Italian and Calabrese Recipes according to the tradtiton and nonna approved.
Cestini di Parmigiano. Crispy Parmigiano Cups are an easy way to turn up the “wow factor” on pasta, risotto, salad or just to serve 2 bites appetizers! 1 1⁄4 cups Parmigiano Reggiano cheese, grated 1 pinch black pepper (optional) Heat a small non-stick pan on the stovetop over med. heat. Place 1 tbs. cheese on a small pile, …
STUFFED CHERRY PEPPERS TO COMPLETE YOUR ANTIPASTO PLATTER Stuffed Cherry Peppers are filled with a mixture of tuna, anchovy and capers. This is a delicious Calabrese appetizer recipe also known as Peperoncini Ripieni and make a perfect year-round appetizer. Ingredients for 1 jar. Spicy cherry pepper 500 g Anchovies in oil 20 g Pickled capers 20 g Tuna in …
Gnudi very roughly translates to “naked” in Italian and is basically thought to be the naked filling of ravioli — without the pasta that surrounds it. Unlike gnocchi, which can be found in several regions of Italy, you’ll find gnudi primarily in Tuscany. Gnudi are generally a bit larger than gnocchi and often made with less …