And the winner is…
I want to thank you ALL so much for helping us celebrate bell’alimento’s brand new shiny look! I wish I could give each one of you one of these cupcakesand a big HUG! We loved your feedback and comments! We’re going to be adding a few more fantabulous features here and there {okay you know I can’t stand it, I can tell you that among other things a print feature IS on the way 
} so stay tuned. I’m really excited to show you what else we have up our sleeves!
Without further a due, the lucky duck winner of a custom header OR twitter background {winner’s choice} designed by Cookie{licious} herself, according to the handy dandy random.org is…
{and this was a bonus entry ; ) See they do pay off!}
Comment #6 COOKIN CANUCK who said “I subscribed to your RSS feed”
*clapping wildly* Congratulations Dara! Please email me at paula@bellalimento.com with your contact information {including a phone number} and your choice of either a new header or custom twitter background! And Christy will get in touch with you!
I’d like to thank Christy {yes she does have a real name LOL} again for her extreme generosity. I simply couldn’t do what I do without her. xoxo Remember, you can catch up with the oh so talented Cookie{licious} over on Twitter!
Mwah!
Capesante al Forno {Baked Scallops}
We’ve been in a seafood mood lately. I’m pretty much a happy girl anytime I’m having seafood. Mussels, shrimp, lobster, fish, crab {oh let me count the ways I love crab…king, snow, dungeness, blue, stone wow I’m thinking there’s going to be a crab recipe coming up very soon LOL} and scallops. Oh I how I LURVE succulent sweet scallops.
Sea scallops, diver scallops, bay scallops, rock scallops, here a scallop there a scallop LOL. All perfectly plump and delectable! I’ll take a dozen of each ; ) This recipe was inspired from a recipe in the cookbook “Venezia”. They used large sea scallops on the half shell which made an incredibly beautiful presentation. For this recipe I used bay scallops but you could use any that you like. It’s a dish that comes together incredibly fast. You simply marinate the scallops, spoon them into the ramekins, top with breadcrumbs and a little buttah and bake. It’s that easy. The hardest part will be waiting for them to come out of the oven ; )
They make a perfect appetizer if you put them in smaller ramekins {this is how I prepare them for this post} and serve them with a toasted baguette. Swoon! OR if you choose to adjust the recipe {increase the marinade and amount of scallops to double or triple the size} put them in a larger dish it easily converts to an entree with the addition of a few sides. Easy peasy and oh so tasty either way.
Gnocchi con Scampi {Gnocchi with Shrimp}
Gnocchi con Scampi. Shrimp and Gnocchi two things that make me HAPPY! What’s not to love, soft pillowy balls of potato goodness, kissed with a spicy tomato sauce and garnished with shrimp. Swoon!
Can I just say these gnocchi were DELICIOUS. Light, airy, everything you’d want a gnocchi to be. Trader Joe’s isn’t exactly near my house but I’m going to try and make a trip at least once a month. I was impressed with everything I purchased on my first trip. These gnocchi will definitely be going back in my basket. They’re perfect for those week nights when I’m running behind and need a little help in the kitchen
The gnocchi are amazing but the star of this dish is the sauce! It’s a light, slightly spicy shrimp sauce. It has an incredible amount of depth from all of the flavor building. You have shallot, garlic, tomatoes, cream, wine, brandy… I’m licking my lips just thinking about it. And then there are the shrimp. The succulent shrimp. Swoon!
This dish comes together fairly quickly {if you’re using the prepacked gnocchi} Make sure you time everything right, start your tomato based sauce, have your water boiling ready for the gnocchi {they only take a few minutes to cook} and of course a separate pan for the shrimp {again they don’t take long either} Then in the end everything comes together to form one happy family! And that’s a beautiful thing…
Baci!
{Adapted from the cookbook “Venezia” by Tessa Kiros}
What you’ll need:
14.5 ounces canned peeled tomatoes – diced
3 tablespoons olive oil
1 shallot – minced
2 garlic cloves – minced
1/2 cup dry white wine
pinch of Calabrian red pepper flakes
1 pound of large shrimp – deveined & peeled {tails on}
1 tablespoon unsalted butter
1 tablespoon brandy
1 tablespoon heavy whipping cream
1 tablespoon flat leaf Italian parsley – chopped
1 pound 1.6 ounce package of gnocchi {I used Trader Joe’s}
salt/pepper
What to do:
1. Into a large saute pan, add the olive oil and shallots and saute over medium heat until translucent. Stirring as necessary. Add the garlic stir well to combine and cook for approx 1 minute {do not let garlic burn}. Add the wine and cook until it has evaporated. Add the tomatoes, season with salt and pepper, and red pepper flakes. Stir to combine. Reduce heat to low and simmer for approx 10 – 15 minutes until you have a nice loose sauce, stirring as necessary. Add the cream at the end.
