I think I may have I’ve found my favorite frittata. I’m a little surprised by this discovery. The idea of combining eggs and pasta has never occured to me. It just isn’t anywhere in my food experiences. And in all … Continue reading →
Thanks to a typo I’ve been given two chances to try eggs again this week. I’m egg-cited. [smile] An opportunity like this does not come around everyday! Hang in there with me…I’m trying to build momentum for myself. My very … Continue reading →
This was one recipe that I was really looking forward to making. When I was working on the recipes for our breakfast catering menu at our store, I fell in love with frittatas. I had never really made any up … Continue reading →
Here in Alabama, we might be in the middle of the hot and sticky dog days of summer… but the tomatoes and basil are perfect. This is just the time for a Frittata with Tomatoes, Onion and Basil; the challenge … Continue reading →
You no doubt have seen the previous posts from Deborah and Doug about Frittate. It’s my turn now, and my selection was a Frittata with Zucchini and Basil. I make frittate quite often, and also use zucchini in mine a … Continue reading →
The first time I remember seeing a frittata on the menu in an Italian restaurant was many years ago. It was listed as an appetizer – Frittata Gamberetti. I asked the waiter what a frittata was. He said, “Oh it’s … Continue reading →
This recipe has four ingredients: Béchamel Sauce, Polenta, Bolognese Meat Sauce and parmesan cheese. Once the three main components are made the dish comes together in no time. It is layered in a fashion similar to lasagna. However, instead of … Continue reading →
Well, I drew the easy recipe this week. When I read about Palma’s valiant stirring efforts I was comforted that I just had to stir my polenta for a couple of minutes, not the marathon 45 minutes that she had … Continue reading →
This was an enjoyable process. I love making crepes and crespelle—pouring in the batter and twirling the pan. They cook very quickly so making 8 or 9, as the recipe calls for, takes no time at all. I stacked them … Continue reading →
Don’t you think that after making so many recipes out of Essentials of Classic Italian Cooking I’d find one I don’t like? Well, I don’t think it’s happened yet. It sure didn’t happen with this recipe. Yum, it was so … Continue reading →
My assignment is to make a simple batch of crespelle. Crespelle are very thin pancakes made from a batter. Italians use them like pasta wrappers, and in Essentials of Classic Italian Cooking Marcella offers three recipes as examples of their … Continue reading →
I was excited to try this dish because I love gnocchi. I’m not sure why. There isn’t much to them but they make me very happy. This recipe is for gnocchi in a very different way than I am a … Continue reading →
This recipe is a variation on the Gnocchi that Jerry made yesterday. It is basically the same recipe but finished off after boiling with melted butter and grated parmesan cheese. This is then baked until the cheese melts and then … Continue reading →
I knew I needed help for my challenge with Pomodori e Vino this week. We are making Gnocchi! ~So I called my chef-to-be son in for support. We are starting into a new chapter with several kinds of gnocchi… who … Continue reading →
Today is the last recipe in the Risotto chapter of Essentials of Classic Italian Cooking. This recipe is a rice recipe, not a risotto. But what a great way to end the chapter. If you like gooey cheese and rice, … Continue reading →
