Recipe ~ Fusilli with Eggplant Caponata

In order to get into the Italian state of mind, one has to eat like an Italian!

This recipe came from our very own copy of "Recipes from an Italian Summer." It's a "must have" in the kitchen as it's filled with 380 recipes to delight the tastebuds of lovers of Italian food. 

Ingredients:

5 Tablespoons  |  Olive Oil
2  |  Eggplants, Peeled and Diced
2  |  Onions, Sliced
3  |  Plum Tomatoes, Peeled, Seeded and Diced
1 Tablespoon  |  Capers, Rinsed and Drained
6  |  Black Olives, Pitted and Halved
6  |  Basil Leaves, Torn by Hand
11 Ounces  |  Fusilli Pasta
To Taste  |  Salt and Fresh Cracked Black Pepper

What To Do: 

1. Heat 3 tablespoons of the oil in a large skillet. Add the eggplants and cook them over medium-low heat, stirring occasionally, for 10  minutes, until they are softened and golden brown. Remove the skillet from the heat and set aside.

2. Heat the remaining oil in a shallow pan. Add the onion and cook them over low heat, stirring occasionally, for 5 minutes, or until softened. Add the tomatoes and cook, stirring occasionally, for another 5 minutes. Add the capers, olives, and eggplants and cook for a few minutes, then remove the pan for the heat and add the basil leaves.

3. Cook the pasta in a large pan of salted boiling water for 8-10 minutes, or according to package directions. Cook pasta until tender, but still al dente. Drain and turn pasta into a salad bowl. Drizzle with more olive oil, season with pepper and stir. Add the eggplant caponata and stir again.

Serve immediately. Serves 4.

Mangia! : Mangia!

More of our favorite recipes here.


for the love of : italy

Recipe ~ Bruschetta with Sautéed Mushrooms

In order to get into the Italian state of mind, one has to eat like an Italian!

Be the life of the party when you serve the life of the party ... this bruschetta and mushroom recipe celebrates the delicious simplicity that is the tasty best of Italy. 

Ingredients:

12 - 16 Slices  |  Italian Bread (I prefer ciabatta, ¼" thick)
3-4 Tablespoons + A Splash  | Extra Virgin Olive Oil
3 Cloves  |  Garlic, Chopped
1 Pound  |  Your Favorite Mushrooms, Chopped (Portobello, Crimini, Shittake)
To Taste  |  Fresh Cracked Black Pepper
To Taste  |  Gray Sea Salt
Handful  |  Fresh Italian Flat Leaf Parsley, Chopped
1-2 Tablespoons  |  Fresh Thyme, Chopped

What To Do: 

0. Set your oven to broil. Or set your wood-burning fireplace to medium-high heat.  :)

1. Place slices of your favorite bread on a foil-lined pan or cookie sheet and toast them in the oven for a few minutes (don't overcook, per favore). Remove and set the toasted bread aside.

2. In a large pan over medium-high heat 3-4 tablespoons of the the olive oil. Add the garlic and sauté for a few minutes.

3. Add the mushrooms, salt and pepper and an additional splash of olive oil. Reduce the heat to medium and simmer for 10-12 minutes, stirring frequently. Taste your mushroom mixture and add more salt and pepper, if you like.

4. Add the parsley and thyme and cook for up to 5 minutes.

5. Place a few spoonfuls of the mushroom mixture on top of each toasted bread slice. Serve "as is" or return the bruschetta to the oven for 1-2 minutes to warm.

Serve and take a bow!

Foodie Tips ~
 
♥  You can use a single mushroom variety or mix varieties together to create your own unique blend.

♥  Want A Double "Standing O"?: Add some finely grated parmigiano reggiano cheese on top of your bruschetta before returning to the oven for an extra-tasty texture. 

Mangia! : Mangia!

More of our favorite recipes here.


for the love of : italy

Recipe ~ Orange Fennel Salad Recipe

In order to get into the Italian state of mind, one has to eat like an Italian!

Wrapped in smoked salmon, this simple recipe was shared with us by our Italian host "Laura" during our recent trip to Tuscany. I'm a fan of anything FRESH ... probably why this is one of my new favorites. Best of all there's no cooking involved!

Ingredients:

1 Medium  |  Orange, Cut Into Wedges
1  |  Fresh Fennel Bulb, Sliced with Layers Broken Apart
6 - 12 Ounce Package  |  Smoked Salmon
To Serve  |  High Quality Olive Oil
To Taste  |  Kosher Salt & Fresh Ground Pepper

What To Do: 

1. First peel the orange and trim off the ends. Then cut the orange along the membrane on both sides of each segment. Free the segments and let them fall into a bowl or plate. Discard the orange remnants.

