Life is an incredible adventure
This recipe was adapted from the Calgary Herald years ago, and probably came from Marcella Hazan the Italian cook and cookbook author. It’s delicious and a very mild sauce. Don’t skip the butter, it really does make the sauce creamier and it’s a nice change …
We served this elegant finger food on New Year’s. The Parmesan Cream , if any leftover could be tossed with pasta or dip something into it…….but not a drop was left.
Reminiscent of a lunch we had in Italy years ago, butter beans are so versatile, originating in South America and quickly travelling the world.
Even though Risotto takes a bit of time to prepare, it is simple to make. This classic Italian dish is buttery and creamy rich. We added high quality scallops and some sautéed oregano for an elegant entree.
This modern version of onions and soup originates in Paris, made with beef broth and caramelized onions. Heartwarming and topped with the best Swiss Cheese and a little Parmesan is a meal in itself.
The concept of risotto is exclusively Italian. A speciality of Milan, Arborio Rice, (commonly used) is not rinsed. The Risotto needs the starch from the rice for the creamy thick consistency, along with the ever present Parmesan Cheese and stock.
Flavours of the Middle East, Greece and Italy come together in this incredible dip. Start and layer with Hummus, Tzatziki, and Bruschetta.
Pasta Primavera certainly sounds Italian, but it was first made popular by an Italian Chef in New York. Our recipe most often only uses chicken stock for a lighter approach, but many recipes add an equal amount of cream; and that is delicious as well.
During tomato season we try to use tomatoes every couple of days. Pick from your own garden or find then at the Farmer’s Market. Small tomatoes are lovely for roasting, and it is easy to see why they are a fruit.
With the markets overflowing with produce and a neighbour with a generous crop, zucchini and tomatoes become regulars at our table.