Monthly Archives: August 2011

Mom’s Zucchini Fritters

With an abundance of sweet just-picked zucchini, these weeks in late summer are a veritable zucchini-fest.  Zucchini is such a mild and neutral vegetable–the perfect accompaniment to poultry or fish; great in frittate, easy and quick to prepare.  Zucchini require … Continue reading

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Zucchini and Ricotta Pizza

Pizza night was such a hit last month among my twenty-something guests that I decided it was the best way to entertain a crowd again this past weekend. I duplicated two of the the pizzas from last month: the basic margherita, … Continue reading

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Pasta with Zucchini and Arugula Pesto

It’s been a fun challenge to take maximum advantage of the crop of zucchini this summer.  This next dish is also takes advantage of the peppery arugula which comes from my  neighbor Beppi’s garden.  Zucchini and arugula are a great combination–silky and … Continue reading

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Pollo e Zucchini

Tonight’s dinner was like putting together the parts of a puzzle.  I have one guest who doesn’t eat meat but loves vegetables.  This time of year I would normally make eggplant for her, but one of my other guests is … Continue reading

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Cod alla Livornese (Summer Version)

This is a recipe of my neighbor Beppi’s.  He made it for us for Christmas Eve dinner, but this time of year it’s a great dish to make, since all of the sauce ingredients are local and in-season,  making the finished … Continue reading

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Salad with Crispy Eggplant

The eggplants from my neighbor Beppi’s garden are still coming, as are the arugula and cherry tomatoes.  I still have some ricotta left from my melanzane alla pargmigiana.  This is the perfect opportunity to vary the ingredients a bit and … Continue reading

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Melanzane alla Parmigiana (My Way)

Admittedly, this is a time consuming dish, but one that makes for great leftovers and freezes very nicely.  I like to make it when eggplants are at their local best.  These eggplants come from my neighbor Beppi’s garden, so I know how … Continue reading

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Basic Tomato Sauce

4 – 28 0z. cans imported whole peeled tomatoes, lightly pureed in the blender 1 red onion, diced finely 1/2 a green bell pepper (or 1 small sweet frying pepper) 1/2 c olive oil 12 basil leaves or a tbl of pesto sauce salt and pepper … Continue reading

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Cavatelli with Romanesco Broccoli and Sausage

I have some toasted breadcrumbs left from my romanesco broccoli the other evening and that brought my mother’s cavatelli with toasted bread crumbs to mind.   Since romanesco broccoli are in season and they were so delicious the other evening, I’ve … Continue reading

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Romanesco Broccoli with Toasted Bread Crumbs

This vegetable, actually part of the cauliflower family is wonderfully nutty and nutritious.  It’s grown locally this time of year.  The heads are a series of little stalks with peaks that look more like a desert cactus than an edible crucifer. Their craggy … Continue reading

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