A photo montage of Easter with the Italians… During dessert, we sipped on Prosecco and enjoyed any last bits of sweets that we could fit into our tummies. I was stuffed after this meal…actually I think I am still full … Continue reading
Ok, so you might have some preconceived notions about this recipe once you hear the name. Grapes on focaccia…how in the world can that taste good? Let me say that this is exactly what I thought as well. As some … Continue reading
1 1/3 cups warm water about 105°F to 115°F 1 package active dry yeast 1 tablespoon sugar 3 ½ cups flour Olive oil 1 tablespoon Butter 1 teaspoon salt 1 large sweet onion Several sprigs of thyme Pour warm water … Continue reading
Biscotti,’ those crunchy long Italian cookies that Americans love to dunk into coffee…is the discussion for today. It’s a minor debate, but one worth the time. Shortly after I had met Carlo and found out that he was Italian, I … Continue reading
“Genoese” Style Pesto For 4 people: 100g French Green Beans Two sliced potatoes Four bunches of basil Two garlic cloves One tablespoon grated Parmesan cheese One tablespoon grated Pecorino cheese A handful of pine nuts Salt 1 cup extra virgin … Continue reading
Ragu’ 1 lb Ground Beef (or any other of your choosing) ½ onion ½ carrot ½ celery stalk 1 bay leaf Some parsley (optional) 14oz can crushed tomatoes 1 tablespoon Tomato paste 2-3 whole cloves (the spice) 4 tablespoons Olive … Continue reading
Béchamel 1 stick of butter or 8 tablespoons 8 tablespoons flour 4 cups milk Grated nutmeg Pepper 1 cup Grated Swiss or Fontina Salt (optional) In a large pot melt the butter. When completely melted, add the flour and whisk … Continue reading
Lasagna. What may at first seem like a simple dish to just throw together with layers of pasta, sauce and cheese is deceivingly more complex and time-consuming, but well worth the effort. Needless to say, the topic for today is on … Continue reading
Pumpkin Gnocchi ½ kilo pumpkin puree ½ kilo potato (Russet or Yukon Gold) 300 grams flour 1 whole egg Pinch of salt Preheat oven to 350° Method: Cut the squash in half length wise and scoop out the seeds. Place squash … Continue reading
‘Pumpkin Gnocchi’ or more accurately Butternut Squash Gnocchi is the subject for today. Let me explain why I put pumpkin in quotes, and yes it has something to do with Italian culture. So, when Italians are talking about a sweet … Continue reading
