Pomodori Ripieni (Stuffed Tomatoes)

This is a classic Roman dish that was taught to my mother by a friend who’s Roman mother made it often. On my recent trip to Rome, the cab driver and I chatted about his methods for making this meal while he transported my husband and I to our residence for the week – such…

Carciofi ripieni (stuffed artichokes)

A dish of Sicilian origin but one, in our family, which is prepared without anchovies as nonna did. Known as a recipe to ‘capture men’ as Rita will tell you – the fastest way to a man’s heart is through his stomach after all… Ingredients (for 4 people): 4 fresh large artichokes – squeaky fresh…

Of wine and roses (and great food!)

We thought it would be interesting to look back on the gatherings we have had – pre-covid – and start dreaming about the gatherings we will have, this summer (global conditions-permitting) once again. If you’re thinking of the delights of summer paired with wonderful food and all in a cottage garden setting… let us know…

Panini

These are great as a sandwich or as a dinner roll, a touch of butter and milk makes them extra soft, little ‘panini pillows’ if you will! Yield: 10 Ingredients: – 250g milk (skim or whole) – 250g water – 1 tablespoon butter, room temperature – 3 extra virgin olive oil – 1 tspn sugar…

Il sugo di pomodoro (tomato sauce)

This is our family tomato sauce. It is a classic, velvety smooth sauce which is simple to make, tastes of summer and stores well for a winter’s pasta dish that will remind you of warmer weather. Ingredients (makes about 4x500mL jars of sauce): 2 kg of ripe tomatoes (we use beef-heart but San Marzano are…

La Giardiniera

We used to buy giardiniera – or pickled vegetables – and then realized that it is so simple to make (and less expensive!) and you don’t have to worry about what preservatives you’re ingesting… we use giardiniera to add a little kick to a potato or tuna salad and as a side to an antipasto…

Panini ‘all’olio’

These little olive oil buns – or ‘panini’ – are wonderful to have for a sandwich, to accompany soup or just as bread with dinner. Soft and light, they remind us of the panini we would have at the beach in Sicily: layers of mortadella on a soft bun – the simplest of sandwiches, and…

la maionese (mayonnaise)

Once you’ve made your own mayonnaise you’ll never buy the factory-made stuff again (how can it last as long as it does?!). It’s so simple, all the ingredients are readily available and it just takes a little elbow grease – great work for the man of the house*! Ingredients (for about 1 cup of mayonnaise,…

Polpette al sugo (meatballs in tomato sauce)

These are wonderfully hearty meatballs (known as ‘polpette’ in Italian) that can be eaten all on their own (perhaps with some boiled potatoes) or with pasta as a decadent main dish. The tomato sauce is a classic, simple sauce, using mostly onion, and is a great sauce on its own as well. Ingredients for the…

Amaretti Morbidi (soft almond cookies)

These cookies have been described by a good friend of ours as ‘delicious clouds’. They are easy to make and even easier to eat as they are quite simply delicious. (recipe yields approximately 24 cookies) Ingredients 3 egg whites (save the yolks to make mayonnaise or something else) 280g + 1 tablespoon of almond flour…