Browsing Tag

vegetarian

Roasted Red Potatoes

roasted red potatoes

Hi friends! I know it’s been quiet around here for a while. Apart from the fact that I’ve always posted at a (very) slow pace, I also had to take a break from blogging to work on an exciting project that needed my full attention. Next month, I’ll be teaching a series of three hands-on Italian cooking classes at the Italian Cultural and Community Center here in Houston, where Peter, my in-laws, and I are all members, and I am a volunteer. The radio silence here lately is due to the fact that I’ve been immersed in creating the menu […]

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Spinach Torta Rustica

Cucina Conversations

Welcome to the March edition of Cucina Conversations! Last month, we shared indulgent recipes to celebrate during the weeks of carnevale. This month, the bloggers of Cucina Conversations are bringing you recipes from Italy’s cucina magra (the lean kitchen), vegetarian recipes that can be eaten during the current period of la quaresima, the forty days of Lent. One of the important aspects of this period in the Christian liturgical calendar is adherence to certain dietary rules which include fasting and abstaining from eating meat every Friday of Lent (only fish is allowed). My contribution for this month’s topic is a spinach torta rustica (rustic spinach pie), which in Italian […]

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Frittelle di Zucchine

frittelle di zucchine

A few weekends ago, we had our good friends Susie and David over for dinner. To accompany a few glasses of refreshing Aperol spritz’s, I made these frittelle di zucchine (zucchini fritters) for our appetizer. They are on heavy rotation in my kitchen for a variety of reasons: I can always find beautiful zucchine at the grocery store, and they are delicious left over and make a great snack or light lunch. The recipe for these frittelle comes from Lidia Bastianich’s newest cookbook, Lidia’s Mastering the Art of Italian Cuisine. You can never go wrong with any of Lidia’s recipes. Frittelle are part of Italy’s fritto misto (mixed fry) in which […]

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Sweet and Sour Cipolline

sweet and sour cipolline

The joke in my family was that I must have been born with a stainless steel stomach. Ever since I can remember, I have always loved the sharp tang of acidic foods. I would splash extra red wine vinegar on my salad, eat giardiniera with abandon, dollop an extra spoonful of my nonna Ada’s homemade horseradish sauce on top of her bollito misto, and squeeze extra lemon juice on top of chicken cutlets alla milanese. The more lip-puckering or sinus-clearing, the better. From the time I was little, I was always fed flavorful, well-seasoned food–there was no shying away from feeding the kids in the family strongly flavored […]

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Cannellini All’Olio

Cucina Conversations

Welcome to November’s Cucina Conversations post! This month, we are sharing recipes that feature olive oil as the star ingredient. November in Italy marks the start of la raccolta delle olive (the olive harvest). Olive trees were first cultivated in ancient Greece and have been providing civilization with the benefits of their oil for over four thousand years. The oil was used not only for nourishment, but for medicinal purposes and as a lighting source. In the 3rd century AD, olive oil became an important commodity of the Roman empire where it was traded throughout the Mediterranean. After the fall of the Roman […]

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