Lemon and basil bring together two aromas deeply connected with Italian cooking. Southern Italy has an extraordinary citrus tradition, while basil is one of the country’s defining herbs. In this dairy gelato the lemon must remain the protagonist and basil should function as perfume. The result shoul

Uova in Purgatorio alla Napoletana (Italian Neapolitan Eggs in Purgatory) Story of the Dish A Neapolitan cucina povera classic: eggs gently cooked in concentrated San Marzano tomato sauce with garlic, basil and a touch of chile. The egg remains the protagonist and the runny yolk enriches the tomato at the table. Servings & Timing Serves 4. About 35 minutes. Ingredients 1 28-oz can whole peeled San Marzano tomatoes; 3 tbsp EVOO; 2 garlic cloves; ¼ tsp red pepper flakes; 6 basi

Frittata di Zucchine e Fiori di Zucca (Italian Zucchini and Squash Blossom Frittata) Story of the Dish A summer frittata of eggs, young zucchini and delicate squash blossoms, with the vegetables lightly caramelized so the mixture stays dry and flavorful. Servings & Timing Serves 4. About 30 minutes. Ingredients 2 medium zucchini; 10 squash blossoms plus 4 optional for finishing; 2 tbsp EVOO; 1 small shallot; 1 tbsp butter; salt and pepper. Frittata: 8 eggs, ½ cup Parmigiano,