Recipes by Shawnna and Davide Busetti (Page 5)
United States Chef
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Summer MinestroneSummer MinestroneWhen most of us think of minestrone, we envision the hearty soup of fall and winter. This is a summer minestrone that is actually very fresh, light, and easy to make. We should never be afraid of soup in the summer, as it is often the time when we get the best fresh vegetables.ingredients:serves about 4Heat the olive… |
1 vote
402 views
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Home Made Pizza DoughHome Made Pizza DoughPizza has been in constant evolution over the centuries, the origins are undoubtedly Mediterranean. Historical records suggest that people in ancient Egypt, Greece and Rome all ate things that are very similar to our modern pizza crust. Ancient Egyptians had a custom of celebrating the Pharaoh's birthday with a… |
1 vote
802 views
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Rotolo di tacchino - Bacon wrapped turkey loafRotolo di tacchino - Bacon wrapped turkey loafMy mother in law is a wonderful Venetian home cook. This is one of those comfort foods that never disappoints. It similar to an American meatloaf, but with a delicious twist. I usually serve it with peas as a side dish, and I finish off the peas in the same pan that I used to sear the… |
1 vote
537 views
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Broiled ScallopsBroiled ScallopsAgain, this recipe has my Venetian mother in law's culinary hand all over it. These scallops are so delicious, they never disappoint. I made them for Christmas dinner, but they are an elegant beginning to a New Year's Eve dinner, or any other culinary occasion. This recipe is simple and delectable. Large scallops are… |
1 vote
758 views
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MoussakaMoussakaI first tried moussaka while visiting Greece, and absolutely fell in love with it. While there, I had to buy a greek cookbook for the traditional recipe. Here is the recipe that I have adapted for all to enjoy. It is somewhat time consuming to make, but WELL worth the effort. Moussaka is a hearty main course, no side dishes… |
1 vote
566 views
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Olive TapenadeOlive TapenadeOlive Tapenade is a staple at my house. It is delicious to pull out as an impromptu happy hour snack, and it's always great to set out when company is coming. The olive tapenade keeps well in the refrigerator for at least a week, but rarely lasts that long at my house. I serve the tapenade in a small bowl, then on the… |
1 vote
533 views
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Radicchio LasagneRadicchio LasagneThis recipe was inspired by a dish I had at an amazing agriturismo called La Pasina just outside Treviso, Italy. Winter is definitely the season for this rustic delight. In most American supermarkets we can find radicchio which comes in a ball shape, this is known in Italy as radicchio di Verona. Although it is not… |
1 vote
474 views
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Swordfish with fresh tomato sauceSwordfish with fresh tomato sauceIn order to keep the swordfish the star of this show, only fresh, ripe tomatoes can be used. Before trying this dish, one might imagine that a tomato sauce would overpower the flavor of the fish, but nothing could be farther from the truth. The end result will be light and delicious.Ingredients:In a… |
1 vote
625 views
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Penne with shrimp and zucchinePenne with shrimp and zucchineThis is a great weeknight meal, because it is simple and takes little time to make. It so light and fresh tasting.Ingredients:Before getting started, put your pasta water to boil. Do not salt the water until it is boiling hard. When the water is boiling and salted, add the pound of pasta, and cook until… |
1 vote
426 views
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SgroppinoSgroppinoAfter a rich meal, there is nothing more appealing than a nice refreshing sgroppino. Sgroppino is native to northeast Italy, and is very popular throughout the Veneto region. It can be served as a dessert, or even after a dessert as a sort of refreshing palate cleanser. When I make sgroppino, I serve it in a small champagne… |
1 vote
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