Authentic Italian

Easter serves as a time to not only honor the sacrifices that Jesus made for us, but a time to slow down and reflect on our lives and everything happening around us, good or bad. It's a time of peace, meditation, and tranquility. In addition, there are many traditions that take place throughout America and especially in Italy. I love my Italian roots, so I make sure to always watch all of the events happening in Rome throughout the season. It brings me a sense of calmness and focus. I believe Rome is the heart and soul of what Italy does during this season. It's filled with honor and hope. If you're looking to get more into some of the religious rituals and traditions of this holiday, you can always go to the Vatican News YouTube channel and watch all of the Pope's ceremonies. Even if you're not overly religious, it is certainly something beautiful to watch. Some highlights at the Vatican include the pope's Holy Thursday mass, which honors the washing of the fee

An antipasto salad is a common first course to any Italian meal. It serves as the "starter" and typically includes cured meats, cheeses, olives, and other tangy, marinated vegetables. As you travel the regions of Italy, you will find that the ingredients have slight variations according to what is popular or common for that region. This dish can be served individually, in personal size, or as one big antipasto that people can pick from. There is no set amount of ingredients to include. You can absolutely make it your own. This recipe is the basics! Recipes Ingredients 3 cups romaine, chopped 1/2 cup green olives 1/2 cup medium black olives 1/2 cup cherry tomatoes, halved 1/2 cup mini pepperoni or cubed hard pepperoni 1/4 cup jarred roasted red peppers, chopped 8 oz. genoa salami, cut into bite size pieces 1/2 cup mozzarella cheese balls 13 oz. artichoke hearts, quartered 8 oz. provolone cheese, cut into bite size pieces Dressing: 1/4 cup olive oil 2 tbs. lemon juice 1/4 cup r

This delicious cake is a common theme in Italian households during the Easter season. In addition to Lemon and Orange flavoring, we also see a lot of recipes with fresh ricotta. This dessert is no different and takes on the complex flavors of a sweet, yellow cake with a richness and moist texture from the ricotta. Recipe Ingredients 1 3/4 cups flour 1 1/2 tsp. baking powder 1 tsp. salt 10 tbs. unsalted butter, softened 1 1/3 cups sugar 2 large eggs 1 tbs. pure vanilla extract 1 15 oz. container of ricotta cheese 1 cup mini chocolate chips (optional) Instructions 1. Preheat oven to 350 degrees Fahrenheit. Spray a 10-inch springform pan with spray and set aside. 2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 3. In a large bowl, use hand mixer or stand mixer to beat together the butter and sugar until it is a light and fluffy consistency. 4. Add the eggs, one at a time mixing thoroughly after each one. Then add the vanilla and ricotta and beat until combine

Cacio E Pepe is one of Rome's classic three dishes. This recipe dates back to the time of ancient Shepards who needed practical meals to help nourish them in the cold months of tending to their sheep. This is very much all about, "using what you have" in terms of ingredients. It is a very basic dish, with basic ingredients, but absolutely delicious. It's great for when you want to whip up a quick, nourishing meal. Recipe Ingredients 1 Ib. spaghetti 6 tbs. olive oil 3 cloves of garlic, minced 2 tsp. ground black pepper 1 3/4 cup pecorino romano cheese Instructions 1. Bring a large pot of salted water to a boil and cook spaghetti. While it's cooking, we will begin on the sauce. About 12 minutes. 2. Heat olive oil in a large skillet over medium heat. Add garlic and pepper and cook until fragrant, around 2 to 3 minutes. 3. Add cooked spaghetti and cheese to pan. Do not discard the pasta water. Ladle in 1/2 cup of the pasta water and stir until cheese is melted, about

This classic Margherita pizza made with fresh, basic ingredients, is a staple in Neapolitan culture. The common traits of this pizza are its thin crust and soft center combined with the flavors tomato, mozzarella, and basil. This is a delicious summer recipe and can be easily made on a grill. In the winter months, it is best prepared in an extra hot oven. Recipe Ingredients 1 12-inch round pizza dough (you can use my pizza dough recipe for this.) 3 tbs. tomato sauce (you can use my fast marinara for this or any tomato sauce you prefer) Extra-virgin olive oil 2 3/4 oz. fresh mozzarella Basil leaves Instructions 1. Place a pizza stone on the middle rack of your oven and turn heat to its highest setting - 450 degrees should work. Let it heat for about an hour. If using a cookie sheet, you can assemble the pizza right on the sheet before putting it in the oven. 2. Spread the sauce in a circular motion in the center of the stretched dough and use the back of a spoon to spread it evenly acro

