Italian Food: Most Popular Articles
It seems like one of the easiest things in the world to cook: You boil some water, throw in some pasta, set the timer for the minutes indicated on the package,
Italy has many traditional pizza toppings, for example the quattro stagioni, which I have never come across in pizzerias elsewhere. Here's a quick rundown. Page 3.
Cooking pasta is easy, but there are rules to pasta cooking that will lead to perfectly cooked pasta every time.
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though Bistecca alla Fiorentina is featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But when you do it's heaven on earth, delightfully rich, flavorful rare meat so tender it can be cut with a spoon. Much of the secret is the breed of cattle, Chianina beef...
Larry asked, much too long ago, if I had a recipe for sopressata. Like many other Italian words, sopressata's meaning varies considerably from place to place. In much of the Peninsula it's a raw, pork-based salami that's been squashed slightly during the curing phase and is thus flat; the spicing varies from place to place according to local tradition. In Tuscany, on the other hand...
Baccalà is salt cod sold by the slab, and you might think it an unlikely food to get excited over. But you'd be wrong, because well-cooked baccalà is a delight: Firm, slightly chewy, and not at all fishy in flavor. But very good, and easy to prepare too.
Cavolo nero, black leaf kale, is a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance. It's quite tasty and perfect in hearty soups or over (or in) polenta.
Almost every town in Italy has some sort of Christmas cake, cookie, or pie. Here's a quick rundown of some of the best known, in order (roughly) of popularity. After all, all Christmas sweets are treats.
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
Lambrusco is the perfect wine for a picnic, cookout, or light meal.
Almost every region of Italy has some form of stuffed pasta. A quick overview and many recipes.
How to Boil Octopus so as to make it Tender, or Lessatura del Polpo per Ridurlo Tenero: Octopus is delightful, but it can be devilish to cook, going from soft and tender to rubbery and back as it sits in the pot; the trick is to either remove it before it goes rubbery or have the patience to wait until it passes through that phase. Here's a trick for boiling it that will yield tender octopus every time.
Pasta ai Quattro Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple variations on four cheese sauce.
Making pasta at home takes effort, but can be lots of fun.
There are a great many kinds of pasta in Italy. Here's an expanding list of the most popular kinds, with suggested recipes, possible substitutions, and alternate names for them.
Funghi Porcini "Every year come September, the price of mushrooms drops and I stock up on porcini," wrote
Cappelletti The word cappelletto means little hat, which is what this pasta should resemble; they're
Milano's classic Christmas Cake!: christmas desserts purpose flour panettone italianfood panet
How to Dry Orange or Lemon Peel at Home: It's quite easy.
Lasagna is as regional as everything else in Italian cooking. If you ask for it in Emilia Romagna or Tuscany, you'll get lasagna alla bolognese: pasta smothered with Bolognese sauce, béchamel sauce, and lots of grated cheese. In short, classic winter comfort food.
Pasta: Sauce or Gravy? Or Ragú? No matter what you call it, it's satisfying.
Northern Italy comprises eight regions: Liguria, Valle D'Aosta, Piemonte, Lombardia, Trentino-Alto Adige, Veneto, Friuli Venezia-Giulia, and Emilia Romagna. Quick overviews of the cuisines, and links to regional recipes.
Josephine Caravetta's Pickled Eggplant: Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant.
Recipe for a traditional Carnival-time lemon-ricotta cake from Naples.
Southern Italy comprises 6 regions: Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. Quick overviews of the cuisines, and links to recipes.
Arrabbiata means angry, and if made right this pasta is spicy. Though the versions offered by the really cheap eateries in Rome rely primarily on garlic and hot pepper for their punch, some of the versions printed in cookbooks also call for onions.
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months.
Squid ink is just what it sounds like -- the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fishmonger who has very fresh fish to obtain it, but it's worth the trip.
Pesto Sauce is a classic garlicky basil sauce from Liguria. Pesto sauce is also one of one of the finest summer pasta sauces.
Lasagna with Ricotta: When I was growing up, I was always rather taken back by the ricotta that I found in lasagna in the US -- there wasn't any in what I had in Tuscany. This is because putting ricotta in lasagna is southern tradition that reaches its apex with the glorious Neapolitan Lasagne con la Ricotta that are made for Carnival...
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
Frutta e Verdura: Photos of Italian fruit and vegetables, from local produce markets.
Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan tomato sauce, known in the US as Marinara Sauce, comes into play. It's perfect for pasta, but will also work well with rice or pizza.
