Growing up, I was used to my mother’s soup made from chunky vegetables in clear broth. I can’t say I loved it – certainly not as much as I enjoy it now – but I clearly remember liking its strained variant: the ... Continue reading
Tag: Parmigiano
Pesto alla Trapanese, with Almonds and Fresh Tomatoes
I’m from northern Italy – only been to Sicily once – and I only had heard about this dish before moving to Canada. Thanks to my friends food-bloggers, however, this dish tickled my attention, I starting making it, and I think it has ... Continue reading
Spätzle-style Passatelli Sauteed with Radicchio, on Cheese Fondue
Passatelli are a variation of “stracciatella”, an ancient soup that can be found in various parts of Italy. To make stracciatella, a mix of egg, cheese and (optional) breadcrumbs is whisked into boiling broth, resulting in bits of ripped dough that ... Continue reading
Asparagus Risotto
Among the many risotto variations, asparagus risotto (‘risotto agli asparagi’) is one of the most successful, and one of my favorites. There are a few different ways to incorporate asparagus in a risotto. In my recipe, which uses red wine, ... Continue reading
Rice and Parsley (Ris e Erburin)
Having some more Italian (flat-leaf) parsley in my fridge, not an easy find in Vancouver, and looking for something quick to make for dinner, I naturally went back to my childhood for a dish where parsley is the absolute star of the show: a simple soup ... Continue reading
Egg and Smoked Scamorza Pasta
This vegetarian dish is inspired by the renowned Carbonara. I would not call it “Vegetarian Carbonara” though, as there is no such thing in Italy. If you are interested in the original Roman dish, many Cannolo Award winners have recipes for ... Continue reading
Summer Minestra
For a summer meal, soup is probably not the first thing that comes to mind. But it’s in the summer that we have the best local vegetables and that the body needs fewer calories and more hydration. A soup can actually make for a great summer dish, ... Continue reading
Two Kinds of Crostini: Cannellini and Radicchio
Crostini (plural of: ‘crostino’, from bread crust) are rustic appetizers where toasted bread slices are used as a support for various toppings. In a way, a ‘bruschetta‘ can be considered a kind of crostino, but it’s ... Continue reading
Handmade Tagliolini with Mushrooms
Most Italians would be perfectly happy to eat pasta every day, and some probably do. Everyday pasta is normally dried durum pasta, delicious when of good quality and properly cooked, and also convenient as it can be stored for months in the cupboard. ... Continue reading