Archive | November, 2015
Breaded AsparagusLG

Baked Breaded Asparagus

Some vegetables just taste better when they are breaded and deep-fried – like eggplant, mushrooms, zucchini, artichokes, and asparagus.  Rarely do I make anything that requires deep-frying because I hate the clean-up afterwards.  This breaded asparagus recipe takes all the fuss out of having to fry.  The oven does the work for you and the […]

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Manicotti 1


Guaranteed, these authentic manicotti are not like the ones you’re used to eating in Italian restaurants.  Manicotti are traditionally ricotta filled crepes, covered in tomato sauce and topped with mozzarella cheese – just like lasagna.  Most manicotti you find on a restaurant menu or in American homes are made with tube-shaped pasta shells, which really […]

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Chickpea Soup

Chickpeas or garbanzo beans is an important food source in Italy.  Chickpeas are high in protein and nutrient rich.  Dry-roasted chickpeas, sold by street vendors, are a popular snack food much like roasted peanuts are here in the U.S.  This earthy, flavorful, soup is rich and very filling. CHICKPEA SOUP (Minestra di Ciciri /Zuppa di […]

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Pasta with Cauliflower, Fennel, and Sausage

This recipe is usually made using wild fennel that grows abundantly in Sicily.  I’ve also seen it growing wild along the coast of southern California.  Wild fennel has a more intense flavor than the fennel that is available commercially.  Most grocery stores carry fennel bulb which makes an adequate substitute.  It is sweeter and milder […]

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