Polenta is a northern Italian classic, so much so that southern Italians call northerners “polentoni.” It’s essentially ground corn meal. Bring 3 cups of water to a boil in a large pot, with 1 broth cube in it. When it boils, pour in 1 cup of polenta, reduce heat, and...
Better known here as la parmigiana, this is Ivana’s version of the classic Neapolitan dish. Print Eggplant Parmesan Prep time: 1 hour 30 mins Cook time: 20 mins Total time: 1 hour 50 mins Serves: 4-5 Better known here as la parmigiana,...
This fabulous rice dish is made in lots of different ways- here’s a basic one. The idea with risotto is to add broth slowly to rice that’s already been heated up, and to stir often, to bring out some of the rice’s starch. This will give it sort of a creamy texture. On...
A poor farmer’s dish now becoming popular with the chic, this is simply fresh vegetables, usually fennel, celery and carrots, washed then sliced thin and arranged on a plate. Pour fresh extra-virgin olive oil over the top, sprinkle a bit of salt and serve. Print...
This word literally means “pick me up,” so called because it has a lot of “energetic” ingredients in it. This recipe serves six. Separate 5 eggs. Whisk the 5 yolks and 150 grams of superfine confectioner’s sugar (¾ cup, zucchero semolato) until pale. Fold in 500g...
