Before we get into the recipe in the title bar, let’s talk about Cavolo Nero, or Tuscan Kale as folks often referred to it…
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Cavolo Nero Pesto & Pasta…
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A terrific Spring & Early Summer dish. Easy to make and healthy to eat. Go for the Fava Beans! 
This pasta recipe calls for Béchamel sauce. We have modified a recipe on one of Barbara Kafka’s books that contains far less fat, and tastes just as good as Béchamel made on the stove top. Continue: 
This recipe is the original ham pie made by my father each year at Easter and Christmas. It first appeared in his cookbook “Pat’s Pride”, published in 1983 by Gulfstream Printing Inc. Continue: 
This is an easy appetizer to make, and is especially good when all you have in the larder is a can of tuna, a tomato, some celery, an onion, and a loaf of Italian bread. Also great if you have fresh tuna on hand. Continue: 
The Direct Method – detailed here – is one of the first to try. Later one can use Indirect methods, add different ingredients, and basically go where ever your bread baking takes you! Continue: 
Ciabatta has become a widely favored bread in the United States. The literal meaning of ciabatta in Italian is slipper, which identifies its shape. It is difficult to determine the region in Italy where ciabatta was first created. Continue: 
Roasted peppers, garlic, prosciutto and olive oil are the main ingredients in this simple and delicious pasta dish. When we say simple, we mean it! We roast these little guys the lazy person’s way – in a hot oven. Continue: 
This dish uses only the duck legs. The breasts may be used for numerous other recipes. The long cooking time is not indicative of the difficulty level. If duck is not available, chicken may be substituted. Continue: 
Pizza may well be the most beloved food of anyone who likes to eat! Give us a well made pizza and a good bottle of wine and we are all set for the evening! We are proud of the fact that when friends visit us from Italy, they tell us that our pizze are as good as anything they eat in Italy. Continue: |
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