Blog Archives for tag culinary school
Melanzane in Barchetta
Melanzane in Barchetta, or Stuffed Eggplant Boats, are a colorful and simple way to enjoy some of the most cherished… Continue reading »
Italian Cheesecake
Before you make this recipe, erase any preconceived notions about cheesecake from your mind. This is not the smooth, cream… Continue reading »
Lemony Olive-Caper Tapenade
This combination of tender olives, bright lemon zest, garlic, fresh parsley, and briny capers is one that I don’t think… Continue reading »
Spaghetti with Creamy Artichoke Sauce
Who can resist a plate of al dente spaghetti coated in a creamy sauce of fresh, steamed artichokes, garlic, white… Continue reading »
Braciole al Ragu
Braciole al Ragu, or thinly sliced beef rolled around a filling of parsley, pecorino cheese, pine nuts, and golden raisins… Continue reading »
Tagliatelle with Traditional Bolognese Sauce
Wanna make a bet? I think that if you took a poll of what people consider to be the most… Continue reading »
Delizia alle Fragole
One of the first desserts I made while in Sorrento was Delizia al Limone, or Lemon Spongecake with Cream—a double… Continue reading »
Trio of Vegetable Antipasti
What a gorgeous plate this is! You can’t go wrong with this colorful and flavorful Trio of Vegetable Antipasti as… Continue reading »
Fried Shrimp with Anchovy Sauce
This satisfying dish was one of the first I ate while in southern Italy. I still remember the taste of… Continue reading »
Fusilli alla Norma di Bellini
Fusilli alla Norma di Bellini, or Fusilli with Eggplant and Mozzarella Cheese is another delicious way to practice your homemade… Continue reading »