Entries from 'Recipes'

Spaghetti alla Trabaccolara

Once a dish for the impoverished souls of Viareggio, trabaccolara is a tantalizing mix of everything left over from the fishermen’s nets. Fish too small to sell, unfortunate crustaceans with dull claws, and anything else not fast enough to escape. The name trabaccolara finds it roots all the way back in the 20s and 30s when fishermen from…

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Fast Heart Healthy Tomato Salad

Everyone knows the Mediterranean diet is one of the best and healthiest in the world. All of that sun and rich soil make for some delicious and nutrient dense produce. I’m reminded of Norm MacDonald’s comedic genius with his discussion of food after he quit smoking. All my food now has this incredible taste. Oh,…

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Peanut Butter Cheesecake with Chocolate Syrup for Two

If I haven’t told you already, I probably should now before we get too far, too fast. I love peanut butter and chocolate.  And not just Reese’s Peanut Butter cups either, though I do LOVE those too! I once brought home 80 pieces from Canada (8 for $0.99?!? I think SO!) into our sweltering, humid,…

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Buttermilk Biscuit Level: Expat

Sometimes being at home sick with a viral lung infection is a good thing. I relaxed a bit, spent some time with Alessio and Ada, only got 3 calls from my boss (who joked that I got more done being at home then at work….the ol’grain-of-truth- joke, well played) and tidied up a bit. At…

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Tiramisu, Like a nonna…

OK – I’m about to tell you Alessio’s Grandma’s recipe for Tiramisu. But you have to promise me that you won’t tell anyone you got it from me. It’s not that it’s a secret or anything, but, well, you know….I’d just feel safer with her not knowing… 😉 In my opinion, tiramisu (literally translated, ‘pull…

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Sweet, Sweet, Focaccia

I admit, bread, and any sort of bread products scare the crap out of me. Terms like ‘leavening’ and ‘kneading’ sound so foreign that I prefer to just put a bunch of different ‘bread type’ (ground flax, whole wheat flour, rasins, honey, etc) ingredients into a bread pan and see what comes out. As of…

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Spezzatino a la Nonna – Beef, sausage, and onion stew

Spezzatino means ‘stew’ and while this may conjure up images of a delicious, brown gravy dish with beef, potatoes and carrots, I can assure you, spezzatino will make you forget every steaming bowl you ever ate growing up. Delectable pieces of beef, sausage, and onion cooked in red wine then simmered in a thick, creamy…

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Mezzaluna – The Most Indispensable Tool in Your Kitchen

If you’re anything like me, you’re always looking for the easiest and ‘coolest looking’ way to do things in the kitchen. Why buy pre-crushed herbs when a mortar and pestle will do? And seriously, doesn’t it just look so much cooler sitting there in the kitchen than a rack full of plastic bottles? Come on!…

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Artichoke Sauce

It’s amazing what you can do with artichokes, garlic, white wine, a little olive oil, and time. Remove the exterior leaves of the artichoke and cut the remaining bulb into small pieces. Put aside. Peel one (or more!) cloves of garlic and put into a pan with olive oil over low heat. Add the artichokes. Cook…

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Super Simple Savory Anchovy Sauce

I have to be honest with you. Anchovies were something that I had never eaten before I moved to Italy, and even after I had moved here, I shied away from eating them any time they were presented. Now, I don’t know why exactly, maybe too many movies where a family ordered pizza and loudly declared…

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