Pizza Gialla: Peppery Cornbread with Cheese from Southern Italy

This ‘yellow pizza’, as its name implies, is a savory, rich and gluten-free cake that is often added to vegetable and greens’ soups in the Italian south.

From my Mediterranean Hot and Spicy

 

Corn-Pizza-Gialla-430

 

Unlike American cornbread here the cornmeal cooks in milk until almost as thick as polenta, and then it is mixed with cheese, eggs and hot peppers. The hearty cornbread is delicious on its own, but I also like to serve it along grilled vegetables. Dice any leftover bread, dry it in a low oven and keep in an air-tight bag to add to vegetable or bean soups, as Italians do, or mix with yogurt for a hearty breakfast.

 

Serves 6-8  (more…)

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Patates Riganates – Roasted Potatoes with Garlic, Lemon and Oregano

Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the roasted lamb —so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, or here on Kea, where the local potatoes have exceptional flavor.

Adapted from Foods of the Greek Islands (Houghton Mifflin)

Potatoes-Baked-e_430

 

On the special days when a leg of lamb or a chicken is roasted, the potatoes may also be cooked in its juices. If you want to cook this dish using small potatoes there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb the sauce.

 

Makes 4 to 6 servings

 

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Potato and Olive Stew in Tomato Sauce (Patates Yahni me Elies)

In a rich tomato sauce scented with bay leaves, this simple vegan dish is part of the traditional Greek foods we cook during Lent, hence the late, brilliant Martin Brigdale  chose to photograph it at Meteora, the breathtaking site in Central Greece for my first book The Foods of Greece

 

 

 

Serves 2 as main course, and 4 as side dish

 

 

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