The perfect base for so many dishes, Italian or otherwise. Sprinkle with cheese, top with sauce or meat, drizzle with honey or maple syrup, let it cool and fry it…shall we go on?
About Julia della Croce
Julia della Croce is a journalist who began her career as a restaurant critic and is now the author of more than a dozen cookbooks, including her latest title, Italian Home Cooking. Her prosaic writings and reliable recipes have appeared in the Los Angeles Times, Washington Post, Boston Globe, New York Times Magazine, Food & Wine, and Cook’s Illustrated, among other publications. Della Croce also lectures about the history of Italian cooking and culture at numerous institutions, including the Smithsonian in Washington, DC and the Balch Institute for Ethnic Studies in Philadelphia. She’s been named one of America’s Best Cooking Teachers by the James Beard Foundation. @juliadellacroce
Pastina with Butter and Milk
We’ve got stars in our eyes…and our bowls…and our spoons. All thanks to pastina, the teensy star-shaped pasta that just may make the cutest supper in the solar system.
Pork Sausages with Roasted Grapes
A traditionally Umbrian dish in which pork sausages and plump grapes are coaxed to tender goodness and jammy sweetness. You’re welcome.
Polenta Cake with Meat Sauce
In this inspired Italian creation, traditional lasagna noodles are supplanted by polenta. Trust us, you’ll feel no guilt nor regret over forsaking custom.
Sautéed Broccoli Rabe with Potatoes
Rabe. Raab. Rapini. Call it what you will, but it’s never better than when jumbled with sautéed garlic and crisped potatoes.
Saltimbocca ~ Sauteed Veal Cutlets
A classic Italian recipe. Tender veal is pounded thin, topped with a sliced of cured ham and a sage leaf and sauteed until golden brown.