Tag Archives: eggs

Zabaione al Caffé

Making coffee at home in the morning is a ritual Jesse and I shared from day one. It was a habit that preceded our relationship, that we brought together effortlessly.  Of course, the habit of making moka pot coffee was mine before it was ours – Jesse was always brewing his cup with a French press before moving to Italy – yet it entered our joined life without much questioning. Living in Italy, the ritual and gestures just made their way into our morning routine quite naturally.

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Eggs in Tomato Sauce with Peppers

 

Eggs in tomato sauce aren’t a novelty in my family kitchen, but for some reason, they fell to the very bottom of our repertoire. Until now. I especially love the fact that this dish assumes different names depending on where it comes from: shakshuka is very in vogue right now, but in Italy we’d rather call it uova in purgatorio (eggs in purgatory) or uova al pomodoro.

My take, however, looks at shakshuka for add-in ingredients: from the peppers in the sauce to the feta and the the sprinkle of parsley on top. All that said, whatever the name, this is a dish to make whenever you ache for comfort and simplicity, and that is at ease as a weekend breakfast as much as an impromptu dinner.

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Eggs and Anchovies – A Venetian Cicchetto

ovo-acciuga

If I have to visualise the best scenario for an aperitivo, I see a Venetian square bathed in the warmth of a summer evening light. The square is not crowded, but lively with people gathering and forming small, chatty groups standing at the doorsteps of the most popular bars. I see a handful of friends around me, each of them with their drink in hand,  all of us cheering, suddenly relaxed by the simple presence of each other as we chat the evening away. I see someone going back for a refill and some nibbles – perhaps some crostini or cicchetti. And one of them will certainly be eggs and anchovies.

Eggs and anchovies (meso ovo, in the local dialect) is a traditional Venetian cicchetto, which can be found in almost all the respectable bàcari in town. A poor dish, aimed at satisfying some serious peckishness with simple, easy-to-get ingredients, it has for long been one of the most democratic snacks to go with the glass of wine. they are as good consumed in a Venetian alley as they are at home, perhaps with a glass of

Now, if you don’t find yourself any close to a Venetian square, rest assured that they will be as good at home, better still with a spritz to keep the Venetian theme.

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