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Recipes 

Fresh Fig Bites with Goat Cheese and Prosciutto

30th March 202112th April 2022910 Views

Fresh Fig Bites with Goat Cheese and Prosciutto Ingredients 6 Fresh California Figs, sliced in half 1 Tbsp Honey, divided

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Recipes 

Easter Rice (Riso Nero di Pasqua)

28th March 202128th March 2021875 Views

Easter Rice (Riso Nero di Pasqua)   Unlike most black risotto, this owes it color to chocolate rather than squid

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Recipes 

Neapolitan Easter Pie Pastiera with Ricotta

28th March 202127th March 20232812 Views

Neapolitan Easter Pie Pastiera with Ricotta Pastiera is a type of Italian cake made with ricotta cheese. It originates from the area

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Recipes 

Rustic Vegetable Pie with Dandelions

27th March 202114th April 2025778 Views

Rustic Vegetable Pie with Dandelions Ingredients: Serves 6-8. 1 lb and 2 oz (500 grams) Swiss chard 1 lb and

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Recipes 

Pizzachena – Italian Easter Pie – “Pizzakeen”

27th March 202127th March 20236775 Views

Pizzachena – (Pizzakeen) Italian Easter Pie (Layered Version) Mary Anne Esposito / Ciao Italia Pizzachena is a southern Italian Easter

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Recipes 

Garlic Bread with Pecorino Romano Butter

27th March 202125th January 20221041 Views

Garlic Bread with Pecorino Romano Butter Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup grated Pecorino Romano

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Recipes 

Tomatoes Stuffed With Pecorino

27th March 202127th March 2021698 Views

Tomatoes Stuffed With Pecorino Ingredients: 8 tomatoes 7 oz (200 grams) mild Pecorino cheese, crumbled 3 and 1/2 oz (100

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Recipes 

Sole with Mushrooms

26th March 202127th March 2023967 Views

Sole with Mushrooms Ingredients: Serves 4 8 sole fillets, skinned 7 oz (200 grams) porcini mushrooms, thinly sliced 1 garlic

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Recipes 

Tuna Steaks with Garlic, Tomatoes, Capers, and Basil

26th March 202128th March 2023997 Views

Tuna Steaks with Garlic, Tomatoes, Capers, and Basil Ingredients: Makes 4 servings 6 tablespoons extra virgin olive oil 2 cups

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Recipes 

Umbrian Fish Soup

26th March 202110th June 2024789 Views

Umbrian Fish Soup Ingredients: Makes 6 servings. For the Soup: 2 pound mixed freshwater fish fillets, cut into 2-inch pieces

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