Tagged with Biba Caggiano

Pork Chops in Piquant Sauce

Pork Chops in Piquant Sauce

The best pork chops are those that are marbled with fat, as the fat provides flavor and prevents the chops from drying out. For this recipe I used some pork chops from iberico pig, the same Spanish pork that is used to make the famous jamón. The best part of this recipe is the piquant … Continue reading

Bucatini alle Cipolle (Pasta with Onions)

Bucatini alle Cipolle (Pasta with Onions)

Every time I browse the many cookbooks by Biba Caggiano I own, a recipe catches my eye that I haven’t tried before. In this case it was bucatini alle cipolle, a very simple pasta dish that makes the onions shine by cooking them slowly over low heat. A bit of pancetta is added for additional … Continue reading

Risotto alla Bolognese

Risotto alla Bolognese

Have you ever heard of risotto alla bolognese? I had not. Or at least I couldn’t remember, because I found it in a cookbook by Biba Caggiano that I’d had for years. It’s not a traditional combination, but it it delicious and the texture of the risotto and the ragù work very well together. I … Continue reading

Pasta with Squid (Conchiglie alla Pappagano)

Pasta with Squid (Conchiglie alla Pappagano)

Yet another simple and delicious seafood pasta dish from Biba Caggiano that only takes as long as it takes to cook the pasta: pasta shells with calamari, tomatoes, anchovies, and chile pepper flakes. This is best with fresh squid, but frozen squid will work too. The most important is not to overcook the squid, as … Continue reading

Lamb Stew with Polenta

Even though I’ve been cooking out of Biba Caggiano’s “Modern Italian Cooking” for 15 years now, I still haven’t tried all of her recipes. One of them was “Lamb Stew with Small Onions and Carrots”. I thought it would be perfect for the cold winter weather we’ve been having, and I was right. The stew … Continue reading

Braciole alla Barese (Stuffed Beef Bundles)

Braciole (also spelled as Brasciole) are a typical dish from the province of Bari in Puglia. Braciole are bundles of beef, stuffed with a mixture of parsley, garlic, and cheese, and then cooked low and slow in a tomato sauce. As with many Italian recipes there are variations. According to the Italian wikipedia it is supposed … Continue reading