Category Archives: Napoletana Cuisine


OLYMPUS DIGITAL CAMERABROCCOLI RABE,  SAUSAGE AND PIZZA.  Sounds amazing and it is and it’s a classic.  Long before the tomato was introduced from the Americas to Europe Pizza was made using whatever the cook found in their pantries and gardens.  Most pizza reflected the local ingredients and this pizza we will make is one of the oldest Pizze in Napoli.  Naples, storied home of the modern pizza (tomato, mozzarella, basil) is also the land of the FRIARIELLI which is grown all around Naples is almost revered with a religious fervor.  I’ve never been able to ascertain whether it’s the same as our American Broccoli Rabe or a member of the family of similar greens (Cima di Rape being another one used in Puglia and Basilicata, Broccoletti in Rome) but in the USA I’ve never seen it marketed as Friarielli.  The popularity of Broccoli Rabe in America is due to this religious cult of worshiping the delicious bitter greens that the Italian Americans from Southern Italy,  Naples and Puglia in particular brought with them during the great Immigration from 1880-1930.  Every ItalianAmerican grew up with Broccoli rabe, marketed by the Andy Boy Corp who planted the seeds in California and began a huge business off of his forms of Broccoli.  Look at the label on your broccoli rabe.  Most likely it’s the Andy Boy brand, named after one of the founder’s sons. The founders were immigrants from Messina, Sicily, Stefano and Andrea (Andrew) D’Arrigo.  The family still owns the company.  We owe our American broccoli and broccoli rabe eating to them.  0001  There’s a 95 year old photo of Andrew D’Arrigo, “Andy Boy” the face on the familiar label.  0002How many of those labels did I see my mom take off of the Broccoli Rabe or Broccoli before she washed (and washed, and washed and washed) them prior to slicing them down for her various dishes.  That bitter, sulphury aroma of broccoli rabe cooking with garlic, peperoncino and olive oil is one of my most favorite sentimental food smells.  Brings me back to Mom’s kitchen with the first whiff.  Friarielli grow in certain regions around Naples and up into Avellino and Benevento, neighboring Provinces.  They are hallowed in those parts and great care and pride is taken with their preparation for eating.  This pizza is part of La Cucina Napoletana, the great cuisine of Naples which has given birth to much of what is part of the global and the Italian American cuisines. Sausage and Broccoli Rabe pie Naples style traditionally is without tomato.  That proves it’s an ancient dish.  The ingredients and preparation are simple and straight forward.  IMG_2069 The Broccoli Rabe (Friarielli).

An old Napoletana saying is  ” A SASICC E’ A MORT  RE FRIARIELL”.  Sausage will die without Broccoli Rabe.  They are meant for each other!!  Let’s make A’PIZZ…


1 Pizza Dough (homemade or bakery bought, don’t use the commercial brands, too many additives)

Risen for 24 hours.  Press into a well Olive Oiled pan till it hits all the sides of a standard baking  1/2 sheet.  I prefer the heavy gauge restaurant supply ones, They heat up more evenly.

1 head of Broccoli Rabe, well rinsed and dried, then chopped discarding the thicker stem ends.

Olive Oil

2 sliced cloves of Garlic




3 Sweet Italian Sausage with fennel Links , remove the meat from the casings.

2 cups of diced PROVOLA Cheese, or a blend of diced Mozzarella and Provolone.

While the dough is resting in the pan, heat 2 tbs of olive oil, add the garlic and peperoncino (to taste), pinch of salt.  When the garlic is fragrant add the Broccoli Rabe and cook this for at least 10 minute on medium.  Add 1/8 cup of water and just continue to cook until the broccoli rabe is soft.  Make sure the water has evaporated.  Drain.

