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,…
Cuisine
Stinging Nettle Fettuccine
Stinging Nettle Fettuccine is a gorgeous way to add color to fettuccine! Sometimes foraging happens purely by chance. Yesterday was one of those occasions when my husband and I went for a country walk in our neighborhood and came upon a huge amount of stinging nettle growing in a wooded area. Stinging nettle is not…
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…
White beans, tomato and rosemary soup
White beans, tomato and rosemary soup What makes almost all Italian dishes so delicious are two simple things: first, fresh seasonal and good-quality ingredients. Second, the use of very few ingredients so that each ingredient has a chance to participate in the luscious flavor of the dish. White beans, tomato and rosemary soup is a…
Oven Roasted Fresh Figs, Gorgonzola and Walnuts
It’s a chilly beginning of January and I just devoured bruschetta with scrumptious oven roasted figs, Gorgonzola and walnuts. It might strike you as odd that I have figs in January but my passion for figs drove me to devise a wonderful way to have figs year-round. In mid-summer, and then again in September, when…
Panettone
Christmas is around the corner and once again it’s time to make panettone, the Italian classic sweet bread loaf that you find on every Italian table during the holidays. Panettone requires a full day including three risings, so if you decide to make your own panettone be sure to allot the necessary time to bake…
Apple Pie
Apple Pie Apple pie is at the very top of my comfort food list. Add a scoop of ice cream or, better yet, a drizzling of fresh cream and it moves a step higher into culinary nirvana. Apple pie is delicious year-round and is dead easy to make. Two pieces of equipment that make apple…
Supplì al Telefono: Roman-style Stuffed Rice Balls
Roman-style Stuffed Rice Balls, known in Rome as Supplì al Telefono are a classic of Roman cuisine…the roman version of street food. These luscious rice balls are stuffed with meat and cheese. As you bite into the supplì the melted cheese stretches out and resembles a telephone cord; hence the name “al telefono”. Originally the meat used to…
Chicken with red peppers and tomatoes
Chicken with Red Peppers and Tomatoes Traditionally chicken with red peppers and tomatoes is a summer dish; it’s one of the wonderful ways to use the abundance of red and yellow peppers from the garden. It happens to be great just about anytime of the year…warm & hearty, it falls squarely into the great comfort…
Nocino: Walnut Liqueur
Recipes that stem from the intertwining of tradition, harvest times, annual festivals and holidays…like this nocino liqueur… are by far my favorites. So often it’s people’s lives, the seasons and history that establish culinary tradition. Nocino isn’t prepared only in Italy but it’s at the very least one of its places of origin. Like many…
Penne with sizzled garlic & hot pepper, anchovies and parsley
Olive oil, garlic, a touch of hot pepper, a few anchovy fillets and fresh parsley are all you need to make this scrumptious pasta dish, in just three minutes! Well, a few more if you include the ten minutes it takes for your pasta to cook. Penne with sizzled garlic & hot pepper, anchovies and…
Chicken Tagine with Preserved Lemons
My favorite Maroccan dish by far is Chicken Tagine with Preserved Lemons. It’s wonderful because the tagine cooking technique yields a tender and flavorful chicken, while the preserved lemons add a tangy touch to the dish. To cook with a tagine you place all of the ingredients inside the tagine at the same time, cover and…