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Insalata di arance rosse
I recently found some blood oranges from California at the market–and I love blood oranges–so I made a blood orange salad as ‘dessert’: you just peel and slice the oranges, sprinkle over some black...
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Pasta alla Norma
This, one of my favorite summertime pastas, comes from Sicily. Along with pasta con le sarde, it is perhaps the most famous of Sicilian pasta dishes. And it is a fairly simple dish to make, the only...
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Granita di caffè
As the summer draws to a close, it’s time to finish our trilogy of Italian frozen desserts. We have already explored the delights of gelato and sorbetto, and now it’s time to finish our trilogy with a...
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Caponata alla siciliana (Sicilian Eggplant Antipasto)
Even if I love some of the island’s most emblematic dishes like pasta alla norma—and who doesn’t like cannoli?—Sicilian food has always been something of a mystery to me. Many of the dishes remind me...
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Pesto alla trapanese (A Sicililan pesto)
One of the great joys of summer is the appearance of juicy, ripe tomatoes in the marketplace. Tomatoes that, for once, actually taste like tomatoes! And, of course, think about tomatoes and you’ll...
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Filetti di pesce al finocchio (Fish Fillets with Braised Fennel)
Where would Italian food in the US be without Marcella Hazan? As much as I treasure my Campanian and Puglian food roots, I am forever thankful for the horizons that Marcella’s 1973 Classic Italian...
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Pesce spada al salmoriglio (Swordfish with Salmorigio Sauce)
Salmoriglio is a typically Sicilian sauce that adds great flavor to fish, particularly that most typical of Sicilian fishes, swordfish. The fish is grilled or otherwise simply prepared and napped...
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Pasta al pesce spada (Pasta with Swordfish)
This is the kind of carefree pasta dish that, for me, typifies summer eating. The recipe is quick –you can make the condimento (sauce) in the time it takes for you to bring the water to a boil and...
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Quick Note: Vongole alla brace (Grilled Clams)
I don’t know about you, but even for an inveterate cooking enthusiast like myself, the dog days of summer take their toll. I like to keep time spent over a hot stove to a minimum, so I turn to lots of...
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Gattò di patate (Potato “Cake”)
Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a mixture...
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