In another pan heat 1 tbs olive oil and add the sausage meat.  Cook over medium stirring ocassionally until the meat is almost cooked.  Drain and add to the Broccoli Rabe.  Pre heat oven to 500 degrees F.guancialeravioli 022

Drizzle some olive oil over the pizza dough and then place one cup of the cheese over the top.  then the Sausage and Broccoli Rabe mixture.  Then the remaining cup.  Place on the bottom rack of the oven and bake for 10 minutes,  Then rotate the pan and bake for an addition 5-10 minutes being careful not to over cook.   When done slice into squares and let it sit for a few minutes.  Serve.  FANTASTIC!

The lead picture is the first time I had Friarielli.  We were on a family vacation on a MSC Italian Line cruise around Italy.  The cruise ship kitchen was decidedly Napoletana and the daily foods reflected this.  Other regions were represented as was the rest of the world’s cuisines, but the bulk of the meals were Napoletana and southern Italian.  I asked a server if I could talk to the chef or a cook and get this recipe for that picture.  I was shown the Friarielli which were on my bucket list and was told how to make this pizza.  I was also told how the sausage and friarielli combo is near and dear to Napoletana hearts and I shared how my ItalianAmerican world back in the USA is in love with that combination as well.  So you’ve just enjoy part of that wonderful vacation around Italy my family had by reading this and hopefully you’ll create this beloved pizza in your own kitchen.




PicMonkey CollageSeasonal dishes, they define our lives.  Whether it’s Thanksgiving Turkey or Candy Canes at Christmas or King Cake at Mardi Gras one can often tell the season by its specialty dishes.   Growing up in a Southern Italian American home there were and still are many dishes/foods that are like a calendar smacking you in the head telling you what Holiday or season you are celebrating. Spring. Primavera (it’s the Italian word for Spring, not just a type of Pasta, lol). Easter. Passover. Just a few holiday/seasons that March into May brings to us and in my home, on Good Friday the traditional family RICOTTA PIES would be prepared and baked post 3:00pm and NOT TOUCHED UNTIL 12:00AM EASTER SUNDAY.  This is maddening, although, we are modern now. The Catholic Church’s first Easter mass is around 4pm on Saturday before Easter so feel free to cut into the pie.  Certainly, you may stick to tradition and wait till that clock changed from night to midnight.

A little history with this pie I’m blogging about, in the old days Lent meant no eggs, no dairy, no meat, no sugar, no NOTHIN!!! Southern Italians devised dishes that were accessible and celebratory for breaking the fast.  Ricotta pies which are known as PIZZE (Pizza is a word for pie…the tomato and cheese one is just another version) are made in both sweet and savory types.  Let’s confuse you further!  Every town and region developed it’s own types of foods..while this confuses many ItalianAmericans because we often think only the way that our family makes something is the right way..there are many versions of all these Easter pies.  Mine comes from my Grandmother’s town of CASTEL BARONIA , PROVINCIA D’AVELLINO not far from Naples.  We call isSWEET PIE, or PIZZA DOLCE and it’s a wonderful baked ricotta pie scented with cinnamon, lemon, orange and anisette.  There are similar pies made in the Avellino area withouth the lemon and orange zest and without the glaze on top.  That glaze is used in baked goods from my Grandfather’s town of Grassano, Provincia di Matera in neighboring Basilicata.  I wonder if Grandma Scaramuzzi’s version melded a few things she picked up from Grandpa’s family.  It’s how recipes evolve but the basic pizza is pure Avellinese.  The crust is a typical PASTA FROLLA, the dough used for many Southern Italian pastry/baked goods.  The first thing we need to do it make the dough. You need time for this, Rome wasn’t built in a day!!


2-1/2 cups SIFTED all-purpose UNBLEACHED flour

-1/4 cup sugar

-1/4 tsp. salt

-1/2 tsp. baking powder

10 Tbs. good  unsalted butter, chilled

1 Xtra Large Egg, beaten

4 Tbsps. milk

Mix all the dry ingredients well.  Cut the butter into a small dice and work it into the dry ingredients until the mix resembles small peas. Now add the egg which you’ve beaten with the milk then add to the flour and butter mixture and stir it all with a fork or wooden spoon until it will hold its shape.  Knead this until it’s smooth then stop. Form the Pasta Frolla into a disk and wrap in “Saran Wrap” or Plastic wrap and into the fridge for 1 1/4 hours.easter16e 021 Don’t get scared, those are disks of pasta frolla for a few pies.

