Tag Archives: italian

Panzanella

Panzanella is a sunny Tuscan bread salad made with tomatoes and onions, a clever way to stretch a good country loaf that’s gone a little stale. The traditional peasant dish is a tasty exercise in texture, with crunchy bread soaking … Continue reading

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Herb Bread

We are spoiled rotten here in the Bay area, where world-class artisanal breads (from Tartine, Acme, Della Fattoria, et al) are a dime a baker’s dozen. So spoiled, in fact, that it hardly ever occurs to me to bake bread at … Continue reading

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Fennel Sausage

I grew up in Vienna, Virginia (the other Vienna), and tucked into one of the suburban strip malls that stretched out along Maple Avenue was a family pizzeria called, aptly enough, Vienna Pizza. It was one of those red-checked tablecloth places, … Continue reading

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Roasted Cauliflower

Oh, do I love my cruciferous vegetables. Who knows when that happened, exactly, since my six-year old self would shudder to think that a few decades later I’d be making googly eyes at the broccolini and freaking out over kale snacks … Continue reading

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Chicken-Pesto Meatballs

Let the record reflect: I’m not Italian. I didn’t grow up with stories from the Old Country in my ears, tugging at the apron strings of a Pugliese-bred granny. I have no genetic memories of tagliatelle or cavatelli or pasta … Continue reading

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Panforte di Siena

Panforte di Siena is a specialty of that Tuscan town, a chewy-gooey confection that tastes like Christmas even if you’ve never set foot in Italy: sweet spices and honey, candied citrus, dried fruits, almonds and hazelnuts. On the books as … Continue reading

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Fresh Fig Tart

Figs first arrived in California by way of the Mediterranean, cultivated by Franciscan missionaries along the Camino Real (“Royal Road”, in Spanish), a 600-mile thoroughfare that linked the missions, pueblos and presidios. These days, El Camino Real bears more Silicon … Continue reading

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Pasta Frolla

Pasta frolla is Italy’s take on sweet shortcrust dough, with a tender, crumbly texture that’s closer to a sandy cookie or shortbread than the flaky crusts of American-style fruit pies or French pâte brisée. It’s a breeze to prepare in … Continue reading

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Eggplant Parmigiana

I realize I’m a little prone to hyperbole when describing my mother-in-law’s eggplant parmigiana, so I’ll try to keep the superlatives at a minimum today. (It’s not just me, by the way. Her recipe had already achieved a fully mythic … Continue reading

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Risotto with Asparagus & Peas

Marcella Hazan, the grande dame of Italian cookery, writes with such authority (or crankiness, depending on your point of view) that when she instructs you to use beef stock for your delicate risotto of spring vegetables, that chicken stock reduces … Continue reading

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