Sandwiches in Italian cuisine are often referred to as Panini (Panino, singular). Various cured meats and cheeses are usually used inside the sandwich and then they are grilled with a large brick on top of it to make it more of a thin sandwich. These can also be done in a pan. There is no right or wrong fillings for these and they make a great snack or lunch. Recipe Ingredients 2 slices of your favorite bread 1 tbs. pesto sauce (see my recipe for pesto, you can also buy it made) 3 slices of prosciutto 2 oz. fresh mozzarella 1 handful of arugula A drizzle of olive oil Salt and pepper Instructions 1. Spread pesto over each slice of bread. 2. Thinly slice the mozzarella to however many pieces you desire and add to one slice of bread. 3. Layer the prosciutto and arugula over the cheese. Season with salt and pepper. Close the sandwiches. 4. Heat a drizzle of olive oil in a pan over medium heat. Cook the sandwiches for 2 to 3 minutes on each side, or until golden brown. Make sure you press t

This is a fantastic and classic Italian dish with Neapolitan and Apulian origins. The concept of "Pizzaiola" is basically meat (usually inexpensive beef) in a red tomato sauce with garlic, olive oil, red wine, and other spices. In a sense, it's kind of like a stew, except with a zesty red sauce versus a brown gravy-like sauce. This is delicious and completely inexpensive to make. It is a great main dish that can be served with a thin cut pasta or even rice! Recipe Ingredients 4 boneless steaks (sirloin, ribeye or even chuck steak) 1 can crushed tomatoes 3 cloves of garlic, minced 1/4 cup olive oil (or enough to coat the pan) 1/4 cup red wine 1/2 tsp. red pepper flakes (more or less depending on preference) 1/4 cup fresh basil, chopped (dried is okay) 1/4 cup fresh parsley, chopped Salt and pepper to taste Instructions 1. Season steak on both sides with salt and pepper. 2. Heat olive oil on medium-high heat in a deep skillet or Dutch oven. When hot, add the steaks and sear

Pasta Alla Norma is the perfect dish for all eggplant lovers. It is very popular in Sicilian cuisine, specifically Catania. Although its roots lie in Sicily, you can find this tasty eggplant dish and many other variations of it throughout many regions of Italy. This recipe is great in the summer months when eggplant is in season. There is nothing like picking some fresh eggplant from your own garden and cooking it into this beautiful and delicious creation. This can be a great course to a meal or it can stand alone as a full entree. Recipe Ingredients 1.6 Ib. fresh eggplant, cut into cubes 3 tbs. extra virgin olive oil Pinch of salt and pepper 1 Ib. of spaghetti For the Sauce: 24 oz. can of tomato puree 1/2 small onion 1/4 cup dry white wine 1/4 cup water 1 tsp. oregano 1/2 tsp. red pepper flakes Instructions 1. Line a baking sheet with parchment and preheat oven to 450 degrees Fahrenheit.  2. Toss eggplant with oil, salt, and pepper. Spread on the tray and roast in oven for 20 minutes

  People always wonder why their food sticks to the pan when cooking or why some of their cookware just looks so worn out after only a few years of use. Little do they know that the chunks of coating that come off their normal, aluminum pans are absorbing into the food they're cooking, releasing all kinds of chemicals and toxins, especially when introduced to heat.  There is only one kind of cookware that I swear by and it is the only kind of cookware to use: cast iron. Here's why! Holds heat well - With that being said, it takes a long time to fully heat up and fully cool down. Just something to be aware of, but it's great for keeping food hot! It can be used on all heat sources - gas, electric, induction. Affordable and lasts nearly forever. Easy to clean. Durable and naturally non-stick. Doesn't need much oil. Check out this incredible brand of cast iron, non-stick pans - Zakarian by Dash. This line of cookware was created by Chef Geoffrey Zakarian and it is one of t

Meatballs are an Italian delicacy popular in places like New York such as Brooklyn, Staten Island, etc. However, many meat-like recipes similar to meatballs originated in Ancient Rome. Because New York City had access to more meat than Italy, the idea of meatballs became more popular amongst the Italian immigrants living there and the idea of meatballs was distinctly born in the New York areas. This is not to say it isn't an Italian dish. It's just considered more of an American-Italian recipe. It is enjoyed by most Italians here in America and is a staple for Sunday dinners. It can be a meal on its own, served with pasta or even topped on a salad. Recipe Ingredients 1 Ib. ground pork 1 Ib. ground veal 1 egg 1 shallot, finely diced 4 cloves garlic, finely minced 1 handful fresh parsley, about 1 cup, finely chopped 1 cup Italian breadcrumbs (alternately, you can make your own breadcrumbs) 1/2 cup freshly grated parmesan cheese Salt Olive Oil Use Italian Marinara Sauce for this r

