Tag: Parmigiano Reggiano

Summer Appetizers

Tomato Bruschetta

There is simply nothing like your own or purchased local tomatoes in the summer. I am a confessed tomato junkie and I adore these bruschetta. Tomatoes and basil…a combination sent from the gods! Makes 4 Servings 4 – 6 tomatoes, seeded & diced 1 Tbsp. each fresh basil & flat-leaf parsley, chopped ¼ cup EVO […]

Basics & Tips

Pesto: What’s in a Name?

It seems to be everywhere…and not just the molto famoso “Ligurian” pasta with potato and green beans or with trofie pasta but dribbled or drizzled on anything you can imagine. But is that really “pesto?” Or, has the term “pesto,” which derives from the Italian pestare, meaning to pound or grind using a mortar and […]

Summer Pasta

Farfalle With Zucchini

For a printer friendly version of this recipe, click here. Everyone in Italy, I’m sure, has their own recipe for this pasta! I may not live there but I am growing the Romanesco zucchini. Here’s my take…it’s quick and simple but very tasty. Makes 2 – 3 Servings 8 oz. farfalle pasta (bowties) 2 oz. […]

Spring Pasta

Stinging Nettle Ricotta Gnocchi

For a printer friendly version of this recipe, click here. Stinging Nettles are available at Farmer’s Markets if you don’t have them growing wild where you live.  Be careful, they really do sting if you don’t wear gloves when handling them in their raw state. When I made this the first time I just used […]

Fall Egg Dishes and Brunch, Fall Mains, Spring Egg Dishes and Brunch, Spring Mains, Summer Egg Dishes and Brunch, Summer Mains, Winter Egg Dishes and Brunch, Winter Mains

Mushrooms On Toast

This dish makes a lovely, light supper dish served with a salad, or even a brunch dish. Although it may not leap off the page, it is very, very good & I cannot remember how many times I have made it. It’s a winner and it’s vegetarian too!  I prefer using the cheese instead of the […]