Ciao'd with a white sangria.


In Italy, this tart green sauce is always served with boiled meats and often with fish. It pairs wonderfully with grilled foods, too. If making the sauce for fish, use lemon juice. If you plan to serve it with meat, add red wine vinegar instead. 

For 4 servings

2 1/2 tablespoons finely chopped Italian (flat-leaf) parsley
2 tablespoons finely chopped capers
6 flat anchovy fillets, mashed in a mortar or a bowl, or 1 tablespoon anchovy paste
1/2 teaspoon very finely chopped garlic
1/2 teaspoon strong mustard, Dijon or German
1/2 teaspoon red wine vinegar (for meat) or 1 tablespoon strained lemon juice (for fish)
1/2 cup extra-virgin olive oil
Salt, to taste

Put the parsley, capers, mashed anchovy fillets, garlic, and mustard in a bowl and stir, mixing thoroughly. Add the vinegar or lemon juice and stir again. Add the olive oil, beating it vigorously into the other ingredients. Taste for salt and for piquancy. (Add vinegar or lemon juice if you want it tarter, but add very small amounts at a time.) Recipe by Marcella Hazan, The Classic Italian Cookbook, Ballantine Books, 1973.

Note: This sauce can be refrigerated for up to a week. Stir it well again before serving. 


I never had the pleasure-slash-privilege of meeting Marcella Hazan, yet I can attest to her companionship in my kitchen for 25-plus years.  I came upon her first cookbook, The Classic Italian Cookbook, when I was living in Spain, of all places, and interning at an Italian restaurant, of all places.  I spent a lot of time at Alambique in Madrid, the cooking school and cookware store owned by my friend, Clara Maria Amezua de Llamas. One day I was helping unpack a shipment of books, and the cookbook revealed itself in all its Italian glory.  And it was written in English! READ MORE...

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Ciao'd after the news about Kim K. and the jewels. Celebs they're just like us. Not.



Gremolata is a classic condiment made from three ingredients found in every Italian kitchen: Parsley, garlic, and lemon. It’s also the secret ingredient in the breadcrumbs that top the fish in this recipe, lending brightness to this healthy, simple one-pan supper.

Serves 4

Gremolata Breadcrumbs
1 cup finely chopped fresh flat-leaf (Italian) parsley
2 garlic cloves, minced
2 teaspoons grated lemon zest
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Broccoli and Fish
5 cups broccoli florets
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup dry breadcrumbs
3 tablespoons finely chopped fresh flat-leaf (Italian) parsley
1 garlic clove, minced
2 tablespoons grated lemon zest
4 fish fillets of any kind of fish, ½- to 1-inch thick
2 tablespoons grated Parmesan cheese
Lemon wedges, for serving

Preheat oven to 425ºF.

In a small bowl, combine the breadcrumbs, parsley, garlic, lemon zest, and a generous pinch of salt. Add 2 tablespoons olive oil and toss until the breadcrumbs are moist; set aside.

Place the broccoli florets on a rimmed baking sheet lined with parchment paper or aluminum. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper, to taste.  Toss gently to coat with the oil.  Roast for 5 minutes.

Brush the fish fillets with the remaining 1 tablespoon olive oil and season with salt and pepper. Spoon the breadcrumb mixture on top of the fish in an even layer. Remove the baking sheet from the oven and place the fish on it, nestling with the broccoli. Return to the oven and roast until the fish is cooked (about 10 minutes per inch of thickness) and the breadcrumbs are browned. (Keep an eye on the broccoli.  Depending upon the thickness of the fish, it may be ready beforehand.)

Divide the fish and broccoli among four plates. Sprinkle the Parmesan over the broccoli. Serve with lemon wedges.