italian-food
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Chicken Coconut Curry
A quick and delicious one pot dinner. 2 LBS CHICKEN BREASTS – boneless, skinless PINCH OF SALT – to taste FRESHLY GROUND PEPPER – to taste 1 ONION – medium size, chopped coarsely 3 TBS CURRY POWDER – or more to taste 3-4 GARLIC CLOVES – minced 1 ½ CUPS CHICKEN BROTH 1 CAN (14 Continue reading
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Posole (Pozole)
Posole or Pozole is a traditional spicy soup and maybe even a stew, of Mexican cuisine. Made with hominy and meat, usually pork or chicken and various spices. This aroma is wonderful as it cooks on a cold dreary day. 1 ½ LBS PORK STEW MEAT – cut in bite-size cubes 1 LARGE ONION – Continue reading
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CARNEVALE & FAGIOLATA (Bean Stew)
The days before Ash Wednesday are eagerly awaited throughout Italy and every village and town will be deep in preparations to celebrate this annual event known as “Carnevale”. Each “Carnevale” has a very distinct character because it celebrates that town or village’s own historical connections. Many of the larger cities are very well known and Continue reading
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CORAJISIMA and QUARESMALI in ITALY
(And Crepes for Dinner in Our Home) If you happen to be in Italy during Lent and you find yourself in Calabria, do not be startled if you come across what appears to be an old lady type ragdoll hanging from a balcony or the side of a house. No need to be concerned, this Continue reading
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Fish and Chips for Lent
A classic but simple dish to dress up and serve with a variety of saucesor just go the traditional way lemons or malted vinegar. Lent starts this week so for those who observe here is a delicious dinner to help you observe a Meatless Friday. 4 POTATOES – peeled, cut into strips1 CUP FLOUR1 ¼ Continue reading
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Chocolate Ciambellone
Servings: 10 servings • 1 1/4 cups + 2 tablespoons cake flour• 1/4 cup unsweetened cocoa – I use Nestles Dark• 1 1/2 teaspoons baking powder• 1/4 teaspoon baking soda• 1/4 teaspoon salt• 1/3 heaping cup whole milk yogurt – drained of extra liquid• 1/4 cup milk – I use whole milk• 1 egg• 2 Continue reading
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POTATO CAKE alla MONTEFOLLONICO
4 EGGS¼ CUP RICOTTA – drained½ CUP PARMIGIANO – freshly grated1 CUP PECORINO freshly grated4 TBS BUTTER – unsalted1 LB FRESH MOZZARELLA – cubed ¼-inch½ CUP MILK4 LBS POTATOES½ LB SOPPRESSATA – diced¼ CUP PARSLEY – finely chopped½ CUP FRESH BREADCRUMBS Heat oven to 450º. Butter a 12-inch springform pan with 2 Tablespoons of the Continue reading
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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 1/2 lbs Lean Veal Roast – preferably top round1 Large Onion – cut into chunks1 Bay Leaf1/2 Cup Dry Continue reading
Ancora 