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  • CIAMBOTTA

    CIAMBOTTA

    Ciambotta (also spelled giambotta or sometimes ciambott) is Southern Italy’s answer to the question, “What do you do when the garden is overflowing?” It’s a rustic, slow-simmered vegetable stew—akin to ratatouille, but heartier and distinctly Italian thanks to the addition of potatoes and a generous pour of olive oil. Built from peak summer produce—eggplant, zucchini,… Continue reading

  • VITELLO TONNATO *Veal in Tuna Sauce

    VITELLO TONNATO *Veal in Tuna Sauce

    This is a very Piedmontese dish and one that you will find in the best restaurants in Torino. Tuna figures in a great many Italian dishes and nowhere more inventively than in the Piedmont area. 2 ½ LBS LEAN VEAL ROAST – preferably top round2 CARROTS – peeled and cut in chunks2 CELERY STALKS cut… Continue reading

  • ‘Nduja, Clams, and Pasta

    ‘Nduja, Clams, and Pasta

    I was introduced to ‘nduja many years ago on a trip to Calabria. It has had a slow entrance into the States and at times was smuggled in by a friend or relative returning from a trip to Italy. It is slowly gaining a rise in popularity and fortunately can be found in Italian specialty… Continue reading

  • AND SO LENT BEGINS

    Lent in the Catholic tradition is more than a countdown to Easter—it’s a 40‑day spiritual journey marked by prayer, fasting, and deliberate self‑denial. It begins on Ash Wednesday, when Catholics receive ashes as a stark reminder of human frailty and the call to conversion: “Remember that you are dust, and to dust you shall return.”… Continue reading

  • CARNIVAL TIME IN ITALY

    CARNIVAL TIME IN ITALY

    This time of year in Tuscany, and specifically Florence, nearly every pastry shop displays    the iconic Schiacciata Fiorentina di Carnevale. Unlike many Carnival sweets, it isn’t fried.    Instead, delicately scented with orange and warm spices, Schiacciata Forentina is finished with a generous snowfall of  powdered sugar and decorated with Florence’s emblem—the lily—stenciled in cocoa. Despite… Continue reading

  • GRAND MARNIER CHOCOLATE MOUSSE

    A Sweet to Enjoy with Your Sweetest on Valentine’s Day (Un buon dolci da gustare con i tuoi cari) 8 Oz Bittersweet Chocolate – finely chopped 2 Large Eggs and 2 Large Yolks ¼ Cup Light Brown Sugar – packed ½ tsp Orange Zest – grated 1 Cup Heavy Cream 3 Tbs Grand Marnier Microwave… Continue reading

  • POTATO CAKE alla MONTEFOLLONICO

    POTATO CAKE alla MONTEFOLLONICO

    4 EGGS ½ CUP MILK ¼ CUP RICOTTA – drained 4 LBS POTATOES ½ CUP PARMIGIANO – freshly grated ½ LB SOPPRESSATA – diced 1 CUP PECORINO freshly grated ¼ CUP PARSLEY – finely chopped 4 TBS BUTTER – unsalted ½ CUP FRESH BREADCRUMBS 1 LB FRESH MOZZARELLA – cubed ¼-inch   Heat oven to… Continue reading

  • Arancini

    Quick and easy “rice balls” and a good recipe to practice with. 1 C. Risotto – leftover, creamy, slightly sticky1/4 C. Romano Cheese – grated1 C. Breadcrumbs1 C. Mozzarella – freshly made, shredded2 Eggs – lightly beaten with a bit of water1 C. Marinara Sauce In a large bowl mix the risotto (which you made… Continue reading

  • BASIC GNOCCHI RECIPE

    BASIC GNOCCHI RECIPE

    (Although there is really no precise guideline for the ingredients since the amount of flour depends on the type of potato used , the moistness of the potato and the adeptness of the cook. and the recipes are varied.) 2 ¼ LBS MEALY POTATOES 1 EGG 2 EGG YOLKS 2 ½ CUPS FLOUR GENEROUS PINCH… Continue reading

  • A Little Eggplant History

    A Little Eggplant History

    First a little exploration of eggplants, or “melanzane,” and their rich history because it’s fascinating how this fruit has traveled across cultures and cuisines, taking on different names and forms along the way. Insights about the root and the various culinary uses of eggplant in Italian cuisine, as well as its introduction to Europe and… Continue reading