Crostata di Ricotta & Viscioli – Ricotta & Sour Cherry Tart
Each time we visit Rome, one of our last stops before the airport is Boccione, the kosher bakery on the Via del Portico d’ Octavia in the heart of Rome’s Ghetto. Taking home some of their Pizza Ebraica or Jewish Pizza is a must; a burnt cookie slab of sorts filled with almonds & candied fruit. The tiny Boccione is one of the ghetto’s historic sights, dating back to 1815, continuously run by the Limentani Family. Grazilla, the family matriarch runs the shop with the help of her granddaughters and niece.
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Pistachio Budino – Pistachio Pudding
La Levitt looks forward to our parental visits to NYC as it provides her with the opportunity to dine (uhm) as she feels she should. Maialino being within walking distance to her apartment makes it is a frequent choice. Last summer I enjoyed a deeply flavorful Pistachio Budino or Pistachio Pudding with some fresh cherries and crushed amaretti cookies…
Pasta with Broccoli and Ricotta Salata – Pasta con Broccoli e Ricotta Salata
Frankly, whats not to love about a pasta dish that uses one pot, with a start to finish time of 20 minutes? Pasta con Broccoli e Ricotta Salata is a home run no matter how you look at it. The star elements, pasta and broccoli come together perfectly with the help of garlic infused olive oil,…
Escarole Pie – Pizza di Scarola
Escarole Pie or Pizza di Scarola always reminds me of a childhood friend’s mom, who frequently had one sitting on the counter of her kitchen in Paterson New Jersey, minus a few slices of course. Historically a Christmas Eve dish from Naples, growing up many Sicilian American family friends had a version as well. Actually, there are countless variations…
Italian Wedding Soup – Soup with Tiny Meatballs
I have a confession to make, as a child I thought canned soups were the ultimate. Not all soups mind you, there were a few favorites and Progresso Chickarina was definitely at the top of the list. Chickarina soup, with those tasty tiny meatballs was so different than any homemade soup I was accustomed to. I…
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