Saturday, September 20, 2014

Fall 2014 “Ready-To-Eat” Cucinamore Collection



Hello Cucinamore Fans!

Fall is at our door and a Cucinamore party is just what you need to celebrate it in the warmth of your kitchen, surrounded by the joy that a Cooking Class Party brings to your home!
You get the friends together; I bring the food, the tools and the fun!
Here are only some of the many ideas for a “fall menu” that we could make together:

·        Crescenza and Salsiccia Crostini – OR – Gorgonzola, Mascarpone and Pear Crostini
·        Butternut Squash Risotto – OR – Carbonara Spaghetti
·        Pancetta and Puff Pastry Wrapped Shrimp – OR – Marsala and mushroom Scaloppine

The cost per person is $40.00, and it includes class, recipe cards, ingredients and all necessary tools. A minimum of 6 participants is required. One free attendance is granted once the minimum number is reached, if the host has already been a part of a Cucinamore party before.


Arrivederci!

Sunday, September 7, 2014

Pancetta - Makes more than a terrific sandwich or a Carbonara pasta!



Pancetta is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked, like the American cousin, bacon, is. Excellent as is..., in a bread roll still warm from the bakery, it is a very common ingredient in many, many Italian dishes


Today I used it to make my Rosemary and Pancetta Shrimp, wrapped in Puff Pastry. They can be a nice buffet finger-food item, an appetizer, or even do as an entrée, simply paired with a fresh salad!


p.s.: The picture of Pancetta was recently taken at Eataly Milan by my friend Silvia Negrotti

Wednesday, July 30, 2014

Host a Cucinamore - Italian Cooking Class Party In Your Kitchen!




Wednesday, May 28, 2014

Pasta con Olive e Capperi


There will always be days like this. There will always be days when a simple plate of truly Mediterranean pasta is all I need to make everything better. And it will work! (At least it did today ) How is your day going today? Need some of the same therapy? Give it a try!


Very complicate ingredients! Fresh tomato, kalamata olives, capers, garlic and fresh basil. And your favorite shape of pasta

Monday, May 26, 2014

Crema di Melanzane - Eggplant Spread



One of my favorite vegetables of the Summer is Eggplant! I love it in any possible imaginable way! Today I made a simple Crema di Melanzane, eggplant spread ,that is great as is on a toasted slice of ciabatta bread, or can be used for a quick pasta or to pair with grilled white meat! I love the combination of lemon juice and a hint of fresh mint in it: it tastes just like Summer!


Melanzana (Eggplant): one of my fav veggies!


Poke the eggplant with a fork and bale it at 400F for about 40 minutes, until it's easy to scoop it out of its skin


Salt and pepper, a little lemon juice and some fresh herbs (mint, parsley, basil in this version). A hint of garlic helps too!. Then my beloved hand blender does the rest!

Crostata di Frutta con Crema Pasticcera



Moms love Crostata di Frutta con Crema Pasticcera. Did you know that? This year, this was my Mother's Day dessert of choice! I made this crostata with a simple shortbread-like crust, homemade custard and fresh fruit. I then polished it with a clear glaze (water-sugar-cornstarch). Simplicity is the key. And a dash of love, as usual.

Pappardelle with Lamb, Artichoke, Lemon and Mint



What to do with a couple humble shoulder blade lamb chops that were on sale at my local grocery store? I thought about it and decided to debone them and make a condiment for some handcut homemade pappardelle. With fresh artichoke, lemon and mint.




Marinating my shoulder blade lamb chops in garlic, thyme, lemon and white wine. I will then debone them and cut them in bite size pieces, after trimming all the unnecessary fat and hard tissues



A couple artichokes. They will be cleaned and thinly sliced, then sautéed in olive oil, garlic and white wine, adding some fresh minced parsley at the end.


Fresh handcut egg pappardelle