The modern-day story of Fettuccine Alfredo originates back to a man named Alfredo Di Lelio of Rome in the year 1907 or 1908. When making a dish of pasta for his wife who had just gave birth to their child, he decided to add extra butter to the pasta in order to entice her to eat it. Combined with grated cheese, it became a creamy, delightful sauce. He opened two restaurants and served this dish. From that point on, the recipe took off and he became known as the inventor, even giving demonstrations on how to make it. Alfredo sauce is a rich, creamy dish usually served as a course over fettuccine pasta. Even though its origins mention Rome, this is also a very popular dish in Northern Italy, which has many French influences and creamy dishes due to France being right next door.                                         Recipe Ingredients 1 Ib. of cry fettuccine pasta 1 cup butter 3/4 pint heavy cream salt and pepper 1 pinch of garlic salt 3/4 cups Romano cheese 1/2 cup grated Parmesan chee

Zuppa Di Mussels is one of every seafood lover's favorite dishes. This recipe can be found in many regions of Southern Italy where they're known for their fresh fish and seafood dishes, especially in light, zesty tomato sauces. This dish does not disappoint and is the perfect winter or summer meal. It goes well over linguine or spaghetti. Recipe Ingredients 1 can chopped or whole tomatoes (14.5 oz) 4 garlic cloves 1 shallot, chopped 1/2 cup dry white wine 2 Ib. mussels, rinsed, scrubbed and beards removed 2 tbs. extra virgin olive oil 2 tsp. chopped fresh thyme (you can substitute for dry if need be) Salt 1/4 cup chopped, fresh parsley 1 Ib. linguine Instructions 1. If using whole tomatoes, hand crush them in a bowl. If using crushed, give them a mash with a grater in a bowl. This makes them into more of a puree. Bring a large pot of water to a boil for the pasta. 2. In a skillet or saucepan, combine garlic, shallot and white wine. Bring to a boil and let alcohol cook down. Add

Spaghetti All' Amatriciana is one of Rome's three classic, staple pasta dishes. It combines very basic ingredients and can be made as a quick meal. Although it has become a "Roman" dish through the years, it actually originated in an Italian village called Grisciano, near Accumoli, where in ancient times, it was common to toss guanciale in pasta. The original name for the dish was called, "Griscia" based off the town, Grisciano. A nearby town called Amatrice, in the province of Rieti, added sauce to the dish and that is when it became, Amatriciana. This is delicious for a Sunday dinner or a weeknight dish. Recipe Ingredients 2 tbs. olive oil 1/4 Ib. sliced guanciale, pancetta (thinly sliced) or bacon 1/2 tsp. crushed red pepper flakes 1/2 tsp. freshly ground black pepper 1 medium yellow onion, chopped 1/4 cup dry white wine 1 28 oz. can whole San Marzano tomatoes 1/2 cup grated pecorino Romano cheese salt 12 oz. spaghetti or your favorite cut of pasta Instru

Sausage and potatoes was a staple dish for me, especially growing up. We still eat it to this day and it's the perfect, quick dinner. Sausage is a very popular meat in the region of Lucania which corresponds to modern day Basilicata in Southern Italy. You'll see a lot of sausage dishes there. It is also popular in Calabria (especially spicy sausage), Sicily, as well as in Roman foods. Recipe Ingredients 2 1/2 Ibs. Yukon Gold potatoes, cut into wedges 2 Ibs. Italian Sausage 1 medium onion, sliced 1 1/2 tsp. dried oregano 1 1/2 tsp. kosher salt 1 tsp. black pepper 3/8 cup olive oil 3 tbs. parsley, minced 3 medium cherry peppers 1/2 cup pecorino Romano cheese, grated   Instructions 1. Preheat the oven to 425 degrees Fahrenheit. 2. Toss potatoes in olive oil, salt, pepper, and oregano. Spread potatoes out onto baking sheet. You can use two baking sheets if necessary. 3. Cook the potatoes first to give them a head start for about 15 minutes in the oven, then take them out. 4. Turn t

