Chef Graziella
Carciofi alla Romana
The great spring dish of the Roman table, where artichokes stuffed with wild mint and garlic surrender to a slow braise until they yield completely. The perfumed cooking liquid is not sauce. It is the point.
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Chef Graziella
Caponata Siciliana
The great sweet-sour eggplant dish of Sicily, where each vegetable is fried separately then united in a tomato sauce sharpened with vinegar and softened with a little sugar. This is not a recipe to rush.
Chef Graziella
Peperoni Ripieni alla Napoletana
The stuffed peppers of Naples, filled not with rice or meat but with seasoned breadcrumbs, olives, capers, and the dissolving richness of anchovy. Cucina povera that proves poverty breeds ingenuity.
Chef Graziella
Frittata di Carciofi
Roman eggs and artichokes, cooked slowly until golden on the outside and barely set within. A springtime secondo that proves the magnificence of vegetables treated with respect.
Chef Graziella
Involtini di Melanzane
Sicilian eggplant rolls stuffed with sheep's milk ricotta and Pecorino, baked in simple tomato sauce until the edges bubble and the mozzarella browns. Summer in a baking dish.
Chef Graziella
Frittata di Zucchine
The workhorse of the Italian kitchen, where summer zucchini and eggs meet in a pan and prove that the simplest dishes demand the most attention.
Chef Graziella
Carciofi alla Giudia
The crown jewel of Roman Jewish cooking, where globe artichokes are trimmed with surgical precision, fried twice until their leaves open like chrysanthemums, and served crackling and golden. This is what respect for a vegetable looks like.
Chef Graziella
Frittata di Cipolle
Piedmontese farmhouse cooking in its purest form. Two pounds of onions become sweet and golden through patience, then bind with eggs into something that needs nothing more.
Chef Graziella
Pomodori Ripieni al Forno
Hollowed summer tomatoes filled with herbed breadcrumbs and baked until the tops turn golden and the flesh becomes sweet and yielding. Cucina povera at its most satisfying.
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