Category: Antipasti e stuzzichini – apetizers

Torta Pasqualina (Easter chard and fresh cheese pie from Liguria)

~ stefano arturi ~ 43 Comments

To say that we Italians are food traditionalists is an understatement. Time and time again we go back to dishes that we have known since we were kids and we still enjoy them immensely. Come Easter and torta pasqualina will appear on very many tables. “Torta pasqualina” translates as Eastertide cake but it is actually a savory pie: layers of a golden, shatteringly flaky olive oil pastry, encasing a substantial filling of chards (biete, in Italian), fresh soft cheese, Parmigiano or pecorino , eggs and marjoram. It is a centuries old dish and one of the highlights of the Italian vegetarian canon – the quintessential spring dish. Continue reading “Torta Pasqualina (Easter chard and fresh cheese pie from Liguria)” →

Porrata o torta di porri – leek pie from Tuscany via Frank

~ stefano arturi ~ 9 Comments

porrea - torta di porri - leek pie

This is porrata or torta di porri, a leek pie – porri means leeks in Italian.

I learnt it from one of my favourite websites: Memorie di Angelina, written by Frank Fariello and chock a block with great authentic Italian recipes. In turn, Frank learnt it from Giuliano Bugialli and Bugialli claims it to be of Tuscan origin. Continue reading “Porrata o torta di porri – leek pie from Tuscany via Frank” →

Torta salata con zucca, funghi e gorgonzola – savoury pie with pumpkin, mushrooms and gorgonzola cheese

~ stefano arturi ~ 13 Comments

Italian torte salate, savoury pies, are popular, every day dishes for home cooking. They are endlessly versatile, inexpensive to make and, above all, taste great. A crust of short or puff pastry, some cooked vegetables, a little ham or other Italian cured meat (mortadella, speck) for extra flavour if you choose, eggs or béchamel sauce or ricotta to bind: this is all you need for a lovely meal. Continue reading “Torta salata con zucca, funghi e gorgonzola – savoury pie with pumpkin, mushrooms and gorgonzola cheese” →

Pizzelle napoletane – Neapolitan fried small pizzas

~ stefano arturi ~ 21 Comments
pizzelle
pizzelle
pizzelle
pizzelle

Pizzelle,  fried small (ish) pizzas,  are iconic and beloved  Neapolitan street food whose strong hold on Italian popular culture has been assured for ever  by being the protagonists of a legendary sketch in the movie L’oro di Napoli (The gold of Naples, 195 )  where a young and voluptuous Sophia Loren plays a flirtatious pizzaiola,  a pizza maker, whose pizzelle as well as her prosperous bosom are legendary in the neighbourhood. As she fries the pizzelle she shouts: “…Scialate…scialate…Mangiate oggi e pagate fra otto giorni…” (Enjoy…enjoy…eat now and pay in 8 days’ time…”).

They are also firmly rooted in local home cooking though. As a kid, I used to spend a couple of weeks every summer in Salerno, not far from Naples and I clearly remember pizzelle being prepared by relatives: what a feast, for a little Milanese kid, whose mother was a reluctant cook and who would never embark in any deep frying. My aunt’s pizzelle were simply dressed with a a little tomato sauce and a sprinkle of parmesan: stuck one on top of the other, they would be kept warm in the oven, ready to be devoured with gusto after an exhausting morning at the beach -they are amongst my strongest food memories.  Continue reading “Pizzelle napoletane – Neapolitan fried small pizzas” →

Caponata di sedano – celery caponata

~ stefano arturi ~ 4 Comments

Caponata di sedano

Celery is one of the main ingredients in the classic summer aubergine caponata.  Few days ago, I thought of making it the protagonist, foregoing the aubergines (not in season now, of course) and the result was excellent

Please read my post on caponata first. This is just a note to myself, not to forget this dish

First I made the sauce from my caponata recipe.
Meanwhile I stringed a large bunch of celery (whichI  had placed in cold water for few hrs).  I then cut it up in thickish slices.

When the sauce had simmered for about twenty minutes, I added the celery and let it cook, uncovered, stirring occasionally.

The caponata di sedano was rested for 24 hrs and eaten the following days. Delicious.

Update December 2024:
For a large bunch (Italian supermarket size, with leaves) I made x 2 caponata sauce and the result was very good, more like a chutney (pls read below); the sauce was well reduced before adding the celery;

Spices: I (erotically) used the spices for Neapolitan rococo biscuits, and the result was very good;

On (over) cooking the celery: I did overcooked the celery; the following day, when the caponata was good, I decided to chop it up coarse lay – this was smart and transformed the dish in a sort of chutney; I WONDER IF/NEXT TIME: maybe it is better to simply blanch the sliced celery in boiling water and refresh it, then add it to the simmering sauce for few minutes only …??

On cutting the celery: perhaps, slicing the celery not too thickly is actually better