Browsing Tag

winter

Pasta e Fagioli

Pasta e Fagioli

My paternal nonna Ada used to make the best pasta e fagioli. I grew up hearing it pronounced more frequently as pasta e fasoi, since the Venetian dialect is what nonna Ada and nonno “Gigi” spoke with each other and their friends in their tiny village of Lovadina di Spresiano, where most of my summers were spent as a child. Nonna Ada was an urban homesteader long before the term was invented. She tended an enormous garden that ran the perimeter of a huge back yard. She grew a dizzying amount of vegetables, her plants prolific and her yields abundant. I wish I could remember if she grew the beans that […]

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Pumpkin Purée

pumpkin purée

We have arrived at this week’s last “basics” post. Today, I’m showing you how to make your own pumpkin purée. I know this is not an Italian recipe, and I’m breaking my all-Italian-recipes “rule”, but around Thanksgiving, I start making many of my favorite, traditional American recipes.  Italians do eat many varieties of winter zucca (squash) which they use in velvety zuppe (soups) and fillings for ravioli, tortelli and other stuffed pasta, and I’ll be bringing those recipes to the blog as well. I’m making a pumpkin pie for our Thanksgiving dessert table this year, and I wanted to make my filling with […]

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Cauliflower Gratinata

cauliflower gratinata

I’ve always been picky about eating cauliflower. I don’t dislike it, but it hasn’t always been my favorite vegetable, either. When I was growing up, it was often served lessato–cooked in boiling, well-salted water and then dressed simply with olive oil and lemon juice (or red wine vinegar). It’s a classic Italian preparation for many vegetables, and I like it just fine, just not for cauliflower. I find cauliflower underwhelming in the flavor department, so I prefer this cruciferous vegetable prepared in a different and more flavorful way: in a classic gratinata. Identical to a French gratin, an Italian gratinata enrobes cooked […]

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