My grandparents from Ragusa I had such a blast chatting recently with Andrew Gebby and Giovanni Franceschini on their Sharing the Flavor podcast. We jumped into the subject of Sicilian roots. Andrew’s grandfather came from Messina, and my paternal grandparents came from Ragusa– and maternal grandmother was from Palermo. Being second generation American sometimes feels like we just got here from a foreign world. A few years ago I led a group of my cooking class students on a tour of Sicily, and we spent time in Ragusa. The people we met, the foods we ate, the places we were, and the air we br ..read more

Don’t miss my favorite event of the year! An Elegant & Fun Evening Celebrating Carnevale (Mardi Gras – Italian-Style) Monday Feb 12th 6:30. Venetian-inspired Chef-made (me) Fresh Cannelloni, Renaissance Ragu, Chef-made Fresh Shrimp Ravioli, Savory Broth, Cicchetti (Apps) of Crab, Piquillo Pepper, more, 3 Italian desserts, and surprises! Wine included- 95 plus Eventbrite fee. Location: night-club dining room of 615chutney in Bellevue. See you there! Link for info: Chef Paulette Pop-Up       ..read more

A new Chef Paulette Pop-up! Join me for a Venetian Experience Celebrating Carnevale Monday, February 12th 2024 6:30 pm Multi-Course Served Dinner Inspired by Venetian Cuisine…Seafood, Meats, Cicchetti, Desserts, & Surprises! Location: 615Chutney in Bellevue Tix includes wine & soft beverages I’m so looking forward to cooking for you and seeing you there! For more info: Chef Paulette Venetian Carnevale Dinner Info ..read more

Lamb ragu! I hope you’ll try this recipe. It’s so easy. Instead of braising chunks of lamb for a couple of hours, using ground lamb makes this a quick recipe. In just an hour you have a deeply flavored luscious dish of pasta! I used pappardelle here, but any shape can work very well. The full recipe is below. I also demonstrated how to make the dish on Today in Nashville on WSMV-TV Channel 4 in Nashville. Check the link below. Plus Pastene tomatoes, originally from the Boston area, are here in the Southeast and at Publix. I love to use the San Marzano DOP or the Kitchen-Ready Crushed Tomatoes ..read more

Bake with me IN-PERSON or VIA ZOOM Cookie Menu at Both Classes: Italian Flag Rainbow Cookies Candied Cherry Biscotti Sicilian Almond Cookies In-Person at Green Door Gourmet on Sunday, December 17th at Noon Take home full tins of cookies. And I’m making you lunch! $85 includes all OR Via ZOOM on Tuesday December 19th at 5pm CENTRAL I’ll send you the ingredient list. We’ll cook in our kitchens over Zoom and I’ll lead you step by step. You’ll have lots of Italian Cookies for your holidays! $35 per household Contact me for info or to reserve at Info@ChefPaulette.net   ..read more

Friday December 8th 2023 6:30-8:30pm at Green Door Gourmet Cottage in West Nashville   Throwback 1950’s-1960’s Party! Full Brooklyn-Italian Buffet by Chef Paulette Music by Duette Wines by Hippie Radio’s Grateful Ed You don’t want to miss this! Here’s the best holiday party of the season! Brooklyn-Italian full buffet of pastas, meatballs, sausage, Italian vegetables, dessert (Sicilian Ice Cream Sandwiches and more). Duette playing live: 1950’s-1960’s Pop Radio Classics. (Temptations, Shirelles, Platters, Johnny Mathis, Perry Como, Sonny & Cher, Righteous Brothers…) Wines by Nashvill ..read more

Here’s a way to have cheesecake fast! And easy. This batter makes a great 9-inch cheesecake, but by dividing the batter into cupcake papers, it cooks faster, and cools & chills faster, so it’s ready to eat within the hour. It’s a no-crust cake, but you can add some cookie crumbles in the bottom of the cupcake papers, and on top of the finished cake, too. Using ricotta cheese makes a light and yummy little cake. Let me know how it goes! Mini Ricotta Cheesecakes 1 15-ounce container ricotta 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1 to 1 1/2 cups Amaretti cookies or favorite cookie (any ..read more

I don’t remember the first time I tasted my mom’s homemade meatballs. I was probably a baby. Meatball eating in some Italian families starts early. The flavor? From back then I can’t remember, but I’m sure my “meatball palate” began its well-seasoned and experienced journey from that first moment. Meatballs in restaurants are always just “okay.” They never have the taste I’m expecting. Never match up to that taste I’ve learned to crave. Of course, when I started cooking I needed the meatball recipe from my mom. Seems implausible, but her recipe has shifted and changed over the years — keeping ..read more

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I’ve been doing  in-person Italian cooking classes in Nashville since 2009 (before that in NYC). When Covid locked us all down I began Zoom Italian Cooking Classes. They were such a hit people asked me to keep going with Zoom, even tho I’ve resumed in-person classes. And I LOVE doing Zoom classes. We are each in our own kitchens cooking. I lead you thru the recipes step by step, cooking along with you, and demonstrating each task.   In the end (in less than 2 hours) you have dinner and we’re off to enjoy our meals with our families, friends, or having a yummy bite by ourselves by t ..read more