Thursday, December 29, 2016

Shrimp Scampi

Proverbio Italiano of the day: 
"Chi è avvisato è mezzo salvato" 
Meaning: Who is warned, is half saved. 

Growing up as an American-Italian, we eat a lot of pasta. If it were for my father, well we would be eating pasta everyday... pasta e salsa, pasta with tomato sauce.

My father owns an Italian Pizzeria and Restaurant so he doesn't often want other fancy things, because he cooks it all day long. 

But thank goodness for my Mamma, she is always looking for different recipes to try. This dish is my version of Shrimp Scampi, and it is buonissimo

I love to add a little bit of red pepper flakes to give it a spicy taste... but careful I got a little shake happy once and added one too many. A little goes a long way ;)

It's perfect for those days you're not sure what to cook... and super fast and easy! Buon Appetito!


2  tbsp. unsalted butter
2 tbsp. olive oil
1 lb. medium shrimp, peeled & deveined 
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/4 cup chicken stock
juice of 1 lemon
2 tbsp. freshly grated parmigiano romano cheese
2 tbsp. basil
cherry tomatoes
corn starch
black pepper
white wine (optional)

let's make it

1. Melt the butter in a large skillet. Add the shrimp, garlic, pepper, and olive oil. 

2. Cook, stirring occasionally. 

3. In another side pot, bring to boil some water, and mix in chicken stock. (I use the powder packets)

4. Add the chicken stock, lemon juice, and 1/2 cup white wine. Season with salt and pepper.

5. Add the cherry tomatoes. parmigiano cheese, and basil. Mix all together in skillet. 