Parmigiana di zucca (Butternut squash parmigiana)

15/01/2023 ~ stefano arturi ~ 11 Comments

Aubergine parmigiana is one of the most famous Italian dishes: layers of fried aubergines, tomato sauce, mozzarella and parmigiano reggiano (in its most basic version). It is not, however, the only parmigiana in town: one can make artichoke, courgette, potato, fennel, celeriac, mushroom parmigiana and even a butternut squash one, which I am sharing with you here. The principle is always the same: the chosen vegetable is first cooked and then layered with tomato sauce and cheese. In richer versions, mortadella and sliced hard-boiled egg are added.

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Torta di farro della Garfagnana (emmer savoury pie from Garfagnana)

14/02/2022 ~ stefano arturi ~ 11 Comments

A savoury pie typical of Garfagnana and Lunigiana, those mountainous areas in between North Tuscany, South Liguria and west Emilia Romagna, sparsely populated, traditionally poor (hence their rather sombre style of cooking), thickly covered in chestnut tree woods (hence the many dishes based on chestnuts, once called “the bread of the poor”, because they were free and highly nutritious) and where mushrooms and wild boars are still abundant. It is farro, however, or emmer (Triticum dicoccum), a type of wheat, that is perhaps the most celebrated produce of this part of Italy.

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‘Ndunderi di Minori, nella costiera amalfitana (ricotta gnocchi from Minori, on the Amalfi coast)

03/08/202113/07/2024 ~ stefano arturi ~ 19 Comments

A rather difficult name for an easy peasy pasta: ‘ndunderi are ricotta and pecorino cheese gnocchi from Minori, on the Amalfi coast. These cheesy morsels are firmer than potato gnocchi but positevly tender and are a cinch to make. They go back centuries: in fact they are said to be deriving from the little pasta balls of farro flour (spelt) and soured milk that the ancient Romans used to make. Continue reading “‘Ndunderi di Minori, nella costiera amalfitana (ricotta gnocchi from Minori, on the Amalfi coast)” →

Patate alla pizzaiola – Potatoes pizzaiola

26/03/202127/03/2021 ~ stefano arturi ~ 9 Comments

In classic Italian cookery, when something is cooked “alla pizzaiola” (pizza-style), it means it has tomatoes and origano (sometimes garlic too), as in the most basic topping for pizza.

Patate alla pizzaiola belongs to that army of homely dishes that are the backbone, almost the unsung heroes, of Italian cookery: simple affairs, often vegetarian, quickly assembled, generally rather economical and immensely satisfying.

This is not “a recipe”, just, I would say, “a way with” potatoes – once you understand the idea, you can really play with it. Continue reading “Patate alla pizzaiola – Potatoes pizzaiola “ →

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

21/03/202126/03/2021 ~ 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)” →