Taiedda — tiella alla pugliese in Italian — is one of the most renowned dishes in Apulia (the region of Italy called the heel of the Italian boot), a casserole of layered onion, potatoes, zucchini, mussels, and rice. This is a dish they make in all three provinces of Brindisi, Lecce, and Taranto. Also known […]
Archives for April 2016
This round-up of eggs–a clutch of eggs–are some of my favorite photos of egg preparations.
Sicilians are noted for culinary preparations with vulgar names. It’s not clear when this tradition began, but many of these dishes are sexual in nature and considered part of what would be called cucina erotica. One particular style of preparation–and actually the name of the sauce in a variety of preparations–is called picchi-pácchiu, referring to […]
As spring arrives and fava bean season comes with it one will see mounds of long thick green fava bean pods piled high at the farmers markets. Generally, they will be mature pods of about 6 to 7 inches long, but if you were to have your own plant one could harvest them younger. They […]