Pasta alla Norma
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The combination of pasta and eggplant is exclusively associated with southern Italy and principally Sicily. This is a combination I have been using for years in recipes such as, melanzane…
first courses
Stuffed Bell Pepper Soup
As a child, I remember my mother preparing stuffed bell peppers on numerous occasions. It’s one of those recipes that you can prepare in advance, tend to four children,…
Warm Butternut Squash Ravioli Salad
It seems to me that no sooner have the last of the trick-or-treaters gone home to sort out their bounty and I have polished off any remaining Halloween candy,…
Orzo with Roasted Shallots
This dish has three main ingredients and hardly needs a recipe, the ingredients, however, may need a bit of explanation. Orzo, is shaped like a grain of rice, is…
Melanzane alla Parmigiana
Whenever my son, Joe, and I try a new Italian restaurant, the “one dish” that is a make-or-break decision to return, is eggplant Parmesan. The ingredients should compliment one…
Lemon-y Lentil & Chickpea Soup
Viglia Capodanno, New Year’s Eve, is celebrated throughout Italy with family and friends enjoying food and drink. The drink is bubbly Prosecco and the food is symbolic of wishes…
Pasta with Ricotta & Capers
Capers, the tiny, tangy buds of blossoming plants, have a permanent place in a Sicilian kitchen.Their piquant, briny flavors add personality to a variety of dishes, such as, veal…
Spaghetti-Stuffed Eggplant
Pasta and eggplant are often enjoyed together, whether it’s the classic Pasta alla Norma, an eggplant and spaghetti pie or simply a plate of buccatini to accompany Melanzane alla…
Roasted Brussels Sprouts Soup with Crostini
Who among us doesn’t love soup? It warms our bodies from the inside out on cold chilly days and it soothes our souls when we’re in need of a…
Farro with Roasted Butternut Squash & Fried Sage Leaves
Farro is an ancient grain with a delicious, nutty flavor and chewy texture. Butternut squash is a hard winter vegetable and when roasted has a sweet flavor similar to…
Mediterranean Hummus
I didn’t grow up eating hummus. I first tasted this healthy, Egyptian spread while on a family vacation in Egypt. After settling into our hotel, the palatial Mena House,…
Pasta & Peas Stracciatella
Stracciatella is an Italian egg drop soup. Traditionally, it is a light soup made with chicken broth, eggs, Parmigiano-Reggiano cheese and Italian parsley. I have added farfalle pasta (butterfly)…
Farro Risotto
First cultivated in 9000 BC, emmer wheat, called farro in Italian, was the standard ration of the Roman legions. High in fiber, low in gluten (not gluten-free), this ancient…
Farro Vegetable Salad
Emmer wheat, called farro in Italian, is a nutritious grain with a distinctive nutty flavor and chewy texture. Farro is low in fat, high in protein and rich in…
Carpaccio
Carpaccio is a very simple Italian starter. Traditionally, it is made with thinly sliced high quality raw sirloin. I use a rare thinly sliced roast beef rather than raw,…
Fresh Fennel and Orange Salad
Italians characterize fennel (and eggplant) as being either male or female. The “female” fennel has a thick, round, short, stocky bulb that is used raw in salads and also…
Chickpea Soup with Parmesan-Rosemary Croutons
Whether you call them chickpeas or garbanzo beans, these little legumes pack a nutritional punch. They are low in fat and are an excellent source of nutrients, fiber and…
Spaghetti Aglio e Olio
Spaghetti with garlic and olive oil is the most basic way to sauce pasta. In a country where it is quite common (the norm actually) for the same pasta…
Roasted Cauliflower Penne & Pinoli
I love, love, love cauliflower! This dish is so Sicilian with the pine nuts (pinoli) and currants (passoli) but you can certainly substitute chopped walnuts and raisins if that’s what…
Italian Gazpacho
Gazpacho, the tomato-based, cold soup that is world famous, has many variations. Originating in the southern Spanish region of Andalucia, gazpacho is a refreshing summer soup. I call it…