Tag Archives: le verdure

Melanzane e Orzo Soup (Eggplant and Pasta)

Tweet   Southern Italians use eggplants in a variety of dishes, from Sicilian caponata to eggplant parmesan. My favorite being the simplest … breaded and fried. (I can make an entire meal out of eggplant prepared this way). However, it can also be enjoyed in soups. If you like this purple vegetable, try this quick […]

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Minestra di Lenticchie (Lentil Soup)

Tweet   Lentils are low in fat, high in protein and fiber and have the advantage of cooking quickly. And unlike beans you don’t have to soak them. These legumes are a common ingredient found in Italian cooking and are very economical. This one-pot wonder is deliciously nutritious and could not be any easier to […]

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Sicilian Caponata

Tweet   It is believed by some that this Sicilian antipasto originated with the local fisherman. Their caponata alla marinara made with seafood kept well because of the vinegar which acted as a preservative. Caponata is easy to prepare and keeps for at least a week (it’s always gone by then but I think it […]

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Roasted Red Peppers

Roasted Red Peppers

Tweet     Serve with toasted Bruschetta. These full-of-flavor peppers can also be used in omelettes, pannini and pasta. They are always in my refrigerator in the summer months when they’re less expensive and more locally available. It can be a fun family outing to visit a local farm where everyone gets to  pick their own. […]

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Broccoli & Ricotta Salata (plated)

Broccoli & Ricotta Salata in Crosta

Tweet Because Sicily has an abundance of sheep grazing her hillsides, the Island is quite famous for it’s sheep milk cheeses. Ricotta Salata is one of them. Ricotta means “recooked” and is a cheese making process rather than a “type” of cheese. Many Americans are familiar with ricotta that’s used in dishes like lasagna or […]

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Potato, Leek & Gorgonzola Gratin

Potato, Leek & Gorgonzola Gratin

Tweet A gratin is usually topped with cheese and breadcrumbs to form a lightly browned and tasty crust. But I have found that a cream sauce with a bit of cheese creates the same delicious tasting results. ( I’ll save the carbs for my biscotti). Gratin also refers to the shallow oven-proof dish used to […]

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Sformato di Cavolifiori

Sformato di Cavolfiore

Tweet     A sformato is similar to a souffle but not as airy so you don’t have to worry about it falling. They almost always contain beaten eggs, and usually a white sauce. You can make it with vegetables, like mushrooms, spinach or zucchini. I’ve had them with pasta or rice as well. Traditionally, it […]

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Fagioli al Pomodoro

Fagioli al Pomodoro

Tweet Beans are so darn good for you that I’m always looking for ways to incorporate them into our meals. This recipe is great as an antipasto all by itself; spoon it on top of a slice of grilled rustic bread (Bruschetta) and enjoy as a mid-day snack (merende)  or add a bit of proscuitto […]

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Stuffed Artichokes (Carcioffi Ripieni)

Tweet Stuffing artichokes, although not complicated is time consuming. It is the perfect family activity because all ages can participate. The adults need to prepare the artichokes (cleaning and trimming), but everyone can stuff his or her own. Several years ago … okay, many years ago when I was dating, I brought a nice young […]

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Roasted Portabella Salad

Roasted Portabella Salad

Tweet     It never ceases to amaze me that some of the highest praised recipes are often the simplest to prepare. This mushroom salad falls into that category. Not only is this a wonderfully warm side dish that is great for brunch, lunch or dinner, if you use medium size mushrooms and leave them […]

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