Cooking Authentic Italian Food
Alla contadina, means cooking as done by “peasants,” or people living in the countryside where local vegetables and herbs are used to braise meats. In this recipe, Pork chops are sautéed in a thin “sauce” formed from aromatic herbs, garlic, and tomatoes.
From the Liguria region (northwest Italian coast, with Genoa as its capitol), this ravioli features “bitter” greens that are tempered with ricotta and a pine nut and walnut, milk based-sauce.
A light versatile first course, especially for grilled zucchini lovers. The fresher the ingredients, the better.
No matter how many times you eat it, you never get tired of it. This is a traditional Tiramisu recipe with a kick — a nice little dash of Amaretto.
Classic vanilla panna cotta is a simple and light dessert to finish off a heavy meal. A red berry sauce adds both sweetness and tartness.
Zabaione, like panna cotta is an Italian custard dessert from the Piedmont region of the country. Whereas panna cotta is quite firm, Zabaione is a very light custard, sometimes even prepared as a drink. If you think of eggnog, you won’t be too far off.…
Pasta with mussels and lentils is a hearty first course for those who are fond of mollusks and need a good dose of fiber! It also is a dish that will require some time and effort. You’ll need to cook the lentils after soaking them…
Star ravioli is a fun shape to make. Which is good, because it’s going to take a while! Stuffed with: mushrooms, garlic, and ricotta
Spinach and Ricotta Balls are a simple vegetarian antipasto that is sure to kick-start an Italian meal. Other leafy greens (e.g., chard, beet greens, dandelions, arugula, etc.) could easily substitute for spinach. Some lemon juice and olive oil, or a dollop of marinara sauce is…
A crispy Italian potato-based treat… we’re pretty much making a hashbrown in the shape of a bowl and filling it with shrimp, tomatoes, and garlic. You can use any type of tomato you prefer, fresh or canned. I like to use quartered cherry tomatoes with…
