Fagioli alla Mugnaia
A hearty dish from the region of Le Marche. Traditionally served as a contorno this makes a great last-minute summer supper which can be made in under 15 minutes.
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recipes
Friggitelli
Friggitelli al forno is a typically Italian side dish using seasonal vegetables good enough to eat on their own. Try this easy to follow recipe which makes a great accompaniment to a summer barbecue.
Polpette biscotte al finocchio: fennel meatballs (recipe)
Italian food may be simple, but often it’s not fast: but that’s one of its charms. Good ingredients, cooked well. It’s no surprise therefore that the Slow Food movement started in Italy. Traditionally, a lot of the more time-consuming dishes would have been cooked by housewives while their husbands were out at work,
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Cooking Carbonara the right way (recipe)
After pizza, spaghetti alla carbonara is probably Italy’s most famous dish, but also its most controversial. Everybody knows that this plate of bacon-and-egg pasta is supposed to have a rich, creamy, sauce, but few know the real secret of how to achieve it. Outside—and even inside—Italy, people often cheat and add a little (or
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Torta salata di melanzana: aubergine tart (recipe)
It’s no secret that I love aubergines, or eggplants as some of you call them, or … well for argument’s sake let’s call them melanzane, the Italian word. So, it’s no secret that I love melanzane and would probably eat them every day, if I could. When cooked properly, they have the same mouth-puckering strength as a
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Tintoretto: a new Venetian dessert (recipe)
This weekend I had some friends from out of town visiting and wanted to cook something typically Venetian. I planned to serve the mazzancolle in saor from the last post, a risotto al nero di seppia—more about that in a later post—but what about the dessert? Everyone loves tiramisù it’s true, but I am a little bored
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