Now we will make the Ricotta filling.

1-1/2 lbs. WHOLE MILK RICOTTA which you’ve drained overnight or earlier in the day in a sieve.  You can also , if available, use the Ricotta which comes in a tin already drained, That’s what I generally use but it’s not available everywhere.

1/2 cup sugar

4 large eggs



3 TBS DICED CITRONeaster16a 009




Beat the eggs, then add the sugar and beat, add the extracts, beat.  Now mix in the Ricotta, cinnamon, the zests, and the citron until smooth.  Cover and refrigerate until ready to fill the pastry.easter16e 006These instructions are for a 9 inch pan.  I double recipe and make it in a larger rectangular.  Up to you.   Lightly butter the pan.  From the Pasta Frolla disk, remove about 1/3 for later.  The remainder you will roll out to about 14 inches and line the buttered 9 inch pan.   Preheat oven to 350 degrees F. You want some of the dough over the sides of the pan.  Press the dough into the sides and then pour in the ricotta mixture.  Roll out the remainder of the dough for the top.   With an egg wash of 2 eggs and 1/8 cup milk brush the rim and then place the top over it.. press the sides to the lid forming a crust and cut away the excess.  Brush the top with the egg wash.  If you truly want a Grandma Scaramuzzi Sweet Pie, turn those bits you just cut off and make a B and a P out of them.  Place them on center of the pie and coat with egg wash.   Place the pan on a baking sheet and bake for 45 minutes to 1 hour.  easter16e 001 What does BP mean?  BUONA PASQUA! Italian for Happy Easter..that makes it a real Grandma memory.  To test for done. use a sharp knife and place in the center going straight into the bottom of the pie.  If it comes out clean, your pie is done. Let this cool for 1 hour to 2 hours.  While it’s cooling it’s time to make the glaze.

1 cup Confectioner’s Sugar

1/2  tsp Lemon Juice

1/2 tsp Orange Juice

1/2 tsp. milk

1/2 tsp. Anisette Extract

1 tsp mixed Lemon and Orange Zest

multicolored “confetti” or non pareils

Mix all except the confetti until you can drizzle it.  cover with wrap until ready to use.

When the Sweet Pie is fully cooled, don’t rush it…make sure it’s cool!! Then simply drizzle the icing over the top making sure to get some into the sides.  You may have more than you need, use it for something else.  After you’ve drizzles add some of the confetti to the top.easter16dc 031 Now here’s some variations…you can do a lattice top  if you like, just cut the top into strips. Nothing at Easter makes me think, remember, and smile about who I am, where I come from, and who loves me almost as much as this does.  Grandma Scaramuzzi and my Mom are right there in the kitchen with me, guiding me as they once did to teach us this pie.  It’s About Easter, about continuity and the cycles of life, rebirth, family, love. About my ItalianAmerican and Southern Italian roots and sharing that with my multicultural family.  It’s fantastic and thanks for letting me share it with you.  easter16dc 030



