This popular Roman soup pairs small tube-shaped pasta and chickpeas. Using broth instead of water, along with a Parmigiano-Reggiano cheese rind, really amps up the flavor—save your leftover rinds in the freezer to drop in stews as well as soups. You can also adjust the ratio of chickpeas to pasta as you like. Ingredients Directions […]
A member of the carrot family (though its bulbs grow above ground), anise-y tasting fennel is a popular ingredient in southern Italy. This easy gratin is a good accompaniment to roast meat or chicken. Ingredients Directions Step 1 Trim the tops off the fennel bulbs and remove any blemished outer leaves. Place the fennel tops […]
Marsala is a wine made near the town of the same name in Sicily using local white grapes for a sweet flavor profile. Shrimp are a great alternative to the classic chicken preparation. Ingredients Directions Lightly dredge the shrimp in flour. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons olive oil […]
Also known as pasta ca’ muddica in Sicily, this southern Italian dish is rustic food at its best. My version enhances it with walnuts and diced tomatoes. Though the breadcrumbs stood in for cheese when the latter wasn’t affordable, feel free to serve with freshly grated Parmigiano-Reggiano or Pecorino Romano. Ingredients Directions Step 1 Bring […]
