• 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

  • BICERIN

    BICERIN

    YOU DESERVE A BREAK TODAY Treat yourself with a nice comforting cup. Bicerin (pronounced beech – eh – REEN) is a traditional, almost exclusive Torinese beverage. It is a blend of coffee, chocolate and hot or scalded milk. What could be a better combination than that on a day when a little pick-me-up, comfort, or… Continue reading

  • SOMETHING OUT OF THE ORDINARY!

    SOMETHING OUT OF THE ORDINARY!

    Most of my recipes will be of food items you are mostly familiar with and can be found in your local market. However, today I thought I’d start off with an introductory recipe and one that you might find very much out of the ordinary. First let’s start with the name of the main ingredient,… Continue reading

  • GROUNDHOG DAY STEW

    GROUNDHOG DAY STEW

    I know I’ve written that I spent much time on my grandmother’s farm. She cooked many things but I don’t think she ever or would ever cook groundhog. As for me, if I ever came across a groundhog, I would probably have wanted to                        name it and keep it for a pet! I have to… Continue reading

  • PANNA COTTA with Raspberry Sauce

    PANNA COTTA with Raspberry Sauce

    (Cooked Milk) Panna Cotta is a molded, chilled dessert favored throughout Italy, easy to make and delicious.  It can be made in advance and especially delicious with a red raspberry dressing on top. 1 CUP WHOLE MILK 2 ½ TSPS + 1/8 TSP PLAIN GELATIN 3 CUPS HEAVY CREAM 1 VANILLA BEAN or VANILLA EXTRACT… Continue reading

  • 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

  • How to make BAKED CRESPELLE

    (Crespelle are thinner, lighter crepes) A wonderful Holiday or Sunday morning breakfast. ¾ CUP FLOUR 2 EGGS – large, almost room temperature ¼ CUP SUGAR  1 TSP VANILLA or ALMOND EXTRACT PINCH OF SALT 1 ½ CUPS MILK – not low fat or skim 1/3 TSP BAKING POWDER 2 TBS BUTTER – unsalted Place a… Continue reading

  • HOW TO MAKE SAUSAGE PAELLA

    The Sausage Paella or Paella di Salsiccia Although we think of paella as traditionally being a Spanish dish, we know through history that as one culture conquered or traded with another, these culinary lines were crossed. Rice became popular a long time ago when it was shipped to Venice where paella is very popular today… Continue reading