Serves 4-6 Why settle for the same old boring pasta sauce…try Duck Ragu, perfect for fall gatherings. INGREDIENTS 1 tablespoon Poggi Bonsi Extra Virgin Olive Oil by Trampetti 4 skin-on, bone-in duck legs Sea salt…Continue Reading
Adapted from a recipe in Bon Appetit, November 2019. Using roasted pumpkin instead of canned pumpkin makes all the difference in the color and flavor of this cheesecake. The combination of cream cheese and mascarpone…Continue Reading
Nothing says Autumn like apple pie and this rustic crostata is an Italian version. The delicate crust has the surprising addition of Parmesan cheese in honor of my father who always declared, “Apple pie without…Continue Reading
Clafoutis are a little bit like a Dutch Baby and are usually sweet made with cherries or other fruit. This savory version pairs the sweetness of fresh cherry tomatoes with thyme, Brie, and Parmesan and…Continue Reading
You can use any fruit or combination of berries for this frozen treat. For this recipe I used fresh blueberries with lavender for one batch and fresh yellow peaches for the other. The contrast in…Continue Reading
Mascarpone cheese adds a creamy richness to this cheesecake and the white peaches pair deliciously with the blueberries and balsamic syrup. Serves 10-12 INGREDIENTS For the crust: 1 1/2 cups graham cracker crumbs 1/2 cup…Continue Reading
This cake is one of the best things I have ever made, and I don’t even care for cake! Traditional Sicilian Cassata Cake calls for candied fruit, ricotta, and sweet Marsala wine. I’ve substituted fresh…Continue Reading
These chickpea fries are delicious with sundried tomato aioli. Traditional panelle are a little thinner and wider served as an appetizer or vegetarian panini filling. In Liguria these fries are called “Panisse.” The long square…Continue Reading
This appetizer of fried eggplant with peppers, onions, and garlic has been a staple of Sicilian cuisine for centuries; there are as many variations of this dish as their are kitchens in Sicily. I learned…Continue Reading
This classic Italian recipe is perfect for early summer when the zucchini blossoms are abundant. Use the male flowers (the ones with the single stamen covered in pollen); these don’t produce fruit, but just pollinate…Continue Reading