Vegetarian

Spring has arrived but there is still a chill in the air. Before it gets too warm, I want to share a delightful and delicious soup recipe with you from the beautiful region of Abruzzo (and also Molise). Sagne e Ceci is a fresh pasta and chickpea soup seasoned with garlic, rosemary, and bay leaf. Despite its rustic and humble nature, it is a very satisfying and inviting dish. It’s one of those Italian preparations that surprises you by tasting like so much more than it is. In my post, I’ll take you through all of the steps to prepare …

Pasta is one of my favorite things on the planet. I can’t get enough of it. Pasta is happy food. Fresh or dried, I don’t care, I love it all. Today, I’m sharing a recipe for an iconic stuffed pasta dish – Ricotta and Spinach Ravioli with Butter and Sage. Happy food indeed! This beloved dish is an Italian classic for a reason. It’s delicious, satisfying, simple, comforting, fun and, for many Italians, full of memories. In other words, it’s everything that Italian food is about. These beautiful ravioli filled with fresh ricotta cheese, spinach, aged Parmigiano-Reggiano cheese, and freshly …

To say that I like to eat and eat well is an understatement. I adore food from all over the world. Consequently, coming up with an absolute favorite dish is tough. However, Eggplant Parmigiana is way up there on my favorites list. If I could select my final meal, I’d definitely include a huge tray of it, just for me! Zucca alla Parmigiana or Butternut Squash Parmigiana is a fall/winter version of the dish. In my version, I use the same glorious flavors of a Neapolitan Melanzane alla Parmigiana, but switch out the summery eggplant with winter squash. It’s a …

Summer is upon us and that means that tomato season is starting! Finally, we are starting to see real, juicy, sweet, succulent tomatoes… Yippee! If you love pasta with tomato and want a recipe that highlights fresh, ripe summer tomatoes, then read on about Spaghetti with Fresh Tomato, Potato & Basil. This lovely dish with barely cooked tomatoes, perfumed with fresh basil, and deliciously creamy from the potato is a winner. It’s light, economical, and absolutely delicious. It’s also a little bit out of the norm.

If you follow me at all on Instagram, you know that I adore artichokes. I love cooking them, eating them, and I can’t stop taking pictures of them. I really can’t! If you are similarly afflicted, this recipe for Artichoke Crostini with Parsley & Mint will be a winner. Toasted baguette slices are topped with a lovely, chunky puree of fresh artichokes that are delicately braised with garlic, then seasoned with parsley and mint. To finish, you top them with shavings of Parmigiano-Reggiano cheese to add richness, then drizzle with extra virgin olive oil. They make a lovely starter to …

Let’s take a culinary journey to my Calabrian roots. Today, I’m sharing a little known dish called Spaghetti alla Corte d’Assise. If you enjoy exploring Italian regional cuisine and like spicy food, you’re going to love this recipe. Spaghetti alla Corte d’Assise is a delicious and fiery primo with simple ingredients – extra virgin olive oil, garlic, fresh chilies, tomato, parsley, and of course, spaghetti. It’s easy to make, super yummy, and satisfying. Read on to hear more about this Calabrian pasta dish!

I have been eating these Calabrian Stuffed Eggplants, called Melanzane Ripiene alla Calabrese, my whole life. Frankly, I can think of no other dish that has so much meaning to me. As I was planning my Christmas menus this year, it occurred to me that I should probably write the recipe down once and for all, so that I could pass it on and share it with others. Up until now, I’ve been preparing the dish like an Italian, all by eye. Some people aren’t comfortable with that, so I tested the recipe twice last week to get it just …

It’s that wonderful time of year when all sorts of glorious vegetables are in season and at their peak. One such vegetable is that workhorse – zucchini. I feel like I could eat it almost every day and never tire of it. It’s so versatile, reasonable, and simple to prepare. Even though it’s available year-round, during summer it has much more flavor. Do you need a new way to prepare it? If so, try this classic dish from the Campania region called Zucchine alla Scapece.