Italian
Roasted Cauliflower with Linguine
It seems like a such long time since we last had linguine. The cauliflower in the fridge had been carefully selected for another dish but I wasn’t in the mood and decided last minute to make this. I always have a bottle of capers and anchovies in the fridge so all that was needed was…
Read MoreMy Husband’s Bolognese Sauce
Where to begin? When John and I were dating, the first meal he ever cooked for me was his bolognese sauce tossed with penne. I remember to this day how wonderful his condo smelled and how neat it was! My husband was and still is a neat freak…not that I am at all complaining. For…
Read MoreGrilled Eggplant and Tomato Pizza – hello wordpress!
I’ve been ‘meaning’ to switch from blogger to wordpress for ages and finally I decided to take the leap! I’m not technically inclined – I think that logical side of me is buried deep within. I don’t, though, hesitate to take on new projects except when it comes to computers and software. There’s something far…
Read MoreFennel Risotto with Lamb Sausage
Fennel is one of those vegetables you can use alone or as a spice, garnish or herb. Its subtle anise flavor pairs well with apple and cheese; shellfish (lobster or crab); asparagus and garlic; orange and mint; potatoes and onions and so forth. It’s deliciously light served as a salad, in a pasta, or in…
Read MoreBresaola with Shaved Artichoke
Bresaola is one of those Italian specialty meats that’s difficult to find on a regular basis so when I saw it at Eataly I grabbed a package – strike will the iron is hot. In the past I’ve come across recipes calling for bresaola but never had the chance to make and now that I…
Read MoreRoasted Asparagus with Anchovy Panko-Garlic Topping
I was in the city yesterday meeting Mr. S. for a cappuccino and then off for a bit of retail therapy. I mustn’t have been in the mood as nothing I saw grabbed me except for when it came to a bit of food shopping at Eataly. It’s my favorite specialty shop in Manhattan showcasing…
Read MoreConchiglie with Braised Pork Belly and Radicchio
Bacon lovers take heed as this dish will knock your socks off! Braised anything in my books is a good thing with mouth-watering aromas filling the kitchen as the food is cooking. Braising the pork belly means fork tender deliciousness. What’s the difference between pork belly, bacon and pancetta? Bacon and pancetta are made from…
Read MoreSwordfish Ravioli (ravioli di pesce spada)
John and I were in Europe on a cruise last summer with John and Anne, good friends of ours. Whenever we book a holiday I always do the research on places to visit, things to do and of course where to eat! We had planned to meet J&A during our second night in Venice. I…
Read MoreSalsa di Parmigiano
When I think of salsa, two things immediately come to mind: salsa the dance – olé! – and salsa used in Spanish sauces. It usually refers to a tomato-based sauce but if you dig further, you’ll find that salsa (Spanish for sauce) is not restricted to Latin American countries and can include France, Italy…
Read MoreHandmade 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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