2. WHILE the sauce is cooking, put a large pot of well salted water onto boil. When boiling, add the gnocchi and cook until they float to the top. Once they’ve floated the to the top allow them to cook for approx 2 additional minutes and then remove with a slotted spoon and add gnocchi to sauce pan.
3. In a separate pan, about five minutes before the gnocchi is done melt the butter into a medium pan. Add scampi, season with a pinch of salt and cook until they are opaque. Take the pan off of the heat, add the brandy and ignite the pan {stand back so you don’t burn yourself} Once the alcohol has evaporated transfer the shrimp to the sauce pan with the gnocchi. Toss gently to combine.
4. If necessary add a little of the gnocchi water to loosen the sauce. Garnish with parsley and serve immediately.
Buon Appetito!
Pasta Frolla alle Fragole {Strawberry Shortcake}
For me, summer and strawberries go together and have for as long as I can remember. And something I always have each summer with strawberries is STRAWBERRY SHORTCAKE. Swoon. My Grandma made it. My Mamma made it and now that I finally coersed the recipe from her I can make it too. There’s just something about the light flaky dough, the juiciness of the strawberries and the sweetness of the cream that comes together in perfect harmony for me.
Why am I doing a Strawberry Shortcake recipe you ask? WELL…I was asked by my sweet friend Giulia from Juls Kitchen if I’d stop by and do a guest post for her. She’s put together a brilliant series of summer round ups from various bloggers and I was honored to have been included. {If you’re not familiar, a guest post is something we bloggers do for each other as a courtesy. It’s a great opportunity for us to introduce our friends to YOU, and it also introduces us to their audience as well. Sharing the love if you will ; )}
If you’re not familiar with Giulia you should be. She’s a beautiful person both outside {Have you seen her hair? It’s gaw-geous, yes I have curl envy} and even more so inside. She takes inspiring fotos and her passion for her food really shows. If you like bell’alimento I know you’ll LOVE Juls Kitchen.
When I sat down and thought about what summers meant to me and what family food comes to mind, there were many but in the end it was it strawberry shortcake. This one was made even more special by using strawberries grown in my own garden {thank goodness the bambini didn’t eat them all first}. This sweet summer dessert has been a tradition in my family since I can remember so it was the natural choice for this post.
I had to drag this recipe out of my Mamma so be sure to head on over to JULS KITCHEN and check it out ; )
Baci!
Risotto al Latte {Milk Risotto}
I thought I had tried just about every version of Risotto out there. UNTIL I saw this one. It was made using milk instead of the traditional broth or even wine as a variation. I was intrigued. VERY intrigued. I simply had to make this Risotto. There was no if and or but about it!
My sweet friend Rachael sent me a cookbook for my birthday. It’s called Venezia {Venice} and it’s a compilation of, what else, Venetian recipes. The book might just be one of the most beautiful cookbooks I have ever laid my eyes upon. It’s a feast for the eyes and {my} soul. No detail was left out. It definitely reflects the grandeur of Venice. It’s hardback, elegant, has gold trimmed pages and a beautiful velvet bookmark. All that is even before you OPEN the book. Then you see the pictures. Oh the pictures. I’ve been in Venezia all week ; ) They’re STUNNING and the recipes are no exception, they’re just ah-mazing. I’ve come across recipes that I haven’t had in a long time and can’t wait to re-discover.
This Risotto al Latte {Milk Risotto} is one from the book. It’s incredibly creamy and decadent and obviously VERY VENETIAN. I am in love with this risotto and will be adding it to my risotto rotation.
I noticed that it does take a little longer to make than a basic risotto and you do need to SIMMER this rice or you’ll have milk frothing over the sides of your pan, just sayin’. I think it would also be wonderful with some add in’s, maybe some asparagus.
Baci!
