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Archives for October 2016

Trattoria Pere – Pears Trattoria Style

October 31, 2016 By Paula Barbarito-Levitt 6 Comments

 

Trattoria Pears ready to server | labellasorella.comAs we look forward to crisp evenings, toasty fires and Thanksgiving, I simply must share this recipe with you. I stumbled upon this dessert years ago when thumbing through Richard Sax’s wonderful cookbook, Classic Home Desserts. What originally attracted me to it was the incredible photograph of the Bosc pears, regally glistening in a baking pan. This stunning fall centerpiece is a wonderfully luscious way to end any meal. To make things even more perfect, Trattoria Pears are idea for vegan guests…. 

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Filed Under: Desserts to Dream Of, Thanksgiving

Cavatappi with Butternut Squash – Cavatappi con la Zucca

October 24, 2016 By Paula Barbarito-Levitt 12 Comments

Butternut squash, white onion and sage - the essential elements | labellasorella.com

Traditions, they bring us together as a family and a community; they provide comfort in times when life seems a bit overwhelming. Food is an integral part of tradition in every culture, especially at holiday time.  Remembering our visits to the East Coast over the years, La Levitt so looked forward to the lasagna with tiny meatballs from one grandmother and brisket with a secret sauce from the other; the culinary traditions of two cultures…. 

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Filed Under: Comforting Soups, Pasta Dishes & Risottos, Thanksgiving

Farro, Eggplant and Pomegranate Salad – Insalata di Farro, Melanzane & Melegrano

October 17, 2016 By Paula Barbarito-Levitt 8 Comments

Farro, Eggplant & Pomegranate Salad | labellasorella.com

Farro is a  favorite at Casa Levitt, it’s versatility makes it a natural base for garden vegetables at any time of year.  Farro, Eggplant & Pomegranate Salad bridges the seasons nicely by featuring summer eggplants and early fall pomegranate seeds.  An absolutely ideal dish to prepare when entertaining mixed company: vegetarians and carnivores.

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Filed Under: Main Course Dishes or Secondi, Salads for Every Season, Side Dishes or Contorini

Quince Preserves and Poached Quince

October 10, 2016 By Paula Barbarito-Levitt 10 Comments

Quince, irregular in shape, but so much potential | labellasorella.com

Quince, that craggily not yet an apple or a pear fruit that is as hard as a baseball with a bitter, rather tanic taste making it virtually inedible raw is enjoying its short season.  Given a bit of time and patience quince can be transformed into something tender and floral to be featured in untold ways.

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Filed Under: Basic Techniques, Thanksgiving

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After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

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