Fave dei Morti

A Recipe for All Soul's Day The Fave dei Morti are delicious and simple cookies whose main ingredient is ground almonds. They are traditionally eaten on All Soul’s Day (November 2), which follows All Saint’s Day. Fave are broad beans, so the literal translation is “beans of the dead”. The connection between broad beans and …

Continue reading Fave dei Morti

A sunny dish for this rainy day: Zucchini alla scapece

Oh my . . . how long has it been! So long that I almost feel as intimidated as I was when I wrote my first post. In fact, one of the reason why I haven't been writing is because I did not know how to come back. I kept thinking: "Am I supposed to …

Continue reading A sunny dish for this rainy day: Zucchini alla scapece

A Fall recipe: Butternut Squash Risotto with Fontina Fonduta

Today I am giving you a break from my Italy trip journal and I am sharing one of my favorite Fall dish: Risotto di zucca con fonduta di Fontina (Butternut squash risotto with Fontina cheese sauce). Fontina is a typical cheese from the Italian region of Valle d'Aosta. Fonduta is a variation of the classic …

Continue reading A Fall recipe: Butternut Squash Risotto with Fontina Fonduta

Maccheroni al gratte` . . . a Neapolitan dish.

When you think about the cuisine of Naples, the first thing that comes to mind is probably the traditional “ragú” – a slow cooked meat sauce - or spaghetti with fresh tomatoes sauce. Here it is an unexpected Neapolitan dish I am sure you will love:  Pasta al gratin or – as they call it …

Continue reading Maccheroni al gratte` . . . a Neapolitan dish.

Scallops and Shrimps in Guazzetto . . . My twenty minutes recipe!

One common misconceptions about Italian cooking is that Italian women - or men - spend many hours in the kitchen. While it’s true that it takes 5-6 hours to prepare a traditional  Neapolitan ragú or that an eggplant parmigiana could take up to 2 hours, yet most everyday dishes don’t take more than 30 minutes. Usually, I …

Continue reading Scallops and Shrimps in Guazzetto . . . My twenty minutes recipe!