Ricotta and Tomato Crostata
I had not planned to eat when I stopped for coffee at Gran Caffè La Caffettiera, a favorite café in Naples, but the assortment of torte salate, “savory tarts,” looked too good to pass up. I settled on one made with ricotta and tomatoes. This is my version, baked in a free form crust. Serve […]
Spinach and Cheese Torta
You can think of this as a kind of baked frittata or savory cheesecake. Perfect for a main dish, brunch, or buffet, it unmolds beautifully. Any leftovers are great in a sandwich, perhaps with some sliced tomatoes. I like to bake it in a springform pan, but be sure to slide the pan onto a […]
Zucchini Parmesan Torta
Cheesy and eggy, with a moist, spongy, cake-like texture, this is good as a main dish or alongside a stew or roast. I’ve taken the somewhat unusual step of draining the grated zucchini and onion, and when you see how much liquid drips out, you will understand why it is worth the time to do […]
Easter Swiss Chard and Ricotta Pie
At Easter time, this savory tart is traditional in Liguria, but it has become so popular that you can now find it year-round. Some cooks make it with just one vegetable, while others use a mix like chard, spinach, arugula, beet greens, and/or artichoke hearts. Originally the tart was made with thirty-three layers of dough, […]
Roman Rice Stuffed Tomatoes with Roasted Potatoes
Big sweet tomatoes stuffed with rice and roasted are a summer staple in Rome. The tomatoes get squishy soft and their flavor deepens. Sometimes wedges of potatoes are roasted alongside, and they soak up the herby tomato juices. Together the two make a satisfying meal. Roman Rice-Stuffed Tomatoes with Roasted Potatoes is a delightful Italian […]
Mozzarella Stuffed Peppers
Long, skinny sweet peppers are generally called Italian frying peppers, though I have also seen them sold as Cubanelle and banana peppers. Usually they are pale green in color, but in the summer I can often find locally grown red ones. For additional flavor, add a little chopped prosciutto or pancetta to the stuffing. Serve […]
Pasta Stuffed Peppers
Capers, olives, and anchovies are the Three Musketeers of Southern Italian cooking. Here they are mixed with tomatoes and pasta to stuff sweet bell peppers before roasting. If the peppers are very large or if I am making these as part of an antipasto and want smaller portions, I cut the peppers in half lengthwise, […]
Sausage Stuffed Zucchini Boats
My mom used to make miniature eggplants stuffed with a meatball mixture. I was thinking about them one day and came up with this variation made with zucchini. Just a small amount of sausage adds big flavor to the stuffing. Pork sausage is my preference, but chicken or turkey are good too. Sausage-Stuffed Zucchini Boats […]
Zucchini Parmesan
As much as I love eggplant Parmesan, I think I like this Calabrian version with zucchini even more. It seems lighter and fresher, and the sharp caciocavallo cheese gives it a great flavor. If you can’t find it, substitute an aged provolone—or, if you’d like a milder cheese flavor, use mozzarella. Zucchini Parmesan is a […]
Spicy Vegetable Stew
During the summer, I make this delicious stew all the time. It’s good served with bread for a main course or piled on toast for an appetizer. You can also toss it with cooked pasta, eat it on a sandwich, or top it with a poached egg. Spicy Vegetable Stew is a hearty and flavorful […]