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
VIDEO: How to trim artichokes Roman style Am I crazy to try artichokes since 100% of commercially grown come from California where I am from? If they grew in louisiana in the 1800’s I would think they can grow here… 1500s – In the 16th century, Catherine de Medici (1519-1589), married to King Henry II… Continue reading All About Artichokes- even though the season is ending now…but I haven’t eaten one this year!
Start with fresh milk curd from your local dairy and crumble it up– then pour boiling salted water over it and stir. Then grab a handful of cheese and press it on the strainer on both sides getting the water out. Fold the cheese back and forth, both ways several times, pressing and squeezing the water out… Continue reading Make your own Mozzarella!