Bresaola with Arugula

Bresaola with Arugula

Bresaola is a cured and air dried beef that is the specialty of Valtellina in the Lombardy region in northern Italy. You should be able to find it in a good Italian deli or specialty store. I remember whenever my Dad had some in the restaurant, I used to love slicing...
Prosciutto e Melone

Prosciutto e Melone

Prosciutto and Melon is another simple and classic Italian combination in the same vein as last week’s Caprese Salad. Once again, quality ingredients are key here, use good imported Prosciutto di Parma or if you want to try something different, Prosciutto di San...
Grilled Prosciutto Wrapped Asparagus

Grilled Prosciutto Wrapped Asparagus

We have actuallly had a Baked Prosciutto Wrapped Asparagus recipe on the site for years. But lately, I find myself making it on the grill much more often. The prosciutto gets nice and crispy and you get a smokey flavor, expecially if you use charcoal. Plus, this...
The Great Cherry Pepper Hunt of 2011

The Great Cherry Pepper Hunt of 2011

The week after Christmas, I was chatting with my friend Mark on IM. He was telling me about the Christmas Eve fish dinner his Mother (she is originally from Naples) made. He was running down the list, Linguine con Vongole, Fried Calamari, etc. While it sounded like a...
Stuffed Mushrooms

Stuffed Mushrooms

Here goes another great and easy Holiday appetizer recipe. The stuffing is pretty much the same as for the Stuffed Artichokes recipe I posted last week, except the stems of the mushrooms are chopped up, sautéed with onion, and added to the stuffing. Stuffed Mushrooms...
Stuffed Artichokes

Stuffed Artichokes

The Holidays are coming and Stuffed Artichokes makes for an excellent appetizer. We have them on Thanksgiving and Christmas. They are deceptively simple to prepare, the video below demonstrates how easy they are to stuff, and work well as a make-ahead option. You can...