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A REGIONAL PASTA FROM MOLISE WITH PROSCIUTTO AND ONIONS

peter battaglia — Mon, 20 May 2013 18:10:12 GMT

Can you ever have enough recipes and ideas, for anything?? My answer is an emphatic NO, you should/could
never have too many. There is a very big world out there...and ideas and recipes as well. Take the dish I am
going to talk about now, TAGLIOLINI DI CAMPOBASSO. Don't let the Italian name of it make you ...

IT'S THE DAY OF ZABAGLIONE....

peter battaglia — Fri, 17 May 2013 17:45:58 GMT

ZABAGLIONE (DZA-BAL-YOWN-AY)...Italian Frothy Egg, Sugar and Marsala dessert...
easy and elegant..i will give you a recipe for it too, not mine, pretty much, it's always
the same...and like the pic above that I got off the web, it pairs remarkably well with
strawberries. So why Zabaglione (or Sabayon) for a blog post today? Because,
...

MOTHER'S DAY MEMORIES...

peter battaglia — Sun, 12 May 2013 15:08:35 GMT

Happy Mother's Day to all who have given a piece of themselves to raising children. It's a selfless
act that needs to be given attention on every day, especially on Mother's Day, which in the U.S.
is celebrated on the Second Sunday of May. Coming as it does when Spring is in full bloom, it's a
colorful ...

AN ASPARAGUS PASTA FROM A SMALL TOWN NEAR NAPLES

peter battaglia — Thu, 09 May 2013 03:37:09 GMT

Asparagus....one of the tell tale signs of Spring and one of the most deliciously tasting yet
delicate vegetables there is. Every year I try to post something new and I hope this year's
selection doesn't disappoint. Many places around the world celebrate the new asparagus
with festivals and one such event is ...

SIDE DISH OR MAIN, PIEROGIES WITH BROWN BUTTER AND GREEN ONIONS

peter battaglia — Sun, 28 Apr 2013 15:31:30 GMT

Sometimes our side dishes lack any imagination because we've exhausted all our creativity on
the main course...these side dish posts I've been doing are geared towards ending that feeling
of dread on what to serve with the main. PIEROGIES...a mainstay of the Polish kitchen are
a filled dumpling made with ...

SAVORY CHICKEN SAUSAGE PATTIES WITH ROASTED PEPPERS AND ONIONS

peter battaglia — Tue, 23 Apr 2013 01:48:39 GMT

I'll admit it, I'm a bit finicky (obsessive perhaps) with sausage. Italian Sausage should never be
ground to the consistency of a hot dog. As the American food scene jumped onto the lighter, less
fat bandwagon some very bad substitutions for the higher fat content foods began to get marketed.
...

PORK CHOPS BAKED WITH JERK SEASONING

peter battaglia — Wed, 17 Apr 2013 01:54:33 GMT

Tonight it was time for a "quick" dinner, something that wouldn't take me much time to
prepare, to cook, and to clean. I had bought Pork Chops, a pack of 4, medium thickeness
last night and was all set to do a long braised dish with them, but, nah...let's go with quick.
...

STUFATO DI POLPETTE E PATATE, AN HEIRLOOM DISH FROM A FRIEND

peter battaglia — Sat, 06 Apr 2013 15:37:53 GMT

A Version of Meatballs, potatoes, a few other ingredients and this heady stew will be a very happy addition

to your recipe collection. It hails from the deepest most southern part of Italy, the Island of Sicily. My own

Sicilian family never made this, this was a ...

PIZZA BIANCA CON RUCOLA...A WHITE PIZZA WITH ARUGULA

peter battaglia — Sat, 06 Apr 2013 13:37:51 GMT

pizza BIANCA! It has many many variations...White Pie, or Pizza Bianca is usually
a pie without tomatoes of any kind and cheese..white cheese like Ricotta, Mozzarella,
Asiago, Caciocavallo, etc etc. One white pie that I enjoy making combines a little
bit of a few different ingredients and when the pie is steaming and hot out of the ...

PIZZA FRITTA (MONTANARA), YOUR CHOICE ON TOP...

peter battaglia — Sat, 06 Apr 2013 13:36:01 GMT

LA PIZZA FRITTA! Fried Pizza! Does that sound horrifying to you? LOL on that...it shouldn't, if done
right. There are some places out there that make a batter dipped slice of pizza, fried...like a deep
fried oreo thing. This is not what I'm talking about. Did I get you back now? Good. ...