Browsing Tag

vegetarian

Marinated Fried Zucchini

February 18, 2016

I know it’s a little early to be posting a recipe using a summer ingredient, but I couldn’t help but get a head start on lighter recipes for the upcoming warmer weather (which will no doubt, be upon us very soon here in Texas). And, for as much as I try to keep my produce choices consistent with their growing season, after reading this article, I don’t feel so self-conscious about buying zucchini in February when I’m craving this dish. Marinated zucchini, which is more of a technique than a strict recipe, came to Rome in the late 1400’s, when Jews living in […]

Pasta e Fagioli Soup

January 27, 2016

My paternal grandmother, Ada, used to make the best pasta e fagioli soup. I grew up hearing it pronounced more frequently as pasta e fasoi, since the Venetian dialect is what nonna Ada and nonno “Gigi” spoke with each other and their friends in their tiny village of Lovadina, where I spent most of my childhood summers. Nonna Ada was an urban homesteader long before the term was invented. She tended an enormous garden that ran the perimeter of a huge back yard. She grew a dizzying amount of vegetables, her plants prolific and her yields abundant. I wish I could remember if she grew the beans that went into her pasta e fagioli soup, or […]

Spinach and Artichoke Stuffed Shells

December 23, 2015

Happy Christmas Eve eve! Before I scoot off for some holiday R +R, I have to share my recipe for spinach and artichoke stuffed shells with you. In Italy, stuffed pastas are smaller and more delicate than their Italian-American counterparts. Stuffed pasta in Italy is also exclusively made with fresh pasta dough. The more popular stuffed pastas of Italy are cannelloni, cappellacci, tortelli, ravioli, tortelloni, agnolotti, and tortellini, to name a few, but there are many more varieties depending on the region of Italy where they are made. The general term for any type of stuffed pasta is known as pasta ripiena. I […]

Basics: How to Make Classic Tomato Sauce

December 22, 2015

The last of my Christmas cookies have been baked, my gift tins have been shipped off, and Christmas cards are in the mail. I had hoped to stay on my blogging schedule this month, but instead, I’ve been feeling like I have to beat the clock each day with all of my Christmas “to do’s”. After this week, I’ll be taking a break to regroup and re-charge. There’s going to be a lot of cookbook and food magazine reading going on with my feet propped up on the coffee table and I can’t wait. Despite the holiday rush, the one thing I’ve […]

Basics: How to Make Pumpkin Purée

November 19, 2015

We have arrived at this week’s last “basics” post. Today, I’m showing you how to make homemade pumpkin purée. I know this is not an Italian recipe, and I’m breaking my all-Italian-recipes “rule”, but around Thanksgiving, I start making many of my favorite, traditional American recipes. Italians do eat many varieties of winter zucca (squash) which they use in velvety zuppe (soups) and fillings for ravioli, tortelli, and other stuffed pasta. I’m making a pumpkin pie for our Thanksgiving dessert table this year, and I wanted to make my filling with fresh pumpkin. Homemade pumpkin purée couldn’t be easier to make. Sure, opening […]

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