The enjoyment of a meal is powerful in a myriad of ways, personal, cultural, and spiritual. Food can bring people together. It can nourish us physically and emotionally, delight the senses, and lift the spirits.
Read, savor and enjoy.
Cacio e pepe is a pasta dish from modern Roman cuisine. Cacio e pepe means “cheese and pepper” in several central Italian dialects. The ingredients of the dish are simple: black pepper, grated Pecorino Romano cheese,(some recipes mix in some Parmesan cheese) and spaghetti. Ingredients: 3 to 4 ounces of uncooked bronze thick pasta 2 […]
This is a basic recipe for Italian-American meatballs. You can add other ingredient to it like ground a few pieces of mortadella, a dash of nutmeg for variety. Ingredients: 1 ½ ground beef 1 ¼ ground pork ¼ cup breadcrumbs ¼ cup whole milk 1 tablespoon fresh parsley 1 small onion, minced and sauteed in […]
When I was developing this recipe. I suggested, during the fall, using Cortland apples for this crisp because they hold they maintain their whiteness and hold their shape. Later in the season Baldwin and Northern Spy are available and are great for baking. During the winter months, use Granny Smith apples. But most of these […]
I once learned to make this bread from my dear friend Mufalda (Muffy Maioline. The way she cooked was typical of the way the Italian women in the village of Sagamore cooked. Muffy could not tell me the amounts of the ingredients she was using so to record this recipe, I had to measure everything. […]
This is a tasty twist on an old classic, pasta served tossed with an anchovy sauce. The difference is that it is partially cooked the pasta and then finish cooking it in the sauce over high heat, making a very rich and intense dish. Don’t worry about the amount of pasta water you’re adding to the sauce. It […]
This pie recipe was given to me by my friend Sally Darr former chef, the famous La Tulipe restaurant in New York City. The pie plate is one made by Frederique Poulain, designsbyfrederique.com. For the pie crust: 1 cup all-purpose flour 1/2 teaspoon salt […]
This recipe, which has many variations, is a dense, rich rice cake best when served with a dollop of slightly sweetened whipped cream. Making this dessert the day before serving allows the flavors to marinate. It can be made either in two 7-inch springform pans that make smaller cakes, or one large pan that takes […]
My friend Laura Borghi has this recipe down pat. When ever I am having a special, occasions, Laura makes her biscotti for me. They are great for dipping in wine and a good accompaniment to roasted chestnuts with wine. Ingredients: 1 cup sugar 3/4 cup butter 4 eggs 1 teaspoon vanilla 1 ounce bottle anise extract […]
Ingredients: (1/4-ounce) package unflavored gelatin 4 tablespoon sugar 3 tablespoons cold water 2 cups fresh brewed espresso coffee Directions: In a small saucepan, combine gelatin, sugar, and cold water. Add 1 cup of the coffee and boil over high heat. Stir until the gelatin and sugar have dissolved. Pour the mixture into a small bowl […]
What better way to entertain guest for the holidays than an abbondanza Italian antipasto beautiful and artfully presented? It should be pretty to look at. Choose foods with lots of flavors and a variety of color and tastes. Usually this antipasto is not followed by a first course because it is very substantial. It is […]