Salsicce alla romana coi broccoletti (Sausage and Broccoli Rabe)
Is there any meat more satisfying than sausages? If there is, I haven’t found it. And, in this typically Roman dish, sausages marry particularly well with broccoletti, the cruciferous vegetable known...
View ArticleVerza e salsiccia (Sausage Braised in Cabbage)
Not sure about you, but the weather here has crossed the line from pleasantly crisp to downright cold at night. That’s as good an excuse as any for some good, stick to the ribs eating. It may sound...
View ArticlePolenta con salsicce e spuntature (Polenta with Sausages and Spareribs)
Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is...
View ArticleRose di radicchio (Radicchio “Roses” Stuffed with Sausage)
I like to think that I have a good knowledge of Italian cookery but, every once in a while, I stumble on a dish that I’ve never heard of, let alone tried. So it was with a recent blog post from fellow...
View ArticleAngelina’s Pollo arrosto ripieno (Roast Chicken with Sausage Stuffing)
Apart from lasagna, nothing says Sunday dinner to me like a roast bird, sitting on the dining room table golden brown, with crispy skin, tender, juicy meat and—for special occasions—a savory stuffing....
View ArticleCalamarata con Salsiccia, Ricotta e Piselli (Calamarata Pasta with Sausage,...
This was a dish I made up on the spot one day, finding a few stray links of sausage and some leftover ricotta in my fridge, and some frozen peas at the bottom of the freezer, to serve as a condimento...
View ArticleSalsicce e fagioli (Sausage and Beans)
Pork and beans were meant for each other—think franks and beans from the States or cassoulet from France, to take just two examples. Italians enjoy the combination, too, of course, as in the festive...
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