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Spring’s Sweet Bounty: Strawberries with Balsamic and Black Pepper
The local farmer’s market is beginning to fill to the brim with spring’s fresh bounty – tender asparagus, baby peas, young lettuces and my favorite – tiny juicy sweet strawberries. Those tender...
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Ragù Bolognese
Unlike many other Italian pasta sauces, Ragù Bolognese is serious stuff in Italy. Bearing little resemblance to the sauce in the USA of the same name, it is a very slow-cooked sauce with minimal...
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Effervescent Emilian (Yes, Lambrusco!)
Lambrusco, the sparkling red wine from Emilia-Romagna, deserves better than the reputation Aldo Cella saddled it with here in the States. It really can be a remarkable apertif: an interesting...
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Soul Food Italian Style: Piadina Romagnola
It never ceases to amaze me how different the breads of Italy can be from region to region. Emilia-Romagna’s bread is no exception. Unlike the saltless bread found in Tuscany or the crunchy paper...
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Celebrating summer vegetables – Emilia-Romagna style!!
The farmer’s markets in Los Angeles are finally filling up with summer vegetables. Summer squash of all shapes and colors, Italian and Japanese eggplant, bell peppers of all colors. I’m still waiting...
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Balsamic Roast Chicken (Pollo al Forno con Aceto Balsamico)
Balsamic vinegar is almost a religion in Italy, and more specifically in Emilia-Romagna. It dates back to monks making the stuff in the 12th century. The word balsamico has its roots in Latin – meaning...
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Spuma di Mortadella (Mortadella Mousse)
OK, for most Americans, this is going to sound like a weird dish – a mousse made from Mortadella – Italy’s inspiration for American baloney. But trust me!! Although thought of as French, mousses, pâtés...
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Stuffed! Cipolle Ripieni (Onions Stuffed with Sausage and Parmigiano)
The cooks of Emilia-Romagna love to stuff things from their pillowy pastas to their greens-stuffed tortas. In this simple recipe, onions become the backdrop for a sausage and parmigiano stuffing. It...
View ArticleThe Nocino Report – Thank you Cousin Rosetta!
I am not known as a patient person, but I’m worki […]The post The Nocino Report – Thank you Cousin Rosetta! appeared first on Our Italian Table.
View ArticleGarganelli with sausage and fennel ragù
I’m trying to figure out why it took me so long to make garganelli. I think it was because a cookbook I have said to make it on a clean men’s hair comb, which just sounded like a bad idea. Once I found...
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