Salmon is not a fish that is native to Italian waters and something I had never seen until more recently when in Italy, mostly in upscale restaurants. The rich, fatty nature of salmon pairs perfectly with so many indigenous Italian herbs, produce and products. A grilled salmon steak with a drizzle of Balsamico; a freshly chopped tomato, garlic and herb topping; or perhaps simply set on a bed of wood roasted cannellini beans with a touch of Extra Virgin Olive Oil… Oh the possibilities are endless….
The word polpottone translates into English as “big meatball”, the suffix one in Italian signifies largeness. Most people do not associate meatloaf as an Italian dish, yet it is often served as a humble one pan family dinner. As the name polpettone suggests, the ingredients are a mixture very much like what is used in polpette or meatballs. A favorite Italian food blog, Memory of Angelina, recently posted a classic recipe for polpettone along with additional interesting information and variations; if you aren’t a subscriber to Memory of Angelina you really should be.
So you may ask, why another polpettone recipe when a respected blogger has done such a stellar job not so long ago? I simply wanted a tasty recipe that was classic in nature, a bit lighter and without any dairy. Allora Veal Meatloaf or Polpettone di Vitello came into being.
Frankly, whats not to love about a pasta dish that uses one pot, with a start to finish time of 20 minutes? Pasta con Broccoli e Ricotta Salata is a home run no matter how you look at it. The star elements, pasta and broccoli come together perfectly with the help of garlic infused olive oil, tangy capers and briny Ricotta Salata; the perfect marriage of ingredients….
Escarole Pie or Pizza di Scarola always reminds me of a childhood friend’s mom, who frequently had one sitting on the counter of her kitchen in Paterson New Jersey, minus a few slices of course. Historically a Christmas Eve dish from Naples, growing up many Sicilian American family friends had a version as well. Actually, there are countless variations of this savory dish throughout Italy particularly in the regions of Puglia & Liguria.