Recent Posts

Lemon Olive Oil Cake with Candied Lemons

Lemon Olive Oil Cake www.bellalimento.com

Extra Virgin Olive Oil is like liquid gold to me. I’m never without it in my kitchen. Ever. It’s the foundation for so many of my dishes and beyond. I even use it on my skin. It’s a fabulous moisturizer. Truth. There is no substitution for a good quality olive oil period. When Jovial Foods reached out to me and asked me to try their organic reserve blend of olive oil of course I said yes. This blend is created exclusively from three ancient varieties of olives grown in the Veneto region of Italy (which is right next to my beloved Fruili); Favarol, Grignano and Nostrano.

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DIY Vanilla Extract

DIY Vanilla Extract www.bellalimento.com

Did you know that you can make your own homemade vanilla extract? You absolutely can and it only takes TWO ingredients.  Which means: 1.It’s ridiculously easy and 2. You should really use the highest quality ingredients you can find. Quality counts. These make amazing gifts this time of year and who wouldn’t appreciate a bottle of homemade vanilla extract? You can send me a case of it if you like and I would be a very happy camper. Now that I know you want to make your own, let’s talk about the three B’s that you’ll need to get started: Bottles, Beans and Booze.

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Prosciutto and Asparagus Eggs Benedict

Prosciutto Asparagus Eggs Benedict www.bellalimento.com
If you’re looking for a holiday breakfast (or brunch) that is sure to impress your guests you should add Eggs Benedict to the menu. It’s rich, decadent and shouldn’t be reserved for eating out. Hollandaise sauce (that deliciousness dripping off of the plate that you’ll want to be sure to grab an extra English muffin to sop it up with yes that’s Hollandaise sauce) isn’t as hard as you would imagine to make. It does take some old school arm power, whisking vigorously is required, so you can go ahead and check exercise off your list for the day. At least I do. And you’ll want to be sure to go slow and steady when whisking in the melted butter. Why you ask? Otherwise you’ll end up with scrambled eggs and although fantastic they’re not what we’re going for here.

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Herb Marinated Cheese

Herb Marinated Edam Cheese www.bellalimento.com

It’s party time! The holidays are here. Thanksgiving is in oh 3 days and then it’s just ON from there. If you’re looking for a delicious appetizer (or snack if you’re a cheese head like me) that will take you minutes to make try our herb marinated cheese. After all, who doesn’t love cheese? I mean really. This is great on it’s own or makes a great supporting actor to a charcuterie platter. One of my must do’s when I have company be it a small dinner party or a larger scale soiree is to have an appetizer tray set out when my guests arrive. It serves two purposes. First, it keeps the guests happy (hungry guests are grumpy guests right) and gives me time to finish what I need to do in the kitchen while they’re noshing.

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Ham, Mushroom & Asparagus Frittata

Ham Mushroom Asparagus Frittata www.bellalimento.com

Whether I like it or not the holiday season is full steam ahead. Next week is Thanksgiving. THANKSGIVING (is anyone else in denial about this?). The day after Thanksgiving marks the beginning of hustle and bustle for us. We like to host dinner parties and already have a few others on our schedule during the month of December. I’m trying really hard not to jump to Christmas but that’s easier said than done. I’d like to enjoy Thanksgiving first. We do have so much to be thankful for after all. 

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Pasta with Creamy Roasted Beet Sauce

Pasta with Creamy Roasted Beet Sauce www.bellalimento.com

No one could accuse this pasta of being anything less than exciting. She’s’ definitely a plate turner. That’s no dye job boys and girls. That color is what you get when throw a roasted beet into the mix. Now I know beets are a love them or leave them kind of thing and honestly up until a few years ago I was a leave them kind of girl. Then I figured out that roasting them was the ticket to my love affair with beets and lemon juice because you’re going to need that when you work with roasted beets unless you like hot pink hands.

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