2. Place some of the fennel and an orange wedge on top of a salmon slice and wrap.

3. Arrange on a serving plate and drizzle with extra virgin olive oil and a sprinkle of salt and pepper.

Serve at room temperature and enjoy!

Mangia! : Mangia!

More of our favorite recipes here.


for the love of : italy

Recipe ~ Lemon Spaghetti

In order to get into the Italian state of mind, one has to eat like an Italian!

This dish was recommended to us by our Facebook follower, Ezio. We have to admit that we had never eaten lemon spaghetti before but thanks to Ezio we enjoyed it twice in the same week!

This tangy dish features simple ingredients and it's really easy to prepare. We included a tip below to add grilled chicken to this dish in case you want a little protein. Either way, this dish is tops!

~ ~ ~  LEMON SPAGHETTI ~ ~ ~

Ingredients:

The Pasta:
  Splash | Olive Oil (Use The Good Stuff)
  Pinch or 2 | Salt
  1 Pound | Spaghetti

The Sauce:
  2/3 Cup | Olive Oil
  1 Cup | Parmigiano Reggiano, Grated
  1/2 Cup | Fresh Lemon Juice
  To Taste | Salt and Freshly Ground Black Pepper

To Serve:
  2 Tablespoons | Fresh Lemon Zest
  1/3 Cup | Fresh Basil, Torn By Hand

What To Do:

1. Bring a large pot of water to a boil. Add a splash of olive oil and a pinch or two of salt. Add the spaghetti.

2. While the spaghetti is cooking al dente, let's prepare the lemon sauce. In a medium-sized bowl, whisk olive oil, cheese and lemon juice until well blended. Set aside.

3. When done, remove the pasta from heat, reserving 1 cup of the pasta water. Drain the pasta into a colander. Return the pasta to the pot.

4. Top the pasta with the lemon sauce, add the reserved pasta water and mix well. Season to taste with salt and pepper, stirring a little bit more.

5. Serve onto plates or into bowls and garnish with lemon zest and basil and a slice of lemon or two.

Yields: 4-6 Servings

Foodie Tips ~ 

♥  To Add Chicken: Warm a medium-sized skillet and coat with olive oil. Add 2-4 boneless, Italian or seasoned bread crumb-coated chicken breasts, cooking on each side until done. Set breasts aside on paper towels to drain. Cut into 1/2 inch strips lengthwise and place on top of the pasta.

♥  To Garnish: Add 1-2 slices of fresh lemon on top of the pasta.

♥  Love Lemon? So do we! Try these Chicken Piccata and Limoncello recipes.

Mangia! : Mangia!

More of our favorite recipes here.

for the love of : italy

Recipe ~ Eggplant and Mozzarella Rounds

In order to get into the Italian state of mind, one has to eat like an Italian!

This dish is amazingly tasty. Probably because of the fresh and few ingredients - a sign of a simple pleasure. While great as an appetizer, these rounds hold their own and can be a main course when accompanied with a salad or bruschetta.

~ ~ ~  EGGPLANT and MOZZARELLA ROUNDS ~ ~ ~

Ingredients:

For the Sauce:
  9 Ounces | Canned, Chopped Tomatoes
  Pinch | Sugar
  2 Cloves | Garlic, "Whacked" and Peeled
  2 Tablespoons | Olive Oil
  To Taste | Salt

For the Base:
  3 | Eggplants, cut into 1/2 inch rounds
  5 Tablespoons | Olive Oil (use the good stuff)
  Up To 1 Pound | Fresh Mozzarella, Sliced
  To Taste | Salt

What To Do:

1. Let's make the tomato sauce. Put the tomatoes, sugar and garlic into a pan and season with salt. Cover and cook over a very low heat for 20 minutes. Remove and discard the garlic.

2. Mash the tomatoes with a wooden spoon (or use an immersion blender on the sauce while the sauce is in the pan). Heat sauce for another 15 minutes.

3. While the sauce is cooking place the eggplant slices into a colander. Sprinkle them with salt and let drain for 30 minutes (the salt will draw out some moisture). Rinse the slices then pat dry with paper towels.

4. Remove the pan of tomato sauce from the heat and let cool then stir in the olive oil.

5. Preheat the oven oven to 350°F. Line a baking sheet with parchment paper. Heat the olive oil in a skillet. Add the eggplant slices, in batches, and fry turning once for 10 minutes or until they are a light golden brown.

6. Remove the eggplant slices with a slotted spoon and drain them on paper towels. Transfer the eggplant slices to the baking sheet. Place a slice of mozzarella on top of each eggplant slice then top with a teaspoon of tomato sauce.

