Springtime in Sardinia means fava beans, peas, and a variety of other vegetables and fruit. One favorite way with fresh spring peas is in a minestra. A minestra can mean both a soup and a first course. But the difference between a zuppa (soup) and a minestra is that a minestra is usually a thicker […]
Spring is for Snap Peas–in an Italian Style
May 31, 2016 by Leave a Comment
In Italian this preparation is called mangiatutto con pancetta e pomodoro which are snap peas cooked with pancetta and tomatoes. This recipe is a specialty of the area around Rome and to the south in the region of Lazio where in the springtime new snap peas are picked young and eaten raw. Mangiatutto means eat […]
Sicilian Frittedda: A Riot of Tender Spring Flavors
May 24, 2016 by Leave a Comment
In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special with spring vegetables — fava, peas, scallions and artichokes — and called frittedda (or fritedda). In western Sicily, where frittedda was born, it is served as a grape ‘u pitittu, a […]
Humble Leftover Peas into Magnificent Frittata
February 3, 2014 by Leave a Comment
An efficient cook will always be able to squeeze two dishes out of one. This is the reason leftovers are not to be thought of as too much food but rather as the beginning to the next. Many times we don’t have enough leftovers to make two servings but plenty to add to a new […]
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