A simple but elegant main course, polpo alla piastra su crema di piselli (Seared Octopus on Green Peas Purée) provides a striking contrast of colors, textures and taste, with the dark purple of the briny chewy octopus set against a backdrop of the velvety, sweet bright green of the pea … Read More
Bigoli in salsa
Venice isn’t really pasta country. As Hedy Giusti-Lanham and Andrea Dodo put it in their lovely 1978 cookbook The Cuisine of Venice and Surrounding Northern Regions, now sadly out of print, “In and round Venice, a series of polenta dishes will be mentioned first, then some rice dishes and at … Read More
Uova sode alla piemontese
Uova sode alla piemontese (Stuffed Eggs Piemonte Style), also known as uova ripiene al tonno, is an exquisitely simple yet elegant dish. Just hard boiled eggs filled with tuna whipped with the egg yolks, capers and anchovies, and sometimes olives. The recipe is about as effortless as you can imagine, … Read More
Abbacchio alla romana (Roman Style Roast Lamb)
Abbacchio alla romana, Roman Style Roast Lamb, or abbachio alla cacciatora as it is called by Romans themselves, is perhaps the most iconic main course for Easter dinner in the Eternal City. The preparation is a simple pan roast in the Italian manner, with a twist. You cut up the … Read More
Pasta salmone e piselli (Pasta with Salmon and Peas)
A quick and easy dish that doesn’t skimp on looks or flavor, pasta salmone e piselli (Pasta with Salmon and Peas) is a staple in our home. We have this or something similar for dinner just about weekly. Don’t ask me why I haven’t gotten around to posting a recipe … Read More
Zeppole di San Giuseppe
Father’s Day in Italy is coming up on March 19, la festa di San Giuseppe (St. Joseph’s Day. This holiday has given rise to any number of special dishes, some of which such as bignè di San Giuseppe and the pasta con la mollica we’ve already featured on this blog. … Read More
Frandura di Montalto (Ligurian Potato Pie)
I learned about this week’s dish, a Ligurian potato pie called frandura di Montalto, from fellow food blogger Josephine Wennerholm, author of one of my favorite Italian cookery blogs, Frascati Cooking That’s Amore. Jo, who lives in the Alban Hils outside Rome, says she learned about frandura on Italian TV … Read More
Involtini di verza con merluzzo e patate (Cod and Potato Stuffed Cabbage Rolls)
It may come as a surprise to some, but Italians make stuffed cabbage. The dish, which they call involtini di verza or cabbage rolls, is especially popular in the central and northern regions of the country. If you’ve traveled to Italy as a visitor, however, you may not have come … Read More
