Spezzato or Spezzatino as some will call it is a lovely way to make a stew! This is traditionally made with lamb for Easter but you can make it with beef the same way. This is VERY typical of my town of Roseto Valfortore as an Easter second course. I hope you enjoy it! First, brown the lamb that has been cut into small pieces (similar to the size you would put in a typical beef stew) with some onion garlic Then cook in broth slowly (whatever kind-veg or chicken)… Cook the cicoria (chicory greens such as dandelion greens which I think are best or even escarole etc) and let drain in a colander ..read more

So this is a recipe that I make every year around Easter time .... everyone who has had it loves it and people who don't know what it is are dying to try it!!! It's a savory pie and oh so good. It's meant to be a treat after the fasting of the Lenten season. I hope you enjoy my version of this recipe! (below you will find the written recipe on my own recipe card and a video I did on how to make it!). I must add that although it is not traditional to make it without meat... I DO make a really tasty vegetarian one that is so good! I created the vegetarian version about 10 years ago for some gues ..read more

(reposted from my old blog from 2009!) Recipe from Roseto, Italy…Pasta al Tonno!!! From the Fall of 2005 to the end of the summer in 2006, we lived in Italy. We were in my dad’s hometown of Roseto Valfortore. It is a beautiful little town up in the mountains of southern Italy. There were so many things we did and learned that it is going to be the subject of one of my books someday, but in the meantime, I can share some of the things I learned– especially the recipes– right here! One day while I was getting my hair cut, I was talking to the girl cutting my hair and she asked what I was cooking ..read more

Ingredients: 2 1/2 Cups flour(300 gr) 2 1/2 tsp baking powder (10 gr) 1/2 cup sugar (100 gr) 3/4 cup butter (170 gr) 1 cup milk + 1 tbsp vinegar or buttermilk or heavy cream (230 gr) Mix together and form into a disk (or two depending on what size you want to make) cut "like a pie" put wedges on baking pan and bake in pre-heated oven at 350F/180C for 15-20 min or until golden. ( a little longer if you make large scones!) **you can also take the disc...wrap in plastic and freeze. Take out of freezer-cut frozen and bake as usual. Great to have on hand for a quick breakfast or to prepare for a p ..read more

1/2 Green pepper 1/2 Onion 1 Celery stalk 1 clove Garlic 1 can Anchovies in oil 1 tbsp Pesto 1/2 Cup White wine 1-2 Tbsp butter 1/3 Cup Flour 1 Litre Milk + Water as needed Oregano Crushed red pepper Black Pepper Salt 1 tsp Old Bay 1 Zucchini 1 pound Crabmeat (lump or claw) Start by dicing one zucchini, put in a colander, salt and let sit while you prep everything else. Coat the bottom of a heavy pot and let warm. Add diced Onion, green pepper, celery, and one can of anchovies with the oil, pesto and last add the finely chopped (or garlic pressed) garlic. Let start to become translucent and u ..read more

It's January. It's cold. It's gloomy. These are the times we make something hearty that warms the insides and reminds you that "this too shall pass". I actually have this love/hate thing with winter. I love the fireplace and cozy sweaters and fuzzy blankets. But I desperately miss the sunshine. So... how do we "feel better" when there's no sun? Make a nice Spezzatino! Doesn't that sound nicer than Stew? Haha! This is a very simple recipe for a stew that is slightly different than your standard beef, potatoes and carrots! I hope you like it! Please note... the ingredient amounts are approximat ..read more

Pastry dough 200 ml water 200 g flour 4 g salt 160 g butter 6 eggs ( approx. 300g) For the pastry… *In a pot -bring water butter and salt to a boil. *Turn the heat to low and add flour stirring until it all comes together then Continue over the heat for a minute or two. *Take off the heat and let cool for a few minutes-but while still warm *Add the eggs one at a time. Mix fully before adding next egg. The mixture should slowly fall from the spoon and yet still hold “shape” when in the bowl. Put dough into a pastry bag with a giant star tip. Pipe into a circle on parchment paper on a baking sh ..read more

This is how to make a simple tasty dessert! I love Ricotta and I love Cake! So what better than a Ricotta Cheesecake and adding some of those awesome Italian Amarena Cherries to it! This is really a simple recipe and since it has no crust and is low in sugar you can claim it as high protein and low carb! (well at least lower carb than other desserts!! So... Here is the recipe! I hope you try it and enjoy it! 125g butter or about 1/2 cup (ok 1/2 cup is 113 grams but it works just fine!) 200g sugar or about 1 cup (sometimes I put a little less-as low as 150g=3/4 cup 4 eggs 1kg or 2 lbs ricotta ..read more

I just love these! They are simple to make and not too sweet. Just perfect with that morning cappuccino or afternoon caffe' espresso! They are truly an "everyday" cookie... but still wonderful to add a few to your holiday cookie trays! This recipe is for a single batch -in fact it doesn't even seem to be enough dough to fill a single loaf pan but just take your t ime... grease your fingers and spread it across the loaf pan. It will only come to less than an inch in height. It will rise slightly in the oven but not a whole lot, so don't be worried! If you want a "taller" cookie-double the reci ..read more

A lovely way to celebrate International Women's Day! International Women's Day is celebrated every 8th of March... ***I always remember it because it's the day after my Birthday! --and now you will never forget my birthday because it's the day before International Women's Day!!! Woohoo!!! I'm not going deeply into the history of the day because you can look that up anywhere... What I am going to share is my memory of being in Italy at this time of year for the first time back in 2006. It was beautiful. Not like Valentines day where there is too much hype and expensive roses. Nope. Just people ..read more