7. Bake the rounds for 10-15 minutes or until the cheese has melted.

8. Serve warm or cold. The leftover sauce may be frozen and used for future feasting.

Serves 4

Mangia! : Mangia!

Keep On Cookin' : This recipe is compliments of our favorite Italian cookbook "Recipes from an Italian Summer." Learn more about this favorite eating and reading essential here. Treat your kitchen, family and friends by adding this cookbook to your collection. Click. Get. Eat! Your tummy will reward you with a "Standing O!" 

More of our favorite recipes here.

for the love of : italy

Recipe ~ No Bake Lemonberry Cups

Field Of Berries

Watch your guests' eyes grow wide when you present these Lemonberry Cups. They are super-easy to make and feature fresh fruit atop Mascarpone Italian cream cheese which originated in Italy's Lombardy region in the 16th century.

Served chilled, these delicious bite-sized treats make hot Texas days oh, so sweet!

~ ~ ~  NO BAKE LEMONBERRY CUPS ~ ~ ~

Ingredients:

8 ounce container | mascarpone, sweet Italian cream cheese
4 tablespoons | lemon curd
4 tablespoons | powdered sugar
15-25 miniature | mini fillo (phyllo) shells
to garnish | fresh berries
to dust | powdered sugar

What To Do:

1. In a medium-sized bowl blend well the Italian cream cheese, lemon curd and the powdered sugar.

2. On a serving plate arrange the empty fillo shells/cups. Fill the cups with the cream cheese mixture and top each with fresh berries of your choosing.

3. Place the Lemonberry Cups in the refrigerator for a 30-minute chill before serving.

4. Before the tasty unveiling, give the Lemonberry Cups a light dusting of powered sugar. This step is optional but creates a pretty topping for the fruit.

Serve chilled

Foodie Tips:

1. You can find the mini fillo shells in the freezer section of grocery stores like HEB and Kroger. No baking necessary! Jars of lemon curd will most likely be waiting for you on a shelf by the jams and jellies.

2. Berries that work well for this recipe include raspberries, blackberries, blueberries and sliced strawberries.

3. For a quick way to get the mascarpone into the shells you can use or make your own icing tube. To make your own tube simply fill one end of a clean plastic or "Ziploc" bag with the mascarpone mix. Flatten and remove the air space above the icing and cut a small piece of the bag's corner away. Holding the bag in your palm you can squeeze out the desired amount of mascarpone!

4. Hint: Red and blue-colored berries make a patriotic splash for Memorial Day, Fourth of July and Labor Day holidays. Use red and green fruits, like kiwi, for a tricolore taste symbolic of the Italian flag.

5. On my next "go" of this recipe I'll be adding a small shot of homemade limoncello to the mascarpone mixture for that extra "oompf!"

Make your tummy smile. More of our favorite recipes here.

for the love of : italy

Recipe ~ Pici alla Norcina

Pork + Truffles + Cream = Heaven

The ancient town of Norcia, Italy is credited as being the pork capital of Italy. A "norcineria" is a shop that specializes in the curing, butchering and sale of pork which is where this recipe derives its name.

I think hearty and savory Norcina is delightful atop any pasta, although I first experienced it in Tuscany on fresh pici (above) so that's how I discovered it best.

When the tastes of pork, truffle and cream combine, you have this unforgettable dish. Get ready for your "taste bud takeoff!"

~ ~ ~  PICI alla NORCINA ~ ~ ~

Ingredients:
handful (6-8) | porcini, rough chopped
5 | sausages, removed from the casing and crumbled
4 tablespoons | evoo
1/2 cup | broth (mushroom, vegetable or beef)
2 | cage free eggs
to taste | nutmeg, freshly grated
to taste | gray salt
to taste | black pepper, freshly ground

1 cup | parmigiano-reggiano, freshly grated
1 cup | pecorino, freshly grated

1 pound | fresh pici pasta, al dente*
1 cup | heavy cream, the more cream the merrier
1-2 | truffles, freshly grated*
to serve | basil, freshly torn*

to serve | black pepper, freshly ground

What To Do:

1. Rough chop the porcini. If you're using dried porcini, reconstitute them according to their directions, "pat" them dry, chop and set aside.