Pizza toppings and Calzone Fillings.: cup tomato sauce pizza ovens calzone pizza shredded mozzarella pizza pizza
Polenta is easy to make, and the home made variety does taste better than what you can buy in a store. Never made it? Here's how. Page 2.
Culatello, the most prized cold cut of Parma. Page 36.
Spaghetti Aio Oio, with garlic and olive oil, is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater.
Crema pasticcera, pastry cream, is one of the basic ingredients used in Italian pastries and cakes: it's the creamy custardy filling of the layer cake, or the cream you find in your morning pastry, or the creamy base of your pudding. In short, Italian desserts wouldn't be quite the same without it.
Porcini are Italy's most valued wild mushrooms by far, and when fresh are a great treat: you can grill them, stew them, make sauce with them, and more.
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
When I was younger, a friend of mine's mom would make prosciutto in the back room of their apartment under the eves in downtown Siena, and I remember how good that room smelled as I watched her scoop handfuls of salt over the ham one day. I haven't ever tried making it myself for want of space, but here is how.
Brasato al Barolo, beef braised in Barolo wine, is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo, to come out right. Save it for a special occasion, and you'll be quite pleased with the results.
Lasagna is a huge and varied universe. This lasagna with mozzarella recipe is easy, quick to put together, and also quick to cook if you use sheets of lasagna that need not be preboiled.
Panettone is an extraordinarily rich Milanese Christmas cake that also keeps quite well: Traditionally, the Milanese set aside a slice to enjoy on San Biagio, February 3. Panettone is one of the most involved and difficult Italian cakes, and most Italians buy their panettoni from bakeries, or at supermarkets. However, you may want make a Panettone, and this is a relatively easy home recipe.
Some say Tiramisu was invented in Siena, in the late 1600s, to satisfy Grand Duke Cosimo's sweet tooth, and that it subsequently became a hit with the courtesans. Others say it was invented much later by a restaurant next door to a House of Ill Repute in Treviso, and became popular in the 70s. Who's right?
Almost every Italian city and town has its specialties, and there are regional trends too; the end result is a huge number of local cuisines rather than a single national cuisine. However, there are some dishes that you will find almost everywhere, and that are now standards among the many Italian communities scattered across the globe. Enjoy!
Though the Italian Mostarda does contain mustard, it's only distantly related to the yellow stuff in the squeeze bottle. Rather, it's fruit preserved in syrup that gains quite a kick from a healthy jolt of powdered mustard seed or essence, and is one of the standard condiments served with boiled meats in northern Italy. It's easy to make at home, and also makes an excellent gift.
Five ways to use prosciutto in your kitchen, plus ideas for more.
You may grow old, even doddering, but if you know how to make a good meat sauce for pasta people will still beat a path to your door.
Farro: Grain of the Legions Grano Farro has a long and glorious history: it is the original grain from
Peposo is Impruneta's signature stew, a zesty, peppery beef stew that can easily match any chili out there. And it's easy to make, too!
Italians don't have a Thanksgiving celebration per se, perhaps because the growing season never stops: Even in the midst of winter there's something to harvest, broccoli raab in the south, or kale and cabbage in the north. Of course Italians are happy to celebrate any holiday, and here are some ideas to add to a Thanksgiving meal should you celebrate the holiday.
Spaghetti with Tuna has a boring reputation. However, I first had this sauce during a geological field trip in the Apuan Alps: It had been raining for a week, and we were wet, cold, and miserable. When Marco was done feeding us, we were still wet, still cold, but satisfied. And I still make it when I'm out camping.
Recipe for Sicilian-style stuffed eggplants (melanzane a barchetta).
To use a wood-fired pizza oven you must have two things: A hot oven and pizza dough (toppings aren't essential, as there are also focaccia and other flat breads). We'll begin with the dough. Page 2.
DOC, VdT, DOCG: What does it mean? Reading an Italian label is usually straight forward: there's the
Orecchiette Orecchiette are a distinctive Puglian type of pasta shaped roughly like small ears, hence
Recipe requests come in waves. In winter, people write for instructions on making cold cuts from pork: Salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi. In the past these were all made when hogs were butchered in late fall or early winter, and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.
Basic Italian Cookie: Many thanks to CEILW1 (that's her screen name), who very kindly posted this cookie recipe on the Forum.
The simplest focaccia topping is olive oil and coarse salt. But you can top a focaccia with many other things. Page 6.
