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Here the overall tomato-ness of our tomatoes is intensified and concentrated with a little roasting, the perfect vehicle for the filling, or rather: a delightful mix of sharp-salty Parmesan, spicy assertive garlic, and summery basil, all held together with a little bread and a good bit of tomato for an extra tomato punch.
Read MoreSpringtime panzanella, a recipe that lets panzanella loose a little earlier than expected, using all the lovely produce that comes alive in the Spring, — asparagus, peas, and radishes.
Read MoreRicotta and mascarpone combine to make a filling is sweet but not overwhelmingly so, vanilla-scented, and best of all, packed to the brim with bittersweet chocolate, the whole thing wrapped up and crisscrossed with crisp, golden brown pasta frolla.
Read MoreFried doughnuts from Sardinia — deep golden brown and crisp on the outside, delightfully fluffy and cloud-like on the inside, extra fragrant, redolent of orange with a hint of earthy saffron, pure bliss when eaten warm and rolled in a flurry of sugar.
Read MoreA pasta that is beyond quick to make, requires only a few ingredients, and oh, it's pretty darn good too, extra lemon-y (not for the citrus faint of heart) with bright fresh parsley and lots of tuna, and that bread that's seen better days, the bread you meant to eat with dinner and then didn't?! It gets a second life here, steals the show, spiced up with garlic and hot pepper, sautéed in lots of olive oil until rendered crisp and crunchy and fragrant.
Read MoreSimultaneously fluffy and crisp, salty and olive oil-y and downright addictive — bring a little bit of Italy to your kitchen with this homemade pizza bianca.
Read MorePure aperitivo fare, bite-sized and appetizer-like, packed with sharp salty Pecorino, mellow eggplant, and lots of fresh bright parsley, then fried until crisp and deep gold on the outside and cloud-like and pillow-y on the inside. A few of these plus a glass of wine (or, in my case, Prosecco) will get your appetite going guaranteed.
Read MorePasta with lots of juicy summer tomatoes, creamy mild eggplant, and substantial, steak-like swordfish, all tied together with a sprinkling of bright fresh parsley. This dish is extremely easy to throw together, and a nice change of pace from the usual spaghetti alle vongole that is so popular here in Italy June-August.
Read MoreA super simple recipe for a Roman classic - -Its name literally translates to "jump in your mouth," accurately referring to the fact that the dish is so tasty that your taste buds do a little hop and skip when you eat it: the veal is complemented but not overwhelmed by a slice of salty rich prosciutto, the sage leaf adds a cozy, herb-y note, and the white wine (and subsequent pan sauce) adds another layer of flavor to the whole dish.
Read MoreItaly’s traditional Easter Torta Pasqualina, or rather: a fluffy ricotta filling, mixed with lots of spinach for color and an arguable dose of nutrition (this is basically health food, people) generous helpings of salty rich Parmesan and Pecorino cheese, and, best and prettiest of all, four whole eggs baked right into the top of the pie, bright golden yellow like a circle of miniature suns.
Read MoreThis frittata di pasta is made with leftover spaghetti, revitalized and reminiscent of carbonara in its eggy-ness, dotted with pockets of gooey scamorza that contrast nicely with the sharp salty bite of the Parmesan cheese. A sprinkling of Springy green asparagus adds a little freshness and color, and the bits of spaghetti on the top become extra crispy and brown, contrasting splendidly with the fluffy frittata interior.
Read MoreFried ricotta clouds dusted with sugar to celebrate Carnevale here in Italy.
Read MoreFresh tonnarelli, dressed to the nines in a luscious, cheese-y sauce whose richness is interrupted only by the underlying heat of the black pepper. A dish of this will transport you directly to the Eternal City, guaranteed.
Read MoreBread dumplings hailing from the North of Italy, light and fluffy and, jam-packed with gooey melt-y cheese, salty rich speck, and sunny bright parsley, divine when served with a spoonful or two or three of toasty sage brown butter.
Read MoreSpicy, garlicky, slightly bitter greens — a Roman classic.
Read MoreThick ribbons of pappardelle with sweet roasted squash, earthy mushrooms, and caramelized onions. Yummm.
Read MoreGrapes baked into light and fluffy cake with hints of vanilla and orange that manages to both complement the grapes and let still let them shine. The olive oil here gives the cake a more subtle flavor than your usual simple butter cake, the yogurt keeps the cake moist, and that spoonful of sugar over the top adds a pleasant sugary crust to the top of the cake and makes it almost sparkly.
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