A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
This simple recipe reveals the flavor superiority of san marzano tomatoes.