Olive oil is quite healthy: It lowers bad cholesterol, has antioxidants that can prevent cancer and improve organ function, and may even protect from age-related dementia. In short, a food that could be sold in the pharmacy.
Pasta e fagioli, also known as pasta fazool (and many other variations on the spelling) is a universal comfort soup that almost everyone has come up with, and there are a tremendous number of local variations on the theme in Italy. This particular pasta e fagioli recipe is Tuscan.
Home-Made Ricotta Though ricotta is often referred to as a cheese, it is actually a cheese byproduct,
This is a south Italian sauce for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You use the sauce to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish. In short, it's versatile.
Selecting and roasting Chestnuts: steep mountain slopes roasting chestnuts fire font chestnut groves food crops
Classic Italian dishes : classic italian dishes cassata alla siciliana panettone milano panettone ripieno layer cakes
Struffoli are an absolute requirement at the end of a Neapolitan Christmas day dinner. Christmas wouldn't be Christmas in Naples without struffoli.
True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (I'd want organically grown here), you can get pretty close. And it's easy.
Finocchiona is a variation on regular Tuscan salami that is flavored with fennel seeds. A fine sandwich meat.
Risi e bisi (rice and peas) is a classic Venetian dish. In the past it was prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare risi e bisi at any time, the dish really shines only when freshly harvested baby peas are available.
Pecorino Roamno is an anciant cheese, enjoyed by the Romans and still very popular even now.
Mostarda is a classic North Italian fruit condiment that gains a healthy kick from powdered mustard or mustard essence. It's wonderful with boiled meats, or cheeses, and is quite easy to make. It's also an excellent gift.
Classic Italian dishes : classic italian dishes grilled pork chops recipe for spare ribs pork dishes layer cakes
Clearing up the top 10 myths about pasta and how to cook it.
Persimmon cake, or torta di cachi, is a very traditional, very rich cake that in some ways resembles a pan pepato, or spiced bread, and is also egg free, which makes it ideal for those allergic to eggs. It will be perfect for festive occasions, including Christmas or Carnevale.
A Sformato is similar to a soufflé, though not as airy. Sformati are amazingly versatile, ranging from hearty comfort food to light vegetarian delights to tasty desserts.
Making Vinegar From Wine If you make wine (as oppesed to apple) vinegar, you can dispense with the apples
Pere Abate, Abate Pears: The Abate pear derives its name from Abbé Fetel, the French Abbot who developed the cultivar in 1866, and outside of Italy you may also find it called the Fetel pear or the Abbe Fetel. In Italy, it has proven ideally suited to the orchards of Emilia Romagna, and much of the Italian Pera Abate crop comes from this region. Page 66.
Hi, Kyle. Thought I'd contribute this wedding soup recipe. This is the one I grew up with, so it's of course the only one I can eat! I don't know if you need this at all, but I felt compelled to send it in. Best, Chris Castellani
Pasta with smoked salmon is one of the standard Italian Valentine’s Day recipes (the versions printed are often aimed at men). This particular pasta with smoked salmon recipe is based on a dish of pasta I enjoyed many years ago at Il Pantheon, a restaurant in Rome.
Bruschetta is one of the simplest things in the world to make, and can be very satisfying if you have good extravirgin olive oil.
Mostarda di Cremona is what most Italians think of when they hear the word mostarda. It's voluptuous, and though something of an acquired taste (like fine whisky, for that matter), can be addictive. Since the fruit is not finely sliced, you should select pieces that look perfect.
When most Americans think of Italian food, I'm willing to bet that many (if not all) of the items on
Minestra Maritata About once a week I get an email requesting Italian wedding soup. Tuscans don't serve
People occasionally ask me which is my favorite among the dozens of Tiramisu recipes out there. Put simply, wife Elisabetta's.
This is one of the most classic Roman pasta sauces, and though it is very simple -- just 4 ingredients -- it does require care. Though some people add a few drops of olive oil, Roman purists frown at this practice, and I tend to agree with them. Just pasta, cheese, and pepper, and the creaminess of the sauce comes from a few tablespoons of starchy pasta water. The recipe will serve 6.
Saltimbocca is one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these veal cutlets with prosciutto and sage.
Cannoli Carnival, otherwise known as Martedì Grasso (Mardigras), means different things in different
A delightful Christmas pastry, and the wines from Tenuta di Valgiano.
It comes from the city of Messina in Sicily (Italy). : 2 cups flour 4 eggs 2 cups peanut oil 1/4 tsp.
