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Burro di agrumi e formaggio

Tweet If you’ve ever used a compound butter, a mixture of fresh herbs and softened butter, you know that it adds inimitable flavor and moisture as it melts on beef, chicken, fish and veggies. This citrus and cheese butter is just as versatile and brightens up just about anything it touches. Initially, I only smeared […]

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Homemade Mascarpone

Tweet Requiring only two ingredients, a candy thermometer, some cheesecloth and a bit of patience is all that is needed to make your own mascarpone. This milky-white, super smooth, soft Italian cheese has a rich, slightly sweet buttery flavor. I use it in both savory and sweet dishes. It is the ingredient that adds a […]

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Summer’s Sassy Sauce

Tweet This bold sauce is similar to pesto, as it’s the same consistency and requires no cooking. Made with a fruity extra-virgin with a peppery finish and two types of tomatoes, sun-dried and fresh cherry tomatoes, this thick sauce can be used as a spread to liven up any sandwich or tossed into pasta. This […]

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Fresh Tomato & Herb Sauce

Tweet This traditional recipe has been passed down from generation to generation by Pellegrino Artusi, gastronome (a connoisseur of good food) and author of Science in the Kitchen and The Art of Eating Well, published in 1891. Use only the freshest  and finest quality ingredients for the best results. Artusi suggests straining the sauce but, I prefer […]

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Light Basil Pesto

Tweet Pesto is an Italian sauce that is a specialty of Genoa, Italy. It is never cooked (or heated for that matter) and is made with fresh basil, extra-virgin olive oil, garlic, pine nuts and cheese. Pesto’s primary purpose (and only purpose if you ask a Genovese) is to sauce pasta. Purists will tell you […]

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Roasted Garlic

Roasted Garlic

Tweet I prefer to use roasted garlic in dishes when I want a more mellow, slightly sweet garlic flavor. This is particularly true in those recipes that do not get cooked, such as, hummus, certain salad dressings and sauces. Roasting garlic is super simple and can be used in various ways, such as, adding it […]

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White Lasagna

Tweet Besciamella, a classic white sauce (known as bechamel in French), consists of flour, butter, milk, salt and a pinch of nutmeg and is widely used in Italian cooking. This smooth and creamy, medium-thick sauce is used in dishes such as, vegetable gratins, cannelloni and lasagna. The secret to a perfect white sauce is three-fold; […]

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Olive Oil Granola

Tweet Granola is simply toasted oatmeal but, with additional ingredients to give it more personality. Using rolled oats (not instant) as the foundation, you can make it as basic or outrageous as you like. This granola is full of flavor, less expensive than store-bought and healthier, as it uses olive oil, rather than unhealthy vegetable […]

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Simple Tomato Sauce

Tweet My grandmother made two kinds of tomato sauce. Sunday’s sauce, which was used for spaghetti and meatballs (we ate this every Sunday for years) and a simple sauce for dishes such as, macaroni and peas, pasta alla Norma and melanzane alla Parmgiana. Sunday’s sauce was always made in the same enormous pot that simmered on the […]

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Homemade Ricotta

Tweet I love making fresh ricotta! In Italian, ricotta means “recooked” and is not actually cheese. Ricotta is a by-product of making mozzarella. When mozzarella is made the left over whey is cooked again, transforming into ricotta … genius (Italians waste little). Technically, since we are only cooking this once, I suppose this isn’t even ricotta. […]

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