Toasts with chocolate, olive oil, and sea salt

Amanda Hesser wrote about this recipe in an article for the New York Times. Common as an after school snack for children in Spain, it is an effortless “no recipe” recipe. You’ll have to trust me that it’s outstanding and one of my most favorite easy to prepare treats to end a meal. …

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Pomodoro Arrosti – roasted tomatoes

Baking tomatoes evaporates the water and deepens their flavor. These are delicious on their own or tossed with pasta, added to sautés, soups, and sauces or simply spooned over toasted bread.

Torta Pasqualina – Savory cheese and vegetable pie

Torta pasqualina is an Easter specialty from Liguria, although not necessarily confined to that area. It’s a vegetable tart made with a very simple dough. The filling is usually made with ricotta cheese and spinach or artichokes, but its ingredients can be varied according to whatever vegetables are in season. …

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Pizza Rustica – Easter savory cheese pie

The only thing that Pizza Rustica has in common with pizza is the name. It’s a savory meat and cheese pie baked in a sweet egg pastry, called pasta frolla. The dish’s origin is around Naples and it’s a traditional Easter dish.

 

Fagioli, tonno e cipolle – bean, tuna and onion salad

This basic, rustic antipasto can be easily made with left over cooked shell beans. Although white cannellini or borlotti (cranberry) beans are traditionally used, any good quality white, red or brown shell bean will do. This hearty dish is also my favorite summer luncheon dish.