Duck Ragu

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

Roasted Pumpkin Mascarpone Cheesecake

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

Cherry Tomato & Brie Clafoutis

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

Blueberry Limoncello Cassata Cake

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

Panelle Fries with Sundried Tomato Aoli

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

Sicilian Caponata

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