{Adapted from the cookbook “Venezia” by Tessa Kiros }
What you’ll need:
3 tablespoons extra virgin olive oil
1 shallot – minced
1 1/3 cups arborio rice
6 cups whole milk
salt
4 tablespoons Parmigiano Reggiano – grated
1 tablespoon unsalted butter
pinch of ground nutmeg
What to do:
1. Into a heavy bottom large sauce pan add the olive oil and shallots. Over medium heat saute the shallot until translucent. Add the rice, stir well to coat and cook for a minute or two. Season with salt.
2. WHILE the shallot/rice is cooking warm the milk in a separate sauce pan. Set aside.
3. When milk is warm, add half {3 cups} to the rice mixture. Reduce heat to LOW, stir well to combine. Stir as necessary and simmer until almost all of the liquid has evaporated. Add another 2 cups of milk and continue cooking until the rice is tender {approx 20-25 minutes}, stirring as necessary. Add the last cup of milk towards the end of the cooking time.
4. Check for seasoning, add salt if necessary. Add butter, Parmigiano and nutmeg. Stir well to combine. Serve immediately.
Buon Appetito!
Mozzarella in Carrozza {Fried Mozzarella Sandwiches}
Saying this is just a grilled ham and cheese doesn’t do it justice at all. Yes, it has cheese {ah-mazing ooey gooey fresh mozzarella cheese} and yes it has ham {glorious prosciutto} and yes there’s bread. But the magic is in the preparation and in the ingredients themselves.
I had forgotten how much I loved these simple little treats. They’re perfect for lunch or a quick snack in between meals. We start out by removing the crusts from the bread {seems much more elegant that way, no? LOL} and then a layer of bechamel is spread on. Nice, eh? Then you add a layer of prosciutto and basil leaf and a mozzarella slice that is equal to the thickness of the bread for extreme cheesy goodness. Can you almost taste it? Grill it like that would be quite a tasty sandwich but we’re not stopping there.
We’re going to dip the sandwiches in a rich egg bath and THEN fry them to golden perfection. It might just be the perfect sandwich. They’re quick, easy, and oh so delicious. And the filling possibilities, oh me oh my! You could JUST do mozzarella. Simple perfection. You could swap out the bechamel for some pesto for a sweet saucy basil taste.
I’ve even seen them dipped in breadcrumbs as well which makes them super crispy on the outside. Whatever way you decide to do them, I’m sure you’ll agree that it’s no ordinary ham & cheese ; )
Baci!
What you’ll need: {Makes 2 sandwiches}
{bechamel}
1 tablespoon unsalted butter
3 teaspoons flour
1/2 cup milk – room temperature
1/4 teaspoon ground nutmeg
pinch of salt
{sandwiches}
4 slices of soft white sandwich bread – crusts removed
2 slices of prosciutto
2 fresh basil leaves
2 slices of fresh mozzarella
canola/vegetable oil for frying
{dipping mixture}
2 eggs – beaten
2 tablespoons flour
2 tablespoons whole milk
pinch of salt
What to do:
1. Start by preparing the bechamel sauce. Melt the butter into sauce pan over medium heat. Once melted add the flour and whisk together. Allow flour and butter mixture to cook for a few minutes, stirring often. Reduce heat to low and slowly whisk in the milk, the nutmeg and a pinch of salt. Remove from heat and set aside.
2. To assemble sandwiches: Place a light layer of bechamel sauce onto the tops of each bread piece. To one side add a slice of prosciutto, a basil leaf and then top with mozzarella and the other piece of bread. GENTLY press down to compact sandwiches. Set aside.
3. Into a small shallow bowl, large enough to dip the sandwiches, gently whisk the eggs, flour, milk and salt. Set aside.
4. Into a small pan add a few tablespoons of oil and heat over medium-high heat. When the pan is hot, dip the sandwiches into the egg mixture, shake off excess and then place into hot pan. Cook until golden and crispy on each side, turning as necessary. Transfer sandwiches to a plate lined with paper towels to soak up excess oil.
Buon Appetito!
