LaBellaSorella

Italian food, travel & lifestyle

  • Home
  • About
  • Italian Specialty Dishes
  • Italian Travel Memories
  • La Dolce Vita
  • Notable Italian Restaurants
  • Contact La Bella Sorella

Apple & Olive Oil Cake – Torta di Mele e Olio d’Oliva

September 12, 2016 By Paula Barbarito-Levitt 18 Comments

Apple & Olive Oil Cake | labellasorella.com

My eternal search for the ultimate apple cake continued throughout the summer in preparation for a fall post.  The criteria were specific: the cake had to be moist, uncomplicated, delicate yet distinct in flavor, ladened with apples and include olive oil.   I am delighted to report that the search is over thanks to the remarkable Yotam Ottolenghi.  Apple & Olive Oil Cake is the quintessential Italian style Torta di Mele, even your Nonna would approve.

… 

Read More »

Filed Under: Desserts to Dream Of, Rosh Hashanah, Thanksgiving

Sfratti – Honey Nut Cookies from Pitigliano

March 7, 2016 By Paula Barbarito-Levitt 15 Comments

Sfratta a traditional Jewish Italian sweet from Pitigliano | labellasorella.com

I’ve been thinking quite a bit about Sfratti, a cookie originating in the picturesque hilltop top of Pitigliano traditionally prepared by Italian Jews to celebrate the holiday of Rosh Hashanah (yes, it is months away).  With Purim quickly approaching, many of us are baking in anticipation; in past years I have used the intoxicating spicy Sfratti filling for Purim treats, so why not just bake some Sfratti?

… 

Read More »

Filed Under: Desserts to Dream Of, Rosh Hashanah

Sweet & Sour Butternut Squash – Zucca Gialla in Agro-Dolce

November 9, 2015 By Paula Barbarito-Levitt 2 Comments

Sweet & Sour Butternut Squash | labellasorella.com

Sweet & Sour Butternut Squash has its origins in Jewish Italian Cooking, La Cucina Ebraica.  Agro-Dolce or sweet & sour preparations generally originate from  Sicily, but deeply colored squash or pumpkin dishes are typical of the area around Mantova in the northern region of Lombardy.  Sweet & Sour Squash would traditionally be prepared in the autumn for the Jewish New Year to symbolize the hope for sweetness in the coming year.  Sweet & Sour Butternut Squash or Zucca Gialla in Agro-Dolce is wonderful in the fall, making it an excellent Thanksgiving side dish.

Whole butternut squash | labellasorella.com

My version of this classic dish departs from traditional recipes in that the squash or pumpkin is roasted rather than sauteed or boiled to heighten the flavor.  In place of red wine vinegar, I used balsamic combined with a bit of pomegranate molasses.  Pomegranate molasses, typical of Middle Eastern cuisine, is simply a syrupy reduction of fresh pomegranate juice.  The intense sweet yet somewhat tangy flavor enhances almost any dish and a little goes a long way.  Pomegranate Molasses is available in Middle Eastern grocery stores or online.

Peeled, seasoned and ready to roast | labellasorella.comThe seasoned & roast butternut squash, warm and ready to be dressed | labellasorella.comPreparing the marinade | labellasorella.comSweet & Sour Butternut Squash is a perfect addition to your table when entertaining vegetarian friends; it is substantial, complex in texture and flavor, and quite satisfying.  This is a virtually stress-free, do-ahead holiday side dish that will dazzle your guests.  Give your Thanksgiving a bit of a twist this year with Sweet and Sour Butternut Squash.

More seasonal recipes in the coming weeks, subscribe now and be certain to receive them all.

Thank you. Check your inbox or spam folder now to confirm your subscription.

 

