Tag Archives: contorni

Le Verdure

Tweet Food does not have to be complicated. These colorful vegetables, simply roasted with olive oil and salt, then grilled are as pleasing to the eye as they are to the palate .

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Marinated Melanzane

Tweet The Italian eggplant (melanzane) is smaller than the American variety, although, both have a shiny, deep purple color. In Sicily, there are small, round eggplants that are mauve-colored with white streaks. These Tunisian eggplants are preferred for their sweeter flavor. Eggplants have a dimple at the blossom end which is either round or oval. […]

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Grilled Romaine

Tweet Salads and Summer go hand-in-hand. There are countless choices from light fresh fruit salads (Watermelon & Gorgonzola¬†with Balsamic Drizzle, Melone e Mozzarella, Gorgonzola¬†e Pera) to substantial main dish types (Muffuletta Salad). We all have our favorite tried and true recipes, (the one’s everyone likes that we can practically make in our sleep). Once you’ve […]

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Ricotta Salata Dressing

Tweet Ricotta salata is not the ricotta used in dishes, such as lasagna. This ricotta is pressed, dried and salted, (salata) with a firm but crumbly texture and mild, milky flavor. Think of it as an Italian feta. Originally made in Sicily, it is also made in the Italian regions of Campania, Apulia, and Lazio. […]

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Summer Squash A Scapace

Tweet “A Scapece” is a two-step method of preparing vegetables. First, le verdure (vegetables) are fried, then marinated in vinegar overnight. Typically, they are served as Merende or as a side dish with meat or fish. I use zucchini and (in this image) crook-neck squash. The last few times I’ve made this, I roasted the […]

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Broccolini

Tweet Referred to as baby broccoli and used in Italian cooking, this vegetable was first developed in Japan. Broccolini is a hybrid of broccoli and Chinese kale (kai pan). Unlike broccoli, it is the side shoots of the plant that are harvested, not the main stalk. Thinner stalks (more like asparagus) make for a slightly […]

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Potate in Insalata

Tweet A potato salad in Italy is quite different from a salad by the same name here in the states. Consisting of boiled, cooked and peeled potatoes, this salad is simply dressed with olive oil, garlic and parsley, then seasoned with salt and pepper. Because it’s served at room temperature, it can easily be prepared […]

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Roasted Cauliflower with Whipped Goat Cheese

Roasted Cauliflower with Whipped Goat Cheese

Tweet May was one big holiday for me! The first half of the month, my son and I went to New Orleans for a special Mother’s Day trip and the remainder of May was spent at our family cabin in Northern California. I have several recipes to share and a story … or two. As […]

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Southern Greens

Tweet For generations, the American South has cooked up some mighty fine eating, but it’s more than fried foods and decadent desserts. Greens became a staple food when slaves utilized the tops of beets and turnips, discarded after harvest. Simmered in a pot of water with a piece of pork (ham hock or salt pork) […]

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Muffuletta Salad

Tweet The quintessential New Orleans sandwich, the muffuletta, is rarely found anywhere outside of the Crescent City. Pronounced “moo-foo-LET-ta,” this deli meat and cheese hero piled with a tangy olive salad is a New Orleans specialty but is pure Sicilian. Since the Super Bowl is being played in New Orleans this Sunday and I need […]

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