According to Pellegrino Artusi, a good béchamel sauce, also known as white sauce, and a properly cooked meat sauce are the principal secrets of refined cooking.
Anitra All'Arancia: People often associate duck in orange sauce with the French, but it's popular in Italy too, and served as the centerpiece for Pope Giovanni Paolo II's 25th anniversary banquet.
Black Leaf Kale is the perfect winter cabbage, and the foundation of many heartwarming recipes. Page 2.
There's nothing quite so warm and welcoming when it's cold out than a steaming mug of vin brulè, or heated, spiced wine. The people of the Val Camonica, up in the snowy Alps, make it all winter long to keep the chill at bay.
Millefoglie, which the French call Mille-Feuille, is one of the most delightful cakes around: Flaky puff pastry interlayered with rich crema chantilly (or chocolate, or both). Libidenous! Wonderful! The perfect birthday cake!
Leaonard's version of a Roman classic: veal saltimbocca dry white wine veal chops extra virgin olive oil virgin olive oil
Eggplant Parmesan, or Melanzane alla Parmigiana, is one of the great Neapolitan dishes that has spread across the globe. Eggplant Parmesan is a superb Neapolitan combination of tomatoes, eggplant, and cheese.
Spaghetti alla Carbonara is breathtakingly simple: Eggs, mixed into cooked, crumbled pancetta and stirred into pasta, whose heat cooks them. Very tasty and very simple.
Italy has a vibrant wild boar population, and many recipes for preparing wild boar.
Leatrice writes, I thought I'd send you a no-fail potato gnocchi recipe that's shockingly easy.
Marrons Glacés: People occasionally ask for candied chestnuts. Here we go; an easy recipe for home use that calls for marroni, which are the largest, tastiest, and most voluptuous chestnuts. While you can use smaller chestnuts (those Italians call castagne, a word that also means chestnuts) the visual effect won't be quite the same.
Italy has many Christmas sweets. Most are regional -- you'll get struffoli (fritters dipped in a honey syrup, decorated with spangles, and arranged in a wreath) in Naples, Panforte (a medieval fruitcake made with honey) in Siena, and caggionetti (fried ravioli stuffed with chestnuts, chocolate, and other delights) in the Abruzzo -- but Pandoro and Panettone, the Christmas cakes of Verona and Milano, have become universal.
How to make Italian sausage at home, following this easy Italian sausage recipe. This fresh Tuscan sausage recipe is quite good.
Bresaola, the air-cured beef of the Valtellina, is now available in the US! About it, and serving suggestions.
Italy has many recipes for lasagna, and other kinds of baked pasta, which are collectively called pasta al forno in Italian. Here you will find a rundown of Italian lasagna recipes and baked pasta recipes, with timballo and timpano recipes too
Bulb fennel is one of the great treats of winter.: bulb fennel anise oil de agostini winter vegetables raw vegetables
Finocchiona is a Tuscan salami made with fennel. Page 37.
As temperatures fall off in Autumn, warm, and even hot foods become welcome again. Risotto is quick to cook, brings warmth to the table, and is ideally suited to all sorts of fall ingredients, from mushrooms to apples to sausages. Much to choose from!
La Crostata When I was growing up, my father directed the excavation of an Etruscan sanctuary on a hill
Classic Italian dishes : classic italian dishes italian biscotti bianchi e neri sicilian almond layer cakes
Italy has a rich, and varied tradition of bread soups, Here is a selection of Italian bread soup recipes, some for the summer and others for the winter.
Zampone and Cotechino, stuffed pig's trotter and a sausage made from the same filling: both from Modena. Page 4.
Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.
There's no dish quite so refreshing on a hot day as a bowl of pasta seasoned with lots of freshly made pomarola (Marinara in the US) and a handful of grated cheese. This recipe expands well, and most households make gallons of it when the flood of tomatoes reaches its peak in August, forcing the prices down. It can also be adapted to canned plum tomatoes.
Chopped beef, or Carne Cruda: In other parts of the world finely minced raw beef is called steak tartare, and they crack an egg into it. In Piemonte they don't, preferring lemon juice and olive oil, and you should try this even if you think you don't like raw meat, as it can be a rare treat indeed.
Chicken Cacciatore, or Pollo alla Cacciatora: This is one of those recipes that almost everyone has made, and almost everyone's version differs: For some it's plain chicken stewed in tomatoes with a little wine, some add olives, others shrimp, and others entirely different ingredients.
Crespelle are the Italian equivalent of crepes. Though the preparation now has a certain ring of elegance to it, and crespelle appear often on upscale menus, in the past crespelle were considered poor people's food.
