Entertaining

Sometimes I marvel at the sheer number of delicious things that there are to eat and discover in Italian cuisine. Frittatine di Pasta Napoletane are extraordinarily scrumptious Neapolitan pasta fritters that are an important part of the incredible street food scene in Naples. These fried parcels of heaven are crunchy on the outside and creamy on the inside. In a word: dreamy. While there are many varieties of Frittatine di Pasta Napoletane, I’ve developed a recipe for a very popular (and mouthwatering) version. This variant includes a mixture of bucatini pasta, peas, ham, cheese, and béchamel. After this mixture cools,…

As of next week, I will have lived in Bologna for nine years. Nine! It blows my mind. I can think of no better way to celebrate this milestone than to share my recipe for an authentic Ragù Bolognese with you. Besides Tortellini in Brodo (which I have also written about), there is no other dish that exemplifies Bolognese cuisine more. With this essential recipe, you will be able to prepare two iconic Bolognese preparations – Tagliatelle al Ragù alla Bolognese and Lasagne Verdi alla Bolognese. The recipe below yields a double batch so that you will have enough sauce…

I have a little known culinary treasure to share with you today. Pizza Scima (pronounced sheema) is a shockingly good unleavened flatbread from Abruzzo. Why shocking? Because most of us have never heard of it before. In my opinion, such yumminess should not remain hidden! Don’t worry, I am here to remedy the situation. Below I provide some background and a recipe. Pizza Scima is something that you’ll want to munch on all day. It’s flavorful, super crunchy on the outside, and rather moist inside. Since there is no yeast, the recipe comes together in no time. Without a need…

All Americans know and love the Italian-American classic spaghetti and meatballs. Less known, however, is this exquisite traditional recipe of homemade spaghetti alla chitarra pasta served in a luscious, slow-cooked tomato and meat sauce with teeny meatballs. Spaghetti alla chitarra with tiny meatballs is a glorious preparation from Teramo, a charming town in the Abruzzo region. This masterpiece takes the idea of spaghetti and meatballs to a whole other level. Maccheroni alla Chitarra con le Pallottine is both delicious and fun to eat due to the adorable little meatballs. (I think they bring out the inner child in anyone that…

Oh boy, do I have deliciousness to share with you today! Rosette al Forno are baked pasta roses filled with ham, cheese, and béchamel, then topped with Parmigiano Reggiano cheese. Originally from Modena, Rosette al Forno are pretty, scrumptious, and have plenty of crusty bits on top for everyone. My version of the dish varies slightly from tradition in that I add mortadella, because yum… I also include a lot of béchamel to make the dish extra luscious, moist, and creamy when it comes out of the oven. Rosette al Forno are impressive to look at but aren’t as difficult…

Pasta is one of my favorite things on the planet. I can’t get enough of it. Pasta is happy food. Fresh or dried, I don’t care, I love it all. Today, I’m sharing a recipe for an iconic stuffed pasta dish – Ricotta and Spinach Ravioli with Butter and Sage. Happy food indeed! This beloved dish is an Italian classic for a reason. It’s delicious, satisfying, simple, comforting, fun and, for many Italians, full of memories. In other words, it’s everything that Italian food is about. These beautiful ravioli filled with fresh ricotta cheese, spinach, aged Parmigiano-Reggiano cheese, and freshly…

Tiramisù – one of Italy’s most beloved desserts. I can hardly think of a more ubiquitous dessert here in Italy or outside of it. Who doesn’t love it? Today, I am sharing a super quick and delicious recipe for it using cantucci (almond biscotti) in place of the traditional savoiardi cookies. It is a delightful twist with extra crunch and flavor coming from the almonds and a hint of chocolate due to the addition of chocolate chips. Yum. This is the kind of dessert that you can whip up in the morning and serve in the evening. We all need…

Welcome to Part 2 of my conversation about Venetian cicchetti. In my last post, Venetian Cicchetti (Part 1) – An Intro, A Love Letter, Advice, I discussed what cicchetti are, a bit about their history, and the culture surrounding them. Having laid the foundation, I’m going to do my favorite thing and talk about the food itself! I provide a lot of information but, in doing so, by the end of this post you should be confident enough to compose a Venetian cicchetti menu of your own. Also, I am going to share a flexible and delicious eggplant recipe to…

These egg yolk ravioli (Uovo in Raviolo) are as striking as they are scrumptious. Imagine one large raviolo on a beautiful plate. A thin veil of pasta encases a ricotta and spinach filling that surrounds a golden egg yolk. Once cooked, it is topped with aged Parmigiano-Reggiano cheese, high-quality melted butter, and fresh seasonal truffles. When it’s time to serve, the yolk is still runny and luscious. The result is a heavenly, impressive, and downright sexy first course that is perfect for a special occasion. Talk about a showstopper! Happily, they are a lot easier to prepare than you might…

Tortellini in Brodo is one of the culinary symbols of my adopted city, Bologna. Picture a flavorful meat filling, full of prized ingredients from the area, enveloped by delicate handmade and hand-rolled pasta, served in glorious homemade broth. When prepared with love and skill it is magical, luscious, and transcendent fare. (I’m swooning just thinking about it…) Tortellini in Brodo is an extremely important dish in this part of the world, not merely a recipe. It holds centuries of history and tradition behind it. Today, I want to clarify, as I did with my Ragù Bolognese article, what Tortellini in…