Torta Pasqualina is a rustic savory pie typical of Liguria, filled with spinach, ricotta cheese and eggs. You can serve it as an appetizer with a nice sparkling wine (I love it with my Prosecco) or as an antipasto (starter) anytime of the year, but this dish is really part of the traditional Easter (Pasqua)…
Archives for March 2013
Torta di Asparagi e Salmone Affumicato (Asparagus and Smoked Salmon Pie)
Every season has a flavor all its own. Spring should arrive soon with its delicious vegetables, and asparagus is one them. Actually it is available year-round, but Spring is the best season to enjoy fresh asparagus. Asparagus comes in different colors and varieties: green, white, violet or purple, wild. These varieties are interchangeable in recipes;…
Frittata al Forno con Zucchine (Baked Zucchini Frittata)
Frittata is an Italian-style omelette made with beaten eggs and milk, and enriched with various ingredients such as vegetables, cheese, ham, pasta and herbs. For example in the Neapolitan tradition frittata is commonly made with left over pasta (spaghetti, angel-hair, etc.), ham and cheese. The word frittata literally comes from the Italian verb “friggere” to…
Insalata di Finocchi e Arance Rosse (Fennel and Blood Orange salad)
This year’s citrus season is almost over, but we still have time to enjoy this delicious Sicilian salad made with fennel bulb, blood orange and olives. This is a simple and refreshing dish, perfect to serve either for a light lunch or as a side dish with dinner. The sweet and beautifully colored blood oranges…