Parmigiana di Zucchini

3 or 4 firm zucchini, sliced 1/4 inch thick 1 ½ tablespoon sea salt 3 tablespoon extra virgin olive oil2 pounds of your favorite tomato sauce (or my simple tomato sauce recipe from my eggplant parmigiana here)1/2 cup asiago cheese, grated1 cup Parmigiano Reggiano, grated1 pound low-moisture mozzarella, shredded To prepare the zucchini, sprinkle eggplants all over …

Zucchini Bread

Check the video here With lots of zucchini and the addition of extra virgin olive oil this cake makes a very nutritious snack to take to the beach, parks or any other summer destination. 2 1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground black pepper1 1/2 …

Mini Baked Frittata with Zucchini and ricotta

3 eggs9 ounces ricotta1/4 teaspoon nutmeg1 teaspoon salt1/4 cup extra virgin olive oil1/2 cup parmigiano reggiano3 zucchini (about 1 1/2 cup grated and strained)1/2 cup flour Oil a cupcake pan and add a piece of parchment paper on each cupcake holder. Whisk the eggs in a mixing bowl and add the ricotta. Whisk everything together …

Italian Meatballs with Tomato Sauce

2 slices of crustless country bread, cut in cubes1/2 cup milk 1 egg1 pound ground beef (or a combination of lamb, pork and beef)1 teaspoon cumin1 teaspoon nutmeg1 teaspoon dry oregano1/4 cup extra virgin olive oil, plus 2 tablespoons more for the pan1 cup Parmigiano-Reggiano cheese, grated1 tablespoon garlic, finely minced2 tablespoons fresh flat-leaf parsley …

Zeppole di San Giuseppe

This pastry is made on March 19th. to celebrate Italian Father's Day. The zeppole dough is similar to the choux pastry used in cream puffs, profiteroles, and eclairs. They can be baked or fried. The classic version is filled with a lemon flavored pastry cream but nowadays you can find them in Italian bakeries with …

Mini Lemon Crostata (Italian Mini Lemon Tarts)

Check the video for this recipe here Yield: 1 x 9-inch tart or 1x26 mini cupcake pan For the pasta frolla or pastry (check also the video here) 2 sticks cold butter (8 oz)2 cups All-Purpose flour1/2 cup sugar1 egg1/4 cup almonds, finely grounded For the lemon cream or curd (check also the video here) …

Limoncello, Mandarinetto and other citrus Italian liquors

Winter, when citrus are in season and at the best of their flavor, is my favorite time to make limoncello. In that way I can preserve its refreshing flavor and enjoy it all year round. Limoncello is a traditional, lemon-flavored, southern-Italian dessert liqueur that is often served chilled as “digestivo” after a meal. It is …

Torta Negra (Venezuelan Fruitcake)

This fruitcake, studded with dried fruit, spices and nuts is at the center of the holiday celebration in Venezuela. What makes this cake very moist and interesting is the maceration of the dried fruits in rum. I find that macerating the fruits a week in advance or overnight works great. 1/2 cup dates, chopped½ cup …

Holiday Star Bread

For the dough 1 tablespoon dry yeast 3/4 cup milk¼ cup butter3 tablespoon sugar1 ½ teaspoon salt2 large eggs, beaten1 teaspoon lemon zest 3 ½ cup King Arthur Unbleached All-Purpose Flour For the filling 1/4 cup butter soften1 cup chopped walnuts1/2 cup sugar1 tablespoon cinnamon For the glaze 1 yolk1 Tablespoon water Place yeast in a bowl. …

Chicken Cacciatore (Chicken hunter style)

Cacciatore means “hunter” in Italian. Thus, chicken cacciatore means chicken that is prepared hunter style. This classic of the Italian cuisine is made by braising chicken pieces with aromatic herbs and vegetables in tomato sauce. It is comfort food for Italians and it is usually served with polenta, rice or mashed potato. 6 chicken bone-in …