di maiale al latte (pork loin braised in milk)
950Salva
I first read about this simple pork roast braised in milk in Marcella Hazan‘s first cookbook The Classic Italian Cook Book: The Art of Italian Cooking and the (...)
Linguine al limone, or linguini with lemon cream sauce, is one of those quintessential summer dishes from southern Italy, specifically the Sorrentine peninsula (...)
Zucchine cacio e uova: ricetta con zucchine, uova e formaggio
910Salva
Zucchini and eggs were meant for each other. They are found together ... The post Zucchine cacio e uova (Zucchini with Egg and Cheese) appeared first on (...)
I was an atypical child. The other kids would come home from school ... The post Riso in cagnone (Rice with Butter and Cheese) appeared first on Memorie di (...)
Apart from lasagna, nothing says Sunday dinner to me like a roasted chicken, sitting on the dining room table golden brown, with crispy skin, tender, juicy (...)
Frittata di zucchine al forno - baked frittata con zucchine
880Salva
Baked frittata is an awesomely easy alternative to the traditional fried frittata. There’s no need for any tricky flipping of pans or worrying if your eggs are (...)
