Insalata Caprese {Caprese Salad Skewers}
One of my favorite things I look forward to eating in the spring and summer is Caprese Salad. There’s something magical about a fresh from the vine, juicy red tomato, paired with creamy fresh mozzarella, basil and golden extra virgin olive oil. It’s positively swoon-worthy.
Timballo di Bucatini {Bucatini Timbale}
I know it’s spring and typically one doesn’t eat baked pasta in spring, but our weather as been bi-polar lately. It’s been 80 degrees one day and then 40 degrees or 60 degrees the next. So not only have we had to turn the heater back on, I’ve fired up the oven for a few comfort dishes. Baked Pasta is one of those!
Pasta Mista {Mixed Pasta}
As you may have noticed from my posts lately, I’m kind of loving the beautiful, vibrant and oh so colorful pastas at the moment.I just can’t help myself. They pull me in with their pretty faces, but I stay because they’re also full of substance {and by that I mean they’re tasty to boot} I’m guessing from the comments that you all are smitten too, and I’m pretty sure sales at World Market are up too ; )
No Bake Mini Nutella Cheesecakes with Strawberry Sauce
No bake might be two of my favorite words when it comes to desserts. You know I’m not the best baker in the world, so when something says it’s no bake it’s right up my alley. Then you add in mini spring form pans and Nutella. Well, I’m THERE.
Rotini Saporiti {Savory Rotini}
I’m always honored when someone asks me to develop a recipe for them. This is one of those occasions. Giulia, one of my favorite cutie patutuie and super talented blogging friends {Juls writes her blog in both Italian and English and takes some of the most beautiful droolworthy fotos around}, asked me to contribute a pasta recipe to VOIELLO, an Italian site that has amazing recipes and products. Although the site is written in Italian, you can still drool over the photos or you can always use google translate if you don’t understand Italian ; )
Farfalle con Zucchine e Pomodori {Butterfly Pasta with Zucchini and Tomatoes}
Doesn’t this pasta just scream spring! Its so colorful and happy and when I saw it at World Market, I knew I had to buy it {even if it was a little pricey ; )} Have I mentioned that I have an affinity for World Market. I go for something specific and leave with that plus some. Its like Target for me, I simply can’t get out under $50 evah. Sigh…This pasta was one of those extra finds.
Maccheroni ai Peperoni {Macaroni with Bell Peppers}
Peperoni in Italian isn’t what we refer to as “pepperoni”. Instead it means bell peppers. Beautiful vibrant colorful bell peppers. I much prefer the bold and beautiful red, yellow, orange bell peppers. Now if they were just as inexpensive as the green ones I’d be a happy camper ; )
Maccheroni ai Quattro Formaggi {Four Cheese Macaroni}
Cheese and pasta, yes please ; ) It doesn’t get much more comforting than macaroni and cheese. Maccheroni in Italian refers to any short tubular pasta. I like to use elbow noodles because they’re smaller which makes it easier to get a nice big heaping spoonful into your mouth ; ) You could easily substitute ziti or penne, which I will do if that’s what’s in the pantry. Use what you have!
Mele nel Cartoccio {Baked Apples in Parchment Garnished with Strawberries}
Continuing on with my infatuation with parchment paper cooking, I give you a dessert selection cooked in what else… PARCHMENT ; ) I am in LURVE with my current La Cucina Italiana magazine and their section full of mouth watering recipes that are cooked in parchment paper. I think I might actually have to make all of them. I’m especially loving this quick and easy {and pretty good for you, at least in my opinion} dessert.
Maccheroni alla Ricotta {Macaroni with Ricotta}
How about a pasta dish that you can make with just THREE ingredients? How about a pasta dish you can make in under TEN minutes? Now that is my kind of math 3 ingredients plus 10 minutes ; ) I thought you might like that too!
Torta dolce di Zucca {Sweet Squash Pie}
Yes, you read right. That is indeed a sweet squash pie. Ain’t she a beauty ; ) She’s not just a pretty face. Oh no! She’ll knock your socks off with her complex deep flavors. A buttery, flaky crust filled with honey bathed squash, surrounded by a custard like blanket. I’ll let that settle in for a minute ; )
Crostata di Porri {Savory Leek Pie}
You’ve probably seen Leeks in the produce section of your grocery. If you’re not familiar with them, they’re similar to an onion, a cousin of the onion if you will ; ) They’re quite fragrant and produce beautiful rings when sliced. They have a much milder taste that onions and an added benefit don’t make me cry when I’m cutting them ; )
Carote con Funghi {Carrots and Mushrooms}
Happy New Year! Was one of your resolutions to eat more Veggies? Well this year I tried not to make any resolutions but adding more vegetables to your diet is always a good idea. Besides, when they’re bright and happy like this carrot and mushroom dish, they’re hard to resist!
Torta Salata ai Funghi {Savory Mushroom Pie}
If you like mushrooms, and I’m going to choose to believe that everyone does ; ) Yes, I like rainbows and glitter too LOL .You’re going to love this SAVORY, buttery, flaky, creamy, cheesy, filled to the mushroom max Torta Salata ai Funghi {Savory Mushroom Pie} That’s a mouthful ; )
Ossi dei Morti {Bones of the Dead Cookies}
Ossi dei Morti means bones of the dead in Italian. This might sound a little creepy but I assure you these “bones of the dead” are not. They are actually little crunchy snow capped bites of deliciousness that have a beautiful significance behind them.
Cjalsons Krofin di Timau
Chances are good you might not have heard of Cjalsons before. After all it’s not a very Italian sounding name is it ; ) What are they you ask? *hand on chest* I’m so happy you asked ; ) Cjalsons are a traditional recipe from my beloved Friuli Venezia Giulia, which as you know by my many references to this jewel of a region, is located in the North-East of Italy.
Torta di Carota {Carrot Cake}
Rember how I’m always telling you about my talented friends ; ) Well you’re in for a treat because TODAY my sweet sweet friend Lora from Cake Duchess Fame is stopping by! Not only is she gorgeous, she whips up some tasty tantalizing sweet treats! She’s truly sweet through and through! I KNOW you’re going to want to pop over to her SITE and take a peek for yourself. But, I can’t be held responsible for the weight you’re going to gain, just sayin’! It will totally be worth it though ; )
read moreProject Food Blog: Picture Perfect
Thank you ALL so much for your votes and support! Mwah! Thanks to YOU we’ve advanced to Challenge 4 in Project Food Blog! For this challenge we were prompted to go above and beyond and use photography to create a step-by-step, instructional photo tutorial. Sounds easy right? NOT! For inspiration, I looked to one of my favorite step by step blogs written by someone I admire greatly. Her name is Ree. Maybe you’ve heard of her ; ) LOL, If you haven’t I’m going to need for you to come out from underneath that rock : )
read moreTorta di Mele {Apple Torte with Breadcrumb-Hazelnut Crust}
We’re continuing on our showcase of FRIULI and it’s flavorful recipes. I can’t tell you how it has me YEARNING for a visit *sniff sniff* Oh how I miss it! but luckily when my current issue of bon appetit magazine arrived what do I see right smack on the front cover “LIDIA”S FRIULI: Her special menu”! Ah, my beloved FRIULI. I have always enjoyed Lidia Bastanich but had NO idea she grew up in Friuli. Now I love her even more ; )
read moreFrico con Patate {Potato and Cheese Fry}
I think it’s HIGH time that I focus on food from my most favorite region in Italy. While you all know I adore Italian food, you might not know that I REALLY adore Friulano food. That is food from the Fruili Venezia Giulia region of Italy or Friuli for short ; ) All of my years living there might have something to do with that ; )
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