Bucatini all'Amatriciana: This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, a part of the Abruzzo before Mussolini redrew the maps.
Ricciarelli are classic orange-laced Sienese almond paste cookies that were once a Christmas delight but are now enjoyed year-round. They closely resemble soft amaretti.
Recipe for a traditional Sicilian fava-bean and fennel soup.
Cachi -- Persimmons As any foreigner who lives in Italy and learns the language well soon discovers,
This recipe for baked Royal Dorade (or bass) was kindly given me by Prince Philippe Poniatowski, who makes superb Vouvray at Le Clos Baudoin.
The Neapolitan Christmas tradition is one of the richest and most glorious in Italy, beginning with a fish-based Christmas Eve feast and continuing through Santo Stefano, the 26th.
Carciofi alla giudia, Rome's Jewish fried artichokes, are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness.
The Italian equivalent of peasant foods would be cucina povera. Frugal recipes that were once belt tigthening, but that cooks are now revisiting in a slightly richer modern key. Fine eating!
Steak with a tasty, zesty, tomatoey pizzaiola sauce, which Don kindly posted to the Italian cuisine forum.
Easy, delicious and elegant -- who could ask for more? From your Mining Co. Guide
Lemon Ice: Aggie, who has kindly shared several recipes, says:
If you order lasagna in a restaurant in Tuscany you will be served lasagna alla bolognese, made with meat sauce and bechamel sauce. Making lasagna completely from scratch is time consuming because you have to make the meat sauce. However, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.
A recipe for handmade pumpkin-filled ravioli in butter and sage sauce.
A traditional Tuscan Christmas dinner, with a hearty soup followed by boiled meats, roasts, and much much more.
Stuffed Olives Ascolana Style, or Olive all'Ascolana: These stuffed olives are from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large and flavorful. These stuffed olives are generally classified as an antipasto, but will also work well as a first course, or as part of a platter of mixed fried foods, and are an excellent finger food.
In much of Italy a farinata is a thick porridge made with vegetables, broth, and finely ground flour of one sort or another. Liguria's farinata is a bit different: It's made with chick pea flour and enough water to make a fairly liquid batter, and baked in the oven: What emerges is a very tasty chickpea flapjack (for want of a better term) that you slice up and serve. Expect it to go fast, and for people to demand more.
Luganega sausages, one with fennel and the other with hot pepper. Page 16.
Classic Italian dishes : budino di cioccolato budino di riso classic italian dishes bianco mangiare bavarian cream
To begin at the beginning, perhaps the best-known Carnival pastries are Cenci (the word means rags),
Spaghetti with clams is the quintessential summer dish, and is amazingly refreshing on a hot day. Though you can use canned shellfish packed in their juice to make spaghetti alle vongole, live clams are far better. I prefer them in a white (tomato free) sauce because I find that tomatoes overshadow the flavor of the clams.
Step by step instructions for making crema pasticcera, or pastry cream, one of the basic ingredients used in Italian and French pastries and cakes.
Biscotti, fritters & more : almond biscotti anise cookies sicilian almond tasty coffee struffoli
Livio Jannattoni, one of the great Roman gastronomes, says he grew up eating potato gnocchi, and first
Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.
Simply put, you soak them in salted water. Page 2.
It makes winter worth getting excited over!: pietro aretino belgian endive naturalis historia pasta pasta veneto region
Classic Italian dishes : classic italian dishes recipe for chicken cacciatore pollo alla griglia italian poultry poultry dishes
Nocino, or Walnut liqueur, is quite tasty and extremely delicate. It's also easy to make, and a great gift.
Tagliolini, also known as taglierini or tajarin, are the finest and quickest cooking egg noodels. They work best with fairly liquid, creamy sauces. Page 2.
Pappardelle alla Boscaiola: Pasta with a mushroom sauce is one of the most common Italian restaurant dishes, and you will encounter it throughout the Peninsula. This recipe calls for porcini, boletus edilis, and they are necessary to do it justice. Ideally, fresh porcini, but if you cannot find them you will have to make do: Purchase cultivated mushrooms and a 20-gram (1-ounce) packet of dried porcini...
A delicate cream sauce with a pleasing blush from tomatoes, and all over pasta or potato gnocchi: A handy recipe for when you're in a rush, or if unexpected company stops in.
Zucchini and squash blossoms are (I think) one of the most delightful summer vegetables. They're good stuffed, but divine when fried.