Sancrau (braised cabbage with anchovies and garlic, from Piemonte and Liguria)

“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 “Sancrau (braised cabbage with anchovies and garlic, from Piemonte and Liguria)”

Patate, piselli e fave a spezzatino – Potatoes, peas and broad beans veal stew-style (vegan)

 

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 “Patate, piselli e fave a spezzatino – Potatoes, peas and broad beans veal stew-style (vegan)”

Strucolo de spinaze in tavaiol ovvero strudel di spinaci e patate come lo fanno a Trieste (Potato and spinach strudel from Trieste, boiled and baked)

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 “Strucolo de spinaze in tavaiol ovvero strudel di spinaci e patate come lo fanno a Trieste (Potato and spinach strudel from Trieste, boiled and baked)”

Sgombro sott’olio fatto in casa (homemade olive oil cured mackerel)

 

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This picture shows a typical Italian summer salad:  fagiolini, patate e sgombro sotto olio – that is, green beans, potatoes and mackerel preserved in olive oil. It is a no-fuss, quick salad and most Italians would use shop-bought canned fish, but I have always found it very dry – and I did try also very expensive brands.  Fortunately, to preserve mackerel (and tuna, for that matter – but tuna is an endangered species and it is best avoided) in olive oil is dead easy and delivers a far better product – flaky, tender and not at all dry. The key is to poach the fish extremely gently and for a relatively short time. Continue reading “Sgombro sott’olio fatto in casa (homemade olive oil cured mackerel)”