Characteristic: Italian

Chicories, the slightly bitter wintry greens like escarole, sugarloaf (Pan di Zucchero) and radicchio are delicious raw in salads but wonderful quickly braised and paired with creamy beans and bright capers. This a simpler and quicker version of this dish.... Read more »

This is an inauthentic rip off of a Sicilian dish Jim Dixon of Real Good Food wrote about. It's hearty and satisfying and bright and shows off romanesco's flavor and texture so well. ... Read more »

  This dish is just slightly adapted from a dish that Jim Dixon posted on Real Good Food. It's a winning twist on the classic Sicilian dish which uses eggplant.   This is quite quick to make (even quicker if you have already roasted/cooked squash) and of course even better the next day so make plenty. Enjoy at room temperature with good crusty bread. ... Read more »

This is a wonderful way to turn my favorite roasted peppers, into a beautiful meal. You can omit the sausages and still have a delicious dish. [caption id="attachment_6707" align="alignleft" width="640"] This is a version without sausages.[/caption]... Read more »

Classic and lovely and not as complicated or time consuming as it might seem. I rarely salt and drain eggplant. It’s an extra step that I don’t find necessary with perfectly fresh eggplant. You can either bake the eggplant or pan-fry it in just a little oil. I like both versions and usually do the below, stove-top version because I'm always in a hurry and it's quicker. You can also swap zucchini, see below, for the eggplant. [caption id="attachment_21596" align="aligncenter" width="660"] Or make it with zucchini instead![/caption]... Read more »

This is a quick, hearty pasta dish. I seem to be incorrigibly drawn to Italian preparations in late summer. They’re so quick and easy and satisfying. ... Read more »

This is the classic Tuscan bread salad made at the height of tomato season. Tuscan bread goes stale very quickly so there are lots of recipes to use it up in flavorful ways. The success of the dish depends on using really flavorful, ripe tomatoes and a good olive oil. And you can use fresher bread if you don’t have stale—see directions below.   Panzanella in the United States often employs toasted chunks of bread more like croutons, tossed with tomatoes, etc. Give this version a try. The texture is completely different and so delicious.... Read more »

  This is a classic Italian vegetable custard, richly flavored and smooth. It’s best warm or at room temperature with a nice cold glass of white wine.   Serves 4 entree w/ a salad & bread, etc., 8 as a starter.... Read more »

As Batali notes, in Friuli, a region of northern Italy the cuisine is flavored with Slavic influences and this dish is made with turnips. Rutabaga make a good substitute. Rutabagas tend to be sweeter, denser, and creamier than turnips but use turnips, Gilfeather turnips or rutabagas or in any combination.   Serves 4... Read more »

Italians make mostardas out of all kinds of fruit. It is a sweet-spicy fruit mustard condiment. They use it as an accompaniment to meats and cheeses and bread. I like to put it on good bread with goat cheese and arugula. It is very easy to make and keeps for quite some time refrigerated, or can be canned using the water bath canning method.  Yields about two cups  ... Read more »

  This is an excellent version of the classic Pugliese dish of "little ear" pasta with the slightly spicy broccoli raab this coastal Italian region is known for. It's punchy, satisfying bowl of pasta.   You can use broccoli or spring raab or kale, turnip or collard raab in this dish. I used Scarlet Ohno turnip raab in this version.   Serves 4-6... Read more »

--adapted from Tender by Nigel Slater   This is satisfying dish and the anchovy adds a nice depth without being fishy.   Serves 3-4... Read more »

This is a variation on the classic Orecchiette with rapini and chili flakes. It’s quick and delicious. You can use fusilli or penne or other pasta shapes instead of the orecchiette. You can omit the Parmesan for a vegan version.  ... Read more »

In late summer and early fall in many parts of Italy, sweet red peppers are stewed with onions and tomatoes (and sometimes sausages) and then ladled over bowls of creamy polenta. You can add eggplant or summer squash or use fewer tomatoes, more peppers or just make a tomato sauce.  In this version I've added leftover pot roast. You'll likely have leftover polenta which makes wonderful leftovers, with or without sauce.  ... Read more »

Frittatas come to my rescue often. This combination, made with the sweet peppers, potatoes and basil is fantastic. And if you have lots of people to feed or want to stretch the eggs you have you can always add ½ cup -3/4 cup (or more) milk to the egg mixture.   Leftover frittata makes a wonderful sandwich filling with a  few leaves of arugula or other greens if you have them, or is just a wonderful snack or lunch as is. Variations Substitute other vegetables, such as zucchini, asparagus, peas, broccoli, cauliflower or kohlrabi for the pepper and/or potatoes. Leafy greens are also delicious, such as spinach, kale, chard, mustard or collard greens. Add feta, fresh goat's cheese or grated sharp cheddar or a cheese of your choice, when you add the egg mixture to the vegetables. Tear up a slice or two of crusty bread and add it to the egg mixture.   Serves 3 as an entrée 5-6 as a side.... Read more »

Simple and delicious. You can use any kind of onion you have. You can add oregano or basil and top with a little cheese if you'd like though the simplicity of the dish as is, is just lovely.... Read more »

I ate this dish in Southern Italy (Calabria) many years ago. When all the ingredients are at their peak it’s a wonderful, simple dish. Use any kind of pole bean; green, wax or Romano. Serve with bread and some cheese and you have dinner. It is similar to this dish, however, this one is a bit more robust thanks to the potatoes. ... Read more »

[caption id="attachment_10283" align="aligncenter" width="660"] Fava beans with mashed garlic and lemon juice.[/caption] [caption id="attachment_10284" align="aligncenter" width="660"] Fava beans with mashed garlic, lemon and orzo pasta.[/caption] Fava Beans with Pecorino and Prosciutto A classic way to prepare fava beans in Italy is to simply serve them, just tender with a young pecorino (sheep's cheese) and slices of prosciutto or salami, good bread and olive oil. The vibrant green beans, prosciutto and almost white cheese are the colors of the Italian flag and striking on a plate, not to mention delicious.   For the above preparation, remove the beans from the pods and cook them in salted, boiling water for about 4 minutes. Drain, rinse with cold water for a minute and then pinch the skins off each bean. Arrange the beans, cheese and meat on a platter. Drizzle the beans with a little olive oil and a bit more sea salt. Enjoy with our without good, crusty bread.... Read more »

--inspired by Jamie Oliver   This is delicious, fast (if you have cooked chickpeas on hand or if you use canned), easy and nutritious. The rosemary, garlic, celery, carrot and hot pepper combine for a surprisingly rich flavor base. The shape of the pasta is important so if you can find little tubes (tubetti or ditalini) use those. If not, small elbow macaroni can work.   ... Read more »

This is an Italian way of preparing cauliflower. It's quick to make and strongly-flavored--the mild cauliflower a nice foil for the capers, lemon, parsley and anchovies if you'd like.  ... Read more »