Recent Posts

Prosciutto Arugula and Fried Egg Pizza

Prosciutto Arugula and Fried Egg Pizza www.bellalimento.com

If you’ve never had eggs on pizza you’re missing out. MISSING OUT. Sorry for the yelling but I wanted to be sure you heard that. That moment when you pierce your fork into that perfectly runny yolk and it drizzles and oozes all over the prosciutto, bubbly mozzarella and peppery arugula creating a creamy silky dressing that makes your eyes roll (in a good way). Yes that moment. That bite. See what you’d be missing if you didn’t make this.

read more

Pappardelle with Bolognese Sauce

Pappardelle Bolognese www.bellalimento.com
It’s fall. Is anyone else super excited? I’m ready for boots, cardigans, cranking up my oven, leaving the windows open during the day, wood burning fires at night and always, always watching the leaves change. That first week when they burst into a colorful explosion of oranges, yellows and reds. Yes. Those are the mornings I like to sit on my deck with my cappuccino and just stare at their magnificence. Until the oven calls and it always does. Fall is a time for low and slow cooking, Saturday sauces and baking bonanzas. One of my favorites is Bolognese sauce. It’s the mother of all meat sauces and is amazingly versatile.
read more

Roasted Heirloom Tomatoes and Burrata Crostini

Burrata Crostini with Roasted Heirloom Tomatoes www.bellalimento.com

I am slightly obsessed with Burrata (well cheese in general but this one – swoon). What is not to love about something that translates to BUTTERED? Right. If you’ve never tried it (and seriously run to the store now and find this so we can still be friends please) Burrata is a creamy dreamy fresh Italian cheese that’s made from both mozzarella and cream. The outer shell is solid mozzarella but surprise (one of the few types of surprises that I like) once you cut into it (ah that first cut it’s like the first spoonful from a Nutella jar – happy happy happy) rich thick cream oozes from the shell and just begs for a toasty baguette (or spoon). Honestly I don’t think there are any bad ways to eat Burrata. Anyone else dream of cheese? I can’t be the only one.

read more

Asparagus and Tomato Carbonara

Easy Asparagus and Tomato Carbonara | www.bellalimento.com

It’s no secret that summer is coming to an end. Sigh. We all knew it had to happen. I’m slowly getting back into my jeans and t-shirts routine but I’m refusing to give up my flip flops (with rhinestones of course) for as long as I can. Yes I am sad about summer coming and going like a speeding train. It stinks but I am taking this time to enjoy as many fresh fruits and veggies of the summer of 2013 (doesn’t quite have the ring to it as summer of 69 does it?) before they’re gone. If you’ve been reading my blog for any length of time then you know that Spaghetti alla Carbonara is my all time favorite pasta. Like ever. This end of summer version is a variation of that dish that I think you’re going to like as much as I do.

read more

Prosciutto Wrapped Melon Balls

Prosciutto Wrapped Melon Balls | www.bellalimento.com

Prosciutto wrapped melon is a quintessential summer appetizer that you should be eating like fiends while melons are in season (read you don’t have much longer so jump on it). It’s a sweet and salty bite that you’ll be coming back to the serving platter again and again for. The sticky sweet melon paired with the salty swoon worthy prosciutto is hard to resist. Luckily most of the melon is water so it’s okay to eat say half the platter (no bursting my bubble alright). Typically it’s served in a wedge with prosciutto wrapped around it.  You know we don’t do typical so we grabbed our melon baller and went to town on a petite portion that makes a pretty presentation perfect for a party.

read more

Marinated Mushrooms

Marinated Mushrooms | www.bellalimento.com

Last week was unintentionally dessert week on the blog. It was hard to miss our parade of chocolate. I know you saw them all. It’s hard to look away from Warm Chocolate Nutella Melting CakeBrown Butter Chocolate Chip Cookies and  S’Mores Panna Cotta . I go for a few weeks of blog posts until I realize I have neglected my sweet tooth and then I tend to get a little carried away and over compensate for said lack of baking. Sigh. Which is exactly why I don’t bake more often. I eat it all. Then I want more. Double sigh. I am a sucker for sweets. Are you saying no duh Paula (and is it suddenly the 80′s again? Where did that phrase get dug up from) What do sweets have to do with marinated mushrooms? Nothing at all. Just marks our return to cooking for a few weeks.

read more