Easter Pies: Pizza Rustica & Pastiera Napoletana
Serve the pizza rustica as part of the antipasti course and the Pastiera as your dolce (dessert). But only on Easter!
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Zeppole di San Giuseppe
Zeppole di San Giuseppe should only be made on St. Joseph’s feast day, March 19, also Father’s Day in Italia.
Fresh Pasta: Ricotta Ravioli in a San Marzano Sauce
This pasta can be used for lasagna, ravioli, tortelloni and other stuffed pastas, and the sauce is delicious.
Potato Gnocchi with Three Sauces
Potato Gnocchi from scratch, with Trepanase, Pizzaiola, and Gorgonzola Sauces.
Cotechino: Traditional New Year’s Dish
Today, I’m making a traditional New Year’s dish, cotechino (a spicy fat boiled sausage from Italia) served over lentils. If you can’t get a cotechino you can use any Italian sausage. To poor southern Italians the lentils symbolized all the coins they hoped to amass …
Recipe: Mostarda di Sedano (Celery Chutney)
Preserved vegetables are a staple in the Italian pantry. This celery relish or chutney is a great accompaniment to salumi and cheeses either on their own or as part of an antipasti. The little cubes of celery glisten like tiny emeralds and its sweet-sour flavor …
Sunday Gravy
Hand-crushed tomatoes, and meats galore. The traditional, long-cooked pasta sauce from Campania.
Gorgonzola, Prosciutto and Pear Pizza
A surprising combination of flavors merge in this great white pizza recipe.
Linguine with Dungeness Crab in a Spicy Tomato Sauce
Photo by Miles Grant I was in NYC when Dungeness crab season opened last week, and couldn’t get them out of my mind. The reports were that the harvest was bountiful and the crab were big and meaty. I couldn’t wait to get back home. …
Porchetta, Cipollini en Agrodolce, Truffle Roasted Potatoes
A fresh herb and garlic stuffing, crispy crust from a hot oven… Heaven!
Pizza Margherita
Simple, fresh ingredients are the starting-point for a great Neapolitan-style pizza.
San Marzano Sauce
A simple, light tomato sauce, made from the last of the fresh San Marzano tomatoes and fresh basil, served over choke the priest pasta.