Italian

Handmade Ricotta Cavatelli Pasta

Last month we were cruising the Adriatic and one of the ports of call was Bari, Italy.  I had done my obligatory research on ‘top things to do’ list for each port and Bari was no exception.  There is, however, something to be said when you communicate with the locals – no matter how limited…

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Panzanella Salad – too hot for cooking!

It’s been so hot out lately and with my husband away dinner needed to be simple and quick.  Originally I thought I would make a pasta primavera using the fresh veggies I bought from Lieb’s organic patch but I eyed the leftover focaccia bread on the counter and changed my mind.  I would make a…

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Stuffed Zucchini Flowers (Fiori di Zucca Ripieni)

Ciao, pronto, prego, il conto, mi scusi, buon giorno, arrivederci, grazie – some useful words we used when we visited Italy earlier this month – it seems a distant memory now!  Don’t ask me to string a sentence together but I can get by with simple words and hand gesticulations.  John, on the other hand,…

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Stuffed Chicken Pockets with Red Pesto and Ricotta

This dish screams flavor and it’s so easy to make.  Making the pocket in the chicken breast isn’t hard and I’ve attached a link here for those who would like to see a demonstration. When purchasing chicken breasts, look for ones that have a solid, plump and round shape.  The color of the chicken’s skin,…

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Spinach and Bacon Stuffed Mushrooms

The idea of stuffing a mushroom has been around in North America since the mid 1950’s when Italian-Americans began utilizing the ample supply of white button mushrooms.  Italians from the south of Italy already knew how to stuff tomatoes, zucchini flowers and peppers.  When they emigrated to America, zucchini flowers weren’t in abundance like they…

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