This is a simple recipe that really lets you get your hands dirty. It starts with a mixture of ground almonds, cornmeal, flour, sugar, and lemon peel. Then egg yolks are mixed in with your fingers until small pellets are … Continue reading →
We’ve been playing with vegetables and other healthy stuff since before Christmas! It is fitting that we move on to sweet things next. I was curious to see what this chapter would bring. When you think of Italian food I … Continue reading →
It’s time for my first dessert – Bolognese Rice Cake. When reading through the desserts I would be cooking, this one intrigued me. Marcella says that in Bologna, this cake used to only be made at Easter. There was much … Continue reading →
when it was time to make this dish, I didn’t happen to have any leftover boiled beef in the fridge. I remedied that problem with a nice three-pound piece of chuck roast. Generally following the recipe for Bollito Misto from … Continue reading →
The salad I made today is a meal in itself. It is a colorful mix of the following flavorful ingredients. Long grain white rice Salt Dijon Mustard Red Wine Vinegar Extra Virgin Olive Oil Fontina Cheese Black Greek Olives Green … Continue reading →
It’s me, the sub again. This time I’m filling in for Beth. Personally, I think Beth took one look at all the steps involved in this recipe and ran for the hills (only kidding Beth ;D). Today, I’m making the … Continue reading →
This simple salad consists of only a few ingredients: cannellini beans, some sweet onion, Italian tuna packed in olive oil, salt, black pepper, a dash of red wine vinegar, and extra virgin olive oil! I have had a love affair … Continue reading →
My challenge this week was to build an Insalatone. In Marcella’s own words this is a ‘magnificent cooked salad’. It can be served at room temperature or still warm, with a light toss of good olive oil and rich red … Continue reading →
I love zucchini. It’s one of my favorite vegetables. When I saw the name of this salad though-it just didn’t excite me – Boiled Zucchini Salad. I’m not sure why it didn’t sound very good. But I was wrong. It … Continue reading →
It’s just potatoes, salt, olive oil, and vinegar. But the ability to make such a deceptively simple dish with these ingredients isn’t falling-off-the-log simple. There’s picking the perfect potatoes. Then there’s cooking them to just the correct point of doneness. … Continue reading →
This salad is very simple to prepare. First a head of Cauliflower boiled in water until tender. Next, the water is drained and the florets separated. The Cauliflower is immediately tossed with salt, olive oil, and red wine vinegar. The … Continue reading →
I love finding a new recipe that lets me enjoy something that I usually discard. In the past I would just cut off the tops of the beets, toss them in the trash, and either roast or boil the beets. … Continue reading →
I originally made this recipe in the fall when I made THE. BEST. RECIPE. IN. THE. BOOK. . . . pork loin in vinegar with bay leaves. It was a wonderful addition to the meal. Through a strange twist of … 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 →
You’re probably realizing by now that most Italian salads are very simple. Here’s another one to add to your files – Asparagus Salad. Marcella says that when asparagus is at it’s peak in Italy, the favorite way to serve it … Continue reading →
