Baba Ganoush

Baba Ganoush

August 17, 2020

Baba Ganoush is a delicious and simple mediterranean roasted eggplant dip blended with tahini, garlic, lemon juice, a bit of sea salt and a generous amount of good olive oil. Definitely a perfect appetizer, snack or spread for any occasion.  Let's get started!
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Roasted Red Pepper Soup - Vellutata di Peperoni Rossi

Roasted Red Pepper Soup - Vellutata di Peperoni Rossi

August 06, 2020

Roasted Red Pepper Soup is a delicious, creamed soup quickly prepared in no time at all.  What a pleasure to serve this luxurious, full of intense flavor and incredible depth of color dish.   How wonderful when served either hot or almost cold, and plated with a touch of crème frêche, croutons and a nice drizzle of olive oil.
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Fagiolini di Sant'Anna

Fagiolini di Sant'Anna

August 04, 2020

Fagiolini di Sant'Anna just the way we make them in Tuscany.  Native to this area, these unusually long beans are prepared and enjoyed in many different ways, but are most commonly stewed with fresh tomatoes.  Traditionally prepared and served in the Middle Ages, this native green bean presents itself with not only a very delicious and distinct flavor, but also with an unusual appearance as it is very long, and narrow in size.  Needless to say, because of its length this bean has been called with several names, such as fagiolino serpente (snake bean), fagiolo da metro (meter long green bean), spago (string), or frusta (whip).  The length of these beans can reach up to 50cm, 11"-12" long.  Today we are transforming these Yardlong beans into a delicious side that will leave you incredibly satisfied.  
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Baked Portobello Mushroom Medley

Baked Portobello Mushroom Medley

July 30, 2020

Baked Portobello topped with a medley of Oyster and Maitake mushrooms mixed with herbs and breadcrumbs, is just a simpledelicious vegetarian dish prepared in no time at all.  For the final touch shavings of Parmigiano Reggiano and a generous drizzle of good olive oil make this a perfect and healthy meal any time of the year.  Irresistible when accompanied by slices of crunchy baguette.
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Torrette di Melanzane

Torrette di Melanzane

July 24, 2020

There is nothing quite as refreshing and inviting during the hot summer months as these delicious Torrette di Melanzane prepared with seasonal eggplant from the garden.  Grilled slices of aubergine, fresh, red, plump tomatoes and delicious mozzarella are stacked on top of each other creating a beautiful presentation.  Drizzled with good olive oil and balsamic vinegar, these Torrette are quick to prepare, and most satisfying to eat when accompanied with fresh, crunchy bread.  Don't forget freshly picked basil!  Enjoy!
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Lasagna with Asparagus

Lasagna with Asparagus

May 28, 2020

Although lasagna has its original birth in the region of Emilia Romagna, it has certainly become one of the classic, international symbols of the Mediterranean peninsula called Italy.  This dish has evolved from the classic Lasagne alla Bolognese layered with a luscious bechamel, into limitless variations and possibilities.  From vegetarian, to rich meat based sauces, this dish is now loved around the entire globe. Let's get started!

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Fried Polenta Crostini with Cavolo Nero

Fried Polenta Crostini with Cavolo Nero

May 08, 2020

Fried Polenta Crostini are a wonderful appetizer for any occasion.  Not only can they be delicious plain, simply sprinkled with some salt, but they are delicious when served with all kinds of different toppings.  Today Cavolo Nero and shavings of Parmigiano Reggiano was definitely the winner antipasto.  Simple to make, delicious, and always perfect to serve for any occasion.  Let's get started!
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Fried Polenta Pizzette

Fried Polenta Pizzette

April 03, 2020

Polenta is one of those classic, much loved northern Italian dishes that can be prepared in so many different ways.  When served as a PRIMO, polenta is delicious mixed with cheeses, ai 4 formaggi, or topped with a hardy mushroom medly, or a rich meat sauce.  Yet another delicious way is once cooled, leftover polenta can be fried, and then served alone or with delicious toppings. Today it will be Pizzette di Polenta fritta.
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Fagioli all'Uccelletto

Fagioli all'Uccelletto

March 18, 2020

Fagioli all'Uccelletto is definitely one of the most classic, timeless Italian dishes that depicts the delicious, traditional Tuscan cuisine. Commonly served as a side dish to meats such as Bistecca alla Fiorentina, or sausage grilled on hot coals, these legumes are also a perfect vegetarian choice when simply served alone, or on a slice of toasted tuscan bread drizzled generously with excellent olive oil. As a healthy source of protein, this inexpensive legume will be a perfect choice when accompanied to a great variety of dishes. Let's get started!

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Fritto Misto - Fried Veggies

Fritto Misto - Fried Veggies

February 19, 2020

Mixed, Fried Vegetables - Fritto Misto di Verdure is a delicious Italian, vegetarian appetizer perfect to serve at any occasion.  These crispy, fried vegetables are sure to be an instant hit. In this recipe you will learn how to make this traditional batter for dipping and frying reminiscent of street food found in any Italian outdoor market. 
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Black Truffle Pizza - Pizza al Tartufo Nero

Black Truffle Pizza - Pizza al Tartufo Nero

February 12, 2020

Pizza is such a classic, versatile and loved food all around the globe.  This classic Italian dish can be prepared in so many ways with delicious possibilities when it comes to toppings.  Black truffle shavings placed all across the top of a Pizza Bianca, white pizza, is definitely a delicious and exquisite treat. 
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Pesto with Sun-Dried Tomatoes and Almonds

Pesto with Sun-Dried Tomatoes and Almonds

January 29, 2020

Sun-dried tomatoes and almond pesto is such a simple, yet mouthwatering condiment, perfect to create a pasta dish filled with rich and intense flavors.  By simply rehydrating the sun-dried tomatoes and creating a pesto with almonds, capers, garlic, basil, parsley and good olive oil, one has a delicious spread that can not only be used for pasta, but also for sandwiches and crostini.  
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