In Italian the word scottadito means burned fingers. This dish is named scottadito because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill and burning your fingers. Recommended for This Recipe: Note: This post contains affiliate links.
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 recipe is about as easy as it gets. […]
Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. But, that’s what it was called on my father’s menu, so I am sticking with it. This is a great dish to serve for company. Plate it over some sautèed spinach […]
The magic of sausage! It can take an ordinary lasagna and turn it into something special. Yet, even before the sausage, this is no ordinary lasagna. Fresh homemade pasta for the noodles, the Ricotta-Béchamel sauce from Chef Silvia’s Hand Rolled Lasagna and fresh mozzarella already take this to another level. Add the sausage and it’s […]
Pasta with Sausage and Cream is a hearty, substantial dish that is quick and easy enough to make on weekday night. If I had to pick a region that this sauce is typical of I would say Emilia-Romagna, specifically Bologna. I don’t know if they would serve it on penne there, but I think it […]
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. Recommended for This Recipe: Note: This post contains affiliate links.