Archive for April, 2014

Citrus Salad with Hazelnuts and Basil

Posted April 20, 2014 By Adri


Citrus Salad


The big feast is over. The last head has been bitten from the last chocolate bunny, and it’s time to pack away the rabbit collection for another year. Almost. Tomorrow is La Pasquetta, Easter Monday, a national holiday in Italy, a day that stretches Easter out long enough to enjoy una scampagnata, a languorous country picnic in the sunshine of early Spring.

Pack up your leftover torta, stow some glasses and a bottle of nice wine in your picnic basket and bring this simple salad along. The salad’s vibrant color and bright flavor come from Read more… »

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Quaresimali Cookie

 

Nobody does Easter like the Italians. From chocolate fantasy eggs and wonderful cookies to the famous Pastiera, celebration foods abound. Lent, or Quaresima as it is known in Italy, is the period from Ash Wednesday to Easter, a time of self-enforced culinary deprivation during which cucina magra, or the consumption of lean food, is the order of the day. This extends all the way to dessert. However, Italians have found plenty of ways to enjoy their treats during the Lenten season, and Quaresimali, a traditional cookie, is but one. Each region, each town, every bakery and every nonna has a unique rendition of this cookie. From tooth-breakingly hard and desperately in need of a dunk, to the delicate cocoa meringue alphabet cookies of Florence, these cookies are found throughout the country. Read more… »

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Win a Cavatelli Maker


Ricotta Cavatelli with Sausage and Swiss Chard



We have a winner!

The winner is SippitySup of the website SippitySup.com!

Congratulazioni, Greg, your Cavatelli Maker is on its way!



I wrote about handmade cavatelli a few months ago, and I was surprised and touched by how many readers commented that it reminded them of childhood memories dished up by moms, aunts and grandmothers. In particular, a number of you mentioned ricotta cavatelli. So here is another childhood favorite, this time with some ricotta in the cavatelli and a sauce made of sweet Italian sausage and Swiss chard. Read more… »

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