My last post was so recipe-laden that I thought it best to go easy with this one … I was introduced to Olio Santo during my first visit to San Marino a little over 2 years ago. My cousin Maurizio offered … Continue reading
Of all the pasta dishes one might make, spaghetti aglio e olio (spaghetti with garlic & oil) is, by far, the easiest to prepare. Ready in minutes, at its most basic, there are but 3 ingredients to this dish: pasta, … Continue reading
* * * Hello there! When last we spoke, it was Christmas Eve and I announced my return to the wonderful world of Word Press. Well, that was the plan anyway. Shortly after posting, I met dear friends for dinner, … Continue reading
This was not the best year for my garden. You already know about my zucchini troubles but those were only the beginning. My tomato plants, as well as those of my neighbors, just didn’t do well. Yes, I harvested cherry tomatoes but nowhere near as … Continue reading
Yes, you read the post’s title correctly. Today I’m sharing a recipe for fish tacos. As I’ve said on several of your blogs, I rarely make tacos. I don’t think it worth the effort just to make 2 or 3 tacos … Continue reading
Trenette con Fiori di Zucchini e Panna * * * Ever notice that if someone asks whether you’ve spotted something unusual, something you’ve only seen rarely, if ever, that suddenly it becomes commonplace? Say, for example, you’re asked if you’ve ever … Continue reading
* * * It all started innocently enough, with a blossom identical to the one pictured above. I had learned my lesson well, or so I thought. See, last year’s 2 eggplants were just about smothered by my tomato plants. The … Continue reading
Calamari Cotti della Zia St. Joseph’s Feast Day is just around the corner (March 19th) and what better way to celebrate than to share one of the few remaining Bartolini recipes, Zia’s Baked Calamari. * * * .* * * … Continue reading
Despite today’s post and a few more on the schedule, I am no baker. I do not bake. It is a classic catch-22. I don’t bake because I make mistakes and I make mistakes because I don’t bake. My experience … Continue reading
Eglefini al Forno Today’s recipe once again calls upon my family’s breading mixture to keep the fish fillet moist as it adds flavor to the dish. There really is no need for me to explain the breading much more than … Continue reading
from the Bartolini kitchens 