Recipes and Ramblings in Italy

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Recipe of the Week (March 4, 2016)

Posted by William Abruzzo on March 5, 2016 at 12:35 AM Comments comments (1)



Crostata di Prugne e' Noce (Rustic Plum and Walnut Tart)

      This week's recipe takes us to the hills of FRIULI-GIULIA-VENEZIA. The small oval-shaped plums known as “Italian Plums” are sweet...

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Cooking Tip of the Week (February 25, 2016)

Posted by William Abruzzo on February 25, 2016 at 12:05 AM Comments comments (3)

In Recipes that Call for Fried Eggplant, Try Roasting it Instead! 

 

       Frying is a common preparation for eggplant. However, the spongy flesh of eggplant tends to absorb much of the oil during the frying process. This means that many eggplant dishes can b...

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Recipe of the Week (February 18, 2016)

Posted by William Abruzzo on February 19, 2016 at 4:40 PM Comments comments (4)

Crocchette di Baccala (Venetian Potato and Salted Cod Croquettes)

 

 

 


        This week's recipe takes us to the region of VENETO. Cicchetti is a Venetian snack tradition ...

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Cooking Tip of the Week (February 8, 2016)

Posted by William Abruzzo on February 10, 2016 at 11:55 AM Comments comments (3)


Grated Lemon Peel Adds Bright Flavor to Any Dish

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      The best citrus in the Mediterranean grows in Italy. The region near Sorrento is famous for its lemons, and Sicily is home to vast groves of orange trees. Italians have learned that the peel of citrus fruits is not onl...

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Recipe of the Week (January 26, 2016)

Posted by William Abruzzo on January 25, 2016 at 12:30 AM Comments comments (3)

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Polenta in Forno con Funghi e’ Fontina (Baked Polenta Casserole with Sautéed Mushrooms and Fontina Cheese) 

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This week’s recipe take us to the region of Fri...

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Cooking Tip of the Week (January 18, 2016)

Posted by William Abruzzo on January 16, 2016 at 12:05 AM Comments comments (0)


A Few Simple Tips for Prepping Artichokes

 

        Artichokes are available in several different sizes. Globe artichokes can be as large as a softball, whereas oblong Tuscan artichokes are somewhat smaller and baby artichokes...

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Recipe of the Week (January 11, 2016)

Posted by William Abruzzo on January 11, 2016 at 2:20 PM Comments comments (4)


Risotto con Calamari (Sauteed Rice with Squid)

  

       This recipe takes us to the region of Veneto. Whenever I travel to Venice, I search out a seafood restaurant where I can order seafood risotto....

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Cooking Tip of the Week (November 23, 2015)

Posted by William Abruzzo on November 30, 2015 at 4:20 PM Comments comments (1)


Don't Throw Out Your Day Old Bread, Make Breadcrumbs Instead! 

        In an Italian kitchen, nothing goes to waste -not even bread that has passed its prime.  Whenever I have day old bread, I throw it into the food processor...
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Recipe of the Week (November 16, 2015)

Posted by William Abruzzo on November 17, 2015 at 1:45 PM Comments comments (2)

Pasticciata di Polenta con Mele (Polenta Casserole with Sauteed Apples, Speck, Fontina Cheese and Crispy Parmigiano Reggiano Cheese Topping)

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        This recipe takes us to the region of Trentino Alto Adige

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Cooking Tip of the Week (September 28, 2015)

Posted by William Abruzzo on September 28, 2015 at 6:45 PM Comments comments (1)

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Parmigiano Reggiano Cheese Rinds Add Great Flavor to Soups

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       The next time you buy a wedge of Parmigiano Reggiano cheese, be sure to save the waxy rind!  The rinds are loaded with wonderful flavor that adds complexity and characte...

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Recipe of the Week (August 21, 2015)

Posted by William Abruzzo on August 21, 2015 at 2:25 PM Comments comments (2)


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Giuggiulena (Sesame and Pumpkin Seed Brittle)     

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        This week's recipe takes us to the region of SICILIA. On summer nights, Italians take to the stre...

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Cooking Tip of the Week (August 10, 2015)

Posted by William Abruzzo on August 11, 2015 at 1:10 PM Comments comments (1)

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Cooking with Black Pepper and Crushed Red Pepper Flakes

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        Salt and black pepper are two basic components that bring life to any savory dish. To put it simply, without these ingredients any savory It...

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Recipe of the Week (August 1, 2015)

Posted by William Abruzzo on July 31, 2015 at 12:25 AM Comments comments (4)

 

 

Pollo in Forno con Spinaci, Prosciutto e Fontina (Roasted Chicken Breasts Topped with Spinach, Prosciutto and Fontina Cheese)

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        This recipe takes us to the region of EMILIA ROMAGNA.

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Cooking Tip of the Week (July 23, 2015)

Posted by William Abruzzo on July 24, 2015 at 12:25 AM Comments comments (1)

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The Dos and Don’ts of Cooking Pasta

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        There are a few simple ways to make sure that your pasta is cooked to perfection. First, always cook your pasta in a large pot with plenty of lightly salted water. If there is not enough water in the pot, as th...

