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
Maple roasted Brussel Sprouts with Bacon and Dates Restaurant quality and Only 5 ingredients! Who knew Brussels sprouts could that taste Amazing! I used to hate them! Caramelized and crispy, these maple infused sprouts gain a nutty maple bacon flavor from the roasting process. Can be an appetizer by stabbing with toothpicks or a main… Continue reading Maple roasted Brussel Sprouts with Bacon and Dates – 5 ingredients!- Amazing and Easy!
These are the baby bells but I do them the same way as the normal size bell peppers. This is one of my Italian husbands’ favorite foods! He loves thes as do most Italians and he always notices if I don’t do them on the open flame-(under the broiler). You just don’t get that same… Continue reading Fire Roasted Bell Peppers- Peperoni in Italian – On Grill or Gas Stove