AGNELLO ARROSTO CON AGLIO, LIMONE, E SPINACI SALTATI Roast Leg of Lamb with Garlic, Lemon, and Sauteed Spinach (Serves 6-8) In Italy, we eat lamb very well done, but I’ve adapted my recipe for American tastes, which lean toward rare or medium meat. Ingredients 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 1 […]

Anatra alla Puccini Duck Puccini Serves 4 Giacomo Puccini was born in Torre del Lago, about half an hour from Lucca. Though he’s revered as a composer, what I liked best about him when I was growing up was the fact that he was a Don Juan, a gourmet, and a great duck hunter. According […]

Antipasta dal Mercato Roasted Market Vegetables (serves 4-6) 1 small eggplant, cut lengthwise into 1/4 inch slices 1 small zucchini, cut lengthwise into 1/4 inch slices 2 Plum tomatoes, quartered lengthwise 1/2 medium head fennel, cut lengthwise into 1/4-inch slices 1 medium carrot, cut diagonally into 1/4 inch slices 1/4 pound shiitake mushrooms, cleaned and […]

Baccala Arrostito con Ceci Roasted salt Cod with Chickpeas Serves 4 When we used to make salt cod in Pieve Santo Stefano, we’d wash the salt out by leaving the cod in the village fountain for a day. Today, most housewives leave the fish under running water in the kitchen sink, or let it soak […]

Bigne al Cioccolato Beignets with Chocolate Sauce Makes 32 pastry puffs Beignets are considered French, but they were actually invented in Florence and exported to France by a Florentine chef in the court of Catherine de Medicis. Back then, bigne were called pasta siringa (syringe pastry) because chefs used a syringe to shoot the cream […]

Page 1 of 3512345...102030...Last »