It is my Birthday tomorrow, and therefore I get to do whatever I want. Since I really do not need anything myself, I decided I would offer a great contest giveaway to you, my loyal Italian Food Forever visitors who have inspired me over the past 10 years I have been online. I first came across this pretty red Atlas Pasta Machine a while ago, and although I love, love. love it, I simply do not need it myself (I already own two Atlas machines) so I thought it would be a great prize for a...
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I rarely watch any of the many cooking shows on television, but one I like to watch when I have time is David Rocco’s Dolce Vita. I find David has a relaxed, casual style of cooking, and shares traditional Italian recipes that highlight regional recipes using seasonal fresh ingredients. When I saw that David Rocco had recently published a second cookbook, I knew that I wanted to buy it for my collection. At the very beginning of Made In Italy, David states that “In my mind, a...
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We are having family come to visit soon and as always, I like to get a few things prepared ahead of time so I do not spend too much time in the kitchen when our guests are here. For breakfast, I like to have a couple of breakfast treats in the freezer like tasty muffins and coffee cakes which are great to pull out the night before you want to serve them. It is strawberry time here in Florida right now, and we lucky enough to have the most amazing big ripe strawberries available to us so I...
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I recently made fresh ricotta for my Stuffed Spinach & Ricotta Manicotti and had some left over that I wanted to use up while it was still fresh. I decided to make a healthy breakfast cake using oat flour as I am working hard to integrate healthy grains into many of my recipes. I used half all-purpose flour and half oat flour and I really loved the final texture of the cake. It was a little coarse textured from the oat flour but nice and moist, perfect for a breakfast cake! We always...
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We love seafood and try and eat it at least three times a week when we are in Florida because upon our return to Umbria fresh seafood is not as readily available. One of my husband’s favorite type of seafood is branzino, and he loves to roast it whole, either encased in salt or simply whole stuffed with herbs. I found two small branzino at our local Whole Foods Market and decided we would roast them whole and served them with roasted fingerling potatoes and asparagus. We made a zesty...
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This is a tasty variation on Orecchiette con Cima di Rape, a traditional Italian favorite fro Puglia. Orecchiette, meaning “little ears” in Italian, partners well with pleasantly bitter greens in the traditional recipe in which dried chili flakes are added. This recipe also includes sausage and sun-dried tomato pesto, creating an even heartier dish with very bold flavors.
Buon Appetito!
Deborah Mele 2011 Pin It
 Orecchiette With Broccoli Rabe, Sausage, &...
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