2. In a large pan over medium heat, brown the crumbled sausage in olive oil.

3. Add the broth and the porcini, stirring frequently. Return heat to low, cover and keep warm.

4. In a medium mixing bowl, beat the eggs. Add the nutmeg, salt and pepper and combine well.

5. Now add the cheeses to the egg mixture and combine well. Keep on warm.

6. Prepare your al dente pasta. Add it to the porcini sauce and combine well.

7. Remove the pasta mixture from heat and fold-in the egg and cheese mixture.

8. Add the cream and combine well.

9. Add the freshly grated truffles and combine again.

10. To serve, transfer to a serving bowl and top with fresh basil, black pepper and more cheese, if desired.

Serve warm

*Tips:

1. If you cannot find fresh truffles in your neck of the woods, try substituting 3-4 tablespoons of truffle paste, available at higher-end stores or online.

2. The ingredients for making pici are few. The true art occurs when shaping the pasta which requires lots of rolling and twisting by hand. Why not make your own art with this homemade pici recipe?

3. Always a sucker for a new pasta form, I tried the norcina sauce on the twisty, tubular "caserecce" pasta, shown here.

4. Remember to tear your basil by hand versus cutting it with a knife. This prevents oxidation of the basil (blackening of the leaves by the cut).

More of our favorite recipes here.

for the love of : italy

Recipe ~ Ribollita

Ribollita (Bread Soup)

While this recipe requires more work than Pappa al Pomodoro, a bowl of Ribollita will reward you with a warm winter belly. If you like spending hours in the kitchen, this is the recipe for you. If not, pay close note to the time-saving shortcut below!

This recipe hails from Gabriella's Journal; a book celebrating aromas and flavors from the rustic culture of Tuscany.

~ ~ ~  RIBOLLITA ~ ~ ~

Ingredients:

2-3 cups (~300 grams) | dried haricot beans*
10 tablespoons | olive oil (EVOO)
2 medium | onions, chopped
15 tablespoons | tomato puree
4-1/4 cups | tepid water
4 | carrots, chopped

3 | celery sticks, chopped

3 | zucchini (courgettes), chopped
to taste | salt
4 | potatoes, cut into 1/2" pieces
3 bundles | chard, finely chopped
4-1/2 cups (~200 grams) | stale bread
to season | garlic cloves, sliced
to taste | freshly ground black pepper

What To Do:

1. Boil the beans in 2 litres of water for 3 hours. OR, follow my super-Texan-short-cut below*!

2. Heat the oil in a soup pot, add onion and brown, until soft.

3. Add the tomato puree, water, carrot, celery, zucchini and salt. Cook for 30 minutes, stirring occasionally.

4.  Add the potatoes and chard then cook for about 2 hours. Maybe watch a movie? Stir here and there.

5. Toast the stale bread and rub it with the sliced garlic.

6. In a deep saucepan, form alternate laters of bread, beans and vegetable soup and boil again for another 2 hours. (Sorry, it's not me, it's the recipe!)

7. Serve in terracotta pots adding EVOO atop, at the end!

Serves: 6

*Tips:

1. If you don't have any 2-3 day old stale bread, you can cut fresh bread into bite-sized squares and place into your oven for a few minutes at 225°F until crunchy. Do not use soft bread for this recipe!

2. A word about "haricot beans" ~ We have yet to find these while in Italy. They are known in the USA as the Navy Bean. We substituted corona beans, which are tasty and readily available canned, so we were able to eliminate 3 hours of boiling from this recipe! More bean info here.


More of our favorite recipes here.

for the love of : italy

Recipe ~ Pappa al Pomodoro

Tomato Bread Soup

"Give me your tired bread, your hungry masses yearning to eat, and I will make them this delicious soup!"

Found during my holiday travel to Tuscany, this recipe makes great use of a household staple living beyond its freshest of days; stale bread. The end result? A delicious dish that will warm the belly.

This recipe was inspired by Gabriella's Journal; a book celebrating aromas and flavors from the rustic culture of Tuscany.

~ ~ ~  PAPPA AL POMODORO ~ ~ ~

Ingredients:

6 tablespoons | olive oil
2-3 | garlic cloves, cut into small pieces
1 | celery stick, chopped into small pieces
3-4 (1¾ cups) | fresh tomatoes, chopped (tomatoes may also be peeled)
6-8 | basil leaves, torn by hand into small pieces
to taste | salt
to taste  | pepper
2¼ cups | boiling water
1½-2 cups | stale bread, cut into bite-sized squares
to garnish  | a fresh basil leaf for each serving
to garnish  | parmigiano-reggiano cheese, shredded

What To Do:

1. In a saucepan over medium heat, add the oil, the garlic cloves and the chopped celery. Stir until the garlic is soft and add the chopped tomatoes, the basil leaves, salt and pepper. Cook over a low heat for 15 minutes.

2. Pour in the boiling water and fold-in the stale bread. Boil, covered, for about 40 minutes over a very low heat, gently stirring occasionally.