Tortine alla Nutella {Cupcakes filled with Nutella}
We’re celebrating! No it’s not my birthday {that was last month in case you missed it ; ) } It’s not our blogaversary {that’s in January} but you’re getting closer. We’re celebrating our BRAND SPANKING NEW SHINY LOOK! Yes bell’alimento has a brand new look but don’t worry – even though we have a brand new outside we’re still the same on the inside ; )
What better way to celebrate than with Nutella! You knew that was coming. I just can’t help myself. I’m weak when it comes to Nutella. I’m just weak. It’s my kryptonite. Always will be. And I’m on a mission to make it everyone else’s kryptonite too ; ) This cupcake will satisfy the choco-holic and nutella-holic in you all at once! It’s so moist and airy! And as you’re biting into it just when you think it can’t get any better you get this ooey crunchy surprise. Nutella and Bacio chocolates come together and *fireworks* *champagne corks popping*
And I didn’t even mention the icing. Oh my sweet mamma the icing. And yes, it’s my Mamma’s icing. I am fully aware this isn’t something that’s going to make it onto any low calorie or healthy menus. But it’s sooooooooo good that I just block that out ; ) Sweet goodness, it’s almost too much for me to handle. Almost ; )
Light and fluffy chocolate cake…Nutella… Bacio chocolates {my second favorite Italian chocolate} and icing so good I could just pipe it directly into my mouth. It’s definitely perfect for a celebration!
This celebration wouldn’t be possible without COOKIELICOUS! She is the mastermind behind the brand spanking new look, and although I’m totally biased I think it’s ah-mazing and I just love her to pieces! She’s so gracious that she’s going to GIVEAWAY a new HEADER DESIGN to one of you lucky readers OR a CUSTOM TWITTER BACKGROUND. Winner’s Choice! *and the crowd goes wild*
Edited to add: Thank you for your entries. Contest is closed. Winner announced HERE:
- And now for the GIVEAWAY…
To enter simply:1. leave a comment telling us what you love best about our makeover or what features you’d like to see added to bell’alimento.
{bonus entries}
2. Follow bell’alimento on TWITTERand RT the following & let us know you did so! {NOTE: you have to be following bell’alimento for this entry to count}
@bellalimento is celebrating their new look w/#Nutella Cupcakes & a GIVEAWAY http://bit.ly/b6KADF
3. Follow bell’alimento on FACEBOOK. Come back leave a separate comment telling us you’ve done so.
4. Follow COOKIELICIOUS on TWITTER . Come back leave a separate comment telling us you’ve done so.
5. Sign up for our RSS Feed. Come back leave a separate comment telling us you’ve done so.
That’s 5 chances to win!
Legal Schmegal: Contest is open to EVERYONE {hooray} and is open until Monday August 23rd at 12:00 pm EST. One winner will be drawn by a magic eight ball, ehem random.org. NOTE: Winner will be responsible for installation of design.
Baci e In bocca al lupo {Good Luck}!
What you’ll need: {makes 18 large cupcakes}
{cupcakes}
2 sticks of unsalted butter – softened
5 eggs -separated
2 cups sugar
2 1/2 cups cake flour sifted twice
1 cup buttermilk
2 tablespoons cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon pure vanilla extract
9 teaspoons Nutella
10 Bacio Chocolates – crushed
{icing}
1 pound confectioner’s sugar
1 cup shortening
7 tablespoons milk
1 tablespoon cocoa powder
1 teaspoon pure vanilla extract
2 Bacio Chocolates – crushed
What to do:
1. Preheat your oven to 350 degrees. In your mixer, cream butter & sugar together until pale in color & very creamy. Add egg yolks one at a time mixing well after each one.
2. Into a large bowl add cake flour, cocoa powder, salt & baking soda. Gently whisk together to combine. Add the vanilla extract to the buttermilk. Set aside.
3. Alternate the flour mixture with buttermilk (end with flour) and add to butter/sugar mixture. Continue mixing until well combined. Set aside.
3. Into a separate mixing bowl, beat egg whites with your whisk attachment until stiff. Gently fold into cake mixture.
4. Line your cupcake pans with cupcake liners and fill 1/2 of the way up with batter.
5. Add the nutella and crushed bacio chocolates into a small bowl. Mix well to combine. Take 1 teaspoon of the Nutella mixture and add it to the center of each cupcake. Finish topping off cupcakes with 1/4 more batter each. Cupcakes should be 3/4 way filled when you’re finished. Bake for 25-30 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool completely before icing.
6. WHILE cupcakes are cooling make icing: into your mixer add: confectioner’s sugar, shortening, milk, cocoa powder and vanilla extract. With your paddle attachment, mix until well combined.
7. Place icing into a pastry bag {or zip lock bag} and pipe onto cupcakes. Garnish with additional crushed Bacio chocolates.
Buon Appetito!
And Psst.
