Browsing Tag


Marinated Fried Zucchini

Marinated Zucchini

I know it’s a little early to be posting a recipe using a summer ingredient, but I couldn’t help but get a head start on lighter recipes for the upcoming warmer weather (which will no doubt, be upon us very soon here in Texas). And, for as much as I try to keep my produce choices consistent with their growing season, after reading this article, I don’t feel so self-conscious about buying zucchini in February when I’m craving this dish. Marinated zucchini, which is more of a technique than a strict recipe, came to Rome in the late 1400’s, when Jews living in […]


Pasta e Fagioli Soup

Pasta e Fagioli

My paternal grandmother, Ada, used to make the best pasta e fagioli soup. 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, where I spent most of my childhood summers. 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 went into her pasta e fagioli soup, […]


How to Make Classic Tomato Sauce

Tomato Sauce

The last of my Christmas cookies have been baked, my gift tins have been shipped off, and Christmas cards are in the mail. I had hoped to stay on my blogging schedule this month, but instead, I’ve been feeling like I have to beat the clock each day with all of my Christmas “to do’s”. After this week, I’ll be taking a break to regroup and re-charge. There’s going to be a lot of cookbook and food magazine reading going on with my feet propped up on the coffee table and I can’t wait. Despite the holiday rush, the one thing I’ve […]


How to Make Pumpkin Purée

pumpkin purée

We have arrived at this week’s last “basics” post. Today, I’m showing you how to make homemade 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. I’m making a pumpkin pie for our Thanksgiving dessert table this year, and I wanted to make my filling with fresh pumpkin. Homemade pumpkin purée couldn’t be easier to make. Sure, opening […]


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: as a classic gratinata. Identical to a French gratin, an Italian gratinata enrobes cooked vegetables […]