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vegetarian

Balsamic Apricot Onion Sauce (Agro-Dolce)

This agro-dolce sauce (sweet and tangy), can be used as a dip, a glaze, and as a condiment. It can be made ahead for easy dinner prep; allow to cool and keep it in the fridge for a few days. It can be used with roasted potatoes and vegetables, grilled meats, salmon, cheese trays, and crostini. Chef Alba

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Balsamic Marinaded Portabella Mushrooms

Portobello mushrooms are the large mature form of baby cremini mushrooms. They can grow up to six inches in diameter. They are low in calorie and have a rich array of antioxidant properties and nutrients. They can be cooked in a variety of ways and served as a side dish or as an alternative to meat as a main course. Enjoy this balsamic marinade to cook the Portabella mushrooms, and if you have extra, use it to dip warm...

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Linguine Milanese

This is a one of chef Alba’s original recipe made for generations in her family. Of typical peasant origin, there is both a white version recipe and a red version recipe made with red tomato sauce. Fresh dill grows bountiful in the spectacular island of Sicily.   Once the dill is boiled, some of the dill water is reserved to cook in the tomato sauce. The breadcrumbs are toasted lightly in olive oil and sprinkled hot on top of the...

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Lemon Carbonara Spaghetti

The pasta carbonara is one of the most emblematic dishes of Rome and the Lazio region of Italy. This recipe originated in the early 1900s because of easy-to-find ingredients. We are adding lemon to this dish to make it even more scrumptious. Chef Alba

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Pasta with Tomatoes and Golden Breadcrumbs

Pasta first courses are a main event in an Italian household. This is a simple unpretentious dish topped with hot toasted breadcrumbs.  Toasted breadcrumbs over pasta dishes are common in Southern Italian cooking, especially in hard times when people could not afford cheese. Chef Alba

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