Recipes

Monica’s Ricotta Mousse If you tried last month’s homemade ricotta recipe and have been looking for something to make with your fresh ricotta recipe, you might enjoy this light and versatile dessert from Monica Malpezzi Price: This is an excellent… Read full article

Parmigiano-Reggiano Cocktail Wafers Our recipe this month comes from Nancy Radke, President of Ciao, Ltd. Nancy has the enviable job of promoting Italy’s Parmesan cheese throughout the U.S. for the cheese makers’ consortium – il Consorzio del Formaggio Parmigiano-Reggiano. Nancy… Read full article

Zucchini e melanzane sott’olio’ or "eggplant and zucchini marinated in olive oil" Eggplant: Use the fatter or rounder eggplants, and cut into slices about 1 inch thick. Salt them and drain them for at least half an hour. Wash the… Read full article

Roast Pork, Porchetta Style Joeann Gutowski of the Fort Collins office shares a recipe for roast pork, porchetta style. In Italy, porchetta (por-KET-ta) is prepared as a whole pig stuffed with garlic and herbs and roasted over a wood fire.… Read full article

Homemade Ricotta Cheese: So Easy a Child Could Do It  If, like me, you’ve always assumed that making your own cheese is too arcane for normal folks, you should find this recipe pleasantly surprising.  It turns out that cheese-making, like… Read full article

Ratatouille – A Provençal Specialty   On the Italian side, when I was growing up in the 50’s and early 60’s, my aunt’s family at the farm used to cook the vegetables with pieces of pancetta or fresh bacon and… Read full article

Sommerkylling, or Summer Chicken A delicious entree submitted by Per Schelde, ExperiencePlus! Tour Leader for Denmark. Ingredients (Serves 4 people) 1 5-7 lb chicken, preferably free range 1 stick unsalted butter 1 cup whole cream 1 ½ cups chicken stock-preferably… Read full article

Skordalia (Garlic Spread)   Greek tour leader Patricia Hajifotiou shared her recipe for Skordalia with Paola a while back, and now she’s passing it on to the rest of us. Paola says that the Greeks traditionally serve this tasty and… Read full article

Peperonata or Pepper Stew Here is a dish that is now found in every Italian region, but especially in those where sweet red and yellow peppers grow throughout the summer, like in Southern Italy and Sicily. Peperonata is a good… Read full article

Pear Clafouti Adapted from Mark Bittman’s How to Cook Everything (Wiley, 1998). Comice Pears – the “Christmas Pear” – Unite Oregon and France Our recipe this month features the delicious comice (say "co-meese") pear from the Loire Valley of France, which readily… Read full article

Gnocchi Alla Romana Gnocco is a fun word. The first syllable is pronounced like a Spanish ñ in señor. The word means ‘a stupid person’ in colloquial Italian and in my region’s (Emilia Romagna’s) dialect it means ‘a blow,’ usually… Read full article

Lentil salad with bell peppers and vinaigrette Experienced hiker Julie Horton, Operations Manager at ExperiencePlus!, finally shares her recipe for one of her favorite trail lunches. Lentil salad with bell peppers and vinaigrette is both simple and delicious. Served on… Read full article