Authentic Sicilian caponata bears no resemblance to any commercial product. The secret is to prepare the vegetables separately so that they retain their own individual taste. Without peeling the eggplants, cube into 1/2 inch pieces. Sprinkle with salt and let drain in a colander. Place a weight on top for one to three hours; the longer, the sweeter. Dry well and set aside. Heat oil in a deep frying pan. Fry the eggplant until brown.
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NEWBURGH, NEW YORK – Hudson Valley Restaurant Week, the region’s largest culinary event, will return for an encore November 5-18. Popular demand from both chefs and diners spurred event organizers to schedule a second culinary extravaganza. “A lot of people have asked for a second Restaurant Week,” says Janet Crawshaw, publisher of The Valley Table magazine and founder of Hudson Valley Restaurant Week, “and we are excited to offer a fall Restaurant Week. Fall is a very special time to visit the Hudson Valley and a great time to showcase the valley and for restaurants to feature local products. It’s a win-win for everyone.”
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As my quest continue to point me toward healthier choices I decided to blanche a bunch of rapini, along with four stem tomatoes which I hand crushed to allow the juce to spill into the pot, added some Italian herbs, a drizzle of oil and a dash of salt. I placed two slices of Italian whole wheat bread in the toaster oven while the rapini and stem tomatoes were blanching under a closed lid for 15 minutes and here are the results: a tasty healthy dish full of vitamins, minerals and with less than a teaspoon of oil, you may add the word heart healthy.
Continue reading Blanched broccoli rabe and fresh tomatoes
Prepare the eggplant cream: add the oil, onion and diced eggplant to a frying pan, add a pinch of sugar and caramelize. Pour in the Vino Nobile, simmer and then liquidise and add the orange zest to obtain a cream. Make the reduction in a pan: pour in Vino Nobile with sugar, orange zest and cinnamon, simmer slowly to reduce by half then turn off heat and allow to cool.
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The name of this liqueur intended to pay homage to the second queen of Italy, Princess Helen of Montenegro, on occasion of her marriage to Victor Emmanuel III, the Italian sovereign at that time. In over 100 years of history, Amaro Montenegro has seen its success constantly increase over the years and it has become, not only the most renowned, top-selling brand of Amaro in Italy, but also one of the most famous symbol of Italian liqueur tradition and culture.
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Obtained by the careful infusion in pure alcohol of a large number of herbs originating from all over the world. Amaro Montenegro was first produced in 1885 in Bologna by a famous Italian spirits manufacturer Stanislao Cobianchi. Originally Intended to pay homage to the second queen of Italy, Princess Helen of Montenegro, on occasion of her marriage to Victor Emmanuel III, the Italian sovereign at that time.
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The sweetest part is at the end or save the best for last! – The phrase, used primarily in Italy, literally translates into “Sweet at the Bottom”. Vecchia Romagna proposes a whole new way to savor brandy either in a mixed drink or with espresso, and how could you go wrong with names like: Caffé Corretto, Caldissimo, Caffé Imperiale and Caffé Shakerato or a Chocaccino Romagna, a Romagna Amorosa or the Green Pear.
Continue reading Dulcis in fundo – The sweetest part is at the end
A heart-healthy diet is delicious and varied — rich in vegetables and fruits, with whole grains, high-fiber foods, lean meats and poultry, fish at least twice a week, and fat-free or 1 percent fat dairy products. By learning to make smart choices — whether you’re cooking at home or eating out — you can enjoy flavorful foods while managing your cholesterol.
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Chianina Cake: This is a chianina version of the Zuccotto from Florence signed by Orietta Fabi and Arianna Ranocchia. – Ring shaped Cake with Pears and Apples: The farmer’s cuisine had very few cakes. Dry biscuits in winter, and these ring shaped cakes in summer were the last to be cooked in the oven where the bread had just been baked. – Upright Milk: At the beginning of the 20th century fish gelatin was imported into Toscana. This in fact helps give stiffness and body to soft desserts and so gives the possibility of creating new dishes of surprising appearance.
Continue reading Traditional Tuscan Recipes – The Desserts