Ravioli with beets and ricotta cheese is, without doubt, an elegant and colorful vegetarian dish that can be enjoyed as a first course or a main course. The typical sauce is butter and sage, topped with some grated Parmesan and freshly ground pepper. I love beets, they are one of my favorite winter vegetables. The…
Patate Dolci al Forno con Salvia e Parmigiano (Baked Batatas with Sage and Parmesan)
This tasty recipe can be a colorful and nutritious side dish to accompany a main course. I usually enjoy it with stuffed roasted turkey, turkey roll or chicken salad. The addition of sage and Parmesan cheese is my Italian touch that makes this recipe delightful. I love the combination of the batatas’ sweetness and the…
Torta di Ricotta e Spinaci (Ricotta and Spinach Pie)
This savory pie is a classic rustic recipe, an irresistible dish that appeals to everyone, even to those who do not like vegetables. It is a perfect dish that can be served for a light lunch or snack to to enjoy with a cocktail. It is also a great idea for summer picnic or cook-out….
Crocchette di Patate (Potato Croquette)
Potato croquette is a small breaded, fried potato roll, usually shaped into a cylinder. It is an Italian classic that can be served either as a tasty appetizer or a fancy side dish. A plate of croquettes becomes something a bit more special when stuffed with cheese or ham, and it can even be served…
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…
Pasta allo Zafferano (Pasta with Saffron)
We probably all recognize that pasta is a highly versatile ingredient for preparing quick and delicious meals and can be served at both simple and elegant dinners. This is one of the most favorite pasta recipes of my cooking classes in Lake Como. The addition of saffron, the king of spices (the most expensive spice…
Gnocchi di Patate al Pomodoro (Potato Dumplings with Tomato Sauce)
Gnocchi di patate (potato dumplings) is an Italian classic. These dumplings are small pieces of potato dough, usually round or oblong in shape, which are boiled in water and then served with various toppings such as tomato sauce and fresh basil, oil olive and grated Parmesan cheese, Bolognese sauce or even Brasato al Barolo sauce….
Lasagne alla Bolognese (Lasagna with Bolognese Sauce)
Lasagna has a long history (see the Lasagne al pesto post) but the Lasagne alla Bolognese recipe, typical from Emilia Romagna, traces its origins no further than the start 19th century when some restaurants in Bologna (Emilia Romagna) began serving this dish to their clients. It was an instant hit! Since then this recipe has…
Pizzoccheri Recipe
Pizzoccheri is a homey dish for the cold months, linked to the traditions of the Alpine farmers. The original recipe comes from a small village named Teglio in Valtellina (Lombardy), a well known ski area in the heart of the Alps. The name pizzoccheri seems to derive either from the root of the word, piz…
Risotto ai Funghi Porcini (Cep Mushroom Risotto)
Risotto with porcini mushrooms is a delicious dish. The term rice refers to the seed of the Oryza sativa plant. The Chinese were already cultivating this plant 12,000 years ago! It spread slowly to North Africa and Europe. This cereal arrived in the North America, first in South Carolina around 1700, probably from Madagascar. In…
Melanzane alla Parmigiana (Eggplant Parmesan)
Eggplant, also known by its French name aubergine, is a vegetable long prized for its beauty as well its unique, pleasantly bitter taste and spongy texture. It originates from Asia, and the first one imported in America was round and with a yellowish-white color (like an egg!). The Italian name melanzana means “mela insana” (insanity-apple),…
Lasagne al Pesto (Pesto Lasagna)
Lasagne, one of the most popular Italian dishes, has a long and interesting history. A popular tradition traces its origin to the ancient Greeks. In fact, the name “lasagna” is actually not Italian at all! It comes from the ancient Greek language, “laganon”, but over time, the term lasagne has come to refer to layers…
Pane con Pancetta e Formaggio (Bacon and Cheese Bread)
This delicious bread, soft and tasty, and flavored with bacon and cheese, originates from the regions of Tuscany and Umbria in central Italy. The bread is simple and quick to prepare and is a suitable recipe to accompany a cocktail, a salad, or a picnic. PANE CON PANCETTA E FORMAGGIO (BACON AND CHEESE BREAD) Preparation time: 55 minutes …
Risotto con la Zucca (Winter Squash Risotto)
IT’S PUMPKIN SEASON! Fall has arrived, nature has changed its colors from green to yellow, red, brown and ochre, we have exchanged our summer wardrobes for the winter ones and changed the types of food on our tables. It’s pumpkin season! Winter squash or pumpkin is a very nice vegetable, suitable for preparing a variety…