These herb-seasoned breadcrumb stuffed clams are irresistible. They make great appetizers for parties or large gatherings. I serve them for our traditional seafood dinner on Christmas Eve. BAKED STUFFED CLAMS (Vongole Ripiene al Forno) Difficulty Rating: Moderate Makes 16 clams. 1 1/2 dozen large littleneck clams 1/4 cup olive oil …
Have you ever been to southern Italy after a tomato harvest? Tomatoes are laid out to dry in the sun, practically everywhere. It’s a sight to behold. Even roof tops are speckled red with tomatoes. Sun-dried tomatoes are mostly eaten like olives and cheese, as an accompaniment to bread. The …
December 13th is the feast day of Santa Lucia or Saint Lucy, patron saint of Syracuse. She was condemned to death in 304 AD. Saint Lucy is attributed to having saved the island of Sicily from famine, when a ship laden with wheat arrived in Palermo on Saint Lucy’s day, …
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 …
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 …
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 …
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