Marcella says you will not find this word or the dumpling itself outside of Romagna. I certainly had never heard of it before. I would love to try it next time I’m in Italy. It starts out with preparing the … Continue reading →
I really love focaccia and Marcella’s recipe in Essentials has been my “go to” choice for years. She gives us a few variations and I’ve done some others on my own but this is the classic, onion focaccia of Genoa. … Continue reading →
Finding black grapes was a little challenging but I got some from Chile. Fortunately, they were seedless. I used the food processor to puree the pound of grapes, resulting in an absolutely beautiful color. The color got even prettier after … Continue reading →
Marcella tells us that this cake originates in the hills above Verona so I knew my fruity and delicious Garda Olive Oil would be perfect for it and it was. Actually it became the star of the dish: The recipe … Continue reading →
I was afraid this recipe was a bit too complicated so Cecelia came over to help me out and I was glad she did. It’s always fun to cook with a good friend. Because I didn’t have a nice 6-cup … Continue reading →
So simple. So delicious. So Marcella. All you do is find some nice fresh green beans, snap them and soak them in water for about 10 minutes. Boil them in salted water until tender but not crunchy. Toss them with … Continue reading →
I grill vegetables all the time so it was particularly interesting to me to closely follow Marcella’s instructions and notice the differences. She asks for zucchini, onion, bell peppers, eggplant, tomatoes and Belgian Endive (which I had never grilled before). … Continue reading →
Radicchio is such a beautiful vegetable. I love looking at it through the camera lens. However, I neglected to taste it before I cooked it and at $8.99/ pound, this felt like a total flop. In general, I like bitter … Continue reading →
Easy and yummy. This is basically the same process I used with the fried broccoli–dip into beaten egg, bread crumbs and fry in vegetable oil. I made the bread crumbs from ciabatta bread. By toasting them after the first go … Continue reading →
What could be simpler than frying a single vegetable in lovely, hot olive oil. Marcella actually says “vegetable oil” but an olive is a vegetable isn’t it? I actually made this dish in August when I got a perfect couple … Continue reading →
Simple and tasty fried tidbits with healthy broccoli as the center. A total “win/win.” We actually used these as a little antipasto with some wine while I made the rest of the dinner and they were perfect. The recipe is … Continue reading →
Sunchokes were called Jerusalem Artichokes. We used to slice them thinly and add them to salads in the 70’s but I haven’t given them much thought lately. My loss! These were so tasty and a perfect addition to any protein … Continue reading →
OK everyone knows that Sweetbread are the Thymus gland. Just had to clear that up first. First I had to find sweetbreads in our less than sophisticated Tallahassee market. Clusters & Hops was the place. They were frozen in plastic … Continue reading →
Another keeper from Essentials! I am coming to appreciate the proper browning of the meat to develop the fond and the flavor it gives you in the resulting pan juices. The pork ribs are first browned in a large skillet. … Continue reading →
Marcella herself says this recipe is simple—simple and delicious, I say! It reiterates to me how the simplicity of technique can make big flavors. I found a 2 and a half pound, organic lamb shoulder through our local Golden Acres … Continue reading →
