Crudaiola is one of the most delectable and simplest Summer sauces for pasta or rice. Diced fresh tomatoes, plenty of basil, a little garlic, a generous glug of olive oil and a pinch salt – a delicious no-brainer. Actually, there is one more crucial ingredient the cook must not forget: time. For the magic to happen, crudaiola must be made in advance, the early morning for lunch, for instance. During this time, the ingredients interact with each other and the sauce is transformed from good to excellent. Continue reading
A typical example of cucina degli avanzi, leftovers cooking. I had some leftover mussels from the night before (cozze alla marinara, mussels cooked in a tomato, parsley and garlic broth) and, on the spur of the moment, I decided to transform them into a rice and mussels dish, for supper. Continue reading
“La genovese” literally means “The woman/girl from Genoa”. It is in fact a meat dish from Naples and it has nothing to do with Genova, the capital of Liguria, in North-West Italy. Rather confusing, I agree.
A solid piece of beef is braised for hours in a huge quantity of onions – this is la genovese in a nutshell. When you taste, smell and savor it, you realize that there is more, much more going on here. Continue reading
This is one of those recipes that these days exist only in the memories of some elderly people and/or in books: a “forgotten” risotto with raisins from Venice, which is delectable, eccentric as well as easy to replicate anywhere. Continue reading
A savory strudel from Trieste, almost an Italian hot savory pudding.
A potato gnocchi-dough roll filled with spinach and ricotta, boiled, sliced, showered with Parmigiano and baked. Comfort food. It looks impressive but it is not that difficult to make. It is a dish firmly rooted in the Italian home cooking repertoire and something one is unlikely to find in restaurants.
Traditionally, it would be served with sugo d’arrosto (i.e. the juices left after roasting a piece of meat), with ragù and, my favorite, with butter and Parmigiano; I have also served it with a tomato sauce and some melting cheese – rather untraditional but delicious. Continue reading