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If you ever happen to be in Italy for Easter, you won’t see the cagey bunny or enjoy an Easter egg hunt. However, Easter in Italy is a huge, festive holiday, second only to Christmas in its importance for Italians. While the days leading up to Easter include solemn processions and masses, Pasqua is a joyous celebration… Continue reading

A Sweet Treat PREHEAT OVEN – 400º 5 EGG YOLKS ½ CUP SUGAR 4 TBS POTATO STARCH – sifted 5 EGG WHITES 6-7 TBS JELLY Grease a jelly-roll pan that measures about 11X17-inches and line it with wax paper and then grease again. Beat the egg yolks. Add 5 tablespoons of the sugar, beating until… Continue reading

“Charlotte” desserts originated in England sometime in the latter part of the eighteenth century and were essentially just puddings in a cake  (usually lady fingers) filled cup and topped with a sugary frosting or cream as one story goes.  However some fame to claim also goes to a French chef Antonin Careme who in 1802… Continue reading

Insalata di Baccala e Peperoni 2 LBS SALT COD – cut into 3-inch pieces 4 LBS BELL PEPPERS – red, yellow and orange, cored, sliced 4 GARLIC CLOVES – peeled, crushed 4 TBS OLIVE OIL CHOPPED FRESH PARSLEY – for garnish Rinse cod of initial salt and place in a container with enough water to… Continue reading

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

Lent fasting is a deeply rooted tradition in the Catholic Church, and it carries several important spiritual and community-oriented purposes. Here’s a summary of why Catholics, particularly in Italy where Catholicism remains influential, engage in fasting during Lent: Penance and Repentance: Lent is a time for Catholics to seek forgiveness for the sins and excesses… Continue reading

4 Chicken Breasts – sliced1 Egg – lightly beaten2 Tbsp. Butter1/2 C. White Wine – one you enjoy1/2 C. Fresh Parsley – chopped1/4 C. Flour and 1/4 C. Corn Starch – mixed together5 Tbsp. Extra Virgin Olive Oil1/2 C. Water or Chicken StockSea Salt – to tasteJuice from 1/2 Lemon SERVES 4 Slice each chicken… Continue reading

Light and fluffy and quick to make! 3 lbs Ricotta – whole milk5-6 Eggs – lightly beaten1 Tbsp. Salt4 1/4 C. Flour – all-purpose, or more as needed Add all ingredients, flour, salt, ricotta in a bowl, mix well and then add eggs and mix just until everything is well blended. Do not over mix.… Continue reading

Suppa di Verza e Cannellini With this cold weather soup season is definitely here and will linger with us until spring. My kitchen will be bubbling with pots of soup be it, zuppe, minestre or minestrone. Now there are subtle differences in these classifications. The clearest broth is called brodo, now just add a few… Continue reading

The most simple of Italian soups! 4 CUPS CHICKEN BROTH – preferably homemade’ 2 CAROTS – thinly slied 1 PKG CHEESE or CHICKEN TORTELLINI 3 CUPS COOKED CHICKEN – rotisserie works well GRATED CHEESE – Parmigiano or Pecorino Bring the broth to a boil in a large soup pot. Add the carrots and celery, lower… Continue reading