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
This is an old treat from Lombardy, now, alas, almost extinct.
Originally, “pan de mej” were crinkly yellow flat biscuits made with millet flour (“mej” in the Lombardy dialect and “miglio” in Italian) and flavoured with chopped dry elderflowers; over the course of the centuries the millet has been replaced by polenta flour, but chopped elderflowers have remained a key ingredient. These biscuits were traditionally eaten on the day of San Giorgio, the 23rd of April, dunked in single cream: in Lombardy, San Giorgio was hailed as the patron saint of milkmen and, in long gone days, the 23rd of April was when milk supply contracts were renewed. I can vouch for the excellence of the combination of warm pan de mej and cold single cream. In my version, I follow Anna del Conte’s lead and bake a cake instead of biscuits and I use fresh elderflowers. This is a dry cake, exquisitely perfumed, whose restrained elegance and goodness should be revived. Continue reading
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
Focaccia (or schiacciata) con l’uva (with grapes) is an autumn sweet treat that you can find in many parts of Italy: where there are grapes, there is some sort of (more or less enriched) bread dough topped with black grapes and sugar. Continue reading
Another classic way for stuffing tomatoes. I only marginally adapted this recipes from one by Ada Boni’s Il Talismano della Felicità (1929) Again, as in the previous post, a long and slow roast is recommended.
Now that is super hot even in London, I tend to cook this sort of dishes early morning, to be then eaten in the evening. The nutmeg is not a personal touch, but, surprisingly, recommended in the original recipe. Continue reading