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YOU ARE THE REASON
Monterey Bay Aquarium
styofa doing anything
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trying on a metaphor
Jules of Nature
$LAYYYTER
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taylor price
Aqua Utopia｜海の底で記憶を紡ぐ
KIROKAZE
Cosmic Funnies
RMH
"I'm Dorothy Gale from Kansas"
roma★
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祝日 / Permanent Vacation
will byers stan first human second
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@memoriediangelina
Scialatielli con frutti di mare
I was in the lovely town of Praiano on the Amalfi Coast recently for a family wedding. There I discovered scialatielli, a rather thick “semi-long” fresh pasta called scialatielli served with a delicious sauce of lobster simmered in fresh tomato. Scialatielli are the brain child of chef Enrico Cosentino of the Il Buco restaurant in Sorrento back in the 1970s. In recent years they’ve become a…
Spaghettini all'acqua di limone e provolone
Spaghettini all’acqua di limone e provolone—thin spaghetti cooked in lemon infused water and served with provolone cheese—was invented by Chef Peppe Guida, chef at the Michelin starred restaurant Osteria Antica Nonna Rosa on the Sorrentine Peninsula about 11 km west of Sorrento. In this rather trendy, lighter alternative to the standard pasta al limone, Chef Guida forgoes the usual cream.…
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Vignarola (Roman Spring Vegetable Medley)
This iconic Roman dish called la vignarola is a ‘medley’ of spring vegetables made from spring onions, fava beans, artichokes, peas and tender lettuce, flavored in typically Roman style with a bit of guanciale. If there’s one Roman dish that says “spring on a plate”, this is it. Admittedly, prepping the vegetables, especially the artichokes and fava beans, requires some patience. But from there…
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Brutti ma buoni
Brutti ma buoni, meaning “ugly but good”, is the jocular name Italians give to these nut and meringue cookies originally from north-central Italy (their precise origin is disputed) but now popular all over the country. The recipe is simple enough, though you need to take some care so they come out just right. You fold roughly ground hazelnuts or almonds (or a mix of both) into a soft meringue…
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Carciofi alla romana (Roman Style Artichokes)
Artichokes are back in season! There is scarcely any vegetable more typical of Roman cooking, perhaps of all Italian cookery, than the artichoke. One of the most iconic Roman artichoke dishes is called, appropriately enough, carciofi alla romana or ‘Roman Style Artichokes. Stuffed, trimmed but whole, with garlic and herbs, and braised in olive oil and water, nothing could be simpler, or more…
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Polpo alla piastra su crema di piselli (Seared Octopus on a Green Pea Purée)
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 purée. A delight for the eye and the palate. It may look like a 5-star restaurant dish, but here’s the thing:…
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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 the end a couple of pasta dishes. It is really from Bologna southward that pasta is king”. That said,…
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Uova sode alla piemontese
Uova sode alla piemontese (Stuffed Eggs Piemonte Style) 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, made with ingredients that, if you’re an Italian cook, you’re always likely to find in your pantry. It should take you no more than 30…
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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 lamb into serving pieces, then brown it in olive oil (or lard for true traditionalists) scented with garlic and…
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Pasta salmone e piselli (Pasta with Salmon and Peas)
A quick and easy dish that doesn’t skimp on 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 for it in nearly 15 years of blogging… but anyway, it’s high time to correct the omission. This carefree recipe calls for just a few pantry…
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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 like the bignè di San Giuseppe and the pasta con la mollica, we’ve already featured on this blog. Today I want to share with you the recipe for what might just be the most famous of all San Giuseppe dishes: zeppole di San…
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Frandura di Montalto (Ligurian Potato Pie)
I got this week’s recipe for a Ligurian potato pie called frandura from fellow food blogger Josephine Wennerholm, who lives in Frascati in the Alban Hils outside Rome and writes one of my favorite Italian cookery blogs, Frascati Cooking That’s Amore. She says she saw it made on Italian TV, decided to give it a try and really liked it. So I tried it and was delighted, too. Now I want to pass it on…
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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 across it, as it’s is one of those dishes that are usually made at home and only rarely feature on restaurant…
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Zuppa di lenticchie e porri (Lentil and Leek Soup)
Regular readers of this blog will know that lentils are my favorite legume. I adored my grandmother Angelina’s pasta e lenticchie as a kid, and I still love just about anything made with lentils, including of course soup. Zuppa di lenticchie or lentil soup is a winter standby in Italian home cookery, but zuppa di lenticchie e porri is unusual in that it doesn’t start with the typical soffritto…
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Pesto di cavolo nero (Tuscan Kale Pesto)
Generally speaking I’m not a picky eater. Just the opposite in fact. There are very few things I won’t eat or at least try. I’ve had alligator in Florida, rattlesnake in New York, pasta with calf’s intestines in Rome, ant larvae soup in Cambodia, curried rat in Guyana, grasshopper tacos in Mexico, horse meat steak in Paris… But I draw the line at kale. Or at least most kale. I actually don’t…
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Sporcamuss
I had the delightful confection called sporcamuss in Bari during our trip last April to Puglia. Even though I don’t have much of a sweet touch, it was love at first bite. Perhaps because it leaned into the rich and creamy with only a passing nod to the sweet? Whatever the reason, I knew I had to recreate it back home and share it with our readers. It look quite a while, but better late than…
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Polpo in umido con le patate (Octopus and Potato in Tomato Sauce)
After last week’s magnum opus, I want to share a simple, easy to prepare recipe with you this week. If you’re a seafood lover, this will be pure comfort food: polpo in umido con le patate, or Octopus and Potato Stew. The dish is often associated with the region of Puglia, although you’ll find versions of stewed octopus, such as Naples’ classic polpo alla luciana, all over the Boot. The octopus…
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