Analisi della lingua di gatto

“Lingue di gatto” (cat’s tongues) are delicate and delicious cookies with a characteristic thin shape with sharp edges and a color shading from dark gold at the edge to light in the center. Excellent to decorate cakes, to accompany ice cream or cream, and, to make rolls, baskets and cornucopia to be stuffed with whipped [...]

I’ve got you under my skin

I’ve got you under my skin
I’ve got you deep in the heart of me
So deep in my heart, that you’re really a part of me
I’ve got you under my skin
Or, in this case… I’ve got you under my scales.

Let’s meet at Lovejoy’s

Lovejoy’s Tea Room has been for me a fantastic recent discovery. Occasion was one of my friend’s mother visit to San Francisco; so we organized this “all women afternoon tea” at this fantastic place. Lovejoy’s is a british style Tea Room, a very cozy spot, with a relaxed and pleasant homely atmosphere. If you are [...]

Creamy drunk chicken breasts

Petti di pollo al whiskey e panna
Easy, easy, quick and tasty. I was inspired by a recipe found on Mysia’s blog (she is also from my region, Campania, and she is an amazing cook I believe). I didn’t have any grappa at home, so I decided to use whiskey instead. And I assure you that [...]

The magic Easter blend

(Ruth proudly shows her glazed ham…)
My friend Peg sent this letter a couple weeks ago “Hello friends, Am writing to see if you all would be interested in an Easter Pot-Luck dinner party here at our house on Easter, April 12th, 2:00. Ruth and I will make a ham and fill in where there are [...]

A last minute dessert

But with some style. Crema pasticcera, is one of the basic ingredients of the Italian pastry and cakes. It is a delicate taste creamy custard perfect for filling layer cakes, or to stuff pastry. And alone can be a successful last minute dessert. In fact, it is made of eggs, milk, sugar and flour… always [...]

Tegoline di formaggio

Crisp cheese cones, or baskets, or discs, or pipes, …
“Tegoline di formaggio” are a fantastic base to run wild with the fantasy and make nice and interesting combinations for fingerfood or appetizers. Use 1 cup of grated hard cheese, parmigiano reggiano, or pecorino, depending on the combinations that you want to create. Split the cheese [...]

Quel che resta del giorno (e degli spaghetti aglio e olio)

The remains of the day (and of spaghetti with garlic and oil)
Si vabé l’ho messa giù un pò pesante, in fondo è un piatto di spaghetti alla fine di una giornata qualunque… Not encroaching in any way the beautiful movie of James Ivory, no political or social reflections here, just an empty plate and a [...]