Recent Posts

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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Tortellini in Brodo

Tortellini in Brodo www.bellalimento.com
Tortellini in Brodo means “Tortellini in Broth” or as my kids call it, Tortellini Soup. Whichever way you prefer to say it it’s always going to start with the broth. Since there are only 2 elements to this soup (well 3 if you add cheese and we always add cheese so okay 3) it’s important to make them count. Start with homemade stock. Making homemade stock couldn’t be easier I promise. If you can chuck everything into a stock pot, turn on the stove and later strain you can make homemade stock. Pretty much anytime I roast a chicken I’m making a batch of chicken stock afterwards. I leave a few jars in the fridge for that week and freeze the rest for later. Which is often. Amazing how many times I use chicken stock a week so I’m really grateful to have some in the freezer to thaw out as needed.

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Lemon Tart with Raspberries

Lemon Tart with Raspberries www.bellalimento.com

I’m pretty much a lemon-holic if there is indeed such a thing. I always have lemons in my refrigerator. They go with OH just about everything and they make one lip smacking tart to boot. This one is luscious, luxurious and a cinch to make. The hardest part will be arranging those raspberries on top. If you’re impatient and want to skip that step I’d totally understand. The lemon goodness is waiting just below and for us lemon-holics, it’s pretty irresistible.

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