When I make lasagna, I go all the way. If you’re going to go through all the trouble of making it, it might as well be a showstopper. Go big or go home is my motto when making lasagna. I like my lasagna five-layers high, with lots of cheese and smothered in a thick, flavorful […]
Layered Tomato Salad with Basil Chiffonade
Fresh garden tomatoes are on of the greatest pleasures of summer. I can’t wait to eat fresh picked tomatoes from the garden, farm stand, or farmers market. I loathe eating tomatoes from the supermarket, especially in the winter. They have little to no flavor. My dad grew the most amazing beefsteak tomatoes in his […]
Roasted Garbanzo Bean Salad with Whole Meyer Lemon and Mint
This lemony an minty salad is quick and easy and refreshing! It was inspired by my love of Meyer lemons.
Veal Tortelloni
Last month I posted a recipe for Pistachio Cream Sauce with Pancetta and Peas. The sauce goes incredibly well with veal tortelloni that I make. I felt that I would be remiss in not including the recipe for these incredible pasta morsels. I admit that making homemade tortellini is labor-intensive and difficult for some. But […]
Tortellini with Pistachio Cream Sauce, Pancetta, and Peas
Give me anything pistachio! This rich pistachio cream sauce can be served over any type of pasta but it is the ultimate combination when paired with veal or other meat-filled tortellini.
Sicilian Stuffed Pastry Braid
Puff pastry is great to have on hand as a quick time-saver. It works in a pinch when I don’t have time to make the dough for those stuffed bread recipes Italians are so fond of. You can use just about any filling you would use for a calzone, pizza, or rotolo. This recipe uses […]
Pesto Trapanese
Sicilian pesto typically has basil, garlic, olive oil, and uncooked (crudo) tomatoes in it. The main difference between the traditional pesto and Pesto Trapanese is that it contains almonds. Sometimes mint, pine nuts, and anchovy are also added. Pesto Trapanese originated in the province of Trapani, an ancient seaport where sailors from Genoa purportedly introduced […]
Mandarin Orange Marmalade
Mandarin orange marmalade is one of the staples I try to have on hand in my pantry. Not only do I love slathering it on my toast in the morning but I also use it to make Italian desserts. Mandarin orange marmalade goes into the fig filling for making Sicilian cuccidati cookies, marmalade crostatas, filled […]
Einkorn Wheat Busiate
Busiate are long corkscrew shaped pasta noodles. The province of Trapani, Sicily gave birth to this unique pasta. The classic way to serve these noodles is with pesto Trapanese. The name comes from the long, thin wood or metal rod (busa or buso) that is used to shape the pasta. Making busiate gives new meaning […]
Baked Onions with Sausage
My grandfather Vincenzo was a baked onion aficionado. He just loved baked onions. It’s one of the things I remember most about his eating habits. They didn’t seem too appetizing as a kid, but later in life I came to realize what I was missing. Onions are surprisingly sweet when baked. These onions are fabulous […]
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