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CAPONATA DE PESCE Fish Caponata
Caponata is a dish usually associated with eggplant and often served as an antipasti. However, it originally was made with fish. Sicilians make this dishusing mahi-mahi or spada (swordfish). When I had this dish in Palermo, it was made with spadaand the fish and the spices, savory and sweet seemedto merge the Sicilian and Arab… Continue reading
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ARUGULA AND LEMON FUSILLI
Arugula and lemon are a great combination. 1 TB EXTRA VIRGIN OLIVE OIL 2 GARLIC CLOVES – minced or more to taste 2 CUPS HEAVY CREAM 2 or 3 LEMONS – juiced and zested SEA SALT – to taste FRESHLY GROUND BLACK PEPPER – to taste 2 BUNCHES BABY ARUGULA – stemmed, cut into thirds… Continue reading
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PICI AND THE SIENESE HILLS
If you could take a leisurely trip into the enchanted land of the Tuscan Sienesi hills you would find yourself in the midst of some incredible wine country rolling from San Gimignano thru Poggibonsi and all the way to Monterpulciano, Pienza and Chiusa. Not only would you be able to taste some incredible wines, but… Continue reading
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A SWEET SPAGHETTI FLAN
PERFCT FOR SPRING This is an ancient Roman recipe with multiple versions and similar to a Neapolitan pastierra, that have weathered the passing of time. Usually popular around Easter time but delicious especially in warm months. And a very romantic “dinner for two” anytime enjoyed with a nice glass of wine. 8 oz Spaghetti ½… Continue reading
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This bottle of Vin Santo is long gone
My cousin Andrea in Montefolloico makes this delicious bit of heaven yearly. I’m quite fortunate that whenever we visit I can always count on coming home with a bottle or two. He has won many prizes for his secret recipe and he is so generous to share a bottle with me. CHICKEN ALLA VIN SANTO… Continue reading
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A TRADITIONAL FRENCH POTATO PIE
An excellent dish when you want to impress! 1 ½ lb Yukon Gold Potatoes2 Onions1 ¼ C. Heavy Cream2 Tbsp. Parsley – choppedSalt – to taste2 Sheets Puff Pastry2 Garlic Cloves1 Egg YolkSprinkling of Hot PaprikaFreshly Ground Black Pepper – to taste PREHEAT OVEN TO 400º. DEFROST PUFF PASTRY. LIGHTLY GREASE 8 OR 9-INCH SPRING… Continue reading
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AMARETTO ALMOND BUNDT CAKE
Full of flavor, easy to make and perfect for company. Special days and events are always on the horizon and that means entertaining. This is a great recipe to have on hand to be ready. 1 C. Milk – whole3 C. Flour – using spoon methodPinch of Salt2 3/4 C. Granulated Sugar – super fine… Continue reading
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LA PASQUETTA
Easter Monday in Italy Easter Monday, also known as La Pasquetta in Italy is a very big part of the Italian Easter celebration. The day is celebrated by visiting friends, going on picnics or taking a short one-day holiday out of the city. It is a festive but also a rather meaningful day because this… Continue reading
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HOLY SATURDAY
On this day, Christians reflect on the death and burial of Jesus and prepare for his resurrection on Easter Sunday. Easter Vigil, which is celebrated on Holy Saturday after sunset, and sometimes close to 10pm, is the most important liturgical event of the day and marks the resurrection of Jesus Christ. On this day the Church abstains… Continue reading
Ancora 