Matzarella en Carrozza is a Passover take of one of my favorite Italian appetizers, Mozzarella en Carrozza. I simply replace the bread with matzah that’s been soaked in egg, add mozzarella and Pesto, and sauté in olive oil. The result is an ooey gooey delicious appetizer/entrée that will please adults […]
Italian
Pesto
Traditional Pesto is an Italian sauce made with garlic, basil, pine nuts, olive oil and Parmesan. It lends itself to numerous variations. You can replace the basil with spinach or parsley. You can use walnuts or pistachios instead of pine nuts. For my family, I often use toasted sunflower seeds; […]
Minestrone
This Minestrone is for those who don’t want to sauté, caramelize or sear. Just layer your ingredients in a pot and simmer. The result is a flavorful, al dente vegetable mix with a small amount of natural juices If you prefer more liquid, just add a little vegetable broth to […]
Lamb Osso Buco
Osso Buco is Italian for bone with a hole. This hole contains marrow which you can eat with a special marrow bone spoon or any spoon with a bowl small enough to fit into the hole-like a demitasse spoon. Most people think of Osso Buco as a veal dish; but […]
Mushroom Arancini (Rice Croquettes stuffed with mushrooms)
I’ve never met anyone who doesn’t love Arancini. Arancini are balls of risotto, most often stuffed with cheese, rolled in crumbs and fried. They are a somewhat guilty pleasure and everyone adores them. I decided I needed to make Arancini that we could enjoy with a meat meal-without cheese. Here […]
Turkey Scaloppine with Lemon and Capers
I came up with the idea of turning Veal Piccata into Scaloppine of turkey when a friend of ours decided that white meat turkey was the only meat he would eat. It occurred to me that the mild flavor of turkey is the perfect foil for the mixture of lemon […]
Dairy-Free Eggplant Onion Quiche
When we hear Eggplant Quiche, we automatically think about eggs, cream and cheese. In this case, beaten eggs and tomato purée form the dairy free custard that cradles the sautéed eggplant and onions in a pie crust. Serve this as a vegetable side dish, a vegetarian entrée or add grated […]
Tofu with Currants, Olives and Herbs
Tofu with Currants, Olives and Herbs is the vegetarian version of the Chicken with Currants, Olives and Herbs recipe I learned in Tuscany many years ago. Make it at least one day in advance so that the tofu has a chance to soak up the flavors of the sauce. Prep […]
Pasta with Pesto and Roasted Peppers
So many of my son’s favorite foods are wrapped up in this one recipe: Pasta with Pesto and Roasted Peppers. I like to use a pasta with ridges because the ridges give the pesto a place to latch onto and bring you more flavor. Add freshly roasted red pepper, loads […]
Meat Sauce
Rich and full of flavor. this meat sauce is easy to make and always a crowd pleaser. I like to use any pasta with ridges that will hold on to the sauce; or alternatively, roast spaghetti squash and use that.