0041Back to Italy we go for our dish today….follow me down south to the regions of Basilicata, Calabria, Campania and this recipe known as LAGANE E CECI will show up in kitchens that stick to the old ways.  Certainly that doesn’t mean it’s a stodgy musty old dish, in fatto, with this recipe you will feel very Hipster Brooklyn.  Get that?  OK..  A dish of this LAGANE pasta which is sort of somewhere between Lasagne sheets and a wide Tagliatelle.  The actual LAGANE are a rustic pasta made with no eggs and unless you make them yourself you’re out of luck in the USA finding that pasta.  No worries.  I’m giving you MY rendition of this delicious dish.  Use Lasagne noodles. Cooked just till al dente. You want some chew to the pasta.  When thinking MEDITERRANEAN DIET this has got to be a dish that shows up.  It’s yet another Italian pairing of Beans or Peas and Pasta with a flavorful base.   In the wooded hinterlands between Calabria and Basilicata there use to be roaming bandits  called I BRIGANTI.  They were known as thieves who ate copious amounts of pasta, specifically LAGANA or LAGANE and were given the name “SCOLALAGANE”.  Don’t you love Food history?397224_3628916283922_1247137950_n(the looting SCOLALAGANE in a picture from the internet).  In my ancestral homeland of Basilicata often Sage or Rosemary is the aromatic herb used to flavor the dish.  In my kitchen I prefer using fresh Rosemary.  Up to you! Of course with roots in Calabria and Basilicata you KNOW there will be a chile component to the recipe.  Diavulicchiu or Peperoncino, Calabrian hot dried peppers..any of them work.  The earthy herbs and chick peas and the chewy pasta with the chiles are Italian regional food magic.  It’s an addictive dish.  And easy.  Let’s cook!


TIME: 1 HOUR                                SERVES: 4-5

1 lb LASAGNA , cooked AL DENTE, then cooled on a rack. Then slice lengthwise into 1 inch strips.  OR us 1 lb PAPPARDELLE, also cooked AL DENTE, drained. OR `1 LB MAFALDE





SALT to taste


3/4 TBS CHILE PEPPER FLAKES (PEPERONCINO) or adjust to your heat tolerance.


In a wide heavy pan heat 2 tbs of the olive oil. Then add the garlic and peperoncino and let this get JUST to the point of lightly browning.  Add the tomato paste and blend in.  Add 1/2 tsp of salt and 2 empty paste cans of water.  Let this come to a boil after you’ve gotten all the paste, garlic and water smooth.  Now add the beans and the fresh herb Bring to a simmer for 20 minutes.  Add the “LAGANE” to the pan and heat through for about 5 minutes.  Shut off and let it sit for about 10 minutes.  Drizzle with the remaining tbs of Extra Virgin Olive Oil and the grated cheese.  Blend well.  Serve with extra cheese if you like and more peperoncino…

Enjoy this dish from the interior of three of Italy’s Regions.  I’m sure back in the late 1890’s one of these houses on my maternal Grandfather’s street in Grassano, Basilicata had a pot of this on their stove.  BUON APPETITO!!


Grassano, early 1900’ painted by my late cousin Professore Luigi Paone who lived and died in Grassano.  This painting was given to me by his wife, the late cousin Rosetta on August 15, 2006 in their living room in Grassano.  CHE BELLI RICORDI!!!







12924567_1312429585441165_3820909032551130529_nDo you have a dish that brings you back to your childhood kitchen table?  I’m sure , like me, you have many.  Most of mine are simple dishes that my stay at home Mom fed us day after day and while they all left an impression on me some were just more special to me.  Coming in from P.S.26 in Staten Island, NYC at 3:10pm every day would always be made better when the aroma coming from Mom’s kitchen reached out..grabbed me by the nostrils and pulled me in.  These are things you don’t ever forget.  Let me not bore you AGAIN with my ethnic background, OK, I’ll bore you..I’m ItalianAmerican, second generation born in the U.S. and our meals were mostly Italian foods, or ITalianAmerican foods and peppered up with American and other international cuisines.  Mom gave us a great meal every night (not so much on breakfast, Mom hated the mornings). Come Spring I start to miss Mom more than usual (#italianamericanmommasboy), she loved her Spring and all the holidays it contained.  March is a bridge month I think.  A little Winter , A little Summer.  It takes us from the cold barren ice into the budding green and flowers.So winter or colder weather dishes are still great thru the month.  PATATE IN UMIDO…Stewed Potatoes, doesn’t sound to great does it?  Let me change your mind.  I’d eat this dish every night. On it’s own with a nice piece of Italian bread.  In the Summer when Dad’s garden was bursting she’d throw handfuls of his many varieties of green beans into the pot as well.  In that one move she took the hearty Wintry Patate in Umido and turned it into a Summer’s dish.  I smell her Aqua Net shellacked hair do along with her perfume as she’s passing me by as I write this. I’ll bet she wants to make sure I don’t screw up her dish as I share it with you!  LET’S COOK!!!

