When I made these corn fritters I knew they would be delicious but when I sunk my teeth into the first one - and I ate 12 of them! - I literally moaned from the pleasure of the flavor, wonderful texture and the sheer everything-ness about these fritters. Corn is not a traditional summer vegetable...
Recipes
Tagliolini Almond Cake
If you’ve never had this Tagliolini Almond Cake made with pasta you’ll be surprised at how delicious it is! Throughout the Emilia-Romagna region you’ll find variations on this wonderful cake; in some areas it’s made with tagliolini, in others with tagliatelle. They are both thin, egg-based pastas and tagliolini are cut very narrow, and tagliatelle...
Eggplant Polpette (Patties)
I love to make eggplant polpette; a great way to use all of the luscious eggplants we have in our garden this summer. Usually I only make eggplant Parmesan but it's a time-consuming dish that involves cooking in a hot kitchen with the oven: not what you want to be doing in the heat of...
Summer Pasta Recipes
Great summer pasta recipes for delicious and easy summer entertaining or family meals: the top 19 summer pastas from Italian food influencers @mangiawithmichele and @flavorofitaly.Listen to our chat about summer pastas here: No-cook summer pasta recipes 1. Caprese pasta This summer pasta recipe is a classic and quintessentially Italian with its red, green and white...
Eggplant Parmesan
Eggplant Parmesan is one of my favorite dishes, and one I make a lot when we have our summer garden.You can roast or grill the eggplant, but it doesn't yield the same flavor and texture satisfaction that frying does.Everyone has a different idea on how to prepare eggplant for frying: peel or not, salt & drain first,...
Delicious fried zucchini flowers
There's nothing more delicious than fried zucchini flowers. They’re a delicious appetizer and snack you can make all summer long, and each time you can vary the filling for your fried zucchini flowers. The 4 things you HAVE to get right when you make fried zucchini flowers with your garden produce. Don’t pick all the...
DOP Balsamic Vinegar: the Black Gold of Modena
If you’d like to experience DOP balsamic vinegar, known as the black gold of Modena, there’s no better way than to take a deep dive into one of the local family producers, or acetaia as they’re known in Italy: Acetaia Malagoli Daniele.Sofia Malagoli has taken the family acetaia to a whole new level and her...
Baked Fresh Anchovies with Herbed Breadcrumbs
I love this recipe for fresh baked anchovies with herbed bread crumbs. Garlic and capers add extra flavor and the peperoncino (chili pepper) adds just enough heat to elevate the recipe to simply delicious. Michael Pollan's Food Rules: An Eater’s Manual Michael Pollan has written a number of sensible and down to earth books about...
Vignarola
Vignarola is a celebration of spring and tastes just like spring in a dish. Prepare it at that magical moment when winter turns to spring and artichokes are still in season but you’re heralding the arrival of fresh spring peas and fava beans.Make this dish vegetarian or add some umami-rich pancetta or guanciale to the...
Yeast and Sourdough Starters
One of the unexpected consequences of the pandemic has been a surge in home bread-baking and sourdough starters, partly due to a shortage of bread and yeast in stores. Many people sheltering at home began creating their own yeast, or sourdough starters, for bread-baking. It was also a lovely way to spend time with family...
Spaghetti Carbonara with Artichoke Wedges
The inspiration for this Spaghetti Carbonara with Artichoke Wedges recipe came from the March 2021 issue of the Italian culinary magazine, Sale e Pepe. I tweaked it to fit my own taste and it’s absolutely delicious. The addition of artichokes to the recipe takes it to another delicious level by adding seasonal globe artichokes. It’s...
Ossobuco alla Milanese
Ossobuco alla Milanese is one of my favorite recipes. It’s a special and flavorful dish and one that I love to serve to guests. Make sure to purchase the veal shanks from a great butcher!Ossobuco is most often associated with Milan and the Lombardy region and dates back to the Middle Ages. To prepare it...