Tag Archives: first courses

Pasta with Ricotta & Capers

Tweet Capers, the tiny, tangy buds of blossoming plants, have a permanent place in a Sicilian kitchen.Their piquant, briny flavors add personality to a variety of dishes, such as, veal picatta, summer spaghetti, tuna bruschette and of course Sicilian caponata. You’ll find capers in most markets either packed in salt or submerged in vinegar. I […]

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Spaghetti-Stuffed Eggplant

Tweet Pasta and eggplant are often enjoyed together, whether it’s the classic Pasta alla Norma, an eggplant and spaghetti pie or simply a plate of buccatini to accompany Melanzane alla Parmigiana. The inspiration for this dish came about because I wanted to serve a small plate of pasta but, in a fun way. The baby […]

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Roasted Brussels Sprouts Soup with Crostini

Tweet Who among us doesn’t love soup? It warms our bodies from the inside out on cold chilly days and it soothes our souls when we’re in need of a bit of comforting. Even if you are not a huge fan of Brussels sprouts, I encourage you to give this recipe a try. The tiny […]

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Farro with Roasted Butternut Squash & Fried Sage Leaves

Tweet Farro is an ancient grain with a delicious, nutty flavor and chewy texture. Butternut squash is a hard winter vegetable and when roasted has a sweet flavor similar to that of a yam or sweet potato. Now add fresh, fried sage leaves with its warm, subtle, earthy essence and you have a delicious dish […]

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Mediterranean Hummus

Tweet I didn’t grow up eating hummus. I first tasted this healthy, Egyptian spread while on a family vacation in Egypt. After settling into our hotel, the palatial Mena House, we headed for the terrace for a bite to eat. Gazing out at the breathtaking, so-close-we could-almost-touch-them, Great Pyramids of Giza, we felt blessed to […]

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Pasta & Peas Stracciatella

Tweet Stracciatella is an Italian egg drop soup. Traditionally, it is a light soup made with chicken broth, eggs, Parmigiano-Reggiano cheese and Italian parsley. I have added farfalle pasta (butterfly) and peas to make the soup a bit more substantial. In place of the farfalle, you could use a different pasta such as, cocciolette (small shells) or orzo […]

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Lemon-y Lentil & Chickpea Soup

Tweet Viglia Capodanno, New Year’s Eve, is celebrated throughout Italy with family and friends enjoying food and drink. The drink is bubbly (Prosecco) and the food is symbolic of wishes for a good year ahead. Lentils, with their coin-like shape, have traditionally been believed to ring in a prosperous new year. Auguri per un nuovo […]

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Farro Risotto

Tweet First cultivated in 9000 BC, emmer wheat, called farro in Italian, was the standard ration of the Roman legions. High in fiber, low in gluten (not gluten-free), this ancient food contains more protein than most grains and has a delicious, nutty flavor and chewy texture. I use it in soups, stews, salads and in […]

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Farro Vegetable Salad

Tweet Emmer wheat, called farro in Italian, is a nutritious grain with a distinctive nutty flavor and chewy texture. Farro is low in fat, high in protein and rich in magnesium and B-vitamins. This dish was the result of rummaging through the pantry and the refrigerator to come up with a quick one dish meal. […]

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Carpaccio

Tweet Carpaccio is a very simple Italian starter. Traditionally, it is made with thinly-sliced high quality raw sirloin. This delightfully-different appetizer is topped with arugula and shaved Parmesan, then dressed with a few squeezes of lemon juice and a generous drizzle of robust extra-virgin olive oil. Season with freshly-ground black pepper and sea salt. The […]

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