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My Six Rules for Cooking Pasta

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

Nutella Bread for Dessert or for Breakfast!

 

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

Make Homemade Limoncello

 

These Aren't Pasta Noodles - They're Zucchini Noodles!

Chocolate Zucchini Cake

A Delicious Vegetarian Dish: Pasta alla Norma

Love knitting? Come read my knitting blog, Italian Dish Knits.

 

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

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Make Healthy Homemade Apple Chips

Cranberry Tart - a Wow Dessert for the Holidays

Lemon Cake from Capri

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Speedy Mini Lasagna Stacks

 

Steak with Salsa Verde Sauce

Learn How to Make Artisan Bread with no Kneading for Pennies

 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

Food Photography

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

Thoughts About Making Espresso

Sunday
Jun212009

Fettunta - or the Best Garlic Bread You'll Ever Have

There are many ways to make garlic bread and I certainly make it different ways.  But this way is by far my favorite.  In Italy, to celebrate the first olive oil of the season, they make this simple fettunta - or "greased slice".   It's simply grilled bread, rubbed with a garlic clove, drizzled with the best olive oil you have, and then sprinkled with coarse sea salt.  You won't believe how great it is.  There is a very unique taste you get if you use a raw garlic clove on a slice of fresh bread.  If you want, you can add a topping to make bruschetta, but this is my favorite way to make garlic bread to accompany dinner.  Many times I buy a whole grain or multi grain loaf to make this with and it's delicious.  As always, with simple recipes with few ingredients you need to use the best ingredients you can - a good, fruity extra virgin olive oil and some outstanding sea salt.*

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Sunday
Jun142009

Chocolate Panna Cotta

Panna Cotta is one of those great desserts that you can make ahead of time.  It's so quick and easy and can be served in any pretty glass.  When I make this recipe, I always have some mixture left over and I pour the extra into small ramekins.  You can also pour this into coffee cups or espresso cups for a really fun presentation.

Panna Cotta means "cooked cream" in Italian and is a very adaptable recipe and  can be flavored with just about anything.  If you want to leave out the cocoa powder from this recipe, you can add some vanilla bean and have vanilla panna cotta.  Or add a touch of honey or a little pureed blueberries.  You really can flavor it any way you like.  

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Sunday
Jun072009

Sgroppino - Italian After Dinner Drink

In Italy, digestivos are commonly drunk after the meal and when we were in Sicily, we certainly had our share of Averna after meals. But this digestive is drunk in the Venetian region of Italy and is bright, fresh and clean. A sgroppino is made by whipping together Italian Prosecco, lemon sorbet and vodka. Sgroppino means "to untie" as in, to "untie your stomach" after a meal. So you have a great excuse to make these after dinner! But hey, these are so refreshing we drink them on a hot summer day before dinner.

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