Tag Archives: merende
Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Tweet Traditionally, hummus consists of chickpeas (garbanzo beans), tahini (ground sesame seeds), olive oil, lemon juice, salt and garlic. The beauty of the basic recipe is that you can change it up by adding a red bell pepper or substitute another vegetable, such as, artichoke or eggplant for example. I find raw garlic to be […]

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Roasted Garlic lemon Cream

Tweet Some days it is just too darn hot to cook. This is especially true if you live in the Grand Canyon state of Arizona! So, standing in front of the refrigerator with the door wide open, I stare at the contents looking for inspiration. My first thought was to make a no-cook pasta sauce […]

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Spinach Ricotta Fritters

Tweet Fritters are essentially a mixture of ingredients that are either pan-fried or deep-fried. They can be breaded or battered and contain just about anything such as, fruit (apple fritters), vegetables (corn fritters) or a combination of rice and cheese, meat or seafood (arancini). There are also plain fritters that contain nothing at all and […]

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Salame Dolce

Tweet Italians, as a rule, do not eat dessert after a meal, choosing perhaps a piece of fruit instead. However, it is a well-known fact that we find time “between” meals to satisfy our sweet tooth. Biscotti may accompany the morning cappuccino as well as the evening espresso and any time is the right time […]

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Oven-Fried Zucchini

Tweet We eat a ton of vegetables in this house. Most of the time these vegetables are roasted, grilled, sauteed, marinated and eaten raw but, every now and then, they get fried. I cook zucchini this way when I want to serve it as a side dish, offer it for breakfast in place of potatoes […]

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Jam-y Fig & Ricotta Bruschette with Crispy Prosciutto

Tweet This is another example reminding us that food does not have to be complicated to be good. A perfect bite of slightly-sweet fig jam smeared on grilled rustic bread and topped with luscious, creamy ricotta with crispy Prosciutto is good fast food. Enjoy as a light breakfast or a mid-afternoon snack for one or […]

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Caramelized Leek Fritatta

Tweet Frittata is the Italian word for omelette. I often use the words frittata and omelette interchangeably but, technically they are different. A frittata is flat with the ingredients mixed into the eggs, rather than used for a filling, as in anĀ omelette. The classic French omelette, with its light, fluffy texture, is best consumed immediately […]

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Crustless Ricotta Torte

Tweet I use fresh ricotta in many of my recipes; from pancakes, bruschette and gnocchi to cookies, pudding and pie, Some dishes such as lasagne and cannoli, are rich and flavorful, while others such as fresh ricotta sauce and ricotta al caffe are light and satisfying. This ricotta torte is in the latter category. Baked […]

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Grilled Vegetable Antipasto

Tweet Grilled eggplant and zucchini are layered with just enough ricotta to add a subtle creaminess with very little fat. Packed in individual ramekins, these colorful stacks make for a stunning first course, a healthy addition to brunch or paired with a salad, a satisfying light lunch.     Ingredients: 1 tomato 1 zucchini 1/2 […]

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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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