Sweet & Sour Butternut Squash - Zucca Gialla in Agro-Dolce
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
Author: Paula Barbarito-Levitt
Serves: 6 to 8
Ingredients
  • 2½ pound of butternut squash
  • 1 bunch of thyme
  • 4 Tbs. olive oil
  • Salt
  • Freshly ground black pepper
  • 1 cup of pomegranate seeds, generally 1 medium-sized pomegranate
  • ½ cup lightly toasted walnut pieces
  • 1 shallot, minced
  • 2 Tbs. pomegranate molasses
  • 2 Tbs. balsamic vinegar
  • Juice of one small lemon
  • 2 Tbs of the leaves from the bunch of thyme listed above
  • ½ cup olive oil
Instructions
  1. Preheat the oven to 400º and line a heavy duty baking tray with parchment paper. Peel and seed the butternut squash then cut it into ¾ to 1-inch pieces. Lay the butternut squash pieces on the tray, drizzle with the 4 tablespoons of olive oil, season with salt and pepper and about 3 teaspoons of the leaves from the thyme bunch. Place into the preheated oven and roast until the edges are brown and the center is soft when pierced with a fork. This should take anywhere from 25 to 45 minutes depending upon your oven, Halfway during the cooking process turn the squash pieces to ensure even browning.
  2. While the butternut squash is roasting prepare the dressing by combining the minced shallot, pomegranate molasses, balsamic vinegar, lemon juice, 2 tablespoons of thyme leaves, ½ cup olive oil, salt, and freshly ground black pepper. Whisk until emulsified.
  3. Remove the tray of butternut squash from the oven and allow to cool until warm, then place in a bowl and mix gently with ½ of the dressing. At this point, you can refrigerate the squash and finish assembling the dish in the next day or two.
  4. This dish is best served at room temperature, so if you did refrigerate it, remove a few hours prior to serving. At serving time, taste the butternut squash before you add the remaining dressing. Add enough of the dressing as to your taste, season with additional salt and pepper if necessary and mix. Gently add in ½ of the pomegranate seeds and ½ of the toasted walnut pieces. Top with the remaining pomegranate seeds and walnuts, garnish with some thyme sprigs and serve along side your favorite roasted meats.
3.4.3177

The dressing for the warm roasted butternut squash | labellasorella.com

Filed Under: Rosh Hashanah, Salads for Every Season, Side Dishes or Contorini, Thanksgiving

Tuscan Grape Harvest Cake – Torta della Vendemmia

October 19, 2015 By Paula Barbarito-Levitt 2 Comments

Tuscan Grape Harvest Cake, time for a vineyard celebration | labellasorella.com

Inspiration comes from so many different sources; the changing of the seasons or perhaps the display of produce in the outdoor markets always seems to jog the mind and get me thinking creatively.  The advent of social media has allowed a talented network of like-minded  food professionals to share their creations in an instant.  Tuscan Grape Harvest Cake is a recipe I stumbled upon quite accidentally after becoming intrigued with a holiday cooking program called  Organic Tuscany set in the countryside outside of Certaldo Tuscany. … 

Read More »

Filed Under: Desserts to Dream Of, Rosh Hashanah, Thanksgiving

  • 1
  • 2
  • Next Page »

Welcome to La Bella Sorella!

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…

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Subscribe to Our Newsletter

Thank you. Check your inbox or spam folder now to confirm your subscription.

Recent Posts

  • Crostata di Ricotta & Viscioli – Ricotta & Sour Cherry Tart May 26, 2020
  • Almond Cookies with Cherry Preserves – Biscotti di Ceglie March 25, 2019
  • Gnocchi alla Romana – Roman Style Semolina Gnocchi February 11, 2019
  • Chickpea & Pumpkin Soup – Zuppa di Ceci & Zucca November 26, 2018
  • Chiara’s Pear Torte – La Torta di Pere della Chiara November 4, 2018
  • Gavi Ravioli – Ravioli a Culo Nudo al Gavi October 1, 2018

Archives

  • May 2020
  • March 2019
  • February 2019
  • November 2018
  • October 2018
  • July 2018
  • June 2018
  • May 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014

Categories

  • Appetizers, Antipasti & Wonderful Things to Nibble On
  • Basic Techniques
  • Beverages with an Italian Twist
  • Breads & Pizza
  • Comforting Soups, Pasta Dishes & Risottos
  • December Holidays
  • Desserts to Dream Of
  • Egg Dishes for Every Occasion
  • Living La Dolce Vita in California
  • Main Course Dishes or Secondi
  • None
  • Notable Italian Restaurants
  • On the Road in Italy
  • Passover
  • Rosh Hashanah
  • Salads for Every Season
  • Shavuot
  • Side Dishes or Contorini
  • Thanksgiving
  • Wine & Aperitivo Time

Blogroll

  • Parla Food
  • La Tavola Marche
  • Aglio, Olio e Peperoncino
  • Panini Girl
  • smitten kitchen
  • Due Spaghetti
  • Italy on My Mind
  • Ciao Chow Linda
  • Brooklyn Salt
  • Elizabeth Minchilli in Rome
  • Memorie di Angelina
  • Juls' Kitchen
  • Silvia's Cucina
  • Emiko Davies
  • Domenica Cooks
  • Marisa’s Italian Kitchen

Connect

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…

  • Email
  • Facebook
  • Instagram
  • Twitter

Popular Posts

Copyright © 2023 Paula Barbarito-Levitt