This is a meat sauce unlike any other that I’ve made. It has ground beef chuck, tomatoes, milk and white wine to name a few of the ingredients. As with previous recipes, Marcella has given detailed instructions to guide you … Continue reading →
This pasta dish was a big hit for dinner tonight. My husband even had a big bowl and repeatedly commenting on how good it was. In between his grunts and lip smacks, I was tempted to remind him he did … Continue reading →
This week’s ingredient list is eclectic. The star ingredient is sardines which I will admit I was less than enthusiastic about. Fennel tops, raisins, onion, anchovy fillets, pine nuts, saffron, tomato paste, and bread crumbs round out the supporting ingredients. … Continue reading →
Truffles are highly prized fungi that grow underground near the roots of trees (usually oak but also hazel, beech and a few others). Harvested in Italy and France with the help of trained dogs, they are one of the most … Continue reading →
Today’s pasta sauce was made with an ingredient you might not ordinarily think of as sauce material, Cauliflower. I was a little surprised when I read it. I enjoy the vegetable so I was ready to see what this sauce … Continue reading →
The recommended pasta for this sauce is Garganelli which is a handmade, grooved tubular pasta. Not to brag but this dish turned out restaurant quality. I have definitely moved up a notch on the ability scale. Flour and Egg Well … Continue reading →
I have been the repeated victim of many awful Italian-American dishes. With each cook, waiter or “chef” saying, “You are going to love this dish. It’s delicious.” Two forkfuls later I say a prayer that God will have mercy upon … Continue reading →
Mussel Soup is my last recipe for the soup section. I’ve had this dish many times before but did not know it was considered a soup. This is also the first time I’ve had it prepared without wine. In the … Continue reading →
Here I am with my second to last recipe in the soup section and it still amazes me how a few ingredients can turn into a bowl of yummy goodness. I’m really enjoying making these soups. I think I will … Continue reading →
When I hear the word lentil my mind immediately thinks of the Mediterranean. I have visions of sunny skies, blue horizons and life of all forms. Emotion sweeps over me. The reaction is the same if I run across the … Continue reading →
April 25 is the Feast Day for the patron saint of Venice, St. Mark. As a forward to the recipe, Marcella mentions how this soup was enjoyed on this day of celebration. The anniversary of the 1945 fall of Mussolini’s … Continue reading →
This week the star ingredient is bay scallops. I have enjoyed these sweet little nibbles for years. I love them simply prepared with only a splash of oil, salt and pepper. I refuse to eat them any other way. Well … Continue reading →
At first this week’s recipe seemed unusual to me. Why would someone want to poach canned tuna? After the first bite I understood. My taste buds danced and my mind wandered to a scene from my favorite movie, Willy Wonka … Continue reading →
Tuna, Tuna my dear old friend. We meet weekly I can’t pretend. Sweet and flaky that’s what you are. I love you as salad; my favorite by far. Tomatoes Stuffed with Tuna I was excited to see that I would … Continue reading →
In my family it is a well established fact that I do not eat eggs. I have suffered brunch after brunch dealing with this unfortunate reality. No, I am not allergic but the reaction is absolute. As luck would have … Continue reading →
