Farfalle con Mascarpone, Piselli e Prosciutto Cotto
Bring a large pot of water to boil. In the meantime, sauté the scallions in the olive oil until soft & translucent. Don’t let them brown. Add the garlic to the scallions for the last few seconds of sautéing. Off the heat & set aside. Once the water comes to a rolling boil, add enough salt so that it tastes...[ Read More ]
Crostata di Fragola "Italian Strawberry pie"
Directions Pasta Frolla:Process the flour, butter, powdered sugar, vanilla seeds and salt in food processor until fine crumbs form. Gradually add egg mixture and process just until mixture comes together. Turn onto a lightly floured surface, knead lightly until smooth. Wrap in plastic wrap, refrigerate to rest 1-2 hours at most. Directions Filling:Combine berries in a large saucepan with sugar, zests,...[ Read More ]
Bucatini alla Carbonara
Cook pasta according to package directions for 'al dente'. Be sure to salt the water adequately, it should be as salty as the sea. In the meantime, crisp the pancetta in a pan with a teaspoon of olive oil. You want it to be dark brown and crunchy. Set on paper towels to drain and set aside. Beat the eggs, yolks, cream,...[ Read More ]
Chestnuts topped with fresh ricotta, honey, whipped cream and toasted coconut.
Ancient delicious Chestnut dessert, straight from the mountains and woodlands of Italy. Take chestnuts and cut a small X on the top of each, then bake on 400 degrees for 30 minutes or until they start to pop and expand, while chestnuts are baking take 4 cups of milk and bring to a rolling boil then reduce heat to simmer....[ Read More ]
Thanksgiving stuffing recipe, this one never fails
-This Thanksgiving on our Family table we are serving traditional American roasted fresh Turkey, our first tip of the day is to find a local butcher who sells fresh Turkey (never buy frozen), the taste and juiciness, provided you cook it properly, will be far superior. First wash the turkey and pat dry then we use both a brine bath and...[ Read More ]