3 lbs of peeled potatoes

3 tbs. Extra Virgin Olive Oil

4 cloves of garlic

1 can of San Marzano tomatoes, run thru a blender to puree or 2 cups of Passata

pinch of dried Oregano

salt, pepper

3 fresh Basil leaves

water as needed

Pecorino Romano, or Parmigiano Reggiano, grated to taste

Peperoncino, to taste

Like most rustic Italian dishes not a lot of ingredients, all of these are very obtainable.

Cut potatoes into equal but cubes or slices.  Heat, in a heavy bottomed pot 2 Tbs. Olive Oil.  Pinch of salt, a bit of the Oregano, a bit of the pepper. Now add the potatoes and let them cook for 5 minutes stirring as you go.  Add the garlic and saute’ till fragrant.  Blend well.  Now season the potatoes with salt and pepper and then add the tomatoes and 1 cup of water.  Bring to a boil.  Stir.  Now let this pot simmer for 40 minutes.  Test a potato for doneness. Make sure you gently stir without breaking up the potatoes. If they are cooked through you are done.  Remove from the heat.  Tear up 3 basil leaves and gently blend in. DONE!  This makes large servings for 4, or a side dish for 4-6.  Check the dish for seasoning.  Add salt and pepper as needed/to your liking.  Drizzle the remaining olive oil over the pot. Let your diners add their own peperoncino and Grated Cheese.

Thanks again for stopping by and HAPPY COOKING!!





frittatine-010Back to Naples for some inspiration and ideas, there is just so much there to choose from that become magic and a feast in your kitchen and dining room.  FRITTATINE is one of those glories of the CUCINA NAPOLETANA.  Basically it is a SPAGHETTI or MACARONI CROQUETTE, the cooked pasta is bound with a BESCIAMELLA Sauce, cheeses, enhanced with vegetables and cured meats, then formed and coated in a light batter and fried. Many versions add a bread crumb coating over the batter.  My version is the breadcrumbed one. Why?  Because anything fried in breadcrumbs usually rocks and it’s SO GOOD with this creamy molten center that you’ll agree after one bite to continue to use the breadcrumb version.  Some background on this treat—-I’m always talking about my strong Napoletana heritage as it’s the city where my maternal grandmother lived for 10 years of her life, from 10 to 20.  The New York City region is heavily influenced in it’s ItalianAmerican culture by the immigrant Napoletani culture and foods, take spaghetti, take Pizza, take Sausage and Peppers, take Mozzarella, take Zeppole…you get the idea. However, FRITTATINE never really made that leap across the Atlantic like many other Napoletana dishes did.  Strange.  Now Potato Croquettes (or as the Napoletane called them PANZAROTTI) definitely made the jump, think of all the restaurants that serve them as a side dish, or how many of our own kitchens recreate that treat.  FRITTATINE? Never heard of them.  Apparently I missed them on a trip to Naples as they are one of the most beloved and popular FRIED SNACKS in the Napoletana Fry shops known as FRIGGITORIE, the best places to sample Naples’ famous street food.  One night in NYC at one of the the new wave of Pizzerias to hit the US, the PIZZERIE NAPOLETANE, pizzerias that adhere to a prescribed formula for making the unique Pizza Napoletana (of which the American NYC Pizza is based on) I encountered FRITTATINE.  Don Antonio by Starita in Manhattan is a palace of simple Napoletana foods and pizza.  A host of other pizzerie have opened in the last 7 years that follow the same certified formula.  I ordered the FRITTATINE and was in love.  Absolutely love croquettes and this creamy macaroni version made me swoon.Of course I needed to recreate them in my own kitchen and here we are.frittatine-008 Aren’t they beautiful?  They taste as good as they look.  Ones containing prosciutto cotto and peas, provolone and spaghetti or bucatini are the most popular.  This is one of those recipes where, AS LONG AS YOU STAY WITHIN WHAT WOULD ORGANICALLY FIT INTO THE RECIPE, you have some wiggle room. Fine dice of cured italian meats….italian greens….italian cheeses…..that’s what’s allowable.  I used Finely chopped chard and sopressata in mine.  Spinach works too.  Provolone, Caciocavallo, Scamorza, PrimoSale, Parmigiano, Mozzarella, Pecorino, Asiago some of the cheeses that work in this.   No balsamic vinegar, sun dried tomatoes, or gorzonzola please, and no chicken.  please. no chicken. One more…No dipping sauce.  No side of Marinara.  They are rich and creamy and full of complex textures and dipping sauce.  Overkill.  Let’s now fly over to sunny NAPOLI or just stay in your own kitchen and COOK WITH ME!  Time to make the FRITTATINE, translates as small fried things, or Fried Pasta Cakes.  Frittatine sounds best. FREE-TAH-TEEH-NAY.

