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Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato and the pot is an earthenware tegame. In Paula Wolfert’s adaptation, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives and meaty anchovies, then folds the mixture into boiled pasta and bakes it.