Spaghetti al Moro

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I was recently in bella Roma with the oh so favoloso Bertolli team. We ate our way around the eternal city, savoring the deliciousness that is authentic Italian cuisine. I’ve been to Rome many times but this time I got to see Roma through the eyes of Bertolli. We visited fresh markets, where we were inspired by the most vibrant and beautiful fresh vegetables/herbs. We chatted with the lively suppliers who were so generous with their time and tips. We visited cheese shops, bakeries, salumerias, gelaterias, pizzerias and oh so much more. We even shot the TV commercial for the super secret Bertolli product that’s launching soon. While I can’t tell you what the product is just YET {don’t even think about asking because I’m a vault ; ) } I CAN tell you about one of my most memorable meals in Rome.

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Pollo in Salsa Rosa {Chicken in Pink Sauce}

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Go ahead and get your baguette ready. This is one saucy chicken dish. This is a perfect go-to weeknight dinner because after you’ve browned the chicken it pretty much cooks itself. Freeing you up to, well perhaps enjoy a glass of wine and sit down and put your feet up for a change ; ) Okay well that usually doesn’t happen at my house BUT it sounded good didn’t it. What it does do is afford me the luxury of getting other things done while my dinner is cooking away.

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Scaloppine di Pollo {Chicken Scaloppine}

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Need something delicious on the table in 30 minutes or less? This is your dish. It’s fast and flavorful. The key is using thin cutlets, and the secret is in the sauce. It’s a thick and rich sauce that clings to the chicken cutlets like they just met and can’t get enough of each other ; ) 

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Involtini di Pollo alla Salvia {Chicken Roulades with Sage}

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Roulades sound very fancy but they couldn’t be easier to make. Roulade comes from the French word “rouler” meaning to roll. And that’s exactly what you’re going to do. Roll. Making roulades isn’t just tasty, it’s also a great way to stretch your meal budget.

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Pollo al Brandy {Chicken with Brandy}

 

I’ve said it a gazillion times, chicken is so incredibly versatile. So much so, I don’t know how anyone could ever tire of it ; ) At least that’s what I keep telling my family LOL. We’re big fans of chicken thighs and legs in our house. Not that I don’t like the chicken breasts, the darker meats just seem to be more flavorful to me and the fact that they’re also less expensive doesn’t hurt ; )

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Spaghetti con Olive e Limone {Spaghetti with Olives and Lemon}

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Spaghetti with Olives & Lemon

Spring has SPRUNG! As it’s getting warmer and we’re spending more and more time relaxing and soaking up the sun {ehem okay that’s what I wish I was doing. Instead I’m busy running around like crazy is more like it} I find dinner time is sneaking up on me and I’m not as prepared as I’d like to be. SO what’s a girl to do…throw together a quick and simple pasta dish of course  ; )

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Timballo di Bucatini {Bucatini Timbale}

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Bucatini Timbale

I know it’s spring and typically one doesn’t eat baked pasta in spring, but our weather as been bi-polar lately. It’s been 80 degrees one day and then 40 degrees or 60 degrees the next. So not only have we had to turn the heater back on, I’ve fired up the oven for a few comfort dishes. Baked Pasta is one of those!

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Piccata di Pollo {Chicken Piccata}

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Chicken Piccata

I can not believe that I haven’t shared my recipe for Chicken Piccata before now. It’s one of those dishes that is so simple in it’s preparation but full on flavor. It’s perfect for a weeknight as it comes together in less than 30 minutes or it’s even fancy enough for company {we don’t have to tell them how simple it was ; 0 }

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Pasta Mista {Mixed Pasta}

Mixed Pasta

As you may have noticed from my posts lately, I’m kind of loving the beautiful, vibrant and oh so colorful pastas at the moment.I just can’t help myself. They pull me in with their pretty faces, but I stay because they’re also full of substance {and by that I mean they’re tasty to boot} I’m guessing from the comments that you all are smitten too, and I’m pretty sure sales at World Market are up too ; )

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Rotini Saporiti {Savory Rotini}

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Savory Rotini

I’m always honored when someone asks me to develop a recipe for them. This is one of those occasions. Giulia, one of my favorite cutie patutuie and super talented blogging friends {Juls writes her blog in both Italian and English and takes some of the most beautiful droolworthy fotos around}, asked me to contribute a pasta recipe to VOIELLO, an Italian site that has amazing recipes and products. Although the site is written in Italian, you can still drool over the photos or you can always use google translate if you don’t understand Italian ; )

