Life is an incredible adventure
Halibut is a firm fish with a mild taste, and can stand up with Chili Garlic Sauce, Sriracha and Wasabi. Chili Garlic provides the fiery, roughly chopped spice while Sriracha is the smooth counter part. Use either or if you only have one in the …
Rigatoni is a bit wider than penne and perfect for catching the sausage and Chèvre. Rigatoni comes in various lengths and the Sicilians claim it as one of their pastas.
If you want a change from the ham bun leftovers, do try this creamy recipe from the Northern Italian Aosta Valley; nestled just below Mont Blanc near France and Switzerland. Cheese from “Valle d’Aosta” is also known as Fontina. Fontina is a DOP cheese is …
Ragu generally means tomato and meat sauce, but a heated debate continues about the name of “Spaghetti Sauce”. Some American Italians call it “Sunday Gravy” because gravy always had meat in it; and was served on Sunday. In our house Spaghetti Sauce is more likely …
Created in 1892, by Alfredo di Lelio, a Roman Chef; Alfredo Sauce consisted of only Parmesan, butter and pasta. Later came the addition of cream.
Our favorite bottled pasta sauce, hands down! I read an interesting article about Rao’s in Vanity Fair, Oct 10, 2016 and we were delighted when the local Italian Market started selling jars of their pasta sauces this fall. This is our “go to” fast food!
Saffron is one of the most precious and expensive spices in the world. You know its subtle flavour when you taste it. Letting saffron bloom in warm liquid before adding it to any dish brings out the color and aroma.
“Chicken Parm” is a much loved and popular Italian dish. Rich tomato sauce, juicy chicken breasts and cheese baked and served with Caesar salad.
This is creamy and delicious served with a salad and crisp white wine. We like the smaller Bay Scallops that generally take 4 – 5 minutes to cook total. Bay Scallops are generally sweeter and more tender than the larger Sea Scallops. They work perfectly in seafood casserole …
