Pasta con polpa di ricci (Pasta with sea urchin roe or “uni” if you like)
I would have never thought to incorporate sea urchin roe, the famous Japanese sushi bar ingredient — a.k.a. uni, into Italian food. But there we …
I would have never thought to incorporate sea urchin roe, the famous Japanese sushi bar ingredient — a.k.a. uni, into Italian food. But there we …
Paccheri is a pasta shape that is all the rage in the USA at the moment. It’s been in several cooking magazines of late, mentioned …
On our recent trip to Puglia, we had this dish at multiple restaurants for both lunch and dinner. It’s a terrific and light dish first …
This is a classic Sicilian dish that is perfect for the summer. It’s adapted from Evan Kleiman’s 1993 cookbook “Cucina del Mare” which remains a …
Seafood salad is served all over Italy: anywhere near the sea and with ready access to seafood, which is most of the country. This is …
Guazzetto is the Italian word for stew: not just any stew, but a low-and-slow-cooked stew. Cooking it slowly allows all the flavors to meld. I …
I was on the hunt for some interesting seafood at a Korean market here in Los Angeles and came across GIANT clams. They reminded me …
“Vedure in Scapece” is a summer dish from Naples found in Italian delis all over America. It’s the go-to recipe in Italy for people who …
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. …
Bucatini All’Amatriciana is a classic Roman dish that starts fights in restaurants and is the source of family and friend’s gossip and whispers over who …
Saltimbocca means “jumps in the mouth” in Italian. This word has all to do with the great flavors of this dish. What could be better …
When we were growing up, my mother tried to convince my sister and me that a frittata was a good use of leftover spaghetti. At …