Browsing Tag


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 […]