Mantovana-Olive Oil Bread
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 →
Broccoli and Ricotta Sfinciuni
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 →
Sfinciuni
What the heck is a Sfinciuni? and I am stuffing it with a tomato anchovy Conza? I have been trying to learn more Italian for my trip… these are not words I thing I’d ever heard. The things we have … Continue reading →
Sfinciuni – Palermo’s Stuffed Pizza
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 →
Alla Romana Topping: Mozzarella, Anchovies, and Basil
I prepared this simple recipe several months in advance following a visit to Nicastro’s Italian Food Emporium in Nepean, where I purchased some of the ingredients, including “00” pizza flour and buffalo-milk mozzarella. The ingredients weren’t the problem but one … Continue reading →
Marinara Topping: Garlic, Tomatoes, and Olive Oil
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 →
Pizza with Margherita Topping: Tomatoes, Mozzarella, Basil and Parmesan Cheese
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 →
Basic Pizza Dough
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 →
Crescentina – Bolognese Focaccia with Bacon
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 →
Focaccia (with onions, Genoese style)
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 →
Granita-Coffee Ice with Whipped Cream
Marcella says that this treat used to be very popular in Italian cafes, but is now rarely found She talks about how it’s crystals melt on your tongue. Well, you’ve got to try this one, because the texture was amazing. … Continue reading →
Frozen Tangerine Shells Filled with Tangerine Sorbet
As I was in the process of preparing this dessert recipe, visions of my misadventure with tortellini danced in my head. Tortellini?? Yes, tortellini. When I prepared tortellini last year, it was my first experience with making pasta from scratch … Continue reading →
Sgroppino
Do you remember the slushes you badgered your dad into buying for you at the carnival when you were a kid? You know the ones. Colors not found in nature. Syrupy sweet flavors created by science instead of real fruit. … Continue reading →
Egg Custard Gelato / The Chimney Sweep’s Gelato
Ingredients: Egg yolks, sugar, milk, orange peel and a tablespoon of Grand Marnier. The base for this recipe comes together easier than other ice cream recipes I have made. The hardest part was waiting for the mixture to cool completely … Continue reading →
Banana and Rum Gelato
This week’s recipe sounded wonderful and I was so excited to try it. I thought this would give me an excuse to buy an ice cream maker, because that is one gadget that I don’t have in my kitchen. I … Continue reading →