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 … Continue reading Chicken Cacciatore (Chicken hunter style)
This recipe is a lighter version than the traditional one. Instead of flouring and frying the slices of eggplant I roast them in the oven. The dish can be assembled ahead of time and baked when you are ready to serve it. It can also be reheated with great result. 2½ pounds firm eggplant, peeled … Continue reading Eggplant Parmigiana
3 eggs1 1/2 cup brown sugar1/2 cup extra virgin olive oilZest and juice of 1 orange300 grams carrots, about 6 (medium size)1 1/2 cup walnuts, grounded1 1/2 cup flour2 teaspoon baking powder Preheat the oven to 350 F. Line and oil a 9 inch cake pan with parchment paper. You can use olive oil for … Continue reading Torta di Carote (Italian Carrot Cake)
1 3/4 cup water1 tablespoon active dry yeast 2 teaspoons salt 3 1/2 cups unbleached, Bread flour (King Arthur)1/4 cup extra virgin olive oil, plus extra for the pan1 teaspoon sea salt 1 cup (200 g) raisins1 glass Vin Santo or another dessert wine1 pound seedless black grapes3 tablespoon brown sugar Warm 1/3 cup of … Continue reading Schiacciata all’uva (Grape Harvest Focaccia)
Caponata is a sweet and sour eggplant relish that represent the intensity of flavors of the southern Italian region. It combines eggplants with onions, tomatoes, olives, capers, sweet balsamic vinegar and pine nuts. Similar combination of flavors shows in many other recipes in Sicily. Every family in Sicily have their own version of caponata. Some … Continue reading Caponata (Eggplant Relish)
12 lasagna sheets, boiled, pat dried and placed between layers of parchment paper1 packed cup fresh basil leaves½ cup fresh mint leaves¼ cup extra virgin olive oil2 garlic cloves1 cup grated Parmigiano Reggiano, divided1 medium onion, diced2 ounces pancetta, diced1 pound asparagus, trimmed and cut into 1-inch pieces15 ounces whole milk ricotta cheesesalt and pepper … Continue reading Asparagus Lasagna
Serves 6 1 cup sugar6 large eggs, separated1/2 cup all purpose flourZest of 3 lemonsZest of 2 mandarins1/2 cup fresh mandarin juice1/4 cup fresh lemon juice1 tablespoon lemon extract or limoncello1 3/4 cup yogurt1/2 teaspoon salt Preheat oven to 350°F. Butter 12 ramekins. Combine 3/4 cup of sugar, egg yolks, flour, citrus peel and citrus juice … Continue reading Mandarin lemon budino
Serves 4 to 6 2 pounds juicy summer tomatoes (about 4 large heirloom tomatoes), sliced 1/4 inch thick 1 pound fresh mozzarella, sliced1/4 inch thick 1/4 cup packed fresh basil, washed well and spun dry 3 to 4 tablespoons extra-virgin olive oil sea salt and freshly ground black pepper to taste On a large platter … Continue reading Insalata Caprese (Caprese Salad)
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