Limoncello Chicken Skewers
We know that lemon and chicken complement each other but add fresh and fragrant Limoncello to the recipe and your guests will compliment you! Limoncello (lee-mohn-CHEH-loh) is an Italian lemon…
Month: August 2012
Mini Italian Sausage-Stuffed Peppers
A sandwich of Italian sausage, onions and peppers is typical street food of my beloved Sicily. I have served and eaten it on many occasions, from various local and…
Caprese Bite
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My Caprese bite is a natural for merenda, just that one perfect bite of a classic! They are easy to make and great to have on hand for a…
Grilled Peaches with Cannoli Cream
There’s nothing better than picking your own sweet and juicy fresh fruit from the trees. Sampling as you go with juice dripping down your arm, sitting at large picnic…
Fettunta Toscana
Fettunta Toscana, a traditional Tuscan style bruschetta, is grilled rustic bread with tomatoes and basil. The quality of the ingredients are paramount for this simple yet satisfying snack (Merenda).…
Un Raviolo
Ettore Boiardi, born in Piacenza, Italy came to America when he was just 16 years old. He started his career in the kitchen of the Plaza hotel in New…
Nutella Ghiacciolo
Nutella, smeared on a slice of toasted bread, has been a traditional Italian breakfast for decades. Pasta Gianduja, the original version of Nutella, (Circa 1940’s) a thick paste, made…
Bruschetta with Ricotta Fresca & Balsamic Drizzle
Bruschetta is simply yesterday’s bread given new life with a fresh topping of some sort. Italians don’t waste bread; I think it might even be a sin. The type…
Baked Ricotta with Sun-Dried Tomatoes
In Sicily, Ricotta di Pecora, (sheep ricotta) is made from the milk of the local sheep, it is not a cheese but a fresh dairy product made from the…
Prosciutto Wrapped Asparagus
Delicious dishes don’t have to be complicated, as is the case with this classic combination of melone e Prosciutto (melon and Prosciutto). Starting off many an Italian meal, this…