Bucatini with Zucchini, Lemon & Pecorino – Bucatini con Zucchine, Limone e Pecorino
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So it’s the end of a long hot summer – you really don’t want to cook but have a craving for pasta. Bucatini, sometimes referred to as Perciatelli has been a favorite of mine since childhood. The cylindrical spaghetti like tubes of about 10 to 12 inches in length have a tiny hole, or buco, running through them. Bucatini with Zucchini, Lemon & Pecorino combines lengths of raw zucchini, lemon, fresh herbs and sharp pecorino to create a simple yet flavorful pasta dish, ideal for entertaining a crowd.
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Italian Lemon Cocktail – Sgroppino
Sgroppino…I had almost forgotten about that Venetian potion, a cross between a digestivo and dessert until last April when we spent an afternoon with the Cheschin family of Il Colle Prosecco.
Baby Lamb Chops Roman Style – Agnello a Scotta Dito
Did a dish ever seem so tempting that you couldn’t wait to eat it? Well, this is where the term Scottadito comes into play; meaning burn the finger. Lamb Chops Scotta Dito originates in Rome where the tasty little chops are often picked up with the hands and nibbled at while still hot.
Anchovy Deviled Eggs – Uova Ripiene con Acciughe
I’ve always thought that Deviled Eggs really don’t get the respect they deserve: so often associated with homespun church supper style gatherings. Anchovy Deviled Eggs is an Italian inspired variation, perfect with an early evening aperitivo like Lo Spritz. Oh it’s nothing like those sad looking mayonnaise ladened eggs many of us grew up loathing. Deviled Eggs…
Milan Style Asparagus – Asparagi alla Milanese
The mere presence of asparagus at the local farmer’s market transports me away from the dreary winter months, gently drifting to thoughts of spring. Asparagus are versatile, lending themselves to salads, frittate, luncheon and side dishes. Asparagus alla Milanese, although it originates in the Lombardy region of Italy is frequently served throughout the north of Italy.
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