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 … Continue reading Parmigiana di Zucchini

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 … Continue reading Zucchini Bread

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 … Continue reading Limoncello, Mandarinetto and other citrus Italian liquors

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. … Continue reading Holiday Star Bread