EGGPLANT PARMIGIANA. I’m biting my nails here because I have so many things to tell you and if I don’t make a selection, I’ll probably never get to the recipe. First of all the name. Parmigiana literally means “from Parma”. However, this recipe has been known as a tradition in Naples and Sicily since the… Continue reading Eggplant Parmigiana
BALSAMIC GLAZED BELL PEPPERS More glorious summer colors and Mediterranean flavors here. Make sure to use large, thick fleshed, fresh peppers, yellow or red as the green ones are not sweet enough. Capers are the edible buds of a hardy bush which grows on walls and rocky soils in the Aeolian islands, near Sicily. If… Continue reading peperoni all’aceto balsamico
TAGLIOLINI WITH PESTO AND BROAD BEANS. Umbrians love broad beans, fave. As soon as it’s spring, crates of the long green pods start to appear in markets and shops. Those who are lucky enough to have a vegetable garden will pick the young and tender ones and give bagfuls to their neighbors as a gift.… Continue reading tagliolini with almond pesto and broad beans