3. Serve soup hot in a bowl and top with a basil leaf and some shredded parmigiano-reggiano cheese.

Yields: 3-4 Servings

Tip:

If you don't have any 2-3 day old stale bread, you can cut fresh bread into bite-sized squares and place into your oven for a few minutes at 225°F until crunchy. Do not use soft bread for this recipe!


More of our favorite recipes here.

for the love of : italy

Cucina ~ Reading Essentials

Keep On Cookin'

In order to get into the Italian state of mind, one has to eat like an Italian! Learn more about our favorite eating and reading essentials that no cucina should be without. Surprise your kitchen, family and friends by adding these to your collection.

Your tummy will award you with a "Standing O!"


1. Mangia! Mangia!
(totally, we know)! This is a great kid's book that tells a whimsical story about food. It's also great for newbies to the Italian language. Makes a great gift for your fellow Italian foodie and costs under $10 USD.

More info here

2. Recipes from
an Italian Summer
This is a required reading and feeding essential for you Italian lovers out there. This hardbound book contains recipes in over 400 pages distilled from "The Silver Spoon," Italy's all-time most popular cookbook (see below). Inside, you'll find delicious, easy-to-make seasonal recipes for picnics, barbecues, light lunches and suppers and overall summer entertaining. Think salads, ice creams and drinks.

We salivated for more fotografie, but worth its weight in pasta. Need we say more?

More info here


3. Cooking With Italian Grandmothers
G-mom, Nonna, Granny, Mee-Maw. Whatever her name, our motherly elders help teach and connect us to the past through their time-honored tradition and love of great food.

If I died and came back as the author of a cookbook (and also as a woman), I'd choose to be Jessica Theroux. Jessica was lucky enough to travel Italy for a year visiting 12 totally Italian grandmothers.

The result? This awesome cookbook that contains 80+ authentic Italian recipes, tips and amazing photos ~ all celebrating, through food, the tradition, art and variety of Italian culture.

Who doesn't love Nonna's memorable cooking? I know I do! ~ I love and miss you, "Nany!"

More info here

4. The Homesick Texan Cookbook
Since many of our readers are Texans ~ some who are expats living in Italy ~ we had to include this favored Texas foodie "bible" given to me by my friend Meredith mere days before I left for an extended stay in Italy; she knew I'd miss the taste of Texas.

Packed with over 125 recipes and a generous helping of color photographs, you're sure to find some Texas-inspired foods to lasso your tastebuds with love. From sunup with cheese grits to sundown with dewberry cobbler (which holds a special Texas place in my tummy), this is a new favorite staple in our kitchen saddled-up next door to "Recipes From An Italian Summer" (above).

The only problem we had with this prized kitchen sidekick was whether to make the San Antonio-style or the Houston-style tortilla recipe first. Either way, we win!  ♥  ♥  ♥

5. The Silver Spoon
Self respecting Texans surely identify with the saying "The bigger the hair, the closer to God."

In similar fashion if cookbooks are judged by size then The Silver Spoon will surely land your tastebuds at the front of the line at The Pearly Gates. With more than 2,000 recipes, this cookbook has been an Italian bestseller for over 60 years. If you cook one new recipe each day, it will take you more than 5 years to work your way through this tasty inspiration!

I literally just heard my stomach and tastebuds high-five each other. I'm good with that. :)

for the love of : italy

Recipe ~ Sunflower Lime Margarita

What a great way to combine the time-honored tasty tradition of the Texas margarita with the inspiration of Italy's official-unofficial flower... the sunflower!

While it's rumored that the margarita was invented in Galveston, Texas, in 1948, we think you'll agree there's no better way to cool off from the sun (Texas, Tuscan or otherwise). Shaken. Stirred. Frozen. Or on the rocks.

Let's enjoy!

~ ~ ~  SUNFLOWER LIME MARGARITA ~ ~ ~

Ingredients:

To Taste | Your favorite margarita recipe (use the good stuff)
1 Each Per Drink | Large Lime (or lemon)

What To Do:

1. Slice one large lime slightly larger than in half (about 60% of the width of the lime). Set the small side aside.

2. Slice a 1/8" wide slice off the large half of lime; to form the flower, invert the lime inside out from the center. It may be helpful to use a knife to cut the flesh of the lime before inverting.

3. Slide the lime flower around the remaining large side of lime. Shape the lime flesh to form the sunflower petals.

4. Cut a small slit behind the petals (as shown) so you can place the sunflower lime on the rim of your serving glass.

5. Fill your glass with margarita and garnish with your sunflower lime.

This recipe works for lemons, too! A lemon sunflower makes a fashionable foodie accessory for tea or water!

Bottom's Up!

