Cuisine: Italian
Rosemary White Bean Soup
This Rosemary White Bean Soup is very easy and delicious. A taste of Tuscany in a bowl.
By - Prep: 6 hrs
- Cook: 45 mins
- Yields: 6 Servings
Lentil Salad with Mint and Orange Zest
My friend, Jessica, recently gave me this cookbook called Coming Home to Sicily. This Lentil Salad with Mint and Orange Zest recipe is in the book. It's healthy and delicious!
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Johnny Marzetti Casserole
I love recipes with a story. I have to say I have never heard of this casserole recipe. The dish originated in Columbus, Ohio, at Marzetti's, an Italian restaurant established in 1896 on Broad St. by an Italian immigrant named Teresa Marzetti. One of the dishes Marzetti offered her customers was a baked casserole of ground beef, cheddar cheese, tomato sauce, and noodles that she named for her brother-in-law Johnny. It was very popular during WWII. The original restaurant closed in 1942, but a second location, opened in 1919 remained in operation until Teresa Marzetti died in 1972. She was also popular for her salad dressings, which you can still buy today. This recipe is very similar to Sour Cream Noodle Bake that I posted recently, minus the sour cream.
- Prep: 10 mins
- Cook: 1 hrs
- Yields: 6 Servings
Eggplant Pizzas
My husband and I had this at a local French restaurant. What a fantastic appetizer! I could have eaten several plates of it. I took this dreadful picture at the restaurant. The chef came out of the kitchen and was watching me. I told him I was in love with his wonderful eggplant pizza. This recipe is loosely based Julie Child’s version.
- Prep: 30 mins
- Cook: 30 mins
- Yields: 3 - 4 Servings or 6 - 8 appetizer portions
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego a taste of Italy! Pasta di Gragnano is imported from Gragnano, Italy, which is a small town south of Naples that's reputed to be the birthplace of dried pasta. This is where Pasta di Gragnano produces this unique line of bronze-died pasta made with local wheat. The name itself implies a location and style of production, much the same way that a DOC wine appellation does. To be called pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms and dried at low temperatures in the mountain air. The result is a high quality product with plenty of surface area to absorb the flavor and liquid of the sauce with which it is served.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Snap Pea, Radish, Basil and Ricotta Salata Salad
This is a wonderful, crunchy salad which uses Ricotta Salata. It's one of Italy's most unusual sheep's milk cheeses. The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese Ricotta_salataa dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Panzanella
Do you have some stale bread that you do not know what to do with? Well here’s your answer! Make Panzanella!
Panzanella is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, cucumbers, onions and basil, dressed with olive oil and vinegar.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 8 Servings
Italian Turkey Meatballs in Tomato Sauce
These super healthy turkey meatballs are easy to make and can be added to a pasta dish, made into a sandwich, or eaten as an appetizer.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
Apple Tart with Frangipane
This rustic Apple Tart with Frangipane, a Tuscan dessert that uses tart apples with a base of frangipane, which is a sweet, almond paste. You can use a mandoline to cut the apples into thin, uniform slices.
- Prep: 30 mins
- Cook: 35 mins
- Yields: 8 Servings
Tuscan Style Slow Roasted Pork
The Flavors of Tuscany....
This Tuscan Style Slow Roasted Pork is, without a doubt, the best pork roast recipe ever. You can buy sandwiches on the streets off carts in Italy with this pork, which I've had in Viterbo, north of Rome. It takes about 5 minutes to prepare and six hours to cook. I usually just throw it in a crockpot and forget about it. The key is using a fatty cut of pork, like shoulder or butt.
- Prep: 5 mins
- Cook: 6 hrs