COOKIELICIOUS is available if you’re in the market for a brand new look for your blog/site. Get to her before she has a waiting list longer than Rapunzel’s hair ; )
Gnocchi ai Funghi {Gnocchi with Mushroom Sauce}
Gnocchi Gnocchi Gnocchi…Fun to say, even more fun to eat! And as if they weren’t already delicious enough we’ve made them even more exciting by adding MUSHROOMS! I know, I know. I can hardly take it myself!
We’ve topped our light as air gnocchi with a luscious mushroom sauce. But to make them even more special we’ve added a secret little something something… *rubbing hands together* TRUFFLE PASTE! Swoon! And because we couldn’t stop there LOL for just a little extra kick a dash of Calabrian Red Pepper Flakes!
We created this plate full of shroomy goodness especially for The Mushroom Channel{yes there’s a channel devoted entirely to mushrooms – love love love}. We’re happy to be one of their featured contributors where I have the opportunity to create recipes that feature what else our beloved SHROOMS!
We’ve featured Gnocchi recipes before but in this recipe I use a slightly different technique, and *whispering* I think this might actually be my favorite ; ) You can find the recipe for this Gnocchi ai Funghi HERE!
Baci e Buon Appetito!
Confettura di Olive {Olive Spread}
Olives…they’re simply fantastic little bites of deliciousness. They come in many shapes and sizes and of course flavors. There’s just about an olive to satisfy every taste bud {and recipe ; } Yes, we’re obviously fans of the flavor packed OLIVE. And not only are they delectable, without them I wouldn’t have my beloved extra virgin olive oil so big bonus points there.
Olive Fritte {Fried Olives stuffed with cheeses and herbs}
Need a new appetizer to add to your lineup? I have just what you’re looking for. I must tell you though that these are incredibly addictive. Don’t say I didn’t warn you ; ) Perhaps because they’re cute little bite sized morsels I don’t feel as bad eating them {well that’s until I look down and I’ve inhaled the entire plate, but we won’t talk about that}
Fiori Dolci {Sweet Fried Squash Blossoms}
If you have a garden and planted any type of squash you are sure to have an abundance of vibrant squash blossoms. They seem to be multiplying in my garden, and I couldn’t be happier because I love to cook with them. You might remember we’ve already posted a STUFFED SQUASH BLOSSOM recipe. I love the savory filling but this time we’re going to be on the sweet side of the blossoms ; )
Peperoni Croccanti {Crispy Bell Peppers Stuffed with Herbs}
These are a delicious alternative to traditionally stuffed bell peppers. They’re scrummy and oh so filling. And yes, they’re fried! They make an incredible appetizer, and depending on the size of the peppers, once cut into portions {which Cookielicious say look liked fried sushi ; )} them self could generously feed a crowd. Or if you served the entire pepper it would make an excellent entree as well.
CNN’s Eatocracy
Earlier this week we were honored to be the featured blogger on CNN’s food blog Eatocracy. Each week they feature local and regional bloggers to spotlight and they chose US. Little ole US! I’m sure you heard the screaming all the way from Raleigh…we could hardly contain our excitement and wanted to share the article with you {in case you missed it} You can read the whole she bang on their BLOG . And while you’re there be sure to check out some of the other blogger spotlights. I’ve found many of my favorites already featured {like Diana of Spain in Iowa} and some exciting new to me blogs that I’ll be keeping up with from here on out!
Thanks so much for all of your support! We LURVE you all!
Baci e Buon Weekend!
Charlotte di Lamponi {Raspberry Charlotte}
Okay okay for those dessert purists out there this is not exactly a Charlotte…It did start out as a Charlotte mind you and ended up as a Charlotte of sorts. How about that? Yes, I must explain…I thought I could get away with making this without a Charlotte Mould, because I have always had the “how hard can it be mentality” or just stubborn as my Mamma would tell you. Either way, I set about making this beautiful dessert using what I had on hand which was a souffle mould.
Spaghetti alle Erbe {Spaghetti with Herbs}
This is one incredibly aromatic sauce. Of course it would be it’s Spaghetti alle Erbe {Spaghetti with HERBS} Not your typical herbs mind you, okay well one of them is typical, Parsley is included but the main herb is Mint, yes fresh mint! A smell that is immediately recognizable. I love mint and if you like mint you’ll like this unique sauce.
Orecchiette alle Olive {Orecchiette with Olives}
Orecchiette might be one of my favorite types of pasta evah! Maybe because Orecchiette means little ears in Italian. Maybe because they’re the perfect shape for holding the sauce. Maybe just because they’re adorable. Chissa {who knows} I just like them and I use them every time I can!
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