This is my last recipe post for this adventure. Also it is the last recipe in the book. Isn’t that the saddest thing that you have ever heard? I won’t wax poetic at this point, but I will surely miss … Continue reading →
These little fried cheese-filled fritters are a perfect snack or appetizer. I bet they would also be great with a sweetened filling as a dessert! A dough is made from flour, olive oil, salt and warm water. It is kneaded, … Continue reading →
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 →
Wow, I can’t believe it. My last recipe to cook for the Pomodori E Vino blog. Definitely not my last recipe to cook from Essentials of Classic Italian Cooking though. I’ll write more of my thoughts in my last blog … Continue reading →
For the past few years, I’ve been lazy about my bread baking. I’ve been using the techniques Jeff Hertzberg & Zoe Francois evangalize in their book “Artisan Bread in Five Minutes a Day.” There is nothing wrong with their five-minute-no-knead … Continue reading →
I was planning to make this after work yesterday but with temperatures over 90 degrees the last thing I wanted to think about was baking bread. Yes, I do have air conditioning but I refuse to turn it on this … Continue reading →
The closest that I have ever been to making bread in the past is by using a bread machine. I didn’t really like the consistency of the bread that it made, so I stopped using it. Why should I make … Continue reading →
And here it is . . . my last recipe to make as a part of this blogging activity. I wonder if that is why I was a tad later than normal – trying to savour the experience for as … Continue reading →
Wow, I can’t believe I only have one recipe after this one left to finish out our Pomodori E Vino project. What an experience this has been. And how great to finish up with another fantastic recipe. Marcella explains that … Continue reading →
Question: What’s wrong with this picture? Answer: Too much sauce. Question: What’s right with this picture? Answer: Lots and lots of sauce. The reason there is so much sauce is the reason why it’s OK to be there. My grandson … Continue reading →
I’m originally from the northern Midwest. I like my pizza with hand tossed crust. I have been known on a few occasions to have deep dish crust but I’m not from Chicago so I can live without it. My introduction … Continue reading →
I feel so lucky this week. Since this recipe is the first in the pizza series, all that was required of me was to make the pizza dough according to the directions and then top with whatever I wanted. My … Continue reading →
I was so excited when I saw this was one of my recipes. The day this recipe will post, I will be ARRIVING in Bologna for 13 days, after my week in Venice. This recipe is done in the food … 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 →
