“Pasta primavera” is Italian for “springtime pasta”. It is a festive and colorful dish made with pasta and lightly sautéed spring time vegetables. Contrary to popular belief, pasta primavera is not Italian in origin. While there is some controversy regarding the originator of the recipe, it is generally agreed that the recipe was first developed [...]
I recently found my kitchen redolent with the aroma of two bunches of overripe bananas, which I knew were headed for the trash bin in another day or two if I didn’t do some quick thinking. With “quick” being the operative word here, banana quick bread came to mind. I have a great go-to banana [...]
Essex Fells Magazine - March 2017 I recently found my kitchen redolent with the aroma of two bunches of overripe bananas, which I knew were headed for the trash bin in another day or two if I didn’t do some quick thinking. With “quick” being the operative word here, banana quick bread came to mind. [...]
Muesli is a nutritious breakfast dish composed of rolled oats, fresh and dried fruits, seeds, and nuts which are mixed with fruit juices and dairy products such as milk, cream, or yogurt. The recipe for muesli was developed around 1900 by the Swiss physician and nutrition guru, Maximillian Bircher-Benner. Dr. Bircher-Benner was ahead of his [...]
Those of you who have been following my columns these past 6 years, may have noticed by the disproportionate number of dessert articles in the magazine, that I have an insatiable sweet tooth. It should come as no surprise then that I’ll be capping off My Year Of Italy with—well—something sweet. Sfinge, also known as [...]
This 5-star recipe for Potato Gnocchi with Sausage Ragu is from Davide Odore, Master Chef at the Castello di Guarene, a magnificent restored 18th century palazzo/hotel overlooking the Langhe hills in the Piedmont region of northwestern Italy. Potato gnocchi are tiny potato dumplings. They are light, pillowy and delicate in flavor—a perfect base for Chef [...]
My recipe for lasagna is vegetarian. I use spinach and mushrooms and part skim ricotta and mozzarella to make a lighter, healthier dish. With a rather lengthy list of ingredients and several components to the instructions, this is not a quick and easy recipe. Yet, no intricate techniques are required, and there is nothing inherently [...]
Since 2016 is My Year of Italy, and September is back to school month, and kids LOVE pizza, we’re going to have some fun with pizza--rolling, spreading, sprinkling, decorating and getting some veggies into the mix. I’ve provided a kid-friendly basic pizza recipe with a tomato sauce that has some chopped carrots and celery in [...]
Cannoli are Italian pastries originating from the island of Sicily. A staple of Sicilian cuisine, they are also popular in Italian-American cuisine. Cannoli get their name from the Italian word “cannolo” which means “little tube”. They consist of tube shaped shells of pastry dough which are fried in oil and then piped with a velvety [...]
Biancomangiare is a traditional Sicilian white pudding. Dating back to the Middle Ages, biancomangiare, literally means “white food” or “white dish”, and derives its name from the white color of its main ingredients: almond milk, sugar and cornstarch. I learned how to make this delicious and creamy Sicilian dessert during my travels in Palermo, Sicily [...]