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Trieste Goulash (Goulash Triestino)
Italian Goulash?? Really? Yes, it’s true. Trieste, the capital of Friuli-Venezia Giulia (FVG) and part of the Austro-Hungrarian Empire prior to the end of World War I, is home to this dish. Trieste,...
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From the Heart: Salmon and Asparagus in a Puff
Wednesday 6AM – Flight back home from yet another business trip. Thursday 6AM – Waking up in my own bed….a very beautiful thing. Thursday 12 noon – Uh-oh! It’s Valentine’s Day and I am making dinner!...
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An Oscar Dinner-Montalcino Style: Pollo con Sedani Rifatti (Chicken with Celery)
While reading the Benvenuto Brunello blog this past weekend, I noticed a post about an ‘ancient recipe that is typical of the city of Brunello’ and more importantly with a video of a woman named Maria...
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Grilled Sardines with Salmoriglio Sauce (Sardine alle Griglia con Salsa al...
Grilled fresh sardines. One of life’s simple delectable pleasures. I actually never tasted grilled sardines until I started traveling to Sicilia. We would spend afternoons at la spiaggia baking in...
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Falso Magro – Falsely lean…
I read a lot of articles about how falso magro got its name. The name translates roughly to “falsely lean” or “falsely Lenten”. There are stories about how it started as a humble dish and some French...
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Involtini di Pesce Spada (Sicilian Swordfish Rolls)
Sicilians really do love their fish and especially their swordfish. Sicily’s enviable position surrounded by three seas explains why fish holds such a revered place in their cuisine. Their passion and...
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Grilling a Sicilian fish at Sotto in Los Angeles @SottoLA
The pizza oven at Sotto using white oak. The oven was imported in pieces from Italy and constructed by a master Italian pizza oven craftsman. The oven is still hot enough in the morning that they bake...
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Polpo in Umido alla Siciliana (Sicilian Stewed Octopus)
As we wrap up our food-and-wine tour of Sicily, I thought I’d finish with one of Sicily’s most under-appreciated seafoods, the octopus. This is my take on an octopus dish at Sotto Restaurant in Los...
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In My Father’s Memory: Laughter, Ladybugs and Chicken Marinated in Red Wine
My father passed away in 1981 at the tender young age of 54. He died suddenly that day, leaving us all to figure out how to navigate the twists and turns of life without his hand to guide us. Over the...
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Balsamic Roast Chicken (Pollo al Forno con Aceto Balsamico)
Balsamic vinegar is almost a religion in Italy, and more specifically in Emilia-Romagna. It dates back to monks making the stuff in the 12th century. The word balsamico has its roots in Latin – meaning...
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La Cucina Italiana and Learning Italian, Recipe by Recipe – Spaghetti with...
I owe a world of gratitude to the Italian culinary magazine, La Cucina Italiana….they are improving my Italian, recipe by recipe. My one splurge (ok, maybe not my only splurge) is a subscription to...
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Stuffed! Cipolle Ripieni (Onions Stuffed with Sausage and Parmigiano)
The cooks of Emilia-Romagna love to stuff things from their pillowy pastas to their greens-stuffed tortas. In this simple recipe, onions become the backdrop for a sausage and parmigiano stuffing. It...
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Garlicky Swordfish Calabrian Style
The Tyrrhenian Sea off the Calabrian coast is chock full of the majestic swordfish (pesce spada) that migrate through this region in late spring and early summer on their way south to the Strait of...
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Insalata di calamari (Squid salad)
This is an awfully fancy bowl on a fancy place mat for such a simple salad. My sister is the photographer in the family, so you’ll have to forgive me for the food styling! As I wrote awhile back in...
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Pollo con melanzane (Chicken with eggplant, tomatoes and pancetta)
As we continue our Calabrian adventures, I’ve been cooking with the aid of the excellent cookbook, My Calabria. This is a great source for all things Calabrian and has some wonderful stories beyond the...
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Swordfish involtini on the grill (Involtini di pesce spade alla griglia)
The Sicilians don’t have the corner on cooking with swordfish (pesce spada) – the Calabrians, who share the same sea with Sicily, have their own swordfish culture. And while grilling fish (in this...
View ArticleLobster alla fiorentina – Why should T-bones have all the fun!
Bistecca alla Fiorentina (or ‘beefsteak Florentin […]The post Lobster alla fiorentina – Why should T-bones have all the fun! appeared first on Our Italian Table.
View ArticleRoasted black cod and pickled fennel in a saffron tomato brodetto
When I recently traveled in Italy, I ate a lot of very […]The post Roasted black cod and pickled fennel in a saffron tomato brodetto appeared first on Our Italian Table.
View ArticleAbbacchio alla romana (Baby lamb Roman-style)
When I was recently in Rome, I enjoyed a plate of “abba […]The post Abbacchio alla romana (Baby lamb Roman-style) appeared first on Our Italian Table.
View ArticleThe Glorious Festive Pomegranate: Recipes to Put You in the Holiday Spirit!
The glorious pomegranate has only recently gained in po […]The post The Glorious Festive Pomegranate: Recipes to Put You in the Holiday Spirit! appeared first on Our Italian Table.
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