Month: December 2015

Salame Dolce

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  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”…

Pistachio & Candied Orange Biscotti

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  Throughout the Middle Ages, the pistachios eaten by Sicilians came from eastern Sicily, where they are still grown, particularly around Mount Etna and in the Bronte area. They are…

White Lasagna

  Besciamella, a classic white sauce (known as bechamel in French), consists of flour, butter, milk, salt and a pinch of nutmeg and is widely used in Italian cooking. This…

How to Grate Nutmeg

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  Nutmeg, the healthy spice that takes a back seat to your everyday spices for much of the year, comes out swinging during the holidays. This seemingly seasonal spice is…

Panettone Bread Pudding

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  Just the mere thought of panettone, the slightly sweet, Milanese Christmas bread, conjures up the aromas of citrus, vanilla and candied fruit. This holiday bread is traditionally made using…

Olive Oil Granola

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  Granola is simply toasted oatmeal but, with additional ingredients to give it more personality. Using rolled oats (not instant) as the foundation, you can make it as basic or…
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