Pasta!!! Everyone’s favorite dish! Here are three somewhat unusual Italian pasta sauces that you may want to try with your favorite long or short pasta. #1 Mediterranean (Eggplant and mozzarella) Ingredients 1/2 lb (8oz) eggplant 3/4 lb (12oz) tomatoes, cubed 1 Mozzarella 3 anchovies (in salt brine) 4 Tbs olive oil 1 Onion, chopped Fresh basil,…
Here’s another desert that’s made with Sponge Cake. It’s something of a cake-version of the traditional Tiramisù but just different enough to be a wonderful alternative and a great crowd-pleaser. As we did for the Zuppa Inglese, for this recipe the basic Sponge Cake is baked in a spring-form pan and allowed to grow tall…
Pasta alla Pastora (Shepherd’s Pasta) My husband and I discovered this Pasta alla Pastora recipe while in the beautiful Dolomite mountains (eastern area of the Italian alps) where cattle and sheep graze on the mountain sides and mushrooms are abundant on the forest floors. This pasta condiment is primarily meat (as opposed to a tomato…
Historical documentation indicates that the domestication of the artichoke began in Sicily around the 1st century, moving into the more northern areas of Italy and then from there into France around the 15th century and was finally brought over to the Americas in the 18th century. We have many different varieties of artichokes in Italy,…
Despite the fact that nowadays you can find just about any fruit or vegetable at any time of the year, the traditional Italian recipes indicative of the Easter season utilize the products that, at one time, could only be found in this particular part of the year. Vegetables like Asparagus and Artichokes are used often…