Galettes are rustic, scrumptious and sure to have your guests salivating. Instead of a butter, the crust in this recipe uses olive oil. The oil makes for a smooth, easy to shape dough.
Tomato sauce is fine and good most of the time. But, some days, you pine for pig on your pasta. Spaghetti alla carbonara is sure to sate your suine-filled cravings. Pan-crisped pancetta and aged pecorino adorn this pasta.
In Florence, an Italian university student showed me one of Italy’s easiest recipes: aglio, olio e peperoncino. Garlic (aglio) and chili (peperoncino) get sauteed until fragrant in rich olive oil (olio).
Fried olives are a classic appetizer in central Italy. Some recipes call for stuffing the olives with grated cheese and prosciutto. Others keep things simple — dredging them in breadcrumbs and frizzling the crusted olive in hot oil.