Keli’s Walnut Pesto

I learned to make traditional walnut pesto in a quaint little specialty shop in Genoa, Italy. I tweaked it a little by omitting the bread and adding ricotta cheese, anchovie, and basil. I enjoy the creamy texture…Continue Reading

Keli’s Fagiolini alle Genovese

My family loves these green beans! They’re a great side dish for salmon or steak and make a delightful addition to Salade Nicoise or other composed salads. Serve them warm or at room temperature.The people…Continue Reading

Tuna Rillettes

Ingredients: 1/2 cup mascarpone cheese 2 tablespoons extra-virgin olive oil 1 green onion, finely chopped (1 1/2 Tbsp.) 1 tablespoon lemon zest 3 tablespoons finely chopped fresh flat-leaf parsley, divided 3 tablespoons finely chopped fresh…Continue Reading

French Blonde Cocktail

Makes 1 cocktail Ingredients: ½ oz. Elderflower liqueur 2 oz. Lillet Blanc 1 oz. dry gin 2 oz. freshly squeezed grapefruit juice 2 dashes of orange bitters 1 spring of rosemary and 1 lemon rind…Continue Reading

  Ingredients: For The Pan: 2 tablespoons Olive Oil 1/2 cup Ritrovo Selection Breadcrumbs 1/2 cup chopped onion 1/3 cup diced Pancetta 1 tablespoon olive oil 10 ounces sautéed  fresh spinach 8 ounces ricotta cheese,…Continue Reading

Brown Butter Crust

Recipe developed by Keli Sim DeRitis Ingredients: For the crust: 6 tablespoons unsalted butter 1 tablespoon vegetable oil, I used Argan Oil because of it’s nutty flavor. 3 tablespoons water 1 tablespoon sugar ⅛ teaspoon Poggi…Continue Reading

On the Riviera Menu

Thursday & Friday, September 8 & 9, 2016, 6-8pm We’ll cook coastal specialties from Portofino to Cap Farat featuring fresh flavors from the Italian and French Rivieras. Includes instruction, plenty of food sampling, cocktail, wine, and…Continue Reading