Pere all’aceto balsamico

Roasted Pears w/ balsamic vinegar is a refined autumn appetizer perfect to serve before a large feast.  Add flare to your holiday or any meal by serving this elegant dish!  This   Nothing can be more delicious than a roasted pear with Redstone Olive Oil Lavender Balsamic reduction served over a bed of fresh salad greens … Continue reading Pere all’aceto balsamico

Fox 13 The Place-Salsa Gialla

Buona Forchetta UT will be featured again on Fox 13 The Place November 29th at 1PM Mountain Standard Time.  I will be teaching Salsa Gialla one of our family's favorite sauces.  It comes from Naples and it is beyond comforting!  Did I mention this is KETO friendly?!!  Stock your refrigerator with organic carrots, celery, onion, … Continue reading Fox 13 The Place-Salsa Gialla

Pesto

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

Colazione (breakfast)

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)

Lemon Glaze

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