What are corzetti? I love making unusual pasta shapes and forms and one of my favorites are corzetti, a disk shaped pasta with an imprinted design; the below corzetti have a giglio fiorentino (fleur de lis) design. The Encyclopedia of Pasta, by Oretta Zanini de Vita and masterfully translated into English by Maureen B. Fant, dedicates a…
Italian
Orecchiette with Spicy Baby Calamari
Orecchiette with Spicy Baby Calamari When our now 31-year-old daughter was an infant we started spending our summers in Sperlonga at the seaside home of a delightful Italian family of contadini (farmers). Although already well into retirement age this couple still dedicated their days to their vegetable garden, lemon orchard, chickens and many plants on…
Ricotta and Pear Filled Pasta Sacks
Pears are delicious when in season; I adore baked pears and pear tarts but my favorite by far are these delicious ricotta and pear filled pasta sacks. I first tasted these ricotta and pear filled pasta sacks at one of our favorite restaurants, located in the northern Lazio hill town, Civitá Castellana. We’ve not been…
Pasta alla Carbonara
Pasta alla Carbonara is a delectable and quite simple pasta dish that is a cornerstone of the Roman cuisine. There’s not a restaurant in Rome that doesn’t serve it. Follow these simple tips and it’ll be perfect every time! One of the key ingredients in Pasta alla Carbonara is guanciale (pork jowl) which adds amazing…
Fennel, Orange & Olive Salad
There’s nothing like the fresh crunchy flavor of fennel bulbs and they’re a perfect ingredient in this fennel, sliced orange and olive salad. I put fennel in just about any kind of salad; use a [amazon_textlink asin=’B0779C3FFX’ text=’mandolin’ template=’ProductLink’ store=’flavorofita02-20′ marketplace=’US’ link_id=’35dcd2df-2174-41d0-976a-226f4fa5dac7′] to slice fennel paper thin for your salad. Fennel tends to turn…
Pasta and Wild Boar Sauce
Pappardelle and Wild Boar Sauce is my favorite dish on cold winter days! If you don’t have pappardelle on hand then use another pasta like rigatoni or fettuccine. There are many dishes that I love but make infrequently because they just take too much time to prepare. I found that a pressure cooker allows me to…
Penne all’Amatriciana
Amatriciana sauce in the making… Amatriciana or matriciana, the sauce is still the same: rich, spicy, with crunchy bits of guanciale. The name varies based on who’s trying to lay claim to this pasta sauce’s origins. The sauce is supposedly named after the town of Amatrice in the Appenine hills to the North East of…
Ferretti pasta, a Southern Italian eggless pasta
It’s even colder today than yesterday with lots of freezing rain, so what’s a person to do? I decided to hunker down at home with a roaring fire in my tinello and make some delicious heartwarming ferretti pasta! Ferretti eggless pasta are a short thick pasta similar to bucatini, about 5-10 cm long. How to…
Dark Chocolate Cake: fudgy and simple
Dark Chocolate Cake: fudgy and simple! I’m constantly on the hunt for delicious, easy to prepare dark chocolate layer cake that uses ingredients you almost always have on hand. So far my favorite is the flourless Torta Caprese but it’s also nice to have a great recipe for a classic rich dark chocolate layer cake….
Whole Grain Farro Nut Bread
Whole Grain Farro Nut Bread Farro is an ancient grain that dates back 7000 years and is a mainstay of the Italian diet. It’s especially prevalent in the land-locked Umbria region, just north of Rome. Farro has a crunchy, chewy and delicious texture and is wonderful in soups and as a substitute for rice in…
Deep-fried Artichokes
Carciofi alla Giudia, or deep-fried Roman globe artichokes, are one of winter’s most delicious side dishes. As the artichoke fries it opens up like a flower and yields a gorgeous golden-brown artichoke. The leaves are crispy and delicious and the inside flesh is tender and wonderful. Deep-fried artichokes are easy to prepare; the most important…
Pumpkin Gorgonzola Risotto
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…