Recent Posts

Roasted Tomato and Ricotta Crostini

Roasted Tomato and Ricotta Crostini www.bellalimento.com

Crostini are amazing little bites of crunchy toasts topped with just about anything your heart desires. While Brushetta may get the most attention, and hello yes there’s a reason for that, it’s amazing, this version, let’s call it the second cousin to Brushetta is definitely a taste turner and one that you won’t soon forget. It’s easy, just about effortless and yes perfect for entertaining. Or keeping for yourself and eating it as your sole lunch, not that I’ve done that or anything ehem.

read more

Cardamom Panna Cotta with Honeyed Figs

Cardamom Panna Cotta with Honeyed Figs | www.bellalimento.com

I get really excited when I see figs in the market. Practically giddy. Okay completely giddy. Since they’re only available for a short time I load up when I find them. With the first score of the season I always make FIG PRESERVES. This way we have them to tide us over until next season. This year I even planted a fig tree. I’m praying it makes it through winter and eventually will produce fruit. If not I may cry. Luckily I will be crying with fig preserves in hand if so. Silver lining people.

read more

Simple Summer Pesto Pasta

Simple Summer Pesto Pasta  | www.bellalimento.com

There’s nothing better than going to my deck garden and plucking fresh ingredients and taking them inside to snack on, cook with. Okay maybe if my garden was in the Northern country side of Italy but anyhoo you get the idea. My smaller tomato plants are starting to burst at the seams. Every day, little man goes out and plucks a handful of red headed beauties and brings them inside, hands them to me and asks what are we going to make with them today? Sauce? Salad with white cheese (that’s code for Caprese Salad)? Nope. Today we make noodles (aka pasta). Don’t you love kid speak?

read more

Fried Caprese Salad

 

 

Fried Caprese Salad

You already know that one of my favorite flavor combinations is that of fresh tomatoes (preferably home grown), fresh mozzarella and basil, sprinkled with kosher salt and drizzled with liquid gold (normal people call it extra virgin olive oil) These ingredients make up the iconic Caprese salad. Unless you’ve been living under a rock, you know what this is. There is a reason it has been around forever. It’s good. No, it’s better than good. It’s darn near perfection on a plate. When that plate is in front of me, it’s simply irresistible. Who can blame me. Look at it. 

read more

Strawberry Balsamic Gelato

Strawberry Balsamic Gelato

This might be the summer our ice cream maker breaks. It’s not quite July and we’ve been giving it a workout. You know the kind of workout like it’s early January when everyone flocks to the gym to keep to those New Year’s Resolutions? Yep, that kinda working out. Not that I would know anything about that. Up until today we’ve been making sorbets , like they were going out of style. Today we’ve taken 2 pounds of fresh strawberries and we’re taking  a 180 to the creamier side of frozen treats. Can you say gelato?

read more

Watermelon Sorbet

Watermelon Sorbet

We got lucky out of the gate this year. Why lucky? Well there’s always a chance when the melons come in that you’re going to get a watered down not so sweet version. Despite,  thumping them, holding them, slapping them and every other thing anyone and their Grandma has ever said that will guarantee a GOOD melon, it’s just not the case (at least for me). I won’t know until I cut that baby open. Period. Today was a good melon day. Our first of the season was sweet, sticky and juicy. The boys devoured HALF of the melon instantly and I reserved the other half to make a luscious little frozen summer treat called sorbet.

read more