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Italian home cooking by Stefano Arturi - 1w ago

Focaccia is one of the most famous Italian food. Here in the UK it can be found in many more or less artisanal bakeries and even in supermarkets. It is seldom good generally far too high and dense. Focaccia is  one of the most satisfying baked goodies to make at home: it is relatively easy …
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It is now summer, or at least this is what the calendar says; it has been raining for days here in London and the sky is grey, an elegant pearly shade of grey, but grey nonetheless. Not fun. To raise my endorphins, I decided to make this Apulian tomato sauce, pomodorini scattarisciati, literally crackling tomatoes …
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All over the world the word “pizza” usually refers to a slab of hot bread dough topped with savoury bits and pieces. However, in Italian cookery, and particularly in Southern Italian cookery, “Pizza” also means “pie”: one can talk of a “pizza di ricotta”, for instance, a sweet ricotta pie or of a “pizza di …
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Pici, pinzi, umbricelli, strangozzi, lunghetti, ciriole, serpentelli, different names for the same pasta: very long and chubby spaghetti-like tubes of fresh pasta generally made only with flour and water, typical of Toscana, Umbria and Lazio. When cooked, they acquire that pleasant, slightly chewy and slippery texture of all “pasta povera”, that is pasta made without …
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Rice is not immediately associated with Sicilian cooking, apart from the wonderful arancini, those glorious deep fried rice balls stuffed with meat ragù, peas and cheese.. I was therefore rather surprised when I stumbled across this intriguing sounding rice and chestnut dish from Messina, in Sapori di Sicilia, by Giovanni Coria, It is nothing more than …
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“Sancrau”, the assonance with “sauerkraut” is clear and this is indeed a cabbage dish: Savoy cabbage cooked with garlic, anchovies and vinegar. I have not been able to ascertain whether this is the Italian version of sauerkraut (as some sources claim) or if the name is just a coincidence – however, a savoury, robust dish …
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This soup does not claim any specific provenance; in fact, I developed the recipe over a few suppers. And yet I daresay most Italians would immediately recognise it as “Italian” – even if the spicing might throw them at first. For me this soup speaks with a Northern Italian accent and is related to the …
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  A long but highly rewarding, sumptuous cold months dish (forgive the bad pictures). It takes about 8-10 hours cooking on a very low oven and there is some prep to be made the day before; once done, it must be let to cool down and then the meat is taken off the bone and the …
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Pan di mort (All Souls spiced chocolate biscuits from Lombardy)
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Sicilian caponata di melanzane is very famous, however it is not the only one. In fact, on a trip to Sicily and after reading the seminal “Profumi di Sicilia” by Giuseppe Coria,  I learnt that “caponata” is only a generic term used to describe a dish made of assorted cooked vegetables finished off with a …

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