All over the world the word “pizza” usually refers to a slab of hot bread dough topped with savoury bits and pieces. However, in Italian cookery, and particularly in Southern Italian cookery, “Pizza” also means “pie”: one can talk of a “pizza di ricotta”, for instance, a sweet ricotta pie or of a “pizza di scarola”, a savoury pie with an escarole filling. One of the best of these pizza-pies is “pizza rustica”, Continue reading “Pizza rustica alla napoletana – a Neapolitan Easter “pizza””
Rice is not immediately associated with Sicilian cooking, apart from the wonderful arancini, those glorious deep fried rice balls stuffed with meat ragù, peas and cheese.. I was therefore rather surprised when I stumbled across this intriguing sounding rice and chestnut dish from Messina, in Sapori di Sicilia, by Giovanni Coria, It is nothing more than boiled rice dressed with a (dry or fresh) chestnut and olive oil “sauce”, with some pecorino and boiled, chopped finocchietto (wild fennel), the signature herb of Sicilian cooking. It is an unusual and tasty dish and if you like chestnuts you might find it appealing. Continue reading “Risu chi castagni o risu chi pastigghi – rice and chesntus from Messina, Sicily”
“Blessed be the stuffed peppers! what a clever thing they are!…What are they made of? Not much: peppers, bread, a couple of aubergines cooked ‘fungitiello‘ style (i.e. deep fried), a handful of capers and Gaeta black olives, some anchovies and, let’s not forget, a pinch of oregano and parsley, a clove of garlic and few bits of tomatoes. And from these humble ingredients, a masterpiece is born: one of those dishes that makes your mouth water just thinking about them. Continue reading “I peperoni imbottiti alla napoletana (Neapolitan-style stuffed peppers)”
This is the savoury version of scarpaccia, that unusual courgette cake from North Tuscany I described in the previous post; in fact savoury scarpaccia is regarded as the original dish by Tuscan food authority Paolo Petroni, whose recipe I used as a template (the sweet version, he says, came later). Continue reading “Scarpaccia salata di Camaiore (savoury and custardy courgette cake from Camaiore, Tuscany)”
A basic and yet rewarding dish from Naples, almost embarrassing in its simplicity. It comes from the splendid La Cucina Napoletana, the book that is considered the bible of Neapolitan cooking, written by Mrs Jeanne Carola Francesconi in 1965 – if you read Italian, you must get it.
I long resisted cooking this, as it always did sound too elementary. Can cauliflower florets cooked with tomatoes be only few notches way from boring? Continue reading “Cavolfiori al pomodoro alla napoletana (Cauliflower with tomatoes, from Naples)”