Suppa di Verza e Cannellini With this cold weather soup season is definitely here and will linger with us until spring. My kitchen will be bubbling with pots of soup be it, zuppe, minestre or minestrone. Now there are subtle differences in these classifications. The clearest broth is called brodo, now just add a few… Continue reading

The most simple of Italian soups! 4 CUPS CHICKEN BROTH – preferably homemade’ 2 CAROTS – thinly slied 1 PKG CHEESE or CHICKEN TORTELLINI 3 CUPS COOKED CHICKEN – rotisserie works well GRATED CHEESE – Parmigiano or Pecorino Bring the broth to a boil in a large soup pot. Add the carrots and celery, lower… Continue reading

Ciambotta (also spelled giambotta or sometimes ciambott) is Southern Italy’s answer to the question, “What do you do when the garden is overflowing?” It’s a rustic, slow-simmered vegetable stew—akin to ratatouille, but heartier and distinctly Italian thanks to the addition of potatoes and a generous pour of olive oil. Built from peak summer produce—eggplant, zucchini,… Continue reading

This is a very Piedmontese dish and one that you will find in the best restaurants in Torino. Tuna figures in a great many Italian dishes and nowhere more inventively than in the Piedmont area. 2 ½ LBS LEAN VEAL ROAST – preferably top round2 CARROTS – peeled and cut in chunks2 CELERY STALKS cut… Continue reading

I was introduced to ‘nduja many years ago on a trip to Calabria. It has had a slow entrance into the States and at times was smuggled in by a friend or relative returning from a trip to Italy. It is slowly gaining a rise in popularity and fortunately can be found in Italian specialty… Continue reading

This time of year in Tuscany, and specifically Florence, nearly every pastry shop displays    the iconic Schiacciata Fiorentina di Carnevale. Unlike many Carnival sweets, it isn’t fried.    Instead, delicately scented with orange and warm spices, Schiacciata Forentina is finished with a generous snowfall of  powdered sugar and decorated with Florence’s emblem—the lily—stenciled in cocoa. Despite… Continue reading

4 EGGS ½ CUP MILK ¼ CUP RICOTTA – drained 4 LBS POTATOES ½ CUP PARMIGIANO – freshly grated ½ LB SOPPRESSATA – diced 1 CUP PECORINO freshly grated ¼ CUP PARSLEY – finely chopped 4 TBS BUTTER – unsalted ½ CUP FRESH BREADCRUMBS 1 LB FRESH MOZZARELLA – cubed ¼-inch   Heat oven to… Continue reading