Italian
Eggplant Milanese
A whole eggplant roasted, flattened, and breaded into a cutlet with all the crunch of veal Milanese, none of the meat.
Read MoreGrilled Zucchini and Chickpea Salad with Tonnato
Grilled zucchini, chickpeas and roasted tomatoes in a bright oregano dressing, spooned over creamy tonnato and finished with fresh basil.
Read MoreCaprese Salad Roll-Ups
Fresh mozzarella and basil wrapped in prosciutto with a touch of fig jam, a caprese with a twist.
Read Morepassatelli with parmigiano cream & balsamic vinegar
A pasta made from breadcrumbs? Umm, yep! When I was preparing this, Mr. S was dubious but one bite and all doubts were erased. Passatelli hails from Italy’s Emilia Romagna region. This frugal traditional Italian dish is made with stale bread, Parmigiano Reggiano, eggs, and lemon zest.
Read Morepasta with olive sauce and pangrattato
As a kid and for that matter a young adult, I despised olives! To me, they just tasted like salt with a whole lot of bitterness. That food memory stayed with me for a very long time. It was only 20 years ago that I began to enjoy these fruits. My first bite was a…
Read Morepesto trapanese (pesto with almonds & tomatoes)
Pesto is such a versatile sauce and although perfectly suited for pasta, it’s also delicious with meat, vegetables or fish. For more uses click here. It also reminds me of summer which is a good thing as this winter seems to be unending and it’s only the middle of February! But I digress. Most are…
Read MoreTortellini Bolognese Soup
Little parcels of homemade tortellini, filled with pork, mortadella, prosciutto and Parmesan, floating in a clear, rich broth. Comfort in a bowl.
Read Moreitalian tonnato sauce
Well hello, 2020! It’s taken me to the middle of this month to finally post something. This is my fourteenth year with this food blog and lately, I have been wondering if I should stop. And then I find a dish that reignites the foodie in me and my love for sharing recipes. I started…
Read Moresicilian doughnuts – light & fluffy!
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…
Read MoreStracciatella Soup
No muss, no fuss. A Roman favourite, named for the eggs that shred into little rags as they’re stirred into hot broth with Parmesan.
Read Morestrangolapreti (bread gnocchi with spinach)
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…
Read Moreprosciutto and cabbage frittata
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…
Read More