More of our favorite recipes here.

for the love of : italy

Recipe ~ Italian Housewarming Basket

One of the most important of Italian traditions is to celebrate and welcome friends and family to their new home. This recipe is an easy way for you to honor their life event.

The items below have great significance and when combined, make a thoughtful and memorable gift from you to them!

~ ~ ~  ITALIAN HOUSEWARMING BASKET ~ ~ ~

Ingredients:

Bread | So you will never go hungry
Wine | So you will never go thirsty
Salt | Sprinkled around doors and windows, for good luck
Olive Oil | Which represents good health
A Candle | Symbolizing light
Wood | To bring peace, harmony and stability to your new home

Tips:

1. For the bread: We like giving an artisan loaf of Rosemary Bread from Central Market.

2. For the salt: We gift gray sea salt; it's flavorful and prized by cooks around the globe.

3. For the olive oil: Try a first press olive oil in a glass dispenser to show-off it's distinctive gold and green color.

4. For the candle: We put an aromatic candle inside a decorative votive holder.

5. For the wood: A high-end wooden cooking utensil will do the trick and will remind them of you each time they're cooking in the kitchen.

What To Do:

1. Arrange the goodies in a small basket lined with a fabric napkin.

2. Top the basket treats with a hand-
made card with a printout of the ingre-
dients list above; when the recipient reads the history and learns the significance of the items, a smile (sometimes a tear) comes to their face.

Enjoy!

More of our favorite recipes here.

for the love of : italy

Recipe ~ Tuscan Beef Stew

A Hearty Meal

Even during the hottest days of summer, I dream of this Tuscan Beef Stew.

We recently hosted a dinner party, served this dish and as a result, made friends for life (no kidding). Our friends still rave about this awesome dish, so I'm publishing it for them (and you!)

Best of all, this stew is easy to make and even easier to eat!

The stew's signature ingredients? Chianti-marinated beef brisket and a jalapeño or three!

~ ~ ~  TUSCAN BEEF STEW ~ ~ ~

Ingredients:

3-5 pounds | beef brisket (get a good cut)
3-4 cloves | garlic, halved
1 bottle (750 ml) | italian chianti wine
4 tablespoons | evoo (extra virgin olive oil)
to taste | kosher salt and freshly ground black pepper
2-4 cups | beef broth
3-5 medium-sized carrots | peeled and cut into 1" pieces
3 stalks  | celery, chopped into 1/2" pieces
4 medium | russet or red potatoes, cut into 1-1/2" chunks
3 4" sprigs | fresh rosemary, chopped

Plus Ups:

1/2 cup | kalamata olives, halved
2 leaves | sage or bay
2-3 | jalapeños, for a Texas-inspired kick
to enjoy | rice or noodles

Accessories:

to cover | cling film
to "pat" beef dry | paper towels
to brown | a dutch oven or large pan
to cook | a crock pot (slow cooker)

What To Do:

1. Place the beef into a 13-inch by 9-inch glass baking dish. Cut 6-8 "slits" in the brisket and insert the garlic halves. Pour the wine over the meat and marinate in the refrigerator, loosely covered with cling film, for 2 hours (overnight recommended). Turn the meat over and marinate here and there.

2. Remove the brisket from the wine and "pat" dry with paper towels. Reserve the wine.

3. In a large Dutch oven or large pan, heat 4 tablespoons of the EVOO over medium-high heat. Season the meat on all sides with salt and pepper.

4. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes for each side. Remove the meat and place it into your Crock pot.

5. In the pan, pour the reserved wine, scraping up any brown bits. Cook for about 1-2 minutes. Transfer into the Crock pot.

6. Add the beef broth to almost cover the beef. Cook on low Crock pot setting for 2-2.5 hours.

7. Add the carrots, celery, garlic, potatoes and rosemary (plus the olives, sage and jalapeños, if desired). Cover and continue to cook on low setting for another 2-2.5 hours, or until tender.

8. Note: the meat may already be soft and falling apart before you cut it! In this case, skip this step. Remove the meat from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-sized pieces. Return the meat to the stew and cook until warmed through, about 5 minutes.

9. Serve with a glass of Chianti and enjoy!

Foodie Tip:

If you like tummy fillers like I do, you can serve the stew on top of rice or noodles. 

One thing we enjoy is that instead of boiling rice in water, we boil it in beef or chicken broth. Molto saporito! I have a rice cooker we found at Target that has a special section you can tuck herbs into; it infuses the herb taste into the rice while you steam it. Basil and rosemary-infused rice? Mamma Mia!

