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Mezzelune al brasato (Half-moon Pasta filled with Braised Beef)

Mezzelune al brasato (Half-moon Pasta filled with Braised Beef) by Frank Fariello

Here's a wonderful way to 'recycle' leftover brasato (beef braised in red wine) or other pot roast—as a filling for stuffed pasta. In Piemonte, where this dish originates, the usual pasta to be stuffed with this brasato filling is actually agnolotti…

3 votes
5842 views
How to Make Potato Gnocchi from Scratch

How to Make Potato Gnocchi from Scratch by Frank Fariello

It's not nearly as hard as you may think!

4 votes
7994 views
Filetti di pesce all'acqua pazza

Filetti di pesce all'acqua pazza by Frank Fariello

Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid.

4 votes
7479 views
Pere al vino rosso (Pears in Red Wine Sauce)

Pere al vino rosso (Pears in Red Wine Sauce) by Frank Fariello

Dessert is our house is normally a piece of fruit, perhaps with some cheese, and, in winter, some mixed nuts in their shells. This is why you will not find very many desserts featured on this blog. But there is at least one prepared dessert that makes its way on to our table in the colder months: pere al vino rosso, or pears poached…

3 votes
6243 views
Gazpacho and Shrimp Shooters

Gazpacho and Shrimp Shooters by Nancy Miyasaki

This is a fresh, healthy appetizer that has a beautiful presentation. We took these over to a dinner party last night and they were a big hit! I'd plan on two per person. If you don't already have them, Target sells attractive little shooter glasses to serve them in for pennies. This is also a great Gazpacho recipe for serving…

5 votes
19122 views
Maccheroni al limone. Sardinia Island.

Maccheroni al limone. Sardinia Island. by CHEFMAURIZIO

Sardinia, a beautiful island. I've always tried to understand his people and of course cuisine. It was not easy, but I think I have succeeded almost entirely. The people of Sardinia, is a bit closed, but very generous, as well as superb cuisine. Sardinian cuisine has influences from Spain and Genoa. The ingredients are simple, the sea…

3 votes
5190 views
Gnocchi Carmelita's Way

Gnocchi Carmelita's Way by Carmelita

For soft light fluffy pillows that taste of potato, I have always made potato gnocchi without using egg at all and keeping the amount of flour to a minimum. Blog followers have tried my recipe and loved it, see for yourself and let me know what you think!

2 votes
3856 views
poached salmon fillet

poached salmon fillet by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

poached salmon fillet

1 vote
3121 views
Stracciatella alla romana

Stracciatella alla romana by Frank Fariello

One usually associates Roman cooking with hearty and robustly flavored dishes and, by and large, the image holds true. But there are some exceptions like today's offering: stracciatella, a light 'egg drop soup', perfect for a light first course or supper. It's a great choice for those occasions when you may not be very hungry—perhaps…

1 vote
2769 views
Pumpkin gnocchi with herb butter

Pumpkin gnocchi with herb butter by Nollian

2 votes
1413 views