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
“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
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
Winter, mountain, robust eating from the Italian Dolomites. The color of the beetroot filling is stunning too, which does help in these rather lugubrious days . Continue reading
A savory strudel from Trieste, almost an Italian hot savory pudding.
A potato gnocchi-dough roll filled with spinach and ricotta, boiled, sliced, showered with Parmigiano and baked. Comfort food. It looks impressive but it is not that difficult to make. It is a dish firmly rooted in the Italian home cooking repertoire and something one is unlikely to find in restaurants.
Traditionally, it would be served with sugo d’arrosto (i.e. the juices left after roasting a piece of meat), with ragù and, my favorite, with butter and Parmigiano; I have also served it with a tomato sauce and some melting cheese – rather untraditional but delicious. Continue reading