Pizza is a classic American and Italian dish, made in an array of different varieties. Every person should have a good, solid pizza recipe for when making homemade pizza. This recipe does not disappoint. It makes a great, crispy dough. Recipe Ingredients 1 tsp. active dry yeast 1 tsp. sugar 1 tbs. extra virgin olive oil 3 1/4 to 3 1/2 cups flour 1 tsp. kosher salt Instructions 1. Mix the yeast, sugar, and olive oil into 1 1/4 cups warm water and let it sit until bubbly, about 3 minutes. Put 3 cups of flour in a mixer fitted with a dough hook and add the salt. 2. Pour in the yeast mixture and mix at medium speed until a rough, sticky dough forms. Add a little more water and flour when necessary. Let it rest for 5 minutes in the mixer, then mix on low until no longer sticky. 3. Oil your hands if desired and knead until very smooth, about 30 seconds. Transfer to an oiled bowl and refrigerate covered for at least 4 hours or overnight, if not using right away.

Fried eggplant is a staple dish in the Italian cuisine. In addition to Italy, many different cultures love to use eggplant in their cooking, including Spain, Turkey and many other Middle Eastern countries. Southern Italy, particularly the region of Campania, is the heart and center of eggplant culture. Although cooked many different ways and is included in many different dishes, fried eggplant can be served as an appetizer or baked in the oven with red sauce and mozzarella. It is the main ingredient in classic eggplant parmesan. It also goes well on sandwiches and complements a nice glass of red wine. Recipe Ingredients 2 tbs. canola oil 1 large eggplant, peeled and sliced 3 eggs, beaten 2 cups dry breadcrumb Instructions 1. Heat oil in a large skillet over medium-high heat. 2. Dip sliced eggplant in egg, then coat with breadcrumbs. 3. Place breaded eggplant in the hot oil and fry until golden brown. Roughly 2 to 3 minutes per side. 4. Drain on paper towels and serve warm. Makes about

Pesto sauce is a simple, nutty dish which originated in the Northwestern part of Italy in the region of Liguria. It combines very basic ingredients such as fresh Basil (usually grown locally in gardens), pine nuts, and some good olive oil. It's usually made in the summertime here in America when the Basil plants are fresh and abundant. Liguria is known as the heart and soul of pesto culture and Basil production. This dish goes great as a course to a fish meal or it can stand on its own. It's perfect with a glass of your favorite white wine. Recipe Ingredients 2 cups fresh basil leaves (cut off stems) 2 tbs. pine nuts (you can also use walnuts or pistachios) 4 cloves of garlic 1/2 cup extra virgin olive oil 1/2 cup parmesan cheese (grated) Instructions 1. Combine basil leaves, nuts, and garlic in a food processor and process until finely minced. 2. With the machine running, slowly dribble in the oil and process until the mixture is smooth. 3. Add the grated cheese and process ev

Traditionally eaten on the feast of St. Joseph, March 17th, the concept of Zeppole has many variations. The version eaten on this feast day is usually a larger fried dough filled with ricotta or different kinds of creams and topped with powdered sugar and a cherry. One of the beauties of Italy are the different treats we eat on certain feast days. This fried dough is a perfect example of that tradition. Another version of the zeppole includes a smaller fried dough, about the size of a donut hole, not filled with cream, but just eaten plain. If you travel down to Sicily, they have savory zeppole usually filled with anchovy. Nonetheless, the St. Joseph's day zeppole is one of my favorites and is perfect for a post meal, sweet treat. Recipe Ingredients For the pate a choux: 1/2 cup unsalted butter 1 cup water 1 cup flour 1/8 tsp. salt 2 tsp. granulated sugar 4 large eggs For the ricotta filling: 5 cups whole milk ricotta 1 1/4 cup powdered sugar Instructions 1. Preheat the oven to 425

Chicken Cacciatore is a tasty, Italian chicken dish that originated from central Italy. It combines fresh chicken, mushrooms and peppers in a traditional tomato sauce. It usually falls right off the bone if cooked for the right amount of time and is served over crushed spaghetti or egg noodles. It can be served at lunch time or dinner and is the perfect comfort, winter meal. Recipe Ingredients 8 chicken thighs, bone in and skin on 3 tbs. olive oil salt pepper 1 large onion, chopped 8 ounces fresh mushrooms, sliced 3 cloves garlic 1/2 tsp, crushed red pepper 2 tbs. flour 1 cup dry white wine 14.5 oz. canned diced tomatoes 2 tbs. tomato paste A few bay leaves 1 tbs. thyme (can be dried) 1 tsp. dried oregano 1 large red or green bell pepper, chopped Instructions 1. Season the chicken with salt and pepper. Heat a large Dutch oven or skillet over medium heat with olive oil. Start browning the chicken in pan, 5 minutes on each side. Reserve the drippings in pan. 2. Add the onion and mushroom

