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  • SICILIAN GRILLED CHICKEN

    Pollo Siciliano con Salsa di Mandorle e Pomodoro 1/3 CUP ALMONDS 1 CUP FRESH TOMATOES – chopped 2 LARGE GARLIC CLOVES 1/3 CUP FRESHLY GRATED CHEESE SALT AND FRESHLY GROUND PEPPER – to taste 4-5 TBS EXTRA VIRGIN OLIVE OIL – or as needed ½ CUP PACKED FRESH BASIL LEAVES 4 BONELESS CHICKEN BREASTS In… Continue reading

  • FRESH FIG CAKE

    FRESH FIG CAKE

    PREHEAT OVEN TO 350º GREASE AD FLOUR A BUNDT PAN 2 ½ CUPS FRESH FIGS – stems removed, figs mashed 1 ½ CUPS SUGAR ½ CUP LIGHT BROWN SUGAR ¾ CUP SHORTENING 4 EGGS – lightly beaten 2 FULL CUPS ALL PURPOSE FLOUR –    and a little more if mixture seems wet 1 ½… Continue reading

  • LATTERUOLO

    LATTERUOLO

    A milk-based dessert, Latteruolo is a great example of a simple Italian countryside sweet with a delicate flavor. It is a typical dessert in northern regions such as Tuscany where it is also known as Casadello. It very simply is a pudding cake made with milk which makes it perfect for an afternoon snack especially… Continue reading

  • COTOLETTE DI POLLO ALLA TOSCANA CON SALSA AL LIMONE

    Tuscan Chicken Cutlets in Lemon Sauce 4 CHICKEN CUTLETS – sliced in half lengthwise 1 CUP FLOUR – lightly seasoned with salt, pepper and garlic powder 2 TBS BUTTER – salted or unsalted 6 TSPS EXTRA VIRGIN OLIVE OIL ¾ CUP WHITE WINE – choose one you will enjoy drinking as you cook ¼ CUP… Continue reading

  • LUSCIOUS PANNA COTTA WITH BERRY TOPPING

    LUSCIOUS PANNA COTTA WITH BERRY TOPPING

    A classic Italian cold custard dessert INGREDIENTS FOR THE CUSTARD: 2 CUPS HEAVY CREAM ½ CUP GRANULATED SUGAR  2 TABLESPOONS MILK 1 TABLESPOON POWDERED GELATIN 1 TEASPOON VANILLA EXTRACT INSTRUCTIONS: Heat the Cream:    – In a medium pot, combine the heavy cream and granulated sugar. Heat over medium-low heat until the cream starts to… Continue reading

  • CASCATELLI PASTA AND FRESH SEAFOOD

    CASCATELLI PASTA AND FRESH SEAFOOD

    Pasta Fra Diavolo 8 OZ. CASCATELLI PASTA – uncooked ¼ CUP EXTRA VIRGIN OLIVE OIL EXTRA VIRGIN OLIVE OIL – for drizzling’ 1/3 CUP OLIVE OIL 4-5 GARLIC CLOVES – minced CRUSHED RED PEPPER – to taste 1 TB TOMATO PASTE 1 CUP DRY WHITE WINE – or more to taste         (choose a wine… Continue reading

  • A SIMPLE AND EASY YEAST DOUGH

    A SIMPLE AND EASY YEAST DOUGH

    Bake different recipes with this versatile dough. 1 ½ CUPS WHOLE MILK 1/3 CUP BUTTER ½ CUP SUGAR 1 TEASPOON SALT 2 ENVELOPES FAST-RISING ACTIVE DRY YEAST ½ CUP WARM WATER – 105º – 110º 3 EGGS – room temperature 1 TEASPOON SPICE 7 CUPS FLOUR   Heat milk, butter, sugar and salt in a… Continue reading

  • A Little Eggplant History

    A Little Eggplant History

    Italians refer to eggplant as melanzana, which, early on, it is believed people thought it meant ‘mela insana’, meaning mad apple! Leading to the belief that eggplants caused insanity. In actuality, the word comes from Latin melongēna ,so no harm here. In India where it grows wild is said to be the provenance of eggplant… Continue reading

  • STUFFED ZUCCHINI

    MY FAVORITE ZUCCHINI STORY! But first a confession. I have always enjoyed being in the kitchen, as a young bride and then as a mother. Each plateau entered me into a new level of cooking and culinary experiences. For whatever reason, over the years I have collected many of the recipes I have enjoyed making and… Continue reading

  • FERRAGOSTO: ITALY’S FAVORITE SUMMER DAY

    FERRAGOSTO: ITALY’S FAVORITE SUMMER DAY

    AUGUST 15TH IN ITALY…..is quite an experience as our family joyfully witnessed several years ago, when we were visiting our relatives in my most favorite hamlet in Italy, Montefollonico.  However, the story that follows is quite fascinating in the history of this event. Unfortunately, this year August 15th is not on our calendar to be… Continue reading