Archive | August, 2012

Limoncello Chicken Skewers

Tweet   We know that lemon and chicken compliment each other, but add fresh and fragrant Limoncello to the recipe and your guests will compliment you ! Limoncello (lee-mohn-CHEH-loh) is an Italian lemon liquor, and is grown  along the lush hillsides of the Almafi Coast. Authentic Limoncello is made from Sorrento lemons. You will almost […]

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Mini Italian Sausage-Stuffed Peppers

Tweet A sandwich of Italian sausage, onions and peppers is typical street food of my beloved Sicily. I have served and eaten it on many occasions, from various local and regional Italian Festas (festivals) to football parties and BBQ’s. Herein lies the dilemma, what to do when this is the main event at your gathering […]

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Caprese Bite

Tweet My Caprese bite is a natural for merenda, just that one perfect bite of a classic! They are easy to make and great to have on hand for a quick snack. Add a few olives, bruschetta and a chunk of salame and it’s a satisfying small meal. This is a wonderful appetizer and is […]

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Grilled Peaches with Cannoli Cream

Tweet There’s nothing better than picking your own sweet and juicy fresh fruit from the trees. Sampling as you go with juice dripping down your arm, sitting at large picnic tables smack-dab in the middle of the orchard and eating a pancake breakfast topped with more fruit, sounds like a perfect day to me. YUM! […]

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Crostata di Pesca

Tweet A crostata is simply an Italian free-form pie or tart, typically filled with a fruit jam or fresh fruit. I like to make them for their ease in preparation, (doesn’t even require a pie pan), as well as their rustic look. For a quick and very easy dessert, you could even use a refrigerated […]

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Fettunta Toscana

Tweet Fettunta Toscana, a traditional Tuscan style bruschetta, is grilled rustic bread with tomatoes and basil. The quality of the ingredients are paramount for this simple yet satisfying snack (Merenda). Thick, crusty, chewy, country bread, fresh from-the-vine plump and juicy tomatoes (or at least perfectly ripe), a few cloves of fresh garlic, sweet basil and […]

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Un Raviolo

Tweet Ettore Boiardi, born in Piacenza, Italy came to America when he was just 16 years old. He started his career in the kitchen of the Plaza hotel in New York City, working his way up to head chef. His first restaurant, Giardino d’Italia, was so well received, his customers wanted to be able to […]

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Nutella Ghiacciolo

Tweet Nutella, smeared on a slice of toasted bread, has been a traditional Italian breakfast for decades. Pasta Gianduja, the original version of Nutella, (Circa 1940’s) a thick paste, made into loaves for easy slicing and wrapped with foil, was used in making sandwiches for children. Sounds good, right? What kid wouldn’t want a chocolate-hazelnut […]

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Bruschetta with Ricotta Fresca & Balsamic Drizzle

Tweet Bruschetta is simply yesterday’s bread given new life with a fresh topping of some sort. Italians don’t waste bread, I think it might even be a sin. The type of bruschetta I make is largely determined by the contents of my refrigerator. The last time I made Baked Ricotta with Sun-Dried Tomatoes I had a […]

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Baked Ricotta with Sun-Dried Tomatoes

Tweet In Sicily, Ricotta di Pecora, (sheep ricotta) is made from the milk of the local sheep, it is not a cheese but a fresh dairy product made from the whey leftover from the making of other cheeses. As with most Sicilian cheeses, ricotta reflects the seasons. In the months from November through May, when […]

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