small bites

Peach & Prosciutto Bruschetta

Peach & Prosciutto Bruschetta

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  My inspiration for this bruschetta (singular) comes from the “small bites” of Italy, known as merenda. The nourishing small meals are defined by the season and since July is…

Arancine

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  Arancine, meaning “little oranges” in Italian, is a popular Sicilian specialty. This savory snack is a saffron-scented rice ball with a meat filling, breadcrumb coating and is fried to…

Lemon & Rosemary Roasted Cece

  Cece is the Italian name but, you may know this lovely legume by chickpeas or garbanzo beans. I always have cans at hand for hummus, salads and snacks, as…

Baked Broccoli Frittata

  This is an easy frittata to put together and can be prepared in advance. For a simple breakfast or brunch, I cut them into squares and set them out…

Roasted Red Pepper Hummus

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  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…

Roasted Garlic lemon Cream

  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…

Mediterranean Hummus

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  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,…

Spinach Ricotta Fritters

  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),…

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”…

Crustless Ricotta Torte

  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…

Grilled Vegetable Antipasto

  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…

Carpaccio

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  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,…

Marinated Mozzarella

  Marinated mozzarella balls are perfect for Merende (small bites). You have probably seen them in the deli section of your local supermarket but before you even consider placing them…

Roasted Potato & Fennel Frittata

  Last night’s dinner was a simple rosemary-roasted chicken with vegetables. Having spent much of the morning gardening, this first meal of the day needed to be quick and easy.…

Crostini vs Bruschette

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  Crostino in Italian means crouton – small pieces of toasted bread. Crostini are thin slices of toast smeared with a pate or a spread of some kind. Crostini may…

Summer Squash A Scapace

  “A Scapece” is a two-step method of preparing vegetables. First, le verdure (vegetables) are fried, then marinated in vinegar overnight. Typically, they are served as Merende or as a…

Potate in Insalata

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  A potato salad in Italy is quite different from a salad by the same name here in the states. Consisting of boiled, cooked and peeled potatoes, this salad is…