• How to make BAKED CRESPELLE

    (Crespelle are thinner, lighter crepes) A wonderful Holiday or Sunday morning breakfast. ¾ CUP FLOUR 2 EGGS – large, almost room temperature ¼ CUP SUGAR  1 TSP VANILLA or ALMOND EXTRACT PINCH OF SALT 1 ½ CUPS MILK – not low fat or skim 1/3 TSP BAKING POWDER 2 TBS BUTTER – unsalted Place a Continue reading

  • HOW TO MAKE SAUSAGE PAELLA

    The Sausage Paella or Paella di Salsiccia Although we think of paella as traditionally being a Spanish dish, we know through history that as one culture conquered or traded with another, these culinary lines were crossed. Rice became popular a long time ago when it was shipped to Venice where paella is very popular today Continue reading

  • VEAL AMELIO

    Veal was the less expensive of the meats available when I was growing up in the 40’s so we had it often. My Dad was a great cook and so he made this dish frequently for our Sunday night dinner.  Fortunately, with the price of veal today,  this recipe works well with chicken, so that Continue reading

  • How to make PANCOTTO

    Bread Soup – a simple soup that warms body and soul. This was a soup that my Little Nonna made often so I get to think of her as it simmers on the stove. 1 LB YUKON GOLD POTATOES – diced 1 ONION – coarsely chopped 1 CELERY STALK – thinly sliced 1 TB FRESH Continue reading

  • RICE TORTA

    RICE TORTA

      1 CUP LONG GRAIN RICE   3 EGGS – large 7-8 TBS OLIVE OIL ½ CUP PARMESAN CHEESE – grated 1 ONION – medium, chopped FRESHLY GROUND BLACK PEPPER 1 TB CORN MEAL or POLENTA SALT TO TASTE   ITALIAN SAUSAGE or PANCETTA – optional  PINCH OF NUTMEG Bring 2 cups of salted water Continue reading

  • MUSSELS in WHITE WINE

    MUSSELS in WHITE WINE

    (Cozza al Vino Bianco) 50-60 MUSSELS – scrubbed                       3 GARLIC CLOVES – chopped 8 FRESH BASIL LEAVES – torn 2 TSP DRIED OREGANO 4 TBS OLIVE OIL ¾ TSP RED PEPPER FLAKES – or to taste 1 CUP GOOD WHITE WINE (Wine you will drink while cooking!) JUICE OF 1 LEMON SALT & PEPPER – Continue reading

  • This is a great little appetizer to make for a small group.

    This is a great little appetizer to make for a small group.

    I prepared it for our family for Thanksgiving (it works best to make it a day or two ahead of time) and the grandkids had it demolished in no time. Quite versatile!  TORTA di SALAME e RICOTTA Salami – Ricotta Pie This simple dish makes a nice lunch or informal dinner.  It is sort of Continue reading

  • A Gluten-free Almond Chicken Recipe

    A Gluten-free Almond Chicken Recipe

    The best chicken recipe ever! Almond crusted chicken  that’s crunchy on the outside and moist on the inside and it’s gluten free. INGREDIENTS •    3/4-1 cup almond – depending on the size of the chicken •    1 tsp garlic powder •    1/2 tsp paprika •    1/2 tsp dried oregano •    1/2 tsp dried thyme •  Continue reading

  • RISOTTO VERDE

    RISOTTO VERDE

    ¾ LB ARBORIO RICE 4 TBS BUTTER 6 OZ FRESH SPINACH LEAVES – rinsed and chopped 4 TBS OLIVE OIL 1 SMALL ONION – chopped 6 TBS PARMIGIANO 1 CELERY STALK – chopped SALT – to taste 1 SMALL CARROT – chopped FRESHLY GROUND BLACK PEPPER 1 QUART CHICKEN BROTH Sauté the spinach, carrot, onion Continue reading

  • KALE, SAUSAGE AND WHITE BEAN SOUP

    1LB ITALIAN SAUSAGE – out of casing 2 TB OLIVE OIL 1 MEDIUM ONION – roughly chopped 1 CARROT – roughly chopped 1 CELERY RIB – roughly chopped 4-5 GARLIC CLOVES – peeled and chopped RED PEPPER FLAKES – to taste KOSHER SALT – to taste FRESHLY GROUND BLACK PEPPER 1 LB KALE – stems Continue reading