It’s already good, just be careful not overcook it.
Category Archives: Recipe Collections
This ricotta cheesecake is airy and smooth and doesn’t make one feel heavy. At the party, it was the first dessert to go –next time I’ll have to make more.
(Grilled and Marinated Chicken) is a casual dish that solves the problem of dried out chicken. Marinating it with lemon starts the cooking process and actually reduces the time on the grill. The breasts come out succulent and flavorful, wonderful for all of us in the rest of the family who enjoy chicken.
Creating artichoke risotto can be a bit intimidating. The artichokes need to be trimmed properly and at first the technique can be a bit daunting. No worries, just a bit of practice is needed. We like to use the small artichokes that in our stores come in packets. They are more tender than the big globe artichokes and are easier to trim.
The only hard part in this recipe is waiting for it to cool. If we aren’t careful, we often will see smudge marks on the top where our youngest daughter has “checked” to see if it was ready yet. However, this is not just a children’s dessert, it is an elegant ending to an adult meal.
After only a few minutes we had the most delectable, mouth watering, perfectly seasoned meat.
We woke up late on a Sunday morning and didn’t have to rush anywhere. We were able to enjoy each other’s company like the old, still in love, married couple that we are. I made these Easy sottocenre eggs for Giuliano and he pronounced them delicious.
Tiramisù literally means “pick me up” so it’s important to use richly flavored Italian coffee, which is easily made in a stovetop Moka. One of the key ingredients in Tiramisù is mascarpone, and we add it, one third at a time, incorporating it into the mixture taking care not to over-whip it. Finally, whip the cream until it is firm and carefully fold it in.
Fresh tuna, a bland, almost neutral-tasting meat can’t compare with the irresistible flavor of good Mediterranean tuna packed in olive oil.
My mother-in-law, Marcella Hazan, started making this cantaloupe pasta dish at home and now Giuliano often makes it when we have friends over. Once it is cooked, the melon is mostly unrecognizable and it’s great fun seeing if people can guess what the sauce’s “secret” ingredient is. The freshness of the dish is soothing on a hot evening and takes full advantage of the bounty of summer.