peperonata canazzo bandiera ratatouille

bandiera, an Italian vegetable stir fry

This is my mum’s version of the Provençal ratatouille. A dish like this one – basically a stew of summer vegetables – must exist all around the Mediterranean.  Because of its vibrant colors, in Umbria it’s called “bandiera” meaning “flag” . In Basilicata it’s known as ciambotta or cianfotta. It’s a close relative of the Sicilian caponata, another miracle of Southern country cooking. I have … Continue reading bandiera, an Italian vegetable stir fry

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