Recipe #5 in my new vegitalian series August is right in the middle of the Italian fig season and shops, markets, and the ubiquitous trees are heaving with the fruit. What better way to eat them than in this simple salad which enhances but respects the integrity of their flavour. Perfect for a summer lunch or antipasto.
Recipe #4 in my new vegitalian series A friend of mine recently visited the town of Tropea in the southern-Italian region of Calabria. When he told me he was going, my reaction was, ‘Ooh, onions!’ The town is famous for the cipolla rossa di Tropea IGT. This is a red onion so famously mild and sweet …
This is not the traditional recipe for risi e bisi (Venetian rice and peas). This is the version that my mother cooked for me when I was a kid.
More vegitalian food in the shape of orecchiette alle cime di rapa, one of the most famous dishes from Italy’s Puglia region.
The first recipe in my new vegitalian series: polpette di melanzane—eggplant balls—a tasty snack, starter, or main from Puglia.
