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Chicken with Preserved Lemons – Pollo al Limone Conservati

October 20, 2014 By pblevitt Leave a Comment

Pollo al limone - Chicken with Preserved Lemon | labellasorella.com The flavors  of the Mediterranean transcend  international boarders, reflecting the history and geography of the overall region. Each country or culture interprets the bounty of their local harvest in a unique and special way. Citrus fruit, in particular lemon is indigenous to the Medeterrean climate and is incorporated into the foods of the surrounding cultures. Although preserved lemons are a specialty of Northern Africa, they pair nicely with Italian dishes. Simple ingredients such as lemons, olive oil, parsley and capers are fundamental to Mediterranean cuisine.

In keeping things simple, lets chat a bit about entertaining. We all strive to be enchanting hosts and hostesses, effortlessly gliding from guest to guest, sipping wine while cleverly chatting about this or that. On the flip side – perhaps more often than not you are standing over a hot sauté pan, filling the kitchen with so much smoke that the alarm begins to pierce the sound barrier, while at the same time that fabulous outfit, which you really should have covered with an apron, is splattered with hot oil.  If that later scenario is at all vaguely familiar, Pollo al Limone Conservati is the absolute perfect secondi for you –  it can be prepared in advance, comes together easily, is ever so delicious, and carries minimal risk of a 911 call…. 

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Filed Under: Main Course Dishes or Secondi

Preserved Lemons

October 20, 2014 By pblevitt 2 Comments

Preserved-Lemons-Filled-JarFresh produce is readily  available in Northern California, whether it be from a local farmer’s market or a backyard garden. At Casa Levitt we are blessed to have an herb and vegetable garden along with a variety of fruit trees. Our humble grove includes several orange trees-including a blood orange tree, two fig trees, a Eureka lemon tree, a kumquat tree, two pomegranate trees, and a pomelo tree. Last winter’s cold snap, with several nights yielding below 32°, sadly resulted in the demise of our Buddha’s Hand lemon tree. The one citrus tree I have yet to find a spot for is the Meyer lemon.

If you aren’t familiar with Meyer lemons, you are missing one of the more exceptional species of citrus fruit. The Meyer lemon is a cross between the classic Eureka lemon and a Mandarin orange.  The fruit is slightly rounder in shape with a thinner skin which is deep yellow in color. The flavor is less acidic than that of the Eureka lemon; having a more floral aroma. The Meyer is grown commercially in California, but their delicate nature makes transporting a challenge…. 

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Filed Under: Basic Techniques

The evolution of Levitt Pizza – a 23-year journey…

October 11, 2014 By pblevitt 3 Comments

Outdoor forgo or pizza oven | labellasorella.com

Outdoor Pizza Oven at Casa Levitt

Where do I begin… let’s just say that pre dot-com boom, Silicon Valley was not the food mecca it claims to be today, especially in terms of Italian food. Now you must understand, we were coming from a New Jersey suburb with easy access to New York City, so our expectations were high. We took New York pizza joints and corner family run stores where you could  grab a slice or a pepper and egg sandwich for granted.

In the early days, Mio Marito and I visited every local pizza place possible in search of something remotely familiar to what we were accustomed to. Every so often a fellow transplant from the New York metropolitan area would suggest a spot where the  pizza vaguely resembled that of the old country – the East Coast.  Yes there were a few contenders, but honestly nothing compared to John’s in the Village or the Reservoir in Boonton.  We were determined and in our humble rental home with it’s basic oven devised a recipe and system that eventually resulted in a rather exceptional New York style pizza (yes, a future post, stay tuned).

Ceramic Tile hand carried from Tropea |labellasorella.com

Ceramic Tile From Tropea Calabria

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Filed Under: Living La Dolce Vita in California

Pasta e Piselli – Pasta and Peas

October 6, 2014 By pblevitt 14 Comments

 

Pasta-e-piselli-finito

What was my favorite childhood dish you ask? Without hesitation it was Pasta e Peas!  As a child, I naturally thought that Pasta e Peas was Calabrese, something typical of the south; however almost every region in Italy has a pasta or rice piatto with peas. Some preparations are more of a minestra or soup, while others are considered a pasta…. 

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Filed Under: Comforting Soups, Pasta Dishes & Risottos

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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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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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