Eggplant & Pears with Parmesan Shavings & Honey Drizzle
In my grandparent’s house dessert was usually a piece of fruit, that we picked fresh from the trees in the yard. Quite often it was eaten with a bit of…
first courses
Involtini di Melanzane (Eggplant Rolls)
We love Eggplant in this house, whether it is roasted, grilled or fried. I had just made marinated melanzane, a flavorful salad/side dish, to take to a potluck luncheon. I…
Grilled Romaine Salad
Romaine grows well in the Mediterranean climate. The name “romaine” suggests that the lettuce might have originated in Rome. This lettuce is more than just a tasty leaf that adds…
Chicken Gnocchi Soup
The small dumplings in this soup, made with potato, are called gnocchi and are a Northern Italian specialty. A bowl of this rich satisfying soup is a delicious meal in…
Bruschetta with Balsamic Burst Tomatoes & White Beans
Tuscan white beans, also known as Cannellini beans or simply white beans, fall in the category of complex carbohydrates. Not only do they offer a good dose of fiber, but…
Potato Gnocchi with Gorgonzola Cream Sauce
Gnocchi (pronounced nyok-ee) go way back to Roman times. They were made from semolina dough, mixed with eggs. Roman legions spread the dish throughout the European region where they have…
lemon Pesto Pasta
I love lemons! They are little powerhouses of flavor. Behind his (or her) bright yellow jacket, awaits an assertive little fruit just bursting to be squeezed or zest. This simple,…
Zuppa di Colazione (Breakfast Soup)
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Soup for breakfast might sound a bit strange to you, but this is really very good. In the Lombardy region of Italy, there is a very old city called…
Pasta with Creamy Provolone Sauce
Provolone is an Italian cheese made from cow’s milk. The flavors can range from mild and sweet to sharp, based on the amount of time it ages. This sturdy cheese…
Lemon Risotto
Prior to the beginning of the 20th century, most lemons consumed in America were of the Italian variety and imported from Messina, Sicily, Siracusa, Sicily, and Sorrento, Campania. The Mediterranean…
Apple Bacon & Pecan Salad with Creamy Provolone Dressing
I love a good salad! And I am not talking about a plate of iceberg lettuce with bottled dressing! There are a multitude of easy-to-find ingredients that add flavor,…
Lemon Chicken Orzo Soup
There are many cultures in which an egg drop soup is made. Chinese cuisine offers a version, also known as egg flower soup, the Greeks make theirs with avgolemono…
Marinated Baby Artichokes
Native to the western and central Mediterranean, the artichoke is a domesticated variety of the wild cardoon. Cardone, in Italian, is a thistle and looks like large stocks of…
Zuppa di Broccoli
This soup has a mere three ingredients … and that’s counting the water! My grandmother made broccoli soup the same way she made macaroni and cauliflower soup. I love…
Burrata & Tomatoes
Burrata is a cream filled mozzarella sack. Invented in Puglia, Italy, as a way to use the scraps of curds left over after twisting balls of mozzarella. The scraps…
Fresh Peach Caprese
There is only one authentic Insalata Caprese and it originated in Capri, Italy. Traditionally, tomatoes are used in the infamous dish. Since it is peach season and I have…
Asparagus Tart
Asparagus is my favorite spring vegetable! When tossed with ravioli it becomes a lovely light lunch and combined with lemony chickpeas creates a perfect picnic salad. If I’m in…
Creamy Carciofi Soup
Artichokes (carciofi), can be enjoyed in many ways. I have grilled, stuffed, and fritattafied (not a real word in any language) them. One of my husband’s favorite artichoke recipes…
Risotto al Finocchio
Risotto should always be made with a short-grain rice because it absorbs the broth without the grains loosing their bite. Carnaroli, vialone nano and arborio are the main varieties.…
Chickpea Soup with Tomatoes & Pasta
My family loves soup! We have our favorites, depending on the season and the time of day. During the heat of summer we enjoy, creamy tomato basil, chilled summer…