Recipe of the Month May: Branzino–Fire Roasted on the Grill!
Buon giorno! This is one of those “looks complicated – but easy slide” dishes that makes you look like the hero/heroine of the patio scene. BRANZINO – FIRE ROASTED ON THE GRILL is a dish you’ll want to eat and serve over and over during the grilling season. What? A whole fish – I can’t do that! O yeah - O yeah – you CAN! Growing up, I ate a lot of fish from both … Read More...
Penne Pasta with Sausage and Arugula
Buon giorno! In for a “penne” in for a pound! However, you do it – count me in! Penne pasta has that universal chunky shape that seems to go just perfectly with almost any sauce. For me, PENNE PASTA WITH SAUSAGE AND ARUGULA hits all the right notes for a quick and satisfying pasta dish that isn’t too heavy. There is no long cooking sauce to make with this. Talk about … Read More...
Pork Chops with Smoked Mozzarella And Caramelized Onions
Buon giorno! Sometimes I wonder why the whole world isn't in love with pork! I mean --- REALLY! There is no meat that rocks my boat more than pork. It should be the national meat of Italy in my estimation. Either on its own or in a sauce or pasta, it provides flavor like no other. We ate a lot of pork at our house when I was growing up – pork in all forms – from the annual … Read More...
Stuffed Strawberry Boats
Buon giorno! Sail away with me – off the shore of Capri, the Bay of Naples, the Pontine Islands, or perhaps explore the sea caves of Sardinia! The Regatta Italiana has begun –the boats have arrived - a flotilla of sailing vessels coming in with the gentle ocean breezes from a day of adventure on the water. Imagine the tiny boats sailing in from a sunny day on the sparkling waters … Read More...
Red Cabbage, Italian Style
Buon giorno! When one thinks of cabbage in Italian cuisine, the usual suspects come to mind: Ribollita, Black Cabbage, Verza, Cabbage with Beans, etc. RED CABBAGE, ITALIAN STYLE or Cavolo Cappuccio Rosso (used often in Northern Italy) is either not considered or remains in the background. This is kind of sad because aside from being a beautiful deeply colored vegetable, it … Read More...
Shrimp and Polenta -
Shrimp and Grits – a Southern cousin? Buon giorno! There is something about spring that makes me think brunch! Folks are starting to entertain again after the winter doldrums. They are looking for lighter dishes. They even begin to think of – dare I say it? – eating outside! Shrimp and Grits is one of the traditional dishes of the American South. It is always on brunch … Read More...
Duck Breast With Blackberries
Duck Breast for the Italian Table - Buon giorno! This one definitely quacks like a duck! (and don't run away - this is easier than you think!) This DUCK BREAST WITH BLACKBERRIES will definitely have your guests quacking with praise for your skills and hours spent in the kitchen in preparation. NOT! Actually there are no hours involved and no – there will be no plucking, neck … Read More...
April: Minestrone – the Quintessential Spring Soup
Buon giorno! MINESTRONE is actually an old timer. It has been around for centuries dating back to the days before even the Roman Empire. The diet at that time was mostly vegetables anyway – with very little meat eaten at all. Later, as the Roman roads expanded and more goods filtered into the area, meat in all forms made its way into the diet, and of course into the … Read More...
Fiadone
Ricotta Pie - Buon giorno! Well, the French get it right occasionally, especially with a little help from their Italian friends. FIADONE is really a Corsican recipe. So, yeah, Corsica, birthplace of Napoleon, is a French island (as of 1770) in the Mediterranean. It is a gorgeous thing of beauty with high mountain sides descending into the indigo sea. BUT—it used to be Italian – … Read More...
Baby Lamb Chops “Scottadita”
Buon giorno! For most Italians, Easter brings lamb to the menu. The lamb can be cooked in many different ways according to region and custom. For many, roasting a leg of lamb is more of an undertaking than desired. BABY LAMB CHOPS “SCOTTADITA” is the menu choice that serves the spring need for lamb in a fast and easy way – that also provides more flavor and enjoyment than … Read More...
