Recipes
Vegetarian Stuffed Peppers
Anne Robichaud
Ingredients (serves four):
• 4 Red and/or yellow bell peppers
• 1 Eggplant
• 2 Medium-sized ripe tomatoes (Piccadilly variety, if possible)
• 2 C. Fresh Ricotta
• 1 Handful pine nuts
• 2-3...
Pasta Tricolore
Anne Robichaud
Ripe, luscious tomatoes and huge bell peppers unite in this wonderfully simple summer pasta dish. Red peppers, white onions and green basil represent the colors of the Italian flag. How could you SUBSCRIBE NOW!
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Pasta all’Ortolano Umbro
Anne Robichaud
Pasta dell’Ortolana Umbra is a perfect summer dish showcased with garden vegetables. It is literally translated as “pasta of the Umbrian vegetable-grower.” Simple and quick, the SUBSCRIBE NOW!
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This section of the article is...
Zucchini with Capers and Breadcrumbs
Anne Robichaud
n June, zucchini are abundant in every Italian summertime garden and will star in risotto, pasta dishes, main courses, antipasti, and side dishes. This delightful zucchini recipe is sure to please.
Ingredients (for 4 people):SUBSCRIBE NOW!
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Recipes > Entrees
Burnt Wheat Orecchiette
Lauren Greco
Le orecchiette sono il simbolo gastronomico della Puglia, conosciute e diffuse in tutta Italia e anche all’estero. Le orecchiette sono un tipo di pasta fresca, sebbene ormai ne esistano in commercio anche versioni essiccate prodotte industrialmente...
Recipes > Entrees
Pasta al Cavolfiore
Anne Robichaud
Pine nuts and currants often star in Sicilian cuisine, so richly influenced by Middle Eastern culinary heritage. They enhance la pasta al cavolfiore (pasta with cauliflower) – a filling and tasty Sicilian winter dish perfect for this time of year....
Recipes > Desserts
Il Torcolo di San Costanzo
Anne Robichaud
The Torcolo di San Costanzo is a rich raisin, pinon and citron-ladened sweet bread created in honor of San Costanzo, one of the patron saints of Perugia, Italy. Executed on January 29 during the reign of Marcus Aurelius, his memory is celebrated...
Recipes > Entrees
Borlotti/Farro Soup
Anne Robichaud
As the wood stove chugs away the chilly days, the wood stove top is perfect for simmering soups like Borlotti/Farro soup. The speckled beans and the oldest wheat variety ever cultivated create a delicious meal.Borlotti/Farro Soup (4 – 6...
Recipes > Appetizers
Pears, Prosciutto, Parsley, and More: A Tasty Antipasto Recipe
Anne Robichaud
A delectable new cheese now tempts customers at our favorite local caseificio (“cheeese-maker” or a place where cheeses are made and sold) here in Assisi. It’s their own sheep’s milk Roquefort, the blue di pecorino. It’s the perfect cheese to...
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