Roast the peppers, toss in the processor, give a quick buzz, and you're good to go.Read More
It’s artichoke season in Tuscany. Markets are full of these wonderfully weird-looking vegetables which come in half a dozen different varieties, ranging from big fat round globe artichokes, very similar to what we have in America, to gorgeous, long and slender, purple tinted ones. Most of the artichokes here lack the prickly centers that make
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“This,” declared Salvatore Denaro to a room full of attentive cooking students, “is the most generous plant in the entire vegetable garden.” He held aloft a bushy stalk of cavolo nero, a Tuscan favorite green often called in the U.S. lacinato kale or dinosaur kale. It’s essential in Tuscan winter dishes, but surprisingly little known
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Crostini Neri for Easter