Celebrating the Mediterranean lifestyle one delicious dish at a time.
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 Freshly ground black pepper 1 small yellow onion, finely chopped 2 medium celery stalks, finely chopped 1 medium carrot, finely …
This simple vegetarian pasta is the national dish of Sicily. It probably originated in Catania in the 19th century and is reportedly named after the opera “Norma” by Vincenzo Bellini. It is traditionally served with ricotta salata, an aged, salted ricotta cheese popular in Sicily, but difficult to find in the U.S., pecorino Romano or …
The name changes depending in which Italian region you are making it! Ingredients 1 1/4 cups semolina (durum wheat) flour, plus more for sprinkling 1 cup unbleached all-purpose flour 3 extra-large eggs 1 tablespoon extra-virgin olive oil 1/2 teaspoon fine sea salt, plus more for the cooking water Directions To mix the pasta by hand: …
Recipe courtesy of La Terrazza del Chiostro, Pienza, Italy Serves 6 Ingredients 500 gr. Rice (3 1/2 cups) 500 gr. Beet (3 1/2 cups 70 gr. (1/2 cup) Peconzola (Pecorino blue cheese from Pienza)* 100 ml. (1/3 cup) cream 1 shallot 100 gr. (3/4 cup) Butter salt and oil as required 1 glass white wine 100 …
Makes about 30 generous-sized meatballs. This recipe that originates in Calabria, Italy. The “meatballs” are made with ricotta cheese in place of meat and are part of the Italian “Cucina Povera” or poor kitchen…the food of the peasants. Those peasants had the right idea! I first had this dish amost 20 years ago in the …
For all those skeptics out there who are a little fearful of this sweet-savory combination…it’s fresh and delicious! The use of the mint oil, fiori salt, and citrus balsamic brings the flavors of an Italian spring to a dance party on your taste buds. Preparation time | about 1 hour Serves 8 INGREDIENTS 3 cups …
This pesto is delicious and full of strong flavors so it’s a great condiment to encourage social distancing! Serve it with pasta, gnocchi, or on top of grilled chicken or steak. INGREDIENTS 1 cup walnut pieces 1 cup (1/2-inch) cubes day-old rustic bread,soaked in ½ cup milk 2-3 garlic cloves, peeled 2-3 anchovie fillets 1/4 …
Ingredients 1 1-pound butternut squash1 tablespoon olive oil 1 12- to 14-ounce russet potato, peeled, quartered 3/4 cup finely grated Parmesan cheese, divided 1 large egg, beaten to blend 1 1/2 teaspoons freshly grated nutmeg 1 teaspoon salt 1 3/4 cups (or more) all purpose flour Additional grated Parmesan cheese Directions Preheat oven to 400°F. …
I learned to make this delicious pesto in a little shop in Genova, Italy. It’s traditionally made in a mortor and pestle, but it’s fine to use a food processor. It’s wonderful served with butternut squash gnocchi! Ingredients 1 cup walnut pieces 1 cup (1/2-inch) cubes day-old rustic bread,soaked in ½ cup milk Sea salt …
This traditional Italian “macaroni and cheese” is quite popular in central Italy where the pecorino cheese is the best in the world. Ingredients Kosher salt 6 oz. Umbricelli or Stringozzi pasta 3 Tbsp. unsalted butter, cubed, divided 1 tsp. freshly cracked black pepper 3/4 cup finely grated Parmesan 1/3 cup finely grated Pecorino Directions Bring …