Author Archives: fjbnyc
Spaghetti with Fennel, Leeks and Mint
While I’m on the subject of fennel (see yesterday’s post), I wanted to make this pasta dish. It’s spaghetti tossed with caramelized fennel, leeks, garlic, chili flakes and mint. You can make the same dish as a vegetable, omitting … Continue reading
Gratinata di Finocchio
Fennel is a very versatile vegetable. It can be eaten raw–it’s wonderful simply shaved over a mixed green salad. It can be diced and put in a stew or soup–I love to put it in my zuppa di pesce, which … Continue reading
Rutabaga Puree with Pecorino and Olive Oil
A friend brought over a wonderful beef bourguignon for dinner the other evening and I am still savoring the leftovers, therefore tonight’s post consists of two great side dishes to accompany a hearty beef stew. I don’t know whether rutabaga is used in Italy, but … Continue reading
Collard Greens with Bacon
Collards are one of the few native vegetables for which Italians should envy Americans. Although a southerner might argue that my greens bear no resemblance to the true southern way of cooking them, they are great nonetheless. I start … Continue reading
Dinner for One–Eggs and Spinach
Italians rarely eat eggs for breakfast–they’re more for the evening meal (just as pasta is more for the midday meal). I happen to prefer eggs in the evening as well, so since I have some sauteed spinach left from my steak dinner … Continue reading
Rib Eye alla Fiorentina
I have a charbroiler on top of my stove that all my friends swore I’d never use because it’s too difficult to clean and makes too much smoke while grilling. First of all, I use it often. Secondly, I clean it … Continue reading
Pollo in Umido
As you may recall, I made chicken soup several days ago. I served the dark meat in my initial meal, then I had broth and white meat left over. Recycling the white meat always presents me with more of … Continue reading
Fluke alla Livornese
This dish can be made with any white fish, but today I chose Fluke (Flounder) because it’s local and because it looked great–pink and plumper than usual. Usually it comes in very thin filets that I like to coat … Continue reading
Seared Scallops with Gratinate of Broccoli and Cauliflower
The main course in this meal hardly needs a recipe, so much as an explanation of technique. Sea scallops are as sweet as candy when they’re fresh and briefly cooked over high heat. Begin by drying the scallops between paper towels. … Continue reading
Mom’s Chicken Soup
There are some days on which nothing but a pot of chicken soup will satisfy. Despite the many subtly different ways I’ve learned to make chicken soup, this is the one that I always go back to–the one my mother made. This … Continue reading
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