Pumpkin Gorgonzola Risotto is the perfect blend of flavors for a creamy and delicious risotto! I love just about all cheeses but if I had to pick one as my favorite it would be Gorgonzola. Gorgonzola has a long history dating back to around 880 A.D. Its exact origin isn't certain and there are many theories...
First Course
Pioppino mushroom soup with pancetta, spring peas, and green onions
So often what I make for lunch evolves right then and there with ingredients I have on hand and from the garden. Today was one of those days. It's starting to feel just a tad on the chilly side, the sky is gray and rain for the next week is in the forecast so I'm...
Beet and Ricotta Gnocchi with Wilted Arugula & Toasted Walnuts
Beet and Ricotta Gnocchi with Wilted Arugula & Toasted Walnuts Anything made with beets provides a beautiful splash of color, great flavor and of course tons of nutritional value.One of my favorite lunchtime dishes is gnocchi. I love to make potato gnocchi with all kinds of sauces, or ricotta gnocchi with spinach, broccoli rabe, and...
Green onion and tomato fettuccine
The recipe for green onion and tomato fettuccine came about on a whim at the last minute. We went for our morning walk much later than expected, just before lunchtime. On the way home we stopped by our garden to see what, if anything, was left of last summer's produce. Oddly enough the long red...
Roman Style Stuffed Artichokes
Roman Style Stuffed Artichokes are delicious served with a few slices of lemon and some calamint leaves. All winter long the market is full of globe, or Roman, artichokes. There are so many delicious ways to prepare them, but the best way is Roman style stuffed artichokes, or Carciofi alla Romana.I usually buy artichokes that...
Homemade pasta: easy and fun to make!
No dish is more quintessentially Italian than homemade pasta. It can be long, short, filled or cut small to use in soup. There are also pastas that use a variety of whole grain flours, water instead of eggs, or hot water and butter instead of eggs. Despite innumerable variations, this classic homemade pasta recipe is perfect as the...
Broccoli Rabe Gnocchi with a Gorgonzola Sage Sauce
Have you ever tried to convince children to eat leafy green vegetables? It's no simple task and honestly I'm not a champion of forcing children to eat anything against their will no matter how nutritious the food is. It's a sure fire way to turn children against the pleasure and passion of eating. The trick is to incorporate...
Pasta, gnocchi & risotto: luscious Italian primi
Italy is characterized by starting off each meal with delicious first courses, or primi. Oftentimes a primo and salad can be enough for a whole meal. Rarely will you see Italians skip their scrumptious primo! Take a look at these wonderful first course ideas, most of which you'll find in Italian restaurants, and also in our...
Tomato Ricotta Tart
It's that delightful time of the year when our vegetable garden is exploding and yielding scrumptious produce in spades. We always plant lots of varieties of tomatoes; it's the true staple in Italian cuisine and we won't settle for anything but the best in the tomato department. Our favorite snack is bread, tomato and olive...
Radiatori Pasta with Zucchini, Cherry Tomatoes, Ricotta & Fresh Mint
Radiatori Pasta with Ricotta, Zucchini, Tomatoes & Mint We’re moving into late spring and pasta dishes are already starting to take on a light and fresh twist. Not too terribly far south of Rome there are already some luscious tomatoes and tender zucchini available. And our mint plants are exploding with leaves, just begging to...
Roast Butternut Squash & Rosemary Soup
Winter calls for warm and hearty comfort foods and there's nothing better than a big bowl of hot soup to soothe the winter blues. One of my favorites is butternut squash soup. I have quite a few squash on hand, remnants of last summer's garden. They last the good part of a year and before...
Wild Rice Risotto with Roasted Brussels Sprouts & Gorgonzola
It's quite a while that I've wanted to come up with a recipe to marry two of my favorite ingredients: Brussels sprouts and gorgonzola. This wild rice risotto fits the bill to a "t"! It's post holiday and time to shed those extra pounds so I wanted a yummy recipe but one that wouldn't interfere...
