Eggplant Parmigiana

  I’m biting my nails here because I have so many things to tell you and if I don’t make a selection,  I’ll probably never get to the recipe. First of all the name. Parmigiana literally means “from Parma”. However, this  recipe has been known as a tradition in Naples and Sicily since the early XIX century. Food historians have not come up with a … Continue reading Eggplant Parmigiana

balsamic glazed peppers with capers and basil

These peppers have the  glorious summer colors and fragrance of the Mediterranean. Make sure to use large, thick fleshed, fresh peppers, yellow or red. The green ones are not sweet enough for this recipe. Capers are the edible buds of  a hardy bush which grows on walls and rocky soils in the  Aeolian islands, near Sicily. If possible, use small capers preserved in salt, they … Continue reading balsamic glazed peppers with capers and basil

tagliolini with almond pesto and broad beans

TAGLIOLINI WITH PESTO AND BROAD BEANS. Umbrians love broad beans, fave. As soon as it’s spring, crates of the long green pods start to appear in markets and shops. Those who are lucky enough to have a vegetable garden will pick the young and tender ones and give bagfuls to their neighbors as a gift. The fave are eaten fresh, just out of the pod, … Continue reading tagliolini with almond pesto and broad beans