Fried Peppers (Peperonata) are an Italian American staple and for good reason; they are tasty, very versatile as a side dish, and straightforward to prepare. Our version can be made with friarelli (at times refereed to as green frying peppers) or standard bell peppers. If you opt for the ladder, red and yellow bell peppers tend to be sweeter in flavor. Moreover, [...]
Archive for January, 2012
What We’re Reading – Minestra Maritata from Napoli, Italian Swear Words, The New Meatball Sub, Sardinian Cooking, and Pizza Metrics
(photo: homemade pizza with whole milk mozzarella and tomato sauce) Napoli Unplugged – Minestra Maritata or A’ Menesta Maretata is made for Easter, Christmas and New Years. Traditionalists argue it was originally served on Santo Stefano (December 26th) to “clean out the pipes” after large holiday meals. WhyGoItaly – Jessica documents her 8 favorite swear words in Italian – a [...]
(photo: radiatori with tomato sauce or ragu and tiny meatballs or polpettini) Radiatori are medium sized (short) pasta shapes that look like older style radiators (hence the name). Radiatori are thick, have a ruffled edge, and are used like fusilli (with thicker sauces such as a ragu).
There are certain foods that stimulate the brain like a night in downtown Tokyo (with it’s neon glitter and masses of humanity). For us, stockfish or pesce stocco, the native Calabrian dish (specifically from the region around Cittanova) triggers tremendoud food memories of my grandmother Rosa and her basement kitchen in New Jersey. Pesce stocco, the dried not salted cod fish, [...]
(photo: simple roasted potatoes that have been thinly sliced, pre-cooked, and topped with a standard, homemade, Italian breadcrumb) This simple, satisfying, potato side dish compliments fish, chicken, and beef and requires very little preparation. Ingredients: 3 large red skin or Yukon gold potatoes (sliced <roughly> to 3/16th of inch thickness) Kosher salt and freshly ground black pepper 1/2 cup of extra virgin [...]
Stuffed pasta, of any variety, is adored in Italy and it is served on special occasions and on ordinary Sundays. Stuffed pasta includes ravioli, tortellini, lasagna, cannelloni, manicotti, etc. The Cannelloni with Beef (Cannelloni di Manzo) , and/or minced beef recipe below is a variation on the traditional cannelloni with ricotta / cheese recipe. Cannelloni with Beef (Cannelloni di Manzo) [...]
(photo: courtesy of JS, completed monkfish braciola) One of our favorite TV food personalities is Jacques Pépin. We enjoy and appreciate Jacques’ culinary skills, love for European cuisine, and on-air modesty. In fact, beyond the great cooks in our family, Jacques Pépin is the cook we’ve often tried to emulate (although our cuisine is firmly situated in the Italian tradition).
(photo: baked salmon with parsley, lemon juice, onion, and garlic). This is a very simple recipe and takes advantage of a wonderful species of fish; that is, salmon. If you can find, and afford, wild salmon then use it but well managed, farm raised, salmon has an appealing fatty component that most consumers enjoy over the wild variety. Both farmed [...]
There are hundreds of variations on the popular dish Chicken Cacciatore (Pollo alla Cacciatora) translated as in the style of the hunter, including using various meats such as rabbit, pheasant, partridge, and capretto (baby goat). Most versions of the dish include herbs, onions, tomatoes, mushrooms and a braising liquid such as white or red wine (and/or water). It’s my guess that most [...]
(photo: homemade pizza with arugula salad <including red onion>) Growing up in the suburbs just outside of New York City our neighborhood had its fair share of pizza joints, including Vincent’s Pizzeria, Sal’s Classic, First Pizza Pan, Godfather II Pizzeria, Euro’s Pizzeria, Villa Rosa Pizzeria, etc. All of the pizzeria’s mentioned made pizza in the NY fashion, that is to [...]