Spring Vegetable Soup
This soup keeps the focus on a few spring vegetables: artichokes, peas, and potatoes, with olive oil and garlic underneath. Parsley goes in at the …
Summer Vegetable Soup with Rice and Basil, Milan Style
This soup starts with a cooked vegetable soup base, then rice is simmered gently until tender but still firm. Basil and grated cheese go in …
Minestrone alla Romagnola – Vegetable Soup, Romagna Style
This is a hearty pot where cabbage, pork, and beans cook slowly together until the flavors are deep and the texture turns rich. The soup …
Arrosticini Abruzzesi – Skewered Marinated Lamb Tidbits
Lamb shoulder is cut into small strips, marinated with olive oil, garlic, and marjoram, then cooked very close to high heat. It is served the …
Sauteed Scallops with Garlic and Parsley
These scallops are cooked fast in garlic-scented olive oil, then mixed with parsley, capers, roasted peppers, and bread crumbs. A short broil finishes them with …
Grilled Mussels and Clams on the Half Shell
Clams and mussels are cleaned carefully, opened over heat, then coated with parsley, garlic, olive oil, and bread crumbs. Back in their half shells, they …
Ostriche alla Tarantina – Baked Oysters with Oil and Parsley
These oysters are baked briefly on the half shell with bread crumbs, parsley, pepper, and olive oil. A few drops of lemon juice finish them …
Amatriciana – Tomato Sauce with Pancetta and Chili Pepper
This Roman sauce starts with onion sautéed in oil and butter, then pancetta is cooked briefly before the tomatoes go in. After a gentle simmer, …