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Farfalle con Zucchine e Pomodori {Butterfly Pasta with Zucchini and Tomatoes}

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Spring Butterfly Pasta

Doesn’t this pasta just scream spring! Its so colorful and happy and when I saw it at World Market, I knew I had to buy it {even if it was a little pricey ; )} Have I mentioned that I have an affinity for World Market. I go for something specific and leave with that plus some. Its like Target for me, I simply can’t get out under $50 evah. Sigh…This pasta was one of those extra finds.

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Braciole al Sugo {Pork Chops in Sauce}

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I feel like my Southern American meets my inner Northern Italian with this dish. Braciole al sugo translates to Pork Chops in Sauce. It’s a pan fried pork chop that has been seasoned and breaded and then is topped with a glorious tomato sauce. It’s a very simple satisfying meal that you can pull together in less than 30 minutes ; )

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Linguine alle Vongole {Linguine with Clams}

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I can NOT believe that I have NOT posted my recipe for Linguine and Clams. It is up there on my list of favorite pasta dishes. Of course, you know by now my absolute favorite is Spaghetti alla Carbonara but this comes pretty close. I tend to prefer a white sauce with my Linguine and Clams so that’s what you’re getting today. Don’t worry I’ll eventually post my red sauce recipe too ; ) I’m a equal opportunity Linguine and Clams eater!

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Fusi di Pollo al Limone nel Cartoccio {Chicken w/Lemon in Parchment}

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This year I treated myself to La Cucina Italiana magazine for Christmas. My first issue arrived a week or so ago. I literally turned off the computer {shocking} and immersed myself into the pages ignoring all else. I think I’ve mentioned to you before my long love affair with this magazine and my constant “borrowing” of my mother’s subscription much to her dismay ; )

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Polpette {Meatballs}

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What is it about a meatball that is so endearing? People LOVE meatballs. People go crazy for meatballs. I don’t know that I’ve ever met anyone that didn’t like a meatball {well okay perhaps my veggietarian friends but you know what I mean}. What’s not to love. They’re round, they’re packed full of flavor and then they’re soaked in sauce! They’re little spheres of scrumptiousness.

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Seared Sea Scallops in Saffron Sauce

Seared Sea Scallops in Saffron Sauce

Seared Sea Scallops in Saffron Sauce.

There is just something so sexy about scallops! Perhaps it’s the way they slide off the fork right into your mouth. Or maybe it’s their silky smooth texture. Chissa {who knows} I just know I adore them. Baked Scallops are among my favorite ways to enjoy these beauties, BUT there’s something about a seared scallop that just takes the cake.

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Braciole alla Panna {Pork Chops in Cream Sauce}

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Are you tired of your same old go to meals? Your quick fixes? Well then I’d love to introduce you to this saucy little number. It’s a dish you can whip up in a flash and will quickly make it into your must make often file. I mean why not, it’s boneless pork chops that have been sauteed to a golden perfection in a shallow buttery bath. And then, in comes THE SAUCE…

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Scaloppine Pasticciate {Veal Scaloppine}

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Another very impressive dish that couldn’t be simpler to make. Veal Scaloppine. It even sounds romantic doesn’t it ; ) And why wouldn’t you just fall in love with this dish? There’s: veal, mushrooms, CHEESE, ham, cream… It’s just dreamy all together.

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Agnello in Crosta {Lamb Wrapped in Pastry Dough}

 

Are you looking to add a little fancy schmancy to your cooking repertoire? And by fancy schmancy I mean looking like you’ve slaved in the kitchen all afternoon to prepare a gourmet meal ; ) But DIDN’T.. Well I have a dish for you ; ) And it’s just in time for Valentine’s Day…

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Bistecche Piccanti {Spicy Steak}

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Sometimes I just want a piece of steak. I’m going to tell you a little secret though, I’m not the best grill master in the world. GASP. There I said it, whew. I feel better. So the idea of going outside and firing up the grill pretty much isn’t high on my list. What do I do in those cases? Wait for Mr. Bell’alimento  to come home to grill. He is the grill master in our casa. And I’m okay with that ; ) 

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