That title sounds so unromantic compared to the Italian Asparagi alla Milanese. In it's classic form it's a plate of blanched asparagus topped with a poached egg and a blizzard of grated Parmigiano Reggiano. In my world it's roasted asparagus topped with an
Continue ReadingBaby Artichokes braised with herbs, garlic and extra virgin olive oil Artichokes, Roman Style are one of the signature dishes that Spring has finally arrived. Whether made from large globe artichokes, smaller, purplish Italian varieties or baby artichokes the basic technique of braising the vegetable in
Continue Reading
It's funny how recipe ideas can sneak up on you. This one happened because I've been reading so many Middle Eastern inspired cookbooks lately and making a commitment to use everything in my fridge before it turns to slime. I was looking at a partially full
Continue Reading
I start the year with a plateful of lentils for good luck. It's an Italian tradition that usually involves cooking the lentils with a hunk of pork in the form of a cotechino, a large pork sausage made with the cotiche or pig skin and shaped
Continue Reading
The refrigerator is suffering from in-between celebration emptiness. A lonely cabbage sits there with a nice head of garlic, a elderly chunk of fontina and some grated parm. And yet it’s enough to create a world of comfort because I have a package of Pizzoccheri
Continue Reading