Asparagus Risotto

1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved 4 to 6 cups chicken or vegetable stock 2 tablespoons extra virgin olive oil 3 tablespoons butter ½ cup onion, diced 1 1/2 cups Arborio or Carnaroli rice 1/2 cup dry white wine 1 lemon zest and juice Salt to taste 1/2 cup …

Ossobuco in Gremolata

Serves 4 4 veal shanks (ossobucco) 1-tablespoon flour 1-tablespoon butter 2 tablespoon extra-virgin olive oil 1 carrot, chopped in ½ inch cubes 2-celery stalk, chopped in ½ inch cubes 1 onion, chopped in ½ inch cubes 1 ½ cup white wine 2 tablespoon tomato paste Salt and pepper to taste 2 garlic cloves 3 cups …

Torta al Vino (Grape Harvest Cake)

1 cup all-purpose flour (plus extra to coat the grapes) 3/4 cup almond flour1 ½ teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt4 ounces extra virgin olive oil3/4 cup sugar2 eggs1 tablespoon lemon or orange zest, or a combination (optional)3/4 cup dry white wine1 1/2 cups of black grapes For topping the cake during baking 2 …

Zucchini and Eggplant Salad

3 medium zucchini1 eggplant, peeled into strips1/4 cup extra virgin olive oil2 small garlic cloves finely chopped2 tablespoons chopped parsley¼ teaspoons salt or to taste Cut the zucchini and eggplant into thin strips. Place them in a colander and sprinkle salt all over to help drain liquid from them. Pat dry with paper towels. Heat up a large, non-stick griddle or pan on …

Pizzelle or Ferratelle

Pizzelle are traditional waffle like cookies from Abruzzo, Italy. You can serve them with jam or nutella or make them into ice cream cones while still warm. For this recipe you need a pizzelle iron. You can buy it at amazon or cooking stores. 3 eggszest of 1 lemon3/4 cups sugar2 1/2 tsp vanilla extract or other extracts of your …

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 …

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 …