Piccata and Scampi are two different recipes, each incorporating garlic, butter and parsley in each of their recipes respectively. Let’s discuss piccata first. There is no known origin of the term piccata in Italy, and most Italian authorities believe the sauce was termed in the U.S. in the 1930’s by Italian Americans. The method called […]
Archive | September, 2014
Cherry and Ginger Soup at Dinner for Two in Santa Fe, New Mexico
You know how once in a great while, you happen upon an exceptional restaurant and your experience with the food you enjoyed there remains in your brain and on your taste buds for weeks. Well, that was what I experienced recently while there on vacation visiting a very dear lifetime friend. We had just taken […]
Enjoying Italian Cheeses!
Whatever the occasion, you can never go wrong with a special cheese presentation. There is, of course, always the trusty Mozzarella Caprese Salad, but here are a few other ideas to use Italian cheeses as an appetizer, hors d’oeuvre, or a cheese board as a finale to any meal: As an hors d’ oeuvre, consider […]
Pasta with Sauce Bolognese
I’ve done a little research to give you an accurate and succinct background on the origins of a Ragù alla Bolognese. A Bolognese sauce is an Italian meat-based sauce served with egg pasta which originated in the northern Italian city of Bologna. In Italian cuisine, this sauce is traditionally used to sauce a tagliatelle and […]