Pistachio Cake with Mascarpone Frosting
Proud Italian Cook
by Marie
1w ago
This pistachio cake is the perfect dessert for any occasion but especially for pistachio lovers. It has a dense crumb, sort of like a poundcake and it’s subtly sweet, it’s filled with finely chopped pistachio’s along with rich and creamy pistachio butter. The frosting is in a league of it’s own, the mascarpone cheese takes it over the top, it’s my new favorite frosting right now, move over cream cheese! This is the star of the show, pistachio cream, pistachio butter, it’s also called pistachio paste, you can fine it at Italian markets or online, it has such concentrated pistachio flavor, the ..read more
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Umbrian Snowflake Cookies
Proud Italian Cook
by Marie
1M ago
I found these cookies in one of my old Saveur Italian cookbooks that was published back in 2015. These Umbrian snowflake cookies are served at festivals, wineries and charity bake sales and are a favorite of the residents from Montefalco in Umbria. When flipping through the book, just the look of these cookies immediately caught my eye and I had to make them, I also thought how fun to make them in the winter, hence the name Umbrian”snowflake” cookies. The ingredients are pretty basic, but think of the end result as an elevated chocolate chip cookie, with crunchy cornflakes in and out of the ..read more
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Easy Strawberry Cream Puffs Made With Puff Pastry
Proud Italian Cook
by Marie
1M ago
Strawberry cream puffs are such a quick and easy dessert because in this version you use store-bought puff pastry. Strawberries are good to use because you can dice them up really small and then easily fold them into the heavy whipped cream and mascarpone. Valentine’s Day is near and this would be the perfect ending to a special dinner, it’s light and creamy and the strawberries really shine through. Just cut your puff pastry into squares, you don’t even have to dock it because you want them to puff up. Then all you have to do is slice them in half and you’ll have a top and a bottom create ..read more
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Spaghetti Squash Egg-in-a Hole
Proud Italian Cook
by Marie
3M ago
Spaghetti squash egg in a hole can be an easy and healthy breakfast, brunch, lunch or even dinner. It’s also low carb, gluten free and packed with protein, something we’re all thinking about post holiday celebrations. I love spaghetti squash, I make it quite often it’s so versatile and really fills you up, in a good way. This recipe comes together fast if you roast your squash ahead of time and have your “spaghetti strands” read to go. Here are a couple of my other favorite ways to use spaghetti squash. Then all you do is grab a handful of your spaghetti squash and form it into a circle mak ..read more
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Stuffed Pork Roast with Apples and Cranberries
Proud Italian Cook
by Marie
4M ago
Tis the season for entertaining and this stuffed pork loin with apples and cranberries is perfect for a gathering you might be having. It certainly looks complicated but actually it’s very easy to put together, it can even be done a day ahead of time. The confusing part to some might be how to butterfly the meat. You actually open it like a book and then each side of the “book” you open that up. Here’s a visual that will help you, and you’ll see just how easy it is. Once you open it up fully you can spread your flavored filling all around. Here I used apple with dried cranberries, garlic, th ..read more
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Baked Squash with Ricotta, Parmesan, Lemon and Sage
Proud Italian Cook
by Marie
4M ago
No secret here that I love squash, actually any squash is ok by me. There are so many beautiful varieties out there and I can honestly say that I haven’t found any that I really don’t like. Although my top three would have to be butternut, acorn and these sweet little things called honeynut, pictured here. They’re hard to find in my neck of the woods, but when I do I grab them! Here’s another idea using kabacha squash, using a different filling and a different way to cut the squash. Any type of squash is tender and delicious when roasted and of course chock full of vitamins. These sweet squ ..read more
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Braised Chicken with Artichokes, Shallots, Tomatoes and Olives
Proud Italian Cook
by Marie
5M ago
If you’re looking for a one-pan meal thats warm and comforting and easy to make, this is the one for you. A wine braised chicken dish with tender shallots, fresh tomatoes, briny olives and sweet artichoke hearts. I suggest dark cuts of meat for this dish, I used bone- in, skin on legs and thighs. Dark meat pieces work very well for braising, they’re very forgiving and tend not to dry out like white meat breasts do. I served this dish with mashed potatoes but polenta would be amazing, especially in the dead of winter, also couscous and rice would work as well. Comfort food with an intoxicati ..read more
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Butternut Squash Ricotta Tart With Puff Pastry
Proud Italian Cook
by Marie
6M ago
Butternut squash is hands down one of my favorite veggies. When fall comes around I get excited to see it popping up in all the markets. It’s so versatile and you can make so many different meals using it. One way I like using it is in a savory tart like this one with a cheesy spinach and ricotta base, the flavors compliment each other so well which brings out the sweetness of the squash. Now you don’t actually have to cut the squash like I did, you can just cube it up, but if you want to fancy it up a bit and give it a showstopper look, do what I did. Cut the squash right above the seed sec ..read more
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Homemade Chicken Soup With Broken Spaghetti
Proud Italian Cook
by Marie
7M ago
Fall is officially the start of soup weather and here’s a good one to start you off on, plus you can keep it in rotation throughout the winter. It’s my homemade chicken soup with broken spaghetti pasta. It’s a simple basic recipe, not a lot of ingredients, but all the ingredients I promise will yield you a most delicious pot of soup! Can you add other veggies to it? of course you can, and that’s up to you. The key to this flavorful broth is using chicken thighs with the bone and skin on, you need that, it won’t be the same without it. There’s two steps, first you you need to make the base ..read more
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Zucchini Scarpaccia With Corn And Pecorino
Proud Italian Cook
by Marie
8M ago
Tis the season of zucchini and the trend right now seems to be zucchini scarpaccia. It’s basically a zucchini tart where the zucchini is the star, there are tons of  variations all over the internet right now. It’s like a savory zucchini flatbread, baked until it forms a crunchy, golden brown top, it’s very delicious! I changed mine up a little by adding to the zucchini and onion mixture, an ear of shucked. corn and in the batter some sharp, grated pecorino. Several recipes say to add cornmeal to the batter, I used dry polenta. Grab a slice and have it as an appetizer, a side dish, a s ..read more
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