Patate alla pizzaiola – Potatoes pizzaiola 

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 “

Pizza rustica alla napoletana – a Neapolitan Easter “pizza”

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””