Recent Posts

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta www.bellalimento.com

It’s only when I make homemade pasta that I realize how much I miss making it and should do it more often. I never ever cease to be amazed at how flour and eggs can transform into pasta right before my eyes (and yes no box required). We’ve already shared BEET PASTA and SPINACH PASTA now we’re spicing it up a wee bit and we’re kneading up Roasted Red Pepper Pasta. Now you could use jarred roasted red peppers BUT if you’re going to take the time to make your own pasta why not char fresh red bell peppers yourself. It’s not hard and you’ll have the added benefit of scaring your children who think you’re about to serve them burnt food. 

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Blood Orange Mimosa

Blood Orange Mimosa www.bellalimento.com

Two things I absolutely adore are bubbly drinks and metal ware serving pieces. I have a large collection of metal ware pieces and they’re not for show. No sir. I actually USE them and often. I don’t believe in having things to sit on a shelf and look pretty. I want things I can enjoy and use without having to worry something is going to happen to them. Metal Ware you don’t have to worry about. Well except if you drop it on your foot and that hurts. Don’t ask me how I know. Sigh. 

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Eggs in Purgatory

Poached Eggs in Tomato Sauce www.bellalimento.com

Poached eggs. You should really get into them. More specifically you should get into poached eggs in tomato sauce. It is going to be your new favorite breakfast or brunch dish. Or late night snack or whenever. It’s so simple but satisfying. Complete comfort food. I’m talking eyes rolling in your head good.  It’s called Uova al Purgatorio in Italian. That translates to eggs in H-E double hockey stick. I suppose it could be because they’re bubbling away in flame-y (or maybe just simmering, okay it’s really just simmering but flame-y sounds more exciting) tomato sauce. Or because it’s got a slight kick in the pants to it. Whatever the reason they’re ridiculous and you should make them.

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Panettone French Toast

Panettone French Toast www.bellalimento.com

I am one of those people that absolutely ADORES Panettone. I look forward to it EVERY. SINGLE. YEAR. I stock up when I see those gorgeous boxes adorning the stores starting in July. Okay not really July but Christmas comes earlier and earlier each year and it seems like July when they start putting everything out to me. None-the-less. Hooray for Panettone. I believe it’s in the fruit cake camp. You either love it or loathe it. Fruit cake I strongly dislike (Sorry Grandma. Sorry Mom) Panettone on the other hand I’m for. EVERY. SINGLE. TIME.  Did I mention how much I like it?

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Easy Eggplant Parmigiana

Eggplant Parmigiana www.bellalimento.com

I’ve always wondered why eggplants are so neglected. Every time I visit the local grocers there they are, just sitting there lonely. All stacked up in their majestic purple royalty begging to go home with someone anyone. I’m guessing that some might be perplexed by them and it’s just easier to grab the broccoli and cauliflower. I however, really dig them. One of absolute favorite things to make with eggplant is Eggplant Parmigiana. Up until recently I always made it in lasagna form. It was quite labor intensive so I didn’t make it as often as I would have liked. Now I’ve come across a super easy way to make Eggplant Parm. One of those palms on forehead moments the minute I saw it followed by the inevitable why didn’t I think of that.

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Pork Medallions with Mushroom Marsala Sauce

Pork Medallions with Mushroom Marsala Sauce www.bellalimento.com

Pork. Mushrooms. Marsala. What’s not to love about this dish? It’s meaty, earthy and is sure to become a recipe in your go to repertoire. Serve the saucy medallions over a bed of glorious garlic mashed potatoes OR creamy polenta and call it a night. But not before adding a baguette. That sauce is the kicker. I mean it’s okay to lick the plate when no one is around but if you have guests it’s probably best to mop it up with a nice piece of toasty bread.

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