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

Wednesday, April 23, 2014

CUCINAMORE, LLC - Italian Cooking Parties in Your Kitchen!




Learn, cook and experience with me an authentic taste of Italy in the comfort of your home, in a fun and informal way!


Get Some friends together and have a Cooking Class Party in your kitchen! 

Put Your hands to work along with me: we will prep, cook, chat and have fun, while you and your guests learn, hands-on, how to prepare good, authentic Italian food and what's the best wine pairing for it.

All ingredients and necessary tools for the class are provided.

Great idea for groups of "foodie", friends, unique birthday parties, bridal showers, girls' night out, fund raising events and much more!

Friday, April 18, 2014

Orecchiette Pasta, An Homage To Puglia

An homage to Puglia, today: the beautiful region of my Country that looks like the heel of the Italian "boot".



 Home made orecchiette for lunch! Orecchiette means "little ears" and they earned their name because they sort of remind the shape of the earlobes.
I am humbly trying to emulate those century old gestures that the ladies of that region so well do. 



Mine don't look nearly as beautiful as theirs do, but rest assured that they taste absolutely delicious anyway!



For the dough I choose the easy way, and I use a mix of all purpose flour and semolina


I knead the dough and then let it rest protected with wrap so that it does not dry out


I start by stretching tiny pieces of dough with a butter knife


Stretch the piece if dough around your thumb nail, so to get the typical "earlobe" shape. There you go! You have your orecchietta!