Bacalhau à Zé do Pipo… Walked Into A Bar

One night, two Italians, a Portuguese and an American met one another while sitting at a bar… the conversation quickly led from sports to food. It began with the sharing of photographs from years gone by: “This was me as a basketball player 3o years ago” one of the Italians shared from his Facebook page, the other Italian whipped out his phone bearing an old soccer photograph and a marathon photo from his childhood. The Portuguese had a few soccer photos of his own too. The American the only female of the group smiled and laughed, I saved my old running photos for myself.
Continue reading “Bacalhau à Zé do Pipo… Walked Into A Bar”

Advertisements

An Easter Menu

Easter Menu

TO START
Fritelle di Baccalà
Pickled Beet Eggs
Deviled Eggs

SOUP
Stracciatella (Italian Egg Drop Soup)

MAIN
Agnello al Forno (Oven Baked Lamb) with Potatoes

VEGETABLE
Piselli alla Fiorentina (Florentine Style Spring Peas)

DESSERT
Pastiera Napoletana (A Neapolitan Easter Cake)
Keep on reading!

Baccalà alla Napoletana: Neapolitan-Style Braised Salt Cod

Baccalà (in Italian) simply means salt cured cod. Cod preserved in this manner can last for years and years, and Campania, a region which includes the city of Naples, boasts the highest consumption of baccalà in all of Italy, so naturally, a Napoletana recipe must be good! Continue reading “Baccalà alla Napoletana: Neapolitan-Style Braised Salt Cod”