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Acciughe al Finocchio | Italicious

https://italicious.wordpress.com/2013/07/29/acciughe-al-finocchio

The 20 breads of Italy and beyond. Fresh anchovies are such a special treat, of course I can find them pretty often here in Puglia, but they become a treat because cleaning them isn’t exactly fast or fun. They are worth the stinky paws and the time spent pulling off heads and pulling out bones and guts. 2 cloves of garlic. 1 tbsp of fennel seeds. A splash of dry white wine. 4 tbsp of extra virgin olive oil. Salt and pepper to taste. Casareccie con Triglie e Pesto di Acciughe alla Menta. Click to share on...

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Watermelon, Quinoa and Feta Cheese Salad | Italicious

https://italicious.wordpress.com/2012/07/19/watermelon-quinoa-and-feta-cheese-salad

The 20 breads of Italy and beyond. Watermelon, Quinoa and Feta Cheese Salad. There has been a watermelon taking over my refrigerator for about a week now and no matter how much I try to push it on everyone as a delicious refreshing dessert, as well as making popsicles, which are still in my freezer, I am sort of left without ideas of how to use this delicious fruit and not let any go to waste. Luckily my dear friend Anna writes a brilliant blog on 30 day goals. Watermelon, Quinoa and Feta Cheese Salad.

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Pasta e Lenticchie | Italicious

https://italicious.wordpress.com/2009/07/27/pasta-e-lenticchie

The 20 breads of Italy and beyond. And a dozen other creative ways to eat a bean, so pasta e fagioli immediately become comfort food for me, as it is comfort food for my husband and most Italians. This is actually the first time I have ever made pasta e lenticchie, my husband has made it for me a number of times, but I never took the reigns and tried it myself. I used my trusty Neapolitan cookbook Naples at Table, Cooking in Campania. From Naples at Table, Cooking in Campania. Tsp hot red pepper flakes.

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Torta Caprese | Italicious

https://italicious.wordpress.com/2010/07/20/torta-caprese

The 20 breads of Italy and beyond. There are a number of products on the market here that are wheat and gluten free, but they are expensive and not terribly good. We found that the products that they had on the market in Italy were 1000 times better. Delicious corn pasta, delicate cookies made from barley that tasted like Dutch speculaas and a wonderful recipe from Capri for a flourless chocolate cake with ground almonds. Adapted from Naples at Table, Cooking in Campania. 6 eggs, separated. Preheat the o...

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Green Beans alla Napoletana | Italicious

https://italicious.wordpress.com/2009/07/21/green-beans-alla-napoletana

The 20 breads of Italy and beyond. Green Beans alla Napoletana. They aren’t green, so what do you call them? I’m not sure, but they do turn green once they are cooked, which is disappointing, but it leaves them with the name of green beans. I found these at the Farmers Market at one of the organic stands, which are like little jewelry stores, with a few selected vegetables, all wonderfully unique, beautiful and generally very expensive. I love long beans (that is a fitting name! Long Beans alla Napoletana.

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Casareccie con Triglie e Pesto di Acciughe alla Menta | Italicious

https://italicious.wordpress.com/2012/07/22/casareccie-con-triglie-e-pesto-di-acciughe-alla-menta

The 20 breads of Italy and beyond. Casareccie con Triglie e Pesto di Acciughe alla Menta. As I was saying, I had to learn how to clean fish out of necessity, and out of this same necessity I just taught myself how to filet. I must admit that it really isn’t worth the trouble. It may be for a dish like this it is, but in general, I’d rather cook that sucker whole and clean the meat off of the bones steaming and flaky white. Casareccie con Triglie e Pesto di Acciughe alla Menta. 1 bunch of parsley. Warm a ...

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Insalata di Seppie e Zucchine alla Scapece | Italicious

https://italicious.wordpress.com/2012/07/26/insalata-di-seppie-e-zucchine-alla-scapece

The 20 breads of Italy and beyond. Insalata di Seppie e Zucchine alla Scapece. When my parents were visiting in May. I love the combination of the zucchini, the mint and the cuttlefish, such a simple dish, and contemporarily complex with its layers of flavors. I made a version of this in a risotto. Insalata di Seppie e Zucchine alla Scapece. 1 kilo (around 2 lb) of cuttlefish. 4 large zucchini sliced into round medallions. 2 cloves of garlic, peeled and left whole. 3 tbsp extra virgin olive oil. When zuc...

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Asparagus With Anchovies and Capers | Italicious

https://italicious.wordpress.com/2015/07/29/asparagus-with-anchovies-and-capers

The 20 breads of Italy and beyond. Asparagus With Anchovies and Capers. Two things that we tried our best to use up before we left Italy, capers that our neighbor cultivated and cured, and our giant jar of alacce, which are like anchovies, but larger and much stinkier. They were perfect for cooking, gave a huge flavor boost. This asparagus dish provided us with the opportunity to use both and to eat the local asparagus, which was always delicious. Asparagus With Anchovies and Capers. Insalata di Seppie e...

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Chickpea and Vegetable Stew with Couscous | Italicious

https://italicious.wordpress.com/2009/07/23/chickpea-and-vegetable-stew-with-couscous

The 20 breads of Italy and beyond. Chickpea and Vegetable Stew with Couscous. Chickpea and Vegetable Stew with Couscous. 1 155 oz can of chickpeas, drained and rinsed. 3 medium zucchini, cut into quarters and sliced. 2 carrots, peeled, cut into quarters and sliced. 1 onion, chopped. 1 cup of chopped canned tomatoes with juice. 2 tbsp extra-virgin olive oil, divided. 1 tab of butter. A few springs of parsley, chopped (I didn’t have any at hand, but it would have been delicious). Leave a Reply Cancel reply.

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Chickpeas With Baby Spinach | Italicious

https://italicious.wordpress.com/2011/07/27/chickpeas-with-baby-spinach

The 20 breads of Italy and beyond. Chickpeas With Baby Spinach. Chickpeas With Baby Spinach. From The New York Times. 1 tablespoon olive oil. 1 medium onion, chopped. 2 garlic cloves, minced. 1 teaspoon cumin seeds, lightly toasted and ground. Salt, preferably kosher salt, and freshly ground pepper to taste. 1 tablespoon tomato paste. 1 (15-oz.) can chickpeas, drained and rinsed. 1 cup chicken or vegetable stock, or water. 1 6-oz. bag baby spinach. Green Beans alla Napoletana. Leave a Reply Cancel reply.