For those of us who don’t want to try to get whole hog or even a half a hog to make porchetta, here is a smaller home version I do using pork belly, known as pancetta in Italy. Not the pancetta which is already cured like bacon, but meaning just “the belly”, la pancia. I adore…
Why I make Bollito Misto- simple and satisfying
As I have written before, I always make the Bollito Misto for Andrea for Christmas, mostly for the wonderful soul warming broth which we serve several ways, first with tortellini and a dusting of parmesan cheese. This year I also bought some Passatelli, an extruded “paste” which cooks in the broth, served in Emilia Romagna….
Tengo Cuore Napolitano- My heart is from Naples
Buon Natale from Ischia, off the coast of Naples Each time I go to Naples, my love for the city grows. Perhaps it is the air. Located on the sea, it is a port town like San Francisco. I get teary when I take a deep breathe. Maybe Vesuvius, the live volcano, giving off energy…
Sicilian Saturday- Caponata
I tried the Caponata at every restaurant and trattoria in Palermo. For years I had been making it wrong. I added bell peppers to the mixture more like Peperonata here in Tuscany. This recipe is much simpler. It is such a popular side dish that it is even sold pre-made in cans. Wonderful as a…
Simply Divina- Polenta Gnocchi
Sometimes eating fabulous meals can take 10 minutes and give immense pleasure. I made a Tuscan Ragu, which we call sugo, the other night. I let it pippare, slowly simmer, while I watched TV, worked on the computer and talked with my hubby. One should always have ragu in the freezer for quick meals or…
Sicilian Saturdays- Biscotti Reginelle
Entrance to the food market “CAPO” one of my favorites in Palermo When I was there in October they were preparing for several holidays, one of the largest, OgniSanti, where you honor the dead. As in Mexico, sugared figures are made. ( I WANT SPONGEBOB SQUAREPANTS!) Our guide was telling us as a small child,…
Tuscan Seasons- Winter Kale
One of the first flavors my husband wants, after the new oil and possible with the new oil is the Tuscan kale, cavolo nero. Winter brings us fabulous greens, from spinach, chard and kale. My favorite season for salads. The choice is amazing. But most of all, Tuscans excel at twice cooking greens, making them…
Sicilian Saturdays
I had so much fun in Sicily this October that I want to keep it in my heart and in my stomach! With the tours, we stay in 5 star hotels being spoiled. When I am on my own, I prefer a little B&B run by locals. I was very lucky in Palermo to find…