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...