Broccoli rabe, or rapini, is a bitter green that comes into season in autumn. It is a member of the turnip family and you will find it at selected greengrocers in bundles of large leaves with broccoli-like flower heads opening into small yellow flowers. It’s earthy and rustic – a peasant-style Puglia dish… Continue reading Orecchiette with Broccoli Rabe & Garlic Toasted Bread Crumbs (Orecchiette con Cime di Rapa)
Eggplant – about 3 pounds sliced lengthwise in ¼ inch slices 8 oz fresh mozzarella ripped into 1 inch pieces 1 cup flour 2 cups extra virgin olive oil – EVOO – can use virgin oil Parmigiano Reggiano – 1 cup freshly grated Tomato sauce – recipe below Salt sliced eggplant and leave with a… Continue reading Authentic Italian Eggplant Parmesan Melanzane di Parmigiana
In Italy squash blossoms are in all the markets in summer but here they have been hard to find. I went to the Atlanta huge Buford market and found my source! As I was buying several people asked me what I do with them. They are tasty and pretty in salads or in pasta… Continue reading Crispy and light fried squash blossoms
My good friend Laura Garassini in Rome gave me this family recipe from her sister Carla. I made this and brought it to friends tonight and they loved it! I loved it! And it is so easy! You just have to have a good marmalade since that’s the main ingredient. Italian Fruit Crostata Crostata di… Continue reading Super Easy Super Delicious Fruit Crostata from Rome – family Garassini
Fresh Beet Pasta- so pretty and so tasty and healthy too! Don your gloves for the beets unless you want bright red hands. Cooking the fresh beets in the microwave make it easy to peel and cood with the fuss. Ingredients: 1 fresh beet – or you can use canned – need 1/3 cup 2… Continue reading Easy Fresh Beet Pasta
I love this risotto because it is so asparagussy! Is that a word? You get this by blending all but the tips with it’s cooking liquid and using it as your stock. Then you add vegetable or chicken stock as needed. Recipe: Asparagus Risotto 2 pounds asparagus 300 g or 1 ½ cups Vialone or… Continue reading Most Asparagussy Asparagus Risotto you’ve ever Tasted!