Monthly Archives: April 2012

Pizzaiola for a quick mid-week dinner

The connection between the adjective ‘pizzaiola’ and pizza is that of their both being from Naples in origin and of three ingredients that were the staple for a neapolitan pizza: tomato sauce, garlic and oregano. Carne alla pizzaiola means cooking … Continue reading

Posted in Contorni and/or side dishes, Herbs and plants, italian home food, Secondi (main course, usually meat based), Uncategorized | Tagged , , , | 1 Comment

Sunday’s Lamb sauce for fresh pasta – ragù di arrosticini

We are fortunate to have, within walking distance, a butcher’s that is open until 1 o’clock on Sundays and you’d be surprised at how many people gather there to shop on what should be a day of rest.  Not many … Continue reading

Posted in Herbs and plants, italian home food, Primi (first courses - usually a pasta or risotto), Uncategorized | Tagged , , , , , | 2 Comments

Breaded chicken – petto di pollo impanato

The last post was about one of Italy’s favourite home-cooked foods, the ‘fettina impanata’ (or ‘cotoletta impanata’ too as it is sometimes called), which is made using slices of beef.  If you use slices of chicken breast, instead, it becomes … Continue reading

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La Fettina Panata – Breaded Meat

One of the Milanese signature dishes is the ‘Cotoletta alla milanese’ and is justifiably celebrated as something gorgeous to enjoy.  A veal cutlet is all it may be but it is also very big because it is cooked ‘bone in’. … Continue reading

Posted in italian home food, Secondi (main course, usually meat based), Uncategorized | Tagged , , , | 3 Comments

Nigella’s carrot cake: the Venetian version way

I happen to like Nigella Lawson very much (i.e. her food programmes on television) and think it’s marvellous the way she always looks on the bright side, whatever else might be said of her culinary skills.  She is not out … Continue reading

Posted in Anything sweet, italian home food, Uncategorized | Tagged , , , , , , | 2 Comments

Of artichokes and bricks – Carciofo al mattone

I’d never heard of this recipe until my husband mentioned eating artichokes baked with the aid of a brick in a restaurant in Rome (“Evangelista” in Via delle Zoccolette).  Artichokes being ‘the’ vegetable of choice around the Easter period, I … Continue reading

Posted in Contorni and/or side dishes, italian home food, Uncategorized | Tagged , , , | 4 Comments

Pizza con la scarola

‘Pizza con la scarola’ is a savoury pie that is typical of the cuisine of Naples and the Campagna region and is a favourite at Christmas especially.  ‘Scarola’ stands for escarole or broad-leaved endive which can also be eaten as … Continue reading

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