It is now summer, or at least this is what the calendar says; it has been raining for days here in London and the sky is grey, an elegant pearly shade of grey, but grey nonetheless. Not fun. To raise my endorphins, I decided to make this Apulian tomato sauce, pomodorini scattarisciati, literally crackling tomatoes (in the local dialect) — vibrant, intensely tomatoey and uplifting.
The cherry tomatoes are fried in a rather indecent amount of oil, on high heat, uncovered until they start bursting. Continue reading
“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
This soup does not claim any specific provenance; in fact, I developed the recipe over a few suppers. And yet I daresay most Italians would immediately recognise it as “Italian” – even if the spicing might throw them at first. Continue reading
Sicilian caponata di melanzane is very famous, however it is not the only one. In fact, on a trip to Sicily and after reading the seminal “Profumi di Sicilia” by Giuseppe Coria, I learnt that “caponata” is only a generic term used to describe a dish made of assorted cooked vegetables finished off with a sour sweet condiment, either sugar or honey and vinegar. Continue reading
Spezzatino con patate e piselli is a hallmark of Italian cucina casalinga: a comforting stew of veal, peas and potatoes, beloved by kids and adults alike. When I saw bags of fresh British peas still on sale (it is now the end of August), I thought I would like to try a vegan version of the dish: the same ingredients, minus the veal. Continue reading