More of our favorite recipes here.

for the love of : italy

Recipe ~ Tuscan Sunset

For The Love Of : Blood Red Oranges

I knew I was a fan of blood red orange juice the day I had my first Ace-flavored gelato on the sunny shores of Cernobbio, Italy. Ace has a distinctive red-orange color, and the taste is out of this world; a citrusy trio of orange, carrot and lemon juice.

But let's be clear ~ the blood red orange was the hero, and remains one of my favorite tastes to tickle the tongue. So when I discovered Sanpellegrino Aranciata Rossa on my local market's shelves, my heart skipped a beat as I quickly reached for my first six pack.

With drink in hand... while being bathed in the light of the day's fading sun in Dallas... I was reminded of the setting Tuscan sunsets I enjoyed in S. Albino, Italy. Reds, oranges and blues all dancing in magical shades of light... they inspired this cocktail and I hope you enjoy it as much as I did creating my first one!

What are the best sidekicks to enjoy the setting sun?

Your amici... and a glass or two of this memorable cocktail.

~ ~ ~  TUSCAN SUNSET ~ ~ ~

Ingredients:

½ Glass | Crushed Ice

To Taste | Vodka (get the good stuff)

1 Can | Sanpellegrino Aranciata Rossa

To Taste | Fresh Lemon Juice

To Garnish | Fresh Mint

To Garnish | Lemon Twist (or Lemon Wedge)

What To Do:

1. Fill a highball glass about halfway with ice.

2. Pour two-to-three jiggers of vodka on top of the ice.

3. Fill with Sanpellegrino Aranciata Rossa carbonated drink.

4. Squeeze a bit of lemon juice on top and stir.

5. Garnish with mint, lemon twist, sit back and enjoy.

Beviamo! : Beviamo!

More of our favorite recipes here.

for the love of : italy

Recipe ~ Chicken Piccata

Love The Taste Of Lemon?

Well then, you'll find your best friend in this great-tasting recipe that hails from our grandi amici "Jeanie and David" from up the street, in Richardson, Texas.

Jeanie says "After you've made this dish once or twice, you'll probably be able to cook it from memory and begin adding your own unique touches." Vero, vero.

Lemons are a favorite Italian essential from Liguria all the way south to Amalfi... and beyond.

What's for dinner tonight?

You're looking at it!

~ ~ ~ CHICKEN PICCATA ~ ~ ~

Ingredients:

4 | Bone-
less, Skinless Chicken Breasts

To Taste | Salt & Pepper

To Coat | Flour

4 Tablespoons | EVOO

4 Tablespoons | Falfurrias Butter (my Grandmother insists on Falfurrias)

2 Teaspoons | Chicken Bouillon Granuels (or cubes)

1 Cup | Boiling Water

4 Tablespoons | Lemon Juice

4 Tablespoons | More Falfurrias Butter

4 | Lemon Slices

To Taste | Capers

To Taste | Italian White Wine

To Serve | Angel Hair Pasta, prepared

What To Do:

1. With a meat cleaver (or a heavy object like a rolling pin or wax-paper-wrapped wine bottle, etc.) pound the chicken breasts until thin.

2. Sprinkle the breasts with salt and pepper and dredge in flour.

3. In a skillet, heat the oil and melt the butter.

4. Cook chicken 3-4 minutes on each side, until golden brown.

5. In a medium-sized pot, start the water boiling for the Angel Hair Pasta.

6. In a separate pot, dissolve the bouillon in boiling water, add the lemon juice and combine with the pan drippings. Add the wine and capers.

7. Cook until all the browned bits are dissolved and add the last 4 Tablespoons of butter.

8. Return the chicken to the skillet and heat, cover and simmer.

9. Garnish the top of each chicken breast with a lemon slice.

10. Serve over angel hair pasta. Loosen belt and enjoy!


Mangia! : Mangia!

More of our favorite recipes here.

for the love of : italy

Recipe ~ Zuccotto di Panettone

Hailing from Milan, panettone is a delicious cupola-shaped sweet bread that's a Christmastime staple in Italy... and the globe.

"Zuccotto" is Italian for "little pumpkin" and as the name implies, delicious panettone can be formed into the delightful shape of a pumpkin, when crafted along with the charming cast of ingredients, below.

While this dessert looks like it cost a million €, it's quite easy to make. Watch their eyes grow wide when you serve them a piece of this sweet treat. You'll both be craving for more!

