Tuscans, with great traditions of meat eating, usually serve fagioli all’uccelletto alongside meat dishes. Its name is derived from a sage, garlic, and tomato preparation for “uccelletto” or “small bird.” My version takes advantage of the Tuscan reputation as “mangiafagioli” (bean eaters) putting cannellini beans stand front and center. Makes…
My grandfather grew zucchini like weeds and so my Nonna was always trying various ways to cook it. As a kid, I loved this recipe, but as it reminded them of their poorer days in Naples, they did not. The mint is so brilliant in this dish…and great for digestion….
Soup making has always been a kind of ritual in my world. I can remember the aromas coming from the bubbling pots on my mom’s stove. She had a way…
End of content
End of content
