Uncategorized – Page 3 – My Journey Through the World of Food

Pasta with Fig and Chile

A close-up of a rustic, crumbly almond cake batter in a fluted metal tart pan, held by a person whose hands are covered in the dough mixture.

This is one of my favorite decadent pasta dishes I make with figs from my trees. If you are not fortunate to have your own fig trees, you can buy them at your local grocery store this time of year. It is a recipe from the London River Café cookbook Italian Easy. Sweet ripe figs…

Ricotta al Forno

A close-up of dark purple figs ripening on a branch with light green leaves, possibly growing in a pot.

(Baked ricotta cake) Ingredients: 2/3 cup sugar 3 eggs, beaten 4 level tablespoons of cornstarch, sifted 450 grams fresh ricotta, one container, drained 1/4 cup cream (I used light) 2 lemons, zest & juice Directions: Heat oven to 350 degrees. Butter and line a 9- inch cake pan with parchment paper. In a bowl,…

Mexican Lobster Salad

The images provide a detailed look into the life and professional career of John F. Carafoli, highlighting his work as a food expert, his Italian heritage, personal finances, and interests.

Serves 4 Ingredients: I pound cooked lobster meat, cut into bite size chunks Juice of ½ lime ¼ cup mayonnaise 1 jalapeno or red chili pepper, minced 1 stalk celery, finely chopped 1 ½ tablespoon fresh minced cilantro 1 hardboiled egg, chopped Freshly ground pepper and pinch…

Bagna Cauda

John F. Carafoli is noted as the author of Great Italian American Food in New England: History, Traditions & Memories and Great Food Finds Cape Cod . His work spans food history, traditions, and memoir.

Bagna cauda means, literally, “hot bath.” It is one of the most flavorful savory peasant dishes from the Piedmont region of Italy. And it is quick and easy to prepare and can be served either as an appetizer or as a full meal, in the same dish or pot in which it is made. Suggestion…

Bergamot Sorbetto (Sorbet)

Yield: about 3 cups This makes the perfect intermezzo or dessert for that summer meal on the back deck. Bergamot is a citrus fruit, the tree is a cross between an orange and lemon. Eighty percent is grown commercially in a 60-mile acre along the coast in Calabria. We know its flavor from the scent…

Making friends with the cheesemakers

A creamy, white dessert (likely panna cotta) is drizzled with a vibrant red fruit sauce and garnished with lemon zest on a white plate, with fresh raspberries beside it.

Food has a way of bringing people together in a myriad of ways. As the Guarascios’ guest, I was invited and included into their home and their family and enjoyed a lovely, homemade meal. I also experienced the togetherness of a family that lives and works together. For years I have visited and written about…

‘Nduja with Pasta

Makes 2 servings Nduja is one of Calabria’s most famous exports. This sausage mix packs a lot of heat thanks to blend of local chili peppers. In this dish it is paired with another of Calabria’s well-known culinary stars. This recipe many be doubled to make 4 servings. Ingredients: 9 ounces fileja pasta (for a…

Celery Root Soup (Also known as celeriac)

Serves 8 to 10 This is a delicious soup I had in a restaurant Calabria. It was served with freshly sliced truffles on top. Since fresh truffles are hard to come by I suggest a drizzle of truffle oil on the top. Ingredients: 2 tablespoons unsalted butter2 tablespoons olive oil2 leeks, cleaned and chopped1 or…