I ate these amazing fried leeks at the Boathouse in Chattanooga and the nice waitress revealed they were fried in half olive oil and half peanut oil. They said they used rice flour to make gluten free.I used 100% olive oil as I am somewhat of a fanatic. When you live in southern Italy for… Continue reading Amazing Light and Gluten Free Kale – leeks – batter fried in Olive Oil!
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!
After drooling over Italian recipes of orecchiette and cime di rapa (broccoli rabe) I was craving it and wanted to have it today! So I made do with what I can get here which is regular broccoli and fusilli pasta. I am not going to spend 4 dollars on a tiny bunch of broccoli rabe… Continue reading Pasta with broccoli, anchovy, garlic and hot pepper – my version of orecchiette con cime di rapa