Caprese salad is a festive Italian salad encompassing the colors of the Italian flag which are green, white and red. This delicious and simple recipe combines three major ingredients: tomatoes, fresh mozzarella and basil. It can be eaten as an appetizer or as a side dish and is extra delicious in the summertime. This salad originated in the Campania region of Italy. The concept can be used in not only salad form, but also as a pizza topping, in a sandwich or in pasta. it also goes great with a nice crusty bread. Recipe Ingredients 1. 2 8oz. whole milk mozzarella balls in brine. 2. 2 Ibs. ripe salad or heirloom tomatoes (you can use Beefsteak or Big Boy) 3. Fine sea salt 4. A few sprigs of fresh basil 5. 3 tbs. of extra virgin olive oil (Any good olive oil works) 6. Ground black pepper Instructions 1. Remove mozzarella balls from the brine, drain and dry with a paper towel. Once dry, slice into 1/4-inch-thick slices. 2. Rinse, dry and slice the tomatoes with a serrated knife. They shoul

Italian Pizzagaina is a staple Italian treat traditionally eaten during the Easter season. It is similar to a meat pie and includes ricotta, basket cheese and cured meats. It originated in the 17th century in Naples, Italy and is unlike any other kind of "pizza" you will eat. This can be eaten at any time of day as an appetizer, part of a meal or even after a meal. It is also the perfect breakfast or mid-day snack. This recipe in particular is an altered version that my grandmother makes every Easter. It is easy to do and absolutely delicious. Recipe Ingredients 1 stick dry sausage or salami 2 Ib. ham 3 Ib. Ricotta 1 basket cheese 1 cup grated cheese 1 1/2 dozen eggs 3 tbs. parsley 4 1/2 cups Bisquick 1/2 cup oil Instructions 1. First, cut up all of your meats into cubes and chop up parsley. You can use whatever cured meats you like. We like to use ham and salami in my family. You can also cube some provolone cheese if you like.  2. Mix eggs, grated cheese, oil and chopped pa

Biscotto (biscotti plural) is a traditional Italian cookie that can include any ingredients or flavors you're in the mood for. This recipe is all about Almond, a very popular Italian flavor. These delicious cookies are associated with the Tuscan region of Italy and go perfectly with a cup of espresso.   Recipe Ingredients 2 3/4 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. kosher salt 1 1/4 cups sugar 1/2 cup (1 stick) unsalted butter, melted 2 tsp. pure almond extract 3 large eggs 1 1/2 cups roasted almonds, coarsely chopped Instructions 1. In a medium bowl, whisk flour, baking powder, and salt. 2. In a large bowl, mix together sugar, butter, and almond extract. Beat in eggs one at a time. Add flour, almonds, and mix until just incorporated. Don't over mix. Refrigerate dough for 30 to 60 minutes. 3. Preheat oven to 350 degrees Fahrenheit. Divide dough in half and shape into two 12 by 2 inch logs. Place each on its own cookie sheet and bake 25 to 30 minutes. Transfer

Carbonara sauce is a rich, delicious sauce that combines basic ingredients of bacon, eggs, olive oil and cheese. It originated in Rome, Italy where they often used the ingredients they had on hand to create hearty dishes. Rome is known for three major pasta sauces in particular. All three of which I will share on this blog. Carbonara is one of those three and often a fan favorite. It's great as a portioned course or a meal in its own. Traditionally served with spaghetti. Recipe Ingredients 1 pound of your favorite cut of pasta (this is typically served with spaghetti) 2 tbs. olive oil 8 slices of bacon diced (you can also use 4 oz. pancetta. Kitchen scissors help.) 1 onion chopped 3 cloves of garlic, minced 1/4 cup dry white wine 4 large eggs, beaten 1/2 cup grated Parmesan or Romano cheese Salt and pepper, a pinch of each 2 tbs. chopped fresh parsley for a garnish Instructions 1. Bring a large pot of water to a rapid boil. Add salt. This will be for your pasta of choice. While it&

