Drowned Broccoli
June 17, 2023
When I first read about this recipe, broccoli af ogati, or “drowned broccoli,” in an Italian cooking magazine, I thought it had too many ingredients
When I first read about this recipe, broccoli af ogati, or “drowned broccoli,” in an Italian cooking magazine, I thought it had too many ingredients
Just about any vegetable tastes great dressed with butter and Parmigiano-Reggiano, but asparagus is my favorite. This method is also good with green beans, carrots,
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
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
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
Romans call crispy little rice balls stuffed with mozzarella supplì, meaning “telephone wires,” because of the way the cheese filling forms strings when the balls
One of the first Italian cookbooks I bought when I was just married was penned by Romeo Salta, a chef who owned a restaurant in
Obikà, meaning “Here it is!” in Neapolitan dialect, is a small chain of casual restaurants, both in Italy and abroad, specializing in fresh mozzarella. Almost
Swordfish and eggplant, eggplant and swordfish,” I remember thinking the first time I visited Sicily many years ago. We seemed to be offered the same
If you are accustomed to thinking of frittatas as mild-tasting and best suited to breakfast, this rendition might make you reconsider. The broccoli rabe and