Recipes by Patricia Turo (Page 5)
Switzerland Chef
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Double Dip Red Wine TaralliRed wine taralli are slightly sweet, made with a full-bodied red wine such as Cabernet, Merlot, Barolo, Zinfandel, and Primativo etc. |
3 votes
4057 views
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Ciliegie Sotto SpiritoCiliegie Sotto Spirito in a large brandy glass along with the beautiful red colored Grappa after dessert as a special treat adds a very lovely touch to end of dinner. |
1 vote
1973 views
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Spaghetti con carciofi freschiArtichokes have a delicate flavor and just using fresh tomatoes, and a little wine results in a flavorful sauce that compliments the pasta. If you are willing to make fresh pasta, you will be rewarded with a wonderful dish you will prepare again and again. |
1 vote
1407 views
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Zuccoto, a cake for all occassionsZuccotto is light as a feather yet full with fruit, pastry cream and soaked with rum. Fill it with fresh fruit such as, strawberries, raspberries or peaches. |
5 votes
6837 views
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GarganelliHomemade pasta is easy to make with a few kitchen tools and the flavor surpasses anything you can buy. |
1 vote
2102 views
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ChiacchiereChiacchiere (chiacchiere in Italian means to chatter or gossip). and are also called cenci. They are called this because they make so much noise when you eat them. They are light and wonderful for a summer party. |
5 votes
8354 views
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Italian Street Food, Zeppole first made in NaplesFirst made in Naples by a baker and sold on the street stand. You can still find them served in stalls on the streets today as well as in bakeries. They are dunked in sweet wine or served with hot honey. |
2 votes
6733 views
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Double Chocolate Walnut BiscottiDeep rich chocolate flavor. Double backed and great for dunking into hot chocolate or a chocolate flavored liquor. |
2 votes
2671 views
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Asparagus with Hollandaise Sauce, the king of vegetablesThe first sign of spring in Europe is when asparagus begin to show up on restaurant menus. Asparagus are considered the king of vegetables and some restaurants open only during the season serving asparagus with hollandaise sauce (Spargel mit Sauce Hollandaise), slices of ham and fresh strawberries for dessert. Once the season is over,… |
1 vote
3345 views
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Carciofi o carciofini sott’olioArtichokes are in season again and I just can't do without them when the season is over. This simple recipe for preserving artichokes will let you enjoy this delicious vegetable for months. It takes a little time, but is well worth it. Artichokes are served in Italy in most antipasti preserved in olive oil. The baby artichokes are… |
2 votes
3257 views
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