You will always see this classic cookie on every Italian cookie tray. It's a great, basic recipe that you can alter according to the season. In the springtime and during Easter, I like to make these cookies with a Lemon flavoring. They're light and crumbly and the perfect dessert post meal. These cookies originated in Prato, which is located towards the North of Florence, in the mid 1850s by a man named Antonio Mattei.       Recipe Ingredients 6 eggs 1 cup corn oil 1 tsp. salt 6 tsp. baking powder 1 cup sugar 1 tsp. vanilla 1/2 tsp. lemon extract 4 1/2 cups flour For the glaze: 1 cup powdered sugar 7-8 tsp milk 1 tsp lemon extract (you can also use fresh Lemon juice) Instructions 1. Mix sugar, eggs, salt, vanilla, lemon and oil. 2. Blend in baking powder and mix flour at the end. 3. Let stand for one hour and then roll round tablespoons on to greased (or line with parchment) cookie sheet at 350 degrees Fahrenheit for 8-10 minutes. 4. For the glaze, whisk powdered sugar, milk an

There is absolutely nothing like a warm piece of homemade bread on a cold, winter day. When couped up in the house during the winter months, making homemade bread has become one of my favorite recipes to bake! Bread making is a staple in the Italian traditions and is often made on a weekly basis. You will often see this in the old, rustic villages of many of the Southern regions. Because it uses such basic ingredients, it's very easy to make. No matter what the meal on the table is, Italians love their bread as an intricate part of the meal, used to soak up whatever juices or sauce is left on their plates. In Italy, NOTHING goes to waste. This bread is also great plain, dipped in olive oil or in the morning with butter and jam. Recipe Ingredients 2 1/2 cups warm water 1/4 cup sugar 1 1/4 tsp. salt 1 tbs. yeast 5 cups all-purpose flour 2 tbs. olive oil 1 tbs. honey Instructions 1. In a stand mixer, add warm water, sugar, salt, and yeast. Let the yeast foam for about five minutes. Us

Another Italian Easter favorite! This delicious ricotta filled pie is super easy to make and filled with the sweet and fruity flavor of Orange. It's very subtle in flavor, rich and has a hint of sweetness. This dessert is very popular for us at Easter time in addition to some other classic, sweet treats. You'll see pies like this especially in the region of Sicily in addition to their classic cassata dessert and cannoli!  This recipe is broken into two parts. One part for the crust and the other for the filling. Recipe Pie Crust Ingredients 2 1/2 cups all purpose flour 1 tsp. salt 1 tsp. sugar 2 sticks chilled unsalted butter Pie Crust Instructions 1. Mix 2 1/2 cups all purpose flour and 1 teaspoon each of salt and sugar in a medium bowl. Cut in butter, working until it resembles a course meal. 2. Add four tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water, one tablespoon at a time. 3. Divide dough in half and flatte

  There is nothing like a nice bubbling pot of Marinara sauce to go with your favorite cut of pasta. This homemade, zesty tomato sauce is an essential in Italian cuisine and is so simple and easy to make! It's perfect for Sunday dinners or for a fast meal, post work, on a busy weeknight. Recipe Ingredients 1 28 oz. can of San Marzano Tomatoes 1/2 cup extra virgin olive oil 5 garlic cloves, peeled and slivered Pinch of red chili flakes 1 tsp. kosher salt 2 large basil sprigs Instructions 1. Pour tomatoes into a large bowl and crush with hands or masher. Pour water into tomato can and slosh it around to reserve leftover tomato in can.  2. Heat oil in a shallow pan (frying pan can work) and add garlic.      3. As soon as garlic is sizzling (don't let it get brown), add tomatoes, then the reserved tomato water. Add whole chili flakes and salt. Stir.  4. Place basil sprig on top of the sauce and let it wilt into the sauce, then fully submerge. Simmer the sauce for 20 minutes until o

  Every culture has their own traditions for most major holidays. The Italian culture has some of my all-time favorites! For the Easter season in Italian cooking and baking, we see a lot of themes in ingredients including orange flavoring, rice, ricotta, different types of cheeses and of course, who could forget some cured meats? Today, I will be presenting one of my favorite traditional Italian recipes for Easter - Italian Easter Sweet Bread. This bread is usually served in a circular braided form with hard boiled eggs in the middle for decoration. It's perfect for dessert at your easter gathering served with a cappuccino or espresso! Recipe Ingredients 1/2 cup milk 1/4 cup sugar 2 1/4 tsp. yeast 4-5 cups all-purpose flour 1 tsp. salt 1 orange, zested and  juiced 2 eggs, lightly beaten 1/4 cups unsalted butter, melted and cooled 1/2 tsp. ground anise or pure anise extract 6 raw eggs 1 egg beaten with 1 tsp. water Instructions 1. In a small bowl, mix the warm milk with the sugar,