Caponata di carciofi - Artichoke Caponata

Caponata is a Sicilian aubergine dish, made from cooked vegetables (onions, celery and tomatoes) seasoned with capers, olives and pine nuts, in a sweet and sour sauce.

I buy two bunches of artichokes today at the market, they looks so fresh, and I decide to make a winter caponata, using artichokes instead of aubergines.

Panzanella tiepida - Tepid Tomato and Bread Salad

Panzanella is a summer salad from Tuscany, made with stale bread mixed with plenty of raw tomatoes, red onions, peppers and cucumber, basil, and dressed with oil and vinegar.

Farro spezzato con pomodori e ricotta - Broken Farro with Tomatoes and Ricotta

Our eating has changed in the last few years. Today we all eat less than we used to and we tend to eat more vegetables, cereal and pulses, mixing them together in many different ways. Vegetable dishes become main courses at home and in the restaurants,  but we often lack of ideas.  

Calamari in umido con biete - Calamari Stew with Swiss Chard

This is a Tuscan family recipe I make again and again, all the year round. And everybody likes it.  In winter I serve the calamari with polenta, in summer with grains. Always tepid.

Pesce spada alla catanese - Swordfish from Catania

I know that the swordfish season would be on late spring and summer, but yesterday my fishmonger had such a fresh one on display that I couldn't help buying two thick slices, beautifully pink and shining.
Few friend from Catania gave me this recipe, with plenty of variations, as it always happens in the Italian cuisine. Still, everybody agreed that he secret of this Sicilian recipe is baking the swordfish on low temperature (150°C), to keep its delicate flavour and the moist texture of its firm and meaty flesh. The thicker the slices, the better the outcome.

Orecchiette con cime di rapa

This is one of the most well-known dish from Bari (Apulia). Traditionally prepared with homemade orecchiette, it is a good example of pasta dressed with vegetables, which is so popular in the south of Italy. 

Here I propose  a quicker version of the recipe,  using the dried orecchiette. 
Cime di rapa are similar to the English turnip tops, but softener. Broccoli could work as well but with a slightly different result, both in terms of flavour and texture.

Pizza al cavolfiore - Cauliflower Pizza

Sunday, family lunch, pizza for everybody, as usual. Yet, I suddenly realise that today somebody cannot have it. My niece Bianca, in London for few days, has intolerance to yeast and flour. Do I change the menu? I prefer to change the recipe, as everybody looks forward to the homemade Sunday pizza.

Pasta con broccoli alla Siciliana

If you happen to order Pasta con broccoli in Sicily, you will get delicious cauliflower pasta. Do not blame the waiter, he is perfectly right, as in Sicily cauliflower is called broccoli, while the light green broccoli (Romanesco broccoli) are cauliflower and the dark green ones (the traditional broccoli) are ‘sparacelli’. A bit confusing, but the language enhances the independence of this beautiful island.

Whatever you call it, pasta with seasonal vegetables is a popular dish in Italy, with plenty of variations and inspirations. It is the perfect example of cucina povera: inexpensive, traditional, healthy.
The sweet and sour pasta with broccoli (cauliflower) alla Siciliana is made with raisins, pine nuts, anchovies and saffron. I like to prepare it with short pasta, such as maccheroni, but both bucatini and spaghetti would work as well.
Remember to keep the cauliflower al dente and to add the saffron at the very end. You will preserve its full flavor.

Pasta con broccoli alla Siciliana
Cauliflower and Raisin Pasta

350 g maccheroni
1 large onion, finely chopped
1 cauliflower, about 800 g
50 g raisins
50 g pine nuts
6 anchovy fillets in oil
15 g saffron
2 tablespoons extra virgin oil
Sea salt and black pepper
Extra virgin oil

Serves 4
Preparation time: 15 minutes
Cooking time: 35 minutes

1. Soak the raisins in hot water for 15 minutes. Drain and pat dry. 
2. In a pan, sauté the pine nuts without any fat for 4 to 5 minutes until just golden, stirring frequently. Transfer to a bowl; do not leave them in the pan, as they would keep on cooking, even off heat. 
3. In a large frying pan, heat 2 tablespoons of oil and sauté the onion with a pinch of salt on low heat for 10 minutes, until translucent. 
4. Stir the anchovies into the onions and cook until dissolved, 2 to 3 minutes. 
5. Divide the cauliflower in florets and boil them in plenty of salted water with a good pinch of salt for 5 minutes. Drain and keep the water for the pasta. 
6. Add the florets to the onion along with two tablespoons of their cooking water and leave to cook on low heat for 5 minutes, stirring occasionally. 
7. Dissolve the saffron in 2 tablespoons of hot water and add to the cauliflower sauce with the raisins. Stir well. 
8. Cook pasta in the cauliflower water until al dente. Drain, reserving one ladleful of cooking water. 
9. Add pasta to the cauliflower, stir in half of the cooking water, sprinkle with pine nuts and sauté for 2 minutes on high heat. 
10. Serve at once, with a drizzle of oil. 

Polpette di Pesce - Fish Boulettes

I like to play with different ways of cooking in order to keep the distinctive tastes and textures of the ingredients I use. Here the baked boulettes are eventually combined with the sautéed tomato sauce. The final result is a light dish full of Mediterranean flavours.
Serve with any boiled grains you like, from rice to barley, or with mashed potatoes.

Spaghetti Tonno e Limone - Tuna and Lemon Spaghetti

This is a quick pasta sauce you can prepare while the pasta is cooking, without planning your shopping. The ingredients for this recipe come from the pantry.

The secret: cook your spaghetti al dente, drain and return them to the pan; dress them at first with their cooking water combined with a little olive oil, which keeps the pasta moist and light. Afterwards add the sauce.

Riso al Forno Colorato - Baked Rice

There are different varieties of rices in Italy, suitable for different dishes. The most famous is the rice for risotto (Carnaroli, Arborio, Vialone Nano). However, in this recipe, I suggest using the long rice, which doesn't contain starch and once cooked, the grains remain separated.

Insalta Quinoa e Pomodoro - Quinoa and Tomato Salad

Quinoa is an ancient staple food from the Andes, but a new entry on Western tables. In London quinoa has become increasingly trendy over the last few years. Rich in proteins, minerals and fibres, it’s a gluten-free crop, which looks like a small grain or a tiny lentil, but is neither a cereal nor a pulse. Something in between. It is the perfect, healthy ingredient to accompany any vegetable, meat or fish.