This recipe is sure to excite those tomato lovers in the family! Shared at FEAST Utah 8/26/2017
Green liquid gold---this divine sauce is so delicious if the ingredients are chosen correctly and a bitter disappointment if not. Pun intended. You must find the sweetest basil possible--and also an extra virgin olive oil that is fruity and light. We have a very good friend and Italian artisan baker Jo from La Spiga Bakery. … Continue reading Pesto
You might look at the picture up there and think it looks like a bag full of dehydrated buffalo chips, but to the well trained eye, and anyone familiar with the lucrative fungus is aware that my husband is holding in his hands a truffle. It is not chocolate. No, this is what every culinary … Continue reading il Tartufo
Colazione (breakfast《-read post) is one of my favorite meals of the day. Why? Because i dolci (sweets) are one of my indulgences, and what better way to wake up, then with a beautiful ciambellone (bundt cake—literally, large donut) sitting on your breakfast table waiting for you to partake? I am golosa (gluttonous) and one piece … Continue reading Lemon & Ricotta Ciambellone w/ Lemon glaze
Breakfast became so much more fun when I married my love. You see Italians eat sweets for colazione (breakfast). Or at least they are much more likely to eat i dolci for breakfast than at any other time of the day. Nutella is always heavily stocked in our pantry, and much to the delight of … Continue reading Colazione (breakfast)
This Lemon Glaze is best served on my version of a Lemon Ricotta Ciambellone, adapted from a recipe that will be shared someday in the future. As for now, I teach it occasionally in my classes. Use this glaze on top of lemon bars, or any type of muffin, pancake, pie, or dessert that needs … Continue reading Lemon Glaze
Ricotta, creamosa, bianca, e buona--find the recipe here.