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What does this mean? All the recipes here on these pages will remain live, but all new Italian recipes will be posted on Diva Eats World.
There are some great recipes from my travels, friends and family that cover the globe! Pollo al mattone, is Italian for chicken under the brick.
It refers to a method of grilling, where a brick is placed on top of a whole chicken while cooking. The weight of the brick makes the bird have complete contact with the heat.
This allows it to cook evenly and get nice and golden brown. Barbuto, my favorite restaurant in Manhattan, is known for their brick oven chicken that they serve with salsa verde.
This is my take on their popular dish. My salsa verde is simply a sauce made from, extra virgin olive oil, capers, lemon zest and some chopped herbs, such as tarragon, basil and parsley.
Now that grilling season is upon us, go get yourself some clean bricks and grill away. Pies, cakes, breads and cookies, both savory and sweet, grace the Easter tables of all Italian families.
I think Easter may have surpassed Christmas in terms of baking. Because of Lenten sacrifices and fasting, the baked goods became a little more involved than at Christmas.
On Easter day when Lent is over, the flood gates of sweets and meats burst open. Every Italian Nonna across the globe, is making sweet braided breads studded with colored eggs, cookies with pastel sprinkles and pies and cakes that are a mile high.
I love this silky, smooth, lemony cheesecake. The most important thing about making this cake, is the quality of ricotta cheese.
Buy the best you can. The second most important thing, is after cooling at room temperature, refrigerate the cake overnight to set completely.
Meatballs are usually part of antipasti, which are appetizers. This is because, years ago when there was a lot of migration to the states, the majority of Italians were from the south of Italy, like Naples.
It was only natural that they brought their recipes with them. This is done to prevent waste. When I make meatballs, I use what I call the Holy Trinity of meats, equal parts of ground beef, pork and veal.
I love the taste and texture they give the meatballs. I also use lots of grated parmesan cheese. In the recipe I posted here, I stuffed the meatballs with a piece of fontina cheese to give it a surprise, gooey center.
When cooked through, I topped them with mozzarella and popped them in the oven to melt the cheese. I then placed them on a bed of cheesy polenta with lots of tomato sauce.
Serve a crisp green salad on the side and you have a complete meal. Of course, if you want to stick to the American way of spaghetti and meatballs, go right ahead.
Although it may not feel like spring, it is according to the calendar. I know it eventually will, just as I know summer will be here in 3 months and 1 day from today.
Even though the weather may not be too warm, sunny and bright, you can eat food that is. If you can stir, you can make risotto.
This recipe is really easy. So, pour yourself a glass of wine, pick up a wooden spoon and stir the risotto into springtime. The only thing I could think of, was to stay warm and dry.
To get rid of those winter blues, I took advantage of the spring like day and took a long walk to feel the warmth of the sun on my skin and to breathe in the fresh air.
For dinner I wanted to make something that would evoke the same feel of spring comfort. The fresh brightness of the lemons, peas and tarragon make this spring on a dish.
I browned the chicken in an oven proof pan, added onions, potatoes, peas and croutons to the pan and popped it in the oven. This allowed me more time to enjoy the new warmer weather.
Enjoy, D I V A. She would put loads of grated parmesan and sometimes little bits of meatballs. She would then cover the top with buttered breadcrumbs and bake them until soft.
I made it a little more grown up. I used pancetta, olives, capers and pine nuts in the sauce. I also added red seed pepper flakes and anchovy to the breadcrumb topping.
To switch it up even more, I did away with the small pasta and used bucatini instead. I think my grandmother would be proud. I wonder how many of those chocolate candies will have a finger poked through the bottom of them?!
I would tear off the top of that heart shaped box and dive right in. I liked anything with caramel and or nuts. I would turn the piece of candy over and poke my finger into the bottom to see if it had a fruit filling.
One year, my father being wise to my antics, brought home a box of candy that was half filled with almond bark and the other with chocolate covered brazil nuts.
I was in pure nut heaven!! I think this is where my love of bark stems from. Of course Lilac has a special blend of choloate made just for them, but there is something to be said about making things at home.
Show someone that you care, by making them a batch of homemade chocolate. One of the good things about bark is that there will be no finger poking in the candy.
What you see is what you get…deliciousness! Pizzelle are wafer like cookies that look like thin crisp waffles. They originated in the Italian region of Abruzzo, which is located in south-central Italy.
Pizzelle were used as a treat during an annual celebration in the town of their origin. Over time, the cookie became part of Christmas and Easter traditions all over Italy.
Pizzelle are made by putting batter in a special iron much like a waffle iron. The batter is pressed until cooked and removed to cool and harden.
The press is embossed with a snowflake or a floral design.