"Rosa di Parma" Pork Tenderloin

An adaptation to the classic "Rosa di Parma" made with pork tenderloin stuffed with shaved Parmigiano Reggiano and Prosciutto. In my case I do not wrap the outside too with Prosciutto, but only use it inside, and I prefer to rub the meat with a classic garlic-rosemary-sage mixture. Very tasty and ready in no time!

Open your pork tenderloin cutting it in a spiral and layer shaved Parmigiano and Prosciutto on one side

Roll and tie to keep the shape while cooking

Nothing screams "Italian Roast Meat" like the combination of garlic, rosemary and sage!

Rub the outside of your roast with olive oil and the herb mixture

Brown the outside in a skillet that can then go in the oven, to reach an internal temperature of 145F (don't evercook your pork!) and let rest for about 5 minutes before slicing

A tribute to Sicily tonight on our table!

This is what I call Pasta Siciliana, because I learned the basic recipe from a dear Sicilian friend of mine (her name is Daniela but we call her Dadra) who is now an amazing pastry chef instructor in Catania, Sicily.

Classic Sicilian ingredients: sundried tomatoes, breadcrumbs, raisins and more…all minced together in an explosion of flavors!

This pasta has all the colors, the flavors, the passion that belong to that beautiful island, and even if I adapted the original recipe a little bit, it gives me great pleasure to humbly try to bring a little bit of that magic sunny place to my kitchen, and possibly to yours too!

Ciao Dadra! E grazie mille…

Valentine's Special!

The name CUCINAMORE comes from merging together the words CUCINA (kitchen) and AMORE (love).

For Valentine’s Day a Cucinamore Gift Certificate is a great idea for those who share the love for authentic Italian food with their significant other!
Whether it’ll be just the two of you, or you prefer to put together a few couples of friends, allow me to come to your kitchen (Leesburg and vicinity) and show you how to prepare, together, one of my “Amore Cooking Class” menus for couples:
"Seafood Lovers"

 and "Rustic Love"

$60.00 per person, min. 2 participants (other options available upon request)

Great Afternoon at Carrie's Cooking Class!

 Had an awesome time this afternoon at Carrie's kitchen for this pre-Super Bowl cooking class! Great group of ladies, very relaxed atmosphere, and hopefully some good food ideas that I had a chance to share with them! Thank you for the opportunity and the warm welcome, ladies! And thank you for allowing me to post your pics!

Crostino con Crema di Cannellini al Rosmarino e Salame Veneto

Risotto ai Funghi

Scaloppine al Limone e Salvia (Lemon and Sage Chicken Scaloppine)

Soups, mon amour!

I LOVE soups! All sort of different ones, no matter the season! 

But I have all excuses while we are buried in snow, here in Leesburg, to prepare this simple and comforting Split Pea Soup for my family! 

My version is really light and simple (surprised? ) I rehydrate the peas in cold water overnight, cook them for 45 minutes in the pressure pot with onion and parsley, salt and pepper. 

Only once cooked I adjust seasoning and top, right before serving, with a few pieces of cooked pancetta (or bacon), black pepper and a drizzle of my beloved unfiltered Extra Virgin Olive Oil! Mmmmmhhhhhhhh! 

Scaloppine all'Arancia (Orange Scaloppine)

Another tasty idea for a quick fix chicken dinner: Scaloppine all'arancia (orange scaloppine). Won't take you longer than 15 minutes to have it on the table!

Start by heating up butter and olive oil. A clove of garlic, a sprig of rosemary and a few leaves of sage

Pan sear the chicken, seasoned with salt and pepper. Right before removing from heat, grate some orange zest on top

Serve sprinkling some fresh minced rosemary on top, fresh black pepper, and garnishing with orange slices, sage and rosemary sprigs. Buon Appetito!

Radicchio, Pere, Gorgonzola e Mandorle, con Vinaigrette al Prosecco (Radicchio, Pears, Gorgonzola and Almonds, with a Prosecco Vinaigrette)

In the mood for a winter salad? I think I've got something good for you.
Ready in a flash too: just prep the ingredients and arrange on serving plate. For the vinaigrette whisk together extra virgin olive oil, Dijon mustard, salt and pepper and a splash of great, bubbly Prosecco!

Perfect balance of bitter-sweet deliciousness, with a savory and tangy vinaigrette

Serve it as a light appetizer or as an elegant side dish