Tag Archives: italian cooking

Northern Italian Pork or Veal Stew with Peas and Potatoes

Pork or Veal Stew (serves 4-6) Ingredients: 1 lb. veal or pork loin, cut in 1″ cubes 2 oz. all purpose flour 1/2 cup white wine 2 Tbs. olive oil 1 medium onion, finely chopped 1 garlic clove, minced 1 Tbs. tomato paste 2 carrots, cubed 4 medium potatoes, cut in 1″ cubes 1 can […]

October 22

Lori’s Ultimate Classic Chocolate Truffles

Lori’s Ultimate Classic Chocolate Truffles Ingredients: ¼ lb. unsalted butter (1 stick) 3 cups confectioner’s sugar 4 oz. Baker’s unsweetened chocolate (4 squares) 3 Tbs. Instant espresso powder (or strong coffee) 1 Tbs. water 3 Tbs. rum Cocoa powder pinch of salt Preparation: Cream butter and sugar until fluffy In a double boiler of microwave, […]

October 22

Easy Pappardelle al telefono

Easy Pappardelle al teléfono (Serves 1) Ingredients ½ Tbs. butter 2 Tbs. Tomato pasta sauce (your own or store- bought, I like Rao’s) 1 Tbs. heavy cream 3 Basil leaves ¼ cup mozzarella cheese, cubed 2 Tbs. Parmesan cheese 1 cup cooked pappardelle or any other pasta Salt & pepper to taste Preparation Melt butter […]

October 17

Recipes from my year in Rome

About 10 years ago I moved to Rome for a year.  While there, I took a cooking lesson with a lovely young woman whose name I can’t for the life of me remember.  She was fantastic, fun, and 8 months pregnant.  She would pick me up in her Vespa and we would ride to the […]


Tiramisu’ (6-8 servings)   Ingredients  220 g. (8 oz.) dry lady finger cookies or semi-stale sponge cake 1 c  +  1-2 TB Italian-style coffee or strong filter coffee, sweetened with 1 TB. sugar, at room temperature 6 large egg yolks 6 TB sugar 1 pound +  5 oz cold mascarpone enough pure bitter cocoa to […]

Carciofi in Padella Sauteed Artichokes

Carciofi in Padella Sauteed Artichokes (4 servings) Ingredients and kitchen equipment 4-5 medium, fresh artichokes 1 lemon 1/3 small clove of garlic, turned into a paste with a pinch of salt 4 Tbs. best-quality olive oil 1 Tbs. minced fresh Italian parsley 1 Tbs.  minced fresh mentuccia romana (wild mint) freshly ground black pepper to […]

Polpette con Funghi e Zucchini (Meatballs with Mushroom and Zucchini)

Polpette con Funghi e Zucchini (Meatballs with Mushroom and Zucchini) (8-10 servings) Ingredients and kitchen equipment 1 ½ pound champignon or any tasty wild mushrooms 1 clove of garlic reduced into a paste 1 medium sweet onion, finely chopped 10-12 small, very fresh zucchini (about 2 ½ pounds) 3 TB finely chopped fresh Italian parsley […]

Gnocchi with Pesto

Gnocchi with Pesto (serves 4-5) Ingredients and kitchen equipment For the gnocchi: 3 medium-large potatoes of a starchy variety, boiled 1 pinch of salt 1 egg yolk enough all purpose flour to hold the gnocchi dough together (about ½ cup + 1-2 TB), plus some extra flour for dusting 2 large wooden boards ricer scraper […]

August 30

VERY hot pepper and tomato sauce

This sauce will keep for about a month if packed with vinegar and refrigerated.  Use as a starter for other sauces, or to kick up the heat on a marinade, sauce, salad dressing or soup.  Can also be spread on sandwiches. Ingredients ½ cup assorted hot peppers ½ red onion, small chop 2 garlic cloves, […]

August 28


Ingredients  10 green tomatoes 4 ½ cups white vinegar 1 cup water ¼ cup salt 8 garlic cloves, sliced thin 4 bay leaves 4 Tbs. oregano 4 Tbs. thyme 4 cups olive oil 4 medium glass jars Directions   Slice the tomatoes very thin using a mandolin or the slicer attachment on a food processor. […]