Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
Simple, savory and the perfect accompaniment to a hearty meal.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Pani carasàu is a staple bread for Sardinian shepherds and can be turned into herb-flavored snacks, broken into bits and added to soup, deep-fried into instant fritters, or, as here, utilized as a form of pasta.
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
This age-old method takes a little time and some practice, but it turns out perfect homemade pasta.
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.
Kitchen Director Kellie Evans created this Italian-style egg sandwich as an alternative to Eggs Benedict.
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