Canazzu, or canazzo, is a flavorful mélange of stewed vegetables consisting mainly of eggplant, much like caponata.  This rustic Mediterranean dish is similar to the southern Italian ciambotta, the French ratatouille, and the Spanish pisto.  The word canazzu means ugly dog and the name implies a dish that is thrown together quickly and looks rather […]

Whenever my mother had leftover pizza dough she would make pasta fritta (fried dough).  The thinly rolled out pieces of the dough would puff up as they fried in olive oil.  The fried breads where fragrantly yeasty, soft on the inside, and lightly crisp on the outside.  She would sprinkle them with powdered sugar.  But […]

Making baked ziti is like making manicotti or lasagna, only much easier to prepare.  It is the perfect one-dish meal to make for a family dinner served with a salad and some crusty Italian bread.  These days it’s just me and my hubby, so I don’t make it as much as I would like because […]

Profiteroles are French or Italian cream puffs made using pasta choux dough (pàte à choux in French).  They are also referred to as bignès.  Catherine di Medici is attributed with their introduction into Italian cuisine.  Everyone loves cream puffs but most people think they are hard to make.  They are actually very easy providing you […]