Take a culinary voyage to the Mediterranean with farro, a hearty grain that was a mainstay of the daily diet in ancient Rome. Some say farro is the original ancestor of all other wheat species—“the mother of all wheat.” In ancient Rome, farro was a staple food that provided the main source of nourishment for… Continue reading Italian Farro Salad – a healthy ancient grain!
Pappardelle or Paccheri Pasta with Butternut Squash, Spinach and Radicchio These Beautiful colors = good for you! 6-8 ounces pasta (or about half of 1 pound box) 1 small butternut squash (about 1 pound) can substitute sweet potato or acorn squash 5 cups packed spinach leaves (about 1 bunch) plus radicchio optional 2 garlic cloves… Continue reading butternut squash, radicchio, spinach pasta sauce
THIS IS AFTER 30 MINUTES AND IT’S STILL GREEN! So I researched the internet, cut lots of basil, then cut more, basically stripped my herb garden of all the basil! I had read that cutting basil was bad and it’s better to tear it. But even when I tore it it turned black and sometimes… Continue reading HOW TO KEEP BASIL GREEN after you cut it! Prevent basil from turning black! I have discovered the trick!
I am now using my canned tomatoes until I have fresh ones in my garden again
Breaded Veal or Chicken Cutlets Cotoletta is usually served with a lemon wedge to cut the fried-in-butter goodness, but after all that work to get the perfectly golden, crisp breadcrumb coating, some may think it’s a bit counterproductive as it immediately turns your work soggy. Better would be to serve it with a glass of… Continue reading Seared Crispy Fried Chicken Italian Style Cotoletta alla Milanese
Big Batch Basic Italian Tomato Sauce – some now – more for tomorrow for about 6 pasta dinners for 6 people or more! This is the recipe I use when fresh tomatoes are not in season. Make sure to use a good quality canned tomato like San Marzano tomatoes. Mutti is the preferred italian brand… Continue reading Big Batch Basic and Fast Italian Tomato Sauce