“It’s a cantaloupe!” insisted one student. “It’s a sweet potato!” speculated another. “No, it’s a gourde!” Your’re getting close. In fact, the strange object being attacked with a cleaver is a butternut squash–one of the so-called hard squashes–which helps explain the need for a hammer and cleaver to cut it in half. The purpose of […]
An Italian frittata is like a big, open-faced omelette. Deriving from the verb “to fry,” a frittata is cooked more like a pie with eggs poured over all kinds of savory fillings. When finished, it’s cut into wedges that can be served for breakfast, as an hors d’oeuvres or next to a green salad. In […]
Tags:eggs·food appreciation·Italian
The “carbonara” in this spaghetti dish is said to derive from the Italian word for “charcoal makers.” So I imagine those rough-hewn folk grabbing the simplest ingredients at hand–bacon, eggs, pasta and cheese–to make this classic hearty meal that cooks up in a hurry It sounds a little like an Italian version of breakfast for […]
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