My Italian food
One of the best, easiest summer soups, to be eaten tepid or at room temperature (or even slightly chilled, for me), pappa al pomodoro is a thick tomato and bread soup, strongly associated with the cooking of Tuscany. On a hot day, few other dishes bring more comfort. Continue reading “Pappa al pomodoro (bread and tomato soup from Tuscany)”
All over the world the word “pizza” usually refers to a slab of hot bread dough topped with savoury bits and pieces. However, in Italian cookery, and particularly in Southern Italian cookery, “Pizza” also means “pie”: one can talk of a “pizza di ricotta”, for instance, a sweet ricotta pie or of a “pizza di scarola”, a savoury pie with an escarole filling. One of the best of these pizza-pies is “pizza rustica”, Continue reading “Pizza rustica alla napoletana – a Neapolitan Easter “pizza””
Pici, pinzi, umbricelli, strangozzi, lunghetti, ciriole, serpentelli, different names for the same pasta: very long and chubby spaghetti-like tubes of fresh pasta generally made only with flour and water, typical of Toscana, Umbria and Lazio. When cooked, they acquire that pleasant, slightly chewy and slippery texture of all “pasta povera”, that is pasta made without eggs. Continue reading “Pici, pinzi, umbricelli, strangozzi, lunghetti, ciriole, serpentelli: an eggless pasta from central Italy”
Rice is not immediately associated with Sicilian cooking, apart from the wonderful arancini, those glorious deep fried rice balls stuffed with meat ragù, peas and cheese.. I was therefore rather surprised when I stumbled across this intriguing sounding rice and chestnut dish from Messina, in Sapori di Sicilia, by Giovanni Coria, It is nothing more than boiled rice dressed with a (dry or fresh) chestnut and olive oil “sauce”, with some pecorino and boiled, chopped finocchietto (wild fennel), the signature herb of Sicilian cooking. It is an unusual and tasty dish and if you like chestnuts you might find it appealing. Continue reading “Risu chi castagni o risu chi pastigghi – rice and chesntus from Messina, Sicily”
“Sancrau”, the assonance with “sauerkraut” is clear and this is indeed a cabbage dish: Savoy cabbage cooked with garlic, anchovies and vinegar.
I have not been able to ascertain whether this is the Italian version of sauerkraut (as some sources claim) or if the name is just a coincidence – however, a savoury, robust dish this is for sure. Continue reading “Sancrau (braised cabbage with anchovies and garlic, from Piemonte and Liguria)”
Italian home cooking 