~ ~ ~ ZUCCOTTO DI PANETTONE ~ ~ ~

Ingredients:

To Line Bowl | Cling Wrap

2 Handfuls | Chopped Texas Pecans or Almond Slices

Handful | Chocolate Chips

2 Handfuls | Candied Fruit

1/2 Cup | Sugar

32 Ounces | Ricotta Cheese

2 Spoonfuls | Cocoa

1 Large | Panettone (get the best)

To Taste | Vin Santo

What To Do:

1. Line a medium-sized mixing bowl with the cling wrap and set aside.

2. In Prep Bowl #1: Mix 1/2 of the nuts, the chocolate chips 1/2 of the candied fruits, 1/2 of the sugar and 1/2 of the ricotta cheese. Set aside.

3. In Prep Bowl #2: Mix 1/2 of the nuts, the cocoa, 1/2 of the candied fruits, 1/2 of the sugar and 1/2 of the ricotta cheese. Set aside.

4. Slice the
panettone about 1" thick and line the bowl with the first layer. Press firmly to shape the panettone to the bowl. Sprinkle generously with the Vin Santo.

5. Transfer the filling from Bowl #1 into the panettone bowl and spread it flat. Cover with 2-3 more slices of panettone and press firmly. Sprinkle the bread generously with the Vin Santo.

6. Repeat step 5 with the contents of Bowl #2. Cover with remaining slices of panettone and press firmly. Sprinkle the bread generously with the Vin Santo.

7. Place a couple of heavy plates on top of the bowl to help the panettone "set". Keep in a refrigerator overnight.

8. To serve invert the bowl over a serving plate/platter, remove the Zuccotto di Panettone from the prep bowl and discard the cling wrap. Dust with cocoa, slice and enjoy!

A Few Words About Vin Santo ~

Vin Santo (or
"holy wine") is a sweet Italian dessert wine that hails from Tuscany. While you can purchase Vin Santo locally here in Texas, it's not very easy to find. At least not at Central Market, Kroger or our local liquor store "Goody Goody." Check out Specs or your higher-end spirits store and you may discover the buona fortuna.

We found the "Beato Guibileo" Vin Santo shown above on our first trip to Italy in 2006. We stumbled upon a charming Florence wine store called "Fuor di Porta" and after an hour+ chatting with the store owner "Cristiana," we left with several bottles of wine, including an amazing wooden box branded with the word "Firenze" (more on my Florence post here). The box was filled with biscotti and partnered with a bottle of the Vin Santo ~ all carefully resting on a fluffy bed of excelsior. Cristiana said the biscotti was delicious when dipped in the Vin Santo.

We hand-carried the prized box back to Dallas where it proudly sat on our kitchen display shelf for 5 years until when we couldn't find Vin Santo locally, we un-crated it to see if it was still usable for this recipe. And it was! Our local wine steward told us that amber colored Vin Santo never spoils.
I hope
that's true because we plan on using it each holiday to make this delicious recipe... until it's all gone. When it's all used, we'll hope for another trip back to Firenze... and to Fuor di Porta!

Mangia! : Mangia!

More of our favorite recipes here.

for the love of : italy

Recipe ~ Texas-Tuscan Lucky Black-Eyed Peas

Folklore has is that eating Black-Eyed Peas on New Year's Day brings prosperity to the pea eater. This links to the fact that the peas represent prosperity; they swell when cooked. (They're kinda like me; I swell when I eat!).

Whether the prosperity belief is fact or fiction, we think you'll enjoy this tasty foodie favorite from our cucina to yours.

This recipe takes tried and true Texas staples of jalapeños and bacon and marries them with Italian Pancetta, EVOO and garlic for a taste that's the best of both worlds!

Ready for some prosperity and "Peas on Earth?"

~ ~ ~ TEXAS-TUSCAN LUCKY BLACK-EYED PEAS ~ ~ ~

Ingredients:

22 ounces | Black-eyed Peas, cooked and drained
2 | Medium White Onions, chopped
3 | Texas-sized Jalapeños, chopped
3 Strips | Pepper Bacon, diced
3 ounces | Pancetta, diced
4 Tablespoons | EVOO
6 cups | Chicken Stock
5-6 Cloves | Fresh Garlic, chopped
To Taste | Salt (we prefer gray salt)
To Taste | Black Pepper, freshly ground

What To Do:

1.To cook the peas, bring 3 cups water to a boil. Add the peas and once the water returns to a boil, reduce heat to a slow boil and cook 8-10 minutes, under tender. Drain and discard water. Set peas aside.

2. In a large pot, sauté until tender the onions, jalapeños, bacon and pancetta and the EVOO.

3. Add the peas and the rest of the ingre-dients and cook over medium heat for 10 minutes.

Serve warm. You can also partner the peas with some delicious and cheesy Texas Cornbread.

We hope this tasty recipe brings you molta buona fortuna (lots of the good luck).

Mangia! : Mangia!

More of our favorite recipes here.

for the love of : italy