Archive for March, 2010

Spritz

March 27th, 2010

Spritz al Cynar


I came to live in Italy prompted by a work stint in Venice during the summer of 2005. It was the first time I had stayed in Venice for an extended period and also the first time I was introduced to Spritz. Actually it was the first time that I understood how to truly enjoy alcohol, as Venetians are known to be the tipplers of Italy, I began to see the attraction. As you cruise around Venice in the afternoons during the warmer months, you will notice mostly orange and red drinks sitting on the tables of the open air bars.

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Genovese Artichokes

March 21st, 2010

Carciofi Ripieni alla Genovese

Spring has most definitely sprung and with it comes marjoram, a welcome partner for artichokes and other spring vegetables that have begun to appear at the fresh produce markets. When you cook this dish you can expect your kitchen to fill with the fantastic fragrance of marjoram baking in the oven. This will be enough to stimulate your appetite into a slight frenzy as you wait for it to finish baking.

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Spaghetti alla Chitarra with Artichokes and Bottarga

March 11th, 2010

Spaghetti alla Chitarra con Carciofi e Bottarga

Stepping back into the Ghetto of Rome for this recipe and back to La Taverna Del Ghetto where they have artichokes in some key signature dishes. This is a dish that you’ll find repeated in varying forms around the country from Sardegna to Liguria, Venezia, Puglia and Roma. The key ingredient is fish roe served with artichokes and some form of pasta. It is often found with the hand made pasta varieties of tagliolini or spaghetti alla chittara.

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Artichoke Caponata

March 3rd, 2010

Caponata di Carciofi


Mention the word Caponata and I think most Italians will begin to salivate.

Firstly, the name immediately evokes a sense the south and Sicily in particular. Caponata is traditionally a large combination of ingredients tossed together and the most traditional of all is the Caponata di Melanzane, or Aubergine Caponata, Eggplant Caponata. But Sicilians certainly boast some of the best artichokes and most interesting artichoke dishes in Italy and they can easily replace the aubergine with the addition of tomato, onion, olives and capers, to make the artichoke equivalent of the traditional Caponata.

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