This recipe for eggplant Parmigiana resembles southern-style fried green tomatoes, with all the crunch, and they are not fried. You stack them together and bake a final time for about 10 minutes until the cheese melts. I was inspired to make it this way after I had (one stack only) for lunch at Ristorante Tre Sorelle (Three Sisters) in Positano, Italy.  1 recipe for marinara or tomato sauce 1 cup all-purpose flour Sea salt and freshly ground black pepper 2 large eggs 2 T water or milk 1 cup freshly grated Parmigiano-Reggiano cheese, divided 2 cups panko breadcrumbs 1 ½ cups dry plai ..read more

This is now one of my husband's favorite bruschette. Bruschetta (with an "a") is singular and bruschette (with an "e") is plural. Since it was just the two of us, I only made 4 appetizers, but the recipe makes 12 to 216 appetizers. This also makes a nice lunch with a glass of vino. 1 loaf Italian bread cut into ½-inch slices Olive oil for brushing onto each slice of bread 1 whole large clove of garlic Fresh whole milk ricotta cheese, room temperature Freshly ground black pepper A handful of baby arugula 12 to 16 thin slices Prosciutto di Parma Extra-virgin olive oil, for drizzlin ..read more

My husband, son, daughter, and I lived in Chicago for 2 years. I always loved their Italian Beef Sandwiches. This is my version of this delicious sandwich. I roasted the bell peppers under the broiler for about 20 minutes, rotating the pan, after 10 minutes. You can buy roasted bell peppers in a jar. I think you will love my recipe for homemade Italian Giardiniera Salad. Make the Italian Giardiniera Salad at least two days before you make the sandwiches. Roast the beef the day before you make the sandwiches. I prefer dipping the end of the sandwich into the beef broth as your enjoy your sandwi ..read more

This is a delicious and simple recipe to make. You won't find it better in any restaurant. Buy the best and freshest mussels you can find which makes all the difference. Lee's Kitchen Tips:  Ask your fishmonger if your mussels are wild or cultivated. If they are wild, make sure they have beards attached. Do not remove beards until just before cooking. Removing the beards causes the mussels to slowly die. Wild mussels have a slightly stronger flavor. Cultivated mussels do not have any noticeable beards and have a more delicate taste.  2 lbs fresh mussels, beards attached 2 ..read more

This sandwich makes a delicious dinner accompanied with a salad or soup. There is enough left over for another couple of dinners or lunches. The entire house had the amazing aroma of that chuck roast slowly cooking in my oven for hours.  You can use a slow-cooker, but brown the meat first. 2 T avocado or olive oil, divided 2 large yellow onions, cut in half and sliced 3 ½ to 4 lb chuck or rump roast trimmed of excess fat Sea salt and freshly ground black pepper 4 cups beef broth 1 T roasted beef base (in an 8-oz jar) 2 fresh rosemary sprigs 1 T fresh oregano sprigs or freeze ..read more

I have been making these green beans for 30 years.  It is one of my daughter's favorite. It's also great to take to a potluck dinner.  2 lbs green beans, trimmed and broken in half 2 T olive oil 2 large shallots, thinly sliced 2 cloves garlic, minced or pressed ½ cup Italian black olives or Kalamata olives, chopped ½ cup cherry tomatoes, cut in half ¼ cup dry white wine Sea salt and freshly ground pepper ½ lemon, zested 2 T chopped Italian parsley 2 T chopped basil In a large deep skillet, add water to about ½ full. Bring to a boil, add the beans, partially cover and simmer for ..read more

Castelvetrano olives, red grapes, Pecorino Romano cheese, Parmigiano-Reggiano cheese, Prosciutto di Parma, Genoa salami, Calabrese salami, and Brown Turkey figs. . .a feast for the eyes and little bites for the stomach. Antipasti is plural for Antipasto.   ..read more

This recipe has a lot of fresh middle neck clams (from the Chesapeake Bay) and clam juice infused with white wine, olive oil, and finished off with butter.  Serve this with crusty bread for sopping up the juices.  Grated cheese is optional, but most Italians say that's a "no-no", but we like it with grated Parmigiano-Reggiano. 2 dozen clams (middle neck clams to the smaller little neck) 1 t sea salt ½ cup dry white wine ½ lb spaghetti  2 T olive oil  1 small shallot or ½ small yellow onion, finely diced 2 cloves garlic, thinly sliced ½ t red pepper flakes (optiona ..read more

Tiramisù roughly translated means "pick me up" or "lift me up". It is a traditional dessert from Italy made with espresso, mascarpone cheese, whipped cream, Savoiardi (ladyfingers), and a custard called zabaglione. Every Italian mamma has her own recipe. I was fortunate enough to enjoy one made by my friend Giuseppina Cappiello in Positano. Espresso Syrup 8 oz brewed espresso, or 2 T instant espresso powder dissolved in 8 oz boiling water 2 T marsala wine  Zabaglione 4 large egg yolks ½ cup granulated sugar 2 T marsala wine  2 cups mascarpone cheese, room ..read more

I use a combination of Asiago and Parmigiano-Reggiano cheese in this lasagne. Asiago is similar to Parmigiano because it has a slightly nutty and sweet flavor. The Ragù is enough for two lasagne or enough for another meal or two with pasta. I start out making the Ragù one to three days before I assemble the lasagne. Many times, I freeze the unbaked lasagne to have another evening. Just remember to bring it out to defrost before baking. This style of lasagne is also known as Tuscan Lasagne.  You can also substitute Pecorino Romano for the Asiago. or just use all Parmigiano.  ..read more