MAKES: about 20 2 inch Frittatine                                       TIME: cooking and prep: 3 hours

4 1/2  cups WHOLE MILK
Kosher salt and freshly ground black pepper, to taste



Gently melt the butter in a saucepan over medium heat.  Add 1/2 cup of the flour and while stirring cook for 2 minutes.  Whisk in the milk and bring to a boil, gently whisking (gently or you will splatter the hot milk/flour everywhere).  Once it’s boiling reduce to a simmer and let it cook until thickened, takes about 5 minutes.  Make sure to frequently stir so the flour doesn’t collect on the bottom and scorch.  Now set this aside, cover the pan with plastic wrap.
If using Spaghetti or Bucatini, break them half. Cook the pasta you are using just till al dente according to the package directions.  Drain and shake well to make sure all the water evaporates.  Add all the other ingredients except for the besciamella sauce and the breadcrumbs. Mix with the cooked pasta.  Now pour the sauce over it and mix well.  Press the mixture into a lightly greased baking pan and cover with plastic wrap.  Keep in the Refrigerator for no less than one and 1/2 hours.frittatine-001frittatine-002frittatine-005 You can use a 2 inch round cutter OR do what I did, and hand form about 20 of these frittatine.  Once they are are formed, place back into the fridge for 10 minutes.
 Make the batter by Whisking 1 cup of flours with 1 cup of water to make a batter.  Set aside.  Pull the Frittatine out of the fridge and dip first into the batter, then into the plain breadcrumbs. Line on parchment paper over trays till they are all coated.  Heat a heavy pan or saucepan with 2 1/2 inches of your oil until the thermometer reads 325 degrees F.  Now gently add a few of the frittatine at a time into the pan.  Fry till golden on each side.frittatine-006

When they are golden on both sides and somewhat firm to the touch, drain on paper towels or paper bags or racks.  SERVE want them to be very creamy.  frittatine-007

Serve with an Arugula Salad with parmigiano, extra virgin olive oil, sea salt, black pepper and lots of fresh lemon juice.

frittatine-009Seriously, how good do they look???  Make them even smaller for a party appetizer or passed hors d’ouevres.  Just break up the pasta smaller or use small pasta for it

What fun it is to cook with you…..can’t wait to see your FRITTATINE!! BUONA CUCINA!!!


