Posts Tagged ‘basil’
May 10, 2013 by Johanna Burani
My husband, Sergio, grew up in post-World War II war-torn northern Italy. Food was not plentiful but fresh eggs were always available for consumption, though not in excess. His family, like most other families in the neighborhood, owned 1 or 2 hens that they could always rely on for an evening’s meal. Sergio ate this at least once a week back then. He loves to make this recipe – for the good taste and for the good memories.
August 1, 2009 by Johanna Burani
The late summer months in Italy are when Italian cooks feverishly start canning their homegrown tomatoes while preparing fresh tomato-based recipes that their families wait all year to enjoy. Just like with grapes, the sun’s magic produces a succulent sweetness in tomatoes that reaches its peak in September.
So, there are tomatoes on the table at lunch and at dinner every day until the family’s garden supply is exhausted. This is my mother-in-law’s recipe that she served for lunch on sweltering hot days. The tuna composition is not so unusual (except for the addition of capers perhaps) but it is the explosion in the mouth of summer fragrances and tastes embodied in the tomato that makes this a staple recipe in our household at this time of year.
July 1, 2009 by Johanna Burani
A frittata is an open-faced omelet. Italian cooks usually welcome in springtime with a recipe like this one because the herbs in their gardens are lush enough to start snipping at their sprigs and leaves.
When I’m not in my Italian home, I’m a city girl, with nothing more than a few potted herbs and tomato plants on my deck. In early fall, before the cold sets in, I start cooking with whatever herbs I still have growing. The beauty of this recipe is that you can choose whatever herbs you may have at arm’s length and your frittata will be as sumptuous as this one. I try to include at least three different herbs.