The Daily Bread

Arista di Maiale al Latte - Milk Braised Pork

Arista di Maiale al Latte - Milk Braised Pork

February 21, 2020

Milk braised pork is a very simple, inexpensive classic Italian entrée.  Accompanied by roasted potatoes this tender, flavorful roast is perfect and delicious to serve to family and friends. With the help of an immersion blender the reduction of the milk is quickly transformed into a silky gravy poured over the thin slices of meat.  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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Swedish Cardamom Buns

Swedish Cardamom Buns

February 18, 2020

We found this recipe via Daniel Larson’s Instagram. Daniel graciously allowed us to repost his recipe. If you’d like to see how a true Swedish baker makes Cardamom Buns, give his recipe a shot; we did! The Gusto helped make it a total success, and they were delicious!

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Runeberg Cake - Runebergintorttu

Runeberg Cake - Runebergintorttu

February 14, 2020

Runebergintorttu is a Finnish - Swedish dessert named after the famous poet Johan Ludwig Runeberg (February 5, 1804 - May 6, 1877).  His wife Fredrika in order to satisfy her husband's sweet tooth used what she had on hand in her kitchen to create what has now become a national dessert to celebrate the poet's birth. There are two things that we have in common with the Runeberg family; a large family of six kids and a husband who has a very sweet tooth!  Let's get started!
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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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Linzer Shortbread Cookies - Spitzbuebe

Linzer Shortbread Cookies - Spitzbuebe

February 03, 2020

Spitzbuebe, or Linzer Shortbread cookies are a most delicious treat perfect for any special and festive occasion.  Usually prepared for Christmas in Switzerland with the name of Spitzbuebe, these cookies are a perfect sweet treat for Valentine's Day as an expression of love and affection.  Known for its flaky, buttery crumb and finally lightly dusted with powdered sugar, they definitely become a symphony of flavors.  This mouthwatering cookie is simply made by stacking one layer over the other, and a thin spread of jam sandwiched in between.  
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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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Tagliatelle with Truffles - Tagliatelle al Tartufo

Tagliatelle with Truffles - Tagliatelle al Tartufo

January 28, 2020

Black Truffle Tagliatelle are a delicious and refined primo filled with the unmistakable but delectable fragrance of the Tartufo Nero.  The aroma of these very thin shavings will permeate each morsel, and make it an unforgettable experience.  Tagliatelle al Tartufo are a very simple dish to prepare. Let's get started!
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Swordfish Involtini

Swordfish Involtini

January 22, 2020

Swordfish Involtini are a mouthwatering, traditional Sicilian specialty that can be prepared either on the stove top or in the oven.  Traditionally this delicious SECONDO - main course, is prepared with fresh swordfish caught right in the Stretto di Messina, which is the body of water between the Island of Sicily and the main land of the boot of Italy.  When the fork and knife split open each spiedino, it will uncover a stuffing filled with the aroma of herbs, capers, lemon zest and cheese.  This flavorful dish is so simple to prepare and will certainly become a loved entrée for any occasion. Let's get started!
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Ribollita a Tuscan Peasant Dish

Ribollita a Tuscan Peasant Dish

January 21, 2020

Ribollita, a very inexpensive but nourishing dish is one of the most traditional soups or stews of Tuscan cuisine, and the people of Florence claim it as their own.  Made with seasonal fall and winter vegetables and beans, and layered by slices of day old bread this stew is definitely a most loved healthy dish.  Many comfort foods have truly humble beginnings, as they are born in a kitchen where only seasonal gifts from the garden are used, and leftovers never go to waste.  This is exactly how Ribollita has its origins, coming from a peasant kitchen where even stale bread is put to good use, and everything is patiently prepared into a heart warming dish.
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Sun-Dried Tomatoes Packed in OiI- Pomodorini Sott'Olio

Sun-Dried Tomatoes Packed in OiI- Pomodorini Sott'Olio

January 15, 2020

Sun-dried tomatoes packed in oil are incredibly easy to prepare, and have an unbelievably rich flavor, so delicious that they will be a mouthwatering experience when simply placed on a piece of crunchy, fresh bread.  They are so versatile in their use that they will not only enhance many dishes, but they will be amazing when incorporated in pasta dishes, a perfect accompaniment to appetizers, crostini, sandwiches and spreads.  Let's get started!
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Spaghetti with Clams - Spaghetti alle Vongole

Spaghetti with Clams - Spaghetti alle Vongole

January 10, 2020

Spaghetti alle Vongole is a classic, much loved Italian dish served now all around the world.  Using the freshest ingredients from the sea, flat leaf parsley, cayenne pepper, the juice of a lemon,  and garlic, throw everything into a hot skillet, steam with a splash of white wine, and VOILÀ! You have a PRIMO fit for a king. 
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