One of the best, easiest summer soups, to be eaten tepid or at room temperature (or even slightly chilled, for me), pappa al pomodoro is a thick tomato and bread soup, strongly associated with the cooking of Tuscany. On a hot day, few other dishes bring more comfort. Continue reading
It is now summer, or at least this is what the calendar says; it has been raining for days here in London and the sky is grey, an elegant pearly shade of grey, but grey nonetheless. Not fun. To raise my endorphins, I decided to make this Apulian tomato sauce, pomodorini scattarisciati, literally crackling tomatoes (in the local dialect) — vibrant, intensely tomatoey and uplifting.
The cherry tomatoes are fried in a rather indecent amount of oil, on high heat, uncovered until they start bursting. Continue reading
A simple and tasty recipe from Puglia, the heel of Italy: wheat berries boiled till al dente and then simmered in a cherry tomato sauce, with garlic, chilly pepper and parsley. Straightforward and delicious. I prefer using semi-polished berries here, the ones that have had the outer, inedible husk removed but with some of the bran still attached. I also tried cooking with whole grain berries in the past I have always found them boring and far too chewy. If you soak the berries the night before, the cooking time will be very short indeed. Continue reading
Sfincione is the pizza of Sicily: contrary to its Neapolitan counterpart, which is generally round, sold in individual portions, with a thick cornicione, a thin centre and not too much topping, sfincione is generally baked in large trays and sold cut up in hefty portions (even if there are also small, individual sfincioni, called sfincionelli, approximately 300 g each); it is quite thick all over, with a soft and pillowy dough (sometimes a little lard is added to the dough, which I greatly approve of) and it is laden with toppings. It is another thing altogether and something I urge you to explore – sfincione lends itself to domestic home baking much better than Neapolitan pizza. Continue reading
“Pesto alla trapanese” is a vibrant, intensely garlicky Sicilian pasta sauce made with almonds, tomatoes, garlic and basil – it is lesser know that its Ligurian basil and pine-nuts cousin, but equally glorious. It comes from Trapani, on the west coast of the island ,and it is generally eaten with busiate, a spiral-shaped, chewy, durum-wheat, egg-less fresh pasta (here, if you want to learn how to make it). Pasta con il pesto alla trapanese is also known as pasta cù l’agghia, pasta with garlic (in dialect): if you are after a delicate sauce, this is not for you. Continue reading