When fall rolls around it’s time to make dishes that bring together some of the season’s best ingredients. Radicchio Ravioli with Chestnut Cream, Sizzled Pork Jowl and Fried Sage is one of those dishes! This recipe was adapted from a La Cucina Italiana recipe. Since these delicious ravioli can be made in advance and frozen they…
Seasonal
Bread and Tomato Appetizer
Bread and Tomato is just about the easiest and most delicious of all appetizers. If truth be told we have it just about every night while we prepare dinner, and often at lunchtime too. The key to preparing a delicious Bread and Tomato appetizer is simple: high quality ingredients! It sounds obvious, doesn’t it? Just…
Steamed Cauliflower Florets with a Balsamic, Caper & Anchovy Dressing
For those of you who live in Italy, or have visited Italy, you will surely have noticed how delicious the vegetables are on restaurant antipasto tables. The vegetables are served at room temperature…the ideal temperature for flavor to come out to its fullest. Sometimes it’s hard to tell exactly what flavoring restaurateurs have used because…
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…
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…
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…
Sautéed Purple Cabbage with Fresh Coriander
Sautéed Purple Cabbage with Fresh Coriander What I love most about this dish is that it’s downright beautiful. Pantone has established that purple, and all its tonalities, are the food color for 2018 and I concur wholeheartedly. There are so many wonderful purple foods from purple cabbage to beets to eggplant and each one is…
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,…
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…