Italian food, travel & lifestyle
Peperonata, that combination of peppers and onions often with just a tang of acidity, once typical of Southern Italian cuisine has become a staple in many Italian homes. Peperonata has been described as a stew of red peppers of sorts, but I think of it more as a condiment. An uncomplicated dish based on red peppers, Pepperonata can be served with roasted meats or chicken, a topping for bruschetta, alongside a frittata, or as a sauce for pasta.
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Sgroppino…I had almost forgotten about that Venetian potion, a cross between a digestivo and dessert until last April when we spent an afternoon with the Cheschin family of Il Colle Prosecco.
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Did a dish ever seem so tempting that you couldn’t wait to eat it? Well, this is where the term Scottadito comes into play; meaning burn the finger. Lamb Chops Scotta Dito originates in Rome where the tasty little chops are often picked up with the hands and nibbled at while still hot.
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I’ve always thought that Deviled Eggs really don’t get the respect they deserve: so often associated with homespun church supper style gatherings. Anchovy Deviled Eggs is an Italian inspired variation, perfect with an early evening aperitivo like Lo Spritz. Oh it’s nothing like those sad looking mayonnaise ladened eggs many of us grew up loathing. Deviled Eggs with Anchovies are vibrant with a subtle scent of lemon which perfectly balances the briny capers and salty anchovy; surprising even the most ardent anchovy objectors….
