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Tag Archives: Italian
Recipe: Utica Long Hots
Another in the pantheon of Utica Italian specialties, along with Chicken Riggies and Utica Greens. Utica Long Hots couldn’t be easier to make, or more challenging to eat: the peppers range from mild to Jalapeño-hot, and you don’t know what … Continue reading
The ethnic eats of Utica, NY
Utica is the hardscrabble central New York city known for tomato pie, Utica Greens and Chicken Riggies, attributed to the Italian immigrants who came here to work in the factories and mills in the early 20th century. But there’s another, … Continue reading
Recipe: Jacqueline’s Rice-A-Roni
Jacqueline, the granddaughter-in-law of the originator of Rice-A-Roni, makes this rendition for family gatherings. She starts with rice and vermicelli, but I wanted to try it with the actual product. Serves 4. Ingredient: 1 package Rice-A-Roni, chicken flavor 1/4 c … Continue reading
ISO Rice-A-Roni, the San Francisco Treat
I had disdain for Rice-A-Roni when I lived in San Francisco. How dare they put a cable car on their box and pound our ears with a jingle that called it “the San Francisco Treat”? I equated the packaged mix … Continue reading
Recipe: Gluten-Free Paleo Eggplant Parmigiana
Eggplant parm as it’s made in Italy does not include breadcrumbs, so it’s naturally paleo-friendly and gluten-free. I’ve also included an option using a coating of almond flour to approximate the breadcrumb effect, which is a modification created in American … Continue reading
Recipe: Panzanella Sandwich, AKA Poor Man’s (or Rich Man’s) Panzanella
Panzanella is a summery Italian salad that features chunks of rustic bread tossed with vegetables and doused in vinaigrette. And guess what? You can get pretty much the same product with a few hacks to your favorite sub to make … Continue reading
Recipe: Marinated Roasted Red Peppers
[This recipe has been updated with improved technique.] Red bell peppers have been showing up at more reasonable prices recently. Which is great, because marinated roasted red peppers are one of the supreme tasty and healthy pleasures of life on … Continue reading
Recipe: Giardinara (Mixed Pickled Vegetables)
Here is a simple Giardinara recipe that uses no oil or sugar so the fresh flavor of the vegetables comes through. Feel free to vary based on what’s on sale/looks good/is on hand. Makes 3 quarts. Ingredients: 1 medium head … Continue reading
Recipe: Utica Greens
Utica Greens, named after that central New York city, are the traditional accompaniment to Chicken Riggies. They are also nice with grilled steak or chicken, or maybe as a topping on an eggplant parm sandwich. Note that my version is … Continue reading
Recipe: Sautéed Spinach
There are two keys to successful sautéed spinach: wash the hell out of the raw leaves, and then cook the leaves with no additional water after washing. This will eliminate the fails that affect most spinach preps. Serves 4 as … Continue reading