14232416_644181959083441_9086273294542237012_nLeftovers…they CAN be one of your most delicious dishes. Do you ever have leftover sauced Spaghetti? I hope you said yes because If you do not do this already I will now become your new best friend.  Reheating leftover spaghetti in the microwave should be a criminal offense.   Maybe that’s harsh, and….maybe not. The ultimate goal of eating to to keep the body fueled and functioning.  Why make everything quinoa puffs and kale? There’s no shame in making food that tastes exceptional.  Nature gave us taste buds that help us to enjoy    the various foods and dishes that mankind has developed over our history.  A bowl of leftover spaghetti can become an even better dish (and I know you loved it when you made it) the next day, with a little help..and I mean, a little.  First of all, and I do research a dish before I blog my own version of it, you can’t make this fresh.  Food undergoes chemical/physical changes and for some reason, if you fry the spaghetti in a pan after you’ve just cooked the dish is a fail.  Epic fail.  You’ve wasted a pound of good spaghetti. Your spaghetti needs to sit at least one night in the fridge and I think the texture and taste actually get better if you make it a few days after it’s first been made.

Some history…My Mom and countless other  ItalianAmerican mothers or fathers and grandparents have made this for generations.  It’s what we do with our pasta/macaroni leftovers.  Every bite of this dish is a trip back into my childhood kitchen in Staten Island, NYC where my mother reigned as queen of her kitchen.  Ever miss a loved one who has passed on?  Make a dish that connects you to them and you’ll never eat without them ..again!!

So how do you give a “recipe” for a dish that is really already cooked?  here’s how…Simply take your leftover spaghetti and let it come to room temperature.  In a heavy wide cast iron skillet preferably, add 2 tbs of olive oil.  No measurements here because…you’ll never know how much you have, they are leftovers!!! In the pictures on here I used just under 1/2 lb of cooked, sauced left over spaghetti.  Add this to the pan and make sure you hear a strong sizzle. DO NOT MOVE THE SPAGHETTI AROUND!~!  After 6 minutes sprinkle 2 tbs. of PLAIN ITALIAN BREADCRUMBS (no seasoning)over the top…mix that into the spaghetti. Flip the spaghetti and let this cook on that side for 5 minutes or longer, looking at it to see it there’s caramelizing going on. If not, let it be…this dish is not good if it’s simply heated in the pan. You want to see THIS:14202621_644181965750107_7802179799922542959_nsee those spaghetti strands getting toasty?  It’s fantastic.  Side note, do not confuse this with the other very popular Southern Italian or ItalianAmerican FRITTATA DI SPAGHETTI, or Spaghetti Frittata, Spaghetti Pie.  That has eggs beaten into it to create a pie like dish that can be cut into slices.  That’s for another blogpost.  If you have leftover meatballs, by all means, smash them into the pan too…continue to flip this spaghetti until it’s somewhat toasty on all sides.  Easy.  Now…how to serve it?  Grate lots of Pecorino Romano or Parmigiano over it and place a side of Ricotta next to it.  Sprinkle with peperoncino to taste and you are ready to eat.

SIDEBAR:  When saucing the spaghetti  on the day you actually made it DO NOT OVER SAUCE!!! Too much sauce creates a soft less crispy dish.  I know you’re saying you like the extra sauce, but hold off before storing the leftovers in the fridge.  It will never really caramelize if it’s too wet.  Happy Cooking…Happy Eating!




At the heart of ItalianAmerican cooking are the pasta sauces, the tomato based ones in particular.  Red Gold, this is priceless stuff.  Everyone has their particular style and signature methods of making their pasta sauces so this isn’t a post about what’s right..and what’s wrong.  It’s a guide.  It’s using my style to sauce your pasta, but it’s one particular type.  Italians do not use a single sauce every time they pair pasta with a tomato based sauce.  There’s types with meat, like that one that’s turned into the typical ItalianAmerican Sunday Sauce/Gravy we all love.  Depending on the region the sauces will change and signify a completely new dish.  And then there’s the basic tomato sauce which ALSO will change from region to region, kitchen to kitchen.  This post is a guide for what we Italian Americans call MARINARA SAUCE.  It denotes a light fragrant sauces of tomatoes, aromatics, olive oil and NO MEAT.  On the other side (Italy) it’s referred to as SUGO DI POMODORO.  Marinara in Italy means something to do with the sea, a dish using some type of fish or shellfish..nothing to do with tomatoes.  I suppose the early immigrants used the term Marinara to simply mean a tomato sauce “senza carne”, without meat, like one you could use for fish and seafood.  Drop some lobster, or crabs, or clams, mussels, shrimp or calamari into a Marinara and you have…Frutti di Mare Marinara.  So there’s the connection.  Order something on an Italian menu that says Marinara, it will be a fish/seafood dish of some sort.  By the way, NEVER feel foolish when that happens. How are you supposed to know if you don’t live there and for your whole life you were told Marinara means a meatless tomato sauce??  Just a little tip for traveling or general food knowledge now. ragudomenica 021  No debating or judgements here but but the best advice I can give regarding cooking is that the better the ingredient the better the finished product.  My choice for all my Italian and ItalianAmerican tomato sauces and dishes are the D.O.P. San Marzano imported form the Sarnese-Nocerino area of Campania (Naples) Italy. DOP means the government certified them as genuine.  The cost from 2.89 up to 9.00 depending on which brand you choose.  I’m not married to any brand, as long as I’m satisfied with their taste.  San Marzanos are usually softer (one of the key qualities) than other Plum tomato varieties.  They tend to cook quicker and have more flesh to seed ratio so they are a chef’s choice for sauce for this reason.  Also, they are low in acid and therefore sweeter.  Ok, I love them, I eat them straight out of the can.  Now you know!! LOL.

The other advice I will give is to limit the list of ingredients.  Italian cooking, with some exceptions relies on a handful of ingredients to make a dish.  I’m going to give you my Marinara Sauce recipe, add or subtract if you like, but it’s pretty delicious just as is.  I’m in the less is more when it comes to Italian food.  My sauce is made with the canned DOP San Marzano but you can use a like amount of your homegrown bottled tomatoes.  The most important element of this sauce is the TOMATO. Tomato should be the fresh overriding flavor at all times.  All the other players “support” the lead.  This version of tomato sauce comes from the Napoletana (Naples) tradition.


1 28 oz can of SAN MARZANO D.O.P. TOMATOES (or a good brand of Italian plum tomatoes) termed POMODORI PELATI, or PELATI






Use a wide skillet if using 1 can.  For doubling or increasing the amount of sauce you’re making use a sauce pot.  For the one can of tomatoes though a wide skillet works best. Heat the olive oil over medium heat.  Add the garlic when hot, and sprinkle with 1/2 of the salt.  Add 3 basil leaves, or the oregano, and the peperoncino.  You’re flavoring the base of the sauce.  Crush the tomatoes in the case with your hands (pour into a bowl and crush). After about 1 minute or so, the garlic will have flavored the not let it brown.  Now add the tomatoes,  Blend well.  Add about 1/4 of an inch of water to the can and swirl it around, then add to the pan.  Bring to a boil then reduce and let it simmer for 20-25 minutes stirring occasionally.  When the sauce is at your preferred consistency  taste for seasoning, add more salt if necessary and the rest of the basil, another pinch of oregano if using oregano. PINCH of oregano is what I mean by the way…so often Italian food gets muddled down in too much oregano…only a small bit between the finger tips is needed. A little goes a long way.  Use either or (basil or oregano). Let the sauce sit off the heat now for about 2 hours. Then reheat and use. Once it’s all at the heated preferred temperature it’s done.  DON’T OVERCOOK THIS!!!  The long simmered sauces are different, not marinara.  Use on your preferred pasta, this is good for 1 lb. of cooked.

Happy Cooking!! BUONA CUCINA!!!