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Recipe of the Week (July 13, 2015)

Posted by William Abruzzo on July 14, 2015 at 9:40 PM Comments comments (4)

 

 

Pure di Ceci con Limone (Chick Pea Puree with Lemon)

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       This week's recipe takes us to the region of Lazio, where the locals add vibrant flavor to their regional cuisine by adding a ...

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Recipe of the Week (July 2, 2015)

Posted by William Abruzzo on June 30, 2015 at 10:30 PM Comments comments (2)

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Spaghetti con Fior di Zucchine (Spaghetti with Sauteed Zucchini Blossoms)

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This week's recipe brings us to the region of Lazio, where zucchini blossoms are a springtime treat.  Head to Rome's famous Campo di Fiore outdoor market in...

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Fantastic News! (June 24,2015)

Posted by William Abruzzo on June 24, 2015 at 9:50 AM Comments comments (10)

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     Recipes and Ramblings -the Cookbooks -Publication scheduled for Spring 2016!

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                         Finalmente! I am very proud to announce...

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Cooking Tip of the Week (June 22, 2015)

Posted by William Abruzzo on June 22, 2015 at 3:20 PM Comments comments (0)

Toast Pine Nuts Before Adding Them to Your Recipes to Bring Out their Flavor

         Whenever a pasta, meat or vegetable recipe calls for any sort of nut, be sure to toast them first. Toasting the nuts develops the nutty flavor, addi...

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Recipe of the Week (June 15, 2015)

Posted by William Abruzzo on June 16, 2015 at 4:40 PM Comments comments (3)

Sauteed Okra with Cherry Tomatoes, Olives, Garlic, Basil & Chilies

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       This week's recipe takes us to the hills of Calabria, where fresh vegetables are sauteed with olive oil, vibrant cherry tomatoes and plenty of spi...

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Cooking Tip of the Week (June 3, 2015)

Posted by William Abruzzo on June 5, 2015 at 12:15 AM Comments comments (1)


Minced Prosciutto Adds Rich Flavor to Your Dish!

 

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        Prosciutto adds an extra depth of wonderful pork flavor to any seafood, pasta or vegetable dish. The unexpected rich flavor compliments just about anything. Adding some diced prosciutto to sautéed vegetables, shellfish s...

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What's New at Recipes and Ramblings

1-26-2016 -NEW RECIPE OF THE WEEK ADDED
1-18-2016 NEW COOKING TIP ADDED
1-11-2016 NEW RECIPE OF THE WEEK ADDED
1-10-2016 -REVISED HOMEPAGE & LAYOUT
12-20-2015 -ANNOUNCEMENT OF COOKBOOK RELEASE
12-01-2015 -ADDED NEW ITALIAN HOLIDAY TRADITIONS

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Private Cooking Classes

Cooking Classes

I offer private cooking classes for up to six people. Cooking classes are held in my home, or if suitable, yours. I specialize in all aspects of Italian regional cuisine, including soups, vegetables, pasta, risotto, meat, seafood and desserts. I will design a cooking class around whatever interests you –whether it is a specific recipe you wish to learn or a skill such as pasta-making. For more details, please go to the "Catering/Cooking Classes" page or take a minute to become a member of my website and contact me via internal email at Recipesandramblings.com . 

Bill's Cooking Tip of the Month


Roll Out Pie Dough with Ease Using Plastic Wrap

This is an old trick I learned years ago from my mother. The next time you bake a pie, roll out the dough between sheets of plastic wrap. This will prevent the dough from sticking to your rolling pin and will make it easier to transport the dough from your work surface to the pie dish or baking sheet.

Cover your entire work surface with plastic wrap and sprinkle it lightly with flour. Turn the dough onto the wrap, pat it down to 1 inch thickness, sprinkle it lightly with flour, and then cover it with a second layer of wrap. Roll out the dough to just less than ¼ inch thickness and remove the top layer of wrap. Lift the dough using the bottom layer of wrap, turn it on to a lightly greased pie dish or baking sheet, and then remove the wrap. Its quick and easy! 

Tips on Italian Ingredients


 Frying Tomato Paste Enhances the Flavor and Adds Depth to Your Dish

Many recipes direct you to stir tomato paste into a sauce, soup or stew. However, frying the tomato paste first fully develops its flavor and eliminates any raw or metallic taste. It is a quick and easy way to enhance the flavor of your dish. Tomato paste should always be added at the beginning of a recipe, rather than at the end. This allows its flavor to marry with the dish. Add it immediately after sautéing your aromatics in olive oil or rendered fat. When the aromatics are soft, push them to one side of your pot or frying pan. Place a dollop of tomato paste on the other side, tilt the pot or frying pan to pool the oil around the tomato paste, and let it gently sizzle for about 2 minutes.  After the tomato paste has fried, incorporate it into the aromatics and then add the liquid and other ingredients to complete your sauce, soup or stew. 

Just Picked From My Italian Vegetable Garden!

 Zucchini Blossoms 

My Italian Heritage

 My Great Grandparents, Vita and Onofrio Abruzzo, from the town of Santa Margherita di Belice, Sicily pictured here with my grandfather Vito "Bill" in the center.

Great reads for the Italophile!

Coming Soon!

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