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Italian

sicilian doughnuts – light & fluffy!

Sicilian doughnuts

My paternal grandmother was the queen of doughnuts!  Hers was the precursor to what Canadian’s lovingly call timbits.  The only part of a doughnut my grandfather liked was the hole left behind from the doughnut cutter.  I can’t recall if he felt it was too much to eat a whole doughnut or he just preferred…

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stracciatella soup (italian egg drop soup)

stracciatella - Italian egg drop soup

No muss, no fuss. This soup is one of the easiest you’ll ever make and with minimal ingredients.  What’s more, you can have it ready to serve in less than 15 minutes!  Egg drop soup is a favorite in Rome and in central Italy.  Stracciatella refers to the shredding of the eggs into little rags…

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strangolapreti (bread gnocchi with spinach)

strangolatreti (bread gnocchi with spinach & Parmesan)

I enjoy reading where things originate and even more, the meaning behind it. If you’ve ever eaten light, puffy pillows of gnocchi, you’ll be surprised to learn (or at least I was) to find out that gnocchi can also be made with stale breadcrumbs. Strangolapreti is a traditional dish in the Trento area of northern…

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prosciutto and cabbage frittata

prosciutto cabbage frittata - foolproof meal

If you mention the word cabbage to your carnivore friends, the most likely response will come in the form of a scrunched up nose as they take a step backwards.  But, tell them it’s encased in a prosciutto base with Parmesan cheese and suddenly you’re all buddy-buddy with them.  This dish I am about to…

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fresh mozzarella, sweet cherry peppers and arugula pie

pizza made with no-knead dough

Flatbreads have been consumed by the ancient Egyptians, Romans and Greeks.  The humble pizza/pie (an expanded version of a flatbread), became popular in the USA in the mid-1900s when the Neapolitans came over for factory jobs.  According to history.com, the first documented pizzeria was Lombardi’s in Manhattan, licensed to sell pizza in 1905 and is…

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cioppino and a San Francisco mini trip

Italian American fish stew - cioppino

During the first week in March, Mr. S and I were in San Francisco; he was attending GDC while I was a tourist for 5 days.  I had never been before and was eager to explore as much as possible and I did!  Each day was packed with something new.  We stayed in the Mission…

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grilled radicchio with bagna càuda

grilled radicchio with bagna caudo sauce

Sometimes less is more and in cooking terms it’s spot on.  Simple ingredients can make any dish shine. Bagna càuda is an Italian sauce made with butter, olive oil, garlic and anchovies.  The Italians eat it with fennel, peppers, carrots, cauliflower.  Fresh bread dipped in this sauce is simply scrumptious!  Or, give your taste buds…

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fried olives stuffed with cheese

fried olives stuffed with cheese

What is your favorite snack? Do you go back to the same one time after time or do you like to venture out and try new ones? If you have not tried fried olives, you must! They are a crunchy flavor bomb!  I’ve made these a few times now and each time it’s with a…

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antipasto salad – a cinch to make

antipasto salad

Antipasto (Italian – before the meal) simply refers to the dish that precedes all the others to come. It should be colorful allowing the senses to awaken and gets the palate ready for the meal that follows. It is there to whet the appetite and not be too filling. A typical antipasto dish consists of…

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linguine with clams (linguine alle vongole)

linguine with clams

This is a busy time of the year with most of us running around doing last minute errands in preparation for the holidays.  When I’m short for time, pasta is my savior and the time it takes to cook it I can have dinner on the table in 30 minutes!  Toss in some clams and…

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