This luscious lasagne comes from Frances Mayes’ The Tuscan Sun Cookbook, a favorite Italian cookbook of mine. The lasagne pasta is layered with ragu, (meat sauce), besciamella (béchamel sauce), Parmigiano-Reggiano, and shredded mozzarella, and topped with toasted breadcurmbs. Delizioso!!! I have made this ragu recipe in the past and it is wonderful, but since I…
Tag: Italian
Farro Risotto with Shrimp
Most of us are familiar with risotto, a northern Italian rice dish cooked in a broth Most of us are familiar with the northern Italian dish known as risotto in which arborio rice is cooked in a broth to a creamy consistency. In this dish farro is substituted for the arborio rice, but cooked in…
Caponata
There are many versions of Caponata, a dish of chopped eggplant, olives, onions, and other vegetables seasoned with herbs, typically served as an appetizer. You can check out another caponata recipe (more of a sweet and sour version) here. Not only is it a wonderful antipasto with crackers and crudités before dinner, a couple of…
Honey-Glazed Pork Tenderloin with Fennel
My husband usually grills our pork tenderloin after I have marinated it in a combination of herbs such as rosemary, thyme, sometimes mint, lots of garlic, a drizzle of olive oil, and of course a generous amount of kosher salt and pepper. See the recipe here. However, I was looking for a change and wanted…
Chicken Parmesan
A few days ago while preparing an old standby, Chicken Parmesan, I realized I had never posted this familiar entree on my blog. I have been making it for years, and haven’t found anyone who doesn’t love this dish. The crisp cutlets are not difficult to prepare as long as you have all your ingredients organized…
Farro Tabbouleh with Burst Tomatoes
I recently purchased a package of farro, a grain featured today on the menus of many fine restaurants promoting healthy yet delicious choices. By way of introducing you to this ancient grain which is growing in popularity here in the USA here are some facts about farro I found online… Organic Farro, is an ancient…
Fried Zucchini Flowers
This morning at the local Farmer’s Market I spotted the first of the zucchini blossoms at one of the stands. Ever since a trip to Tuscany where I first tasted these delectable tempura-like, gently fried blossoms I have always wanted to try making them, but never had. Since moving to California they are not an…
Pasta with Pancetta, Radicchio and Ricotta
I guess you could say I have been a bit obsessed with the delicious Italian recipes that Nancy Silverton has shared in the January issue of Food and Wine because this is the second one I am sharing with you. The photo of this rustic pasta dish won me over the second I saw it….
Golden Chicken Thighs with Charred-Lemon Salsa Verde
Although I usually prefer white meat when it comes to chicken my last post for a Quick Coq au Vin, and this recipe for these Golden Chicken Thighs with Charred-Lemon Salsa Verde just may make me a convert to dark meat. I found this recipe in the January issue of Food and Wine which features…
Pecorino Romano from Fromagerie Sophie
The past couple of weeks we have found ourselves up to our ears in unpacking since having moved into our new home in San Luis Obispo’s downtown on November 24th. It is a labor of love seeing for the first time in a long time so many of our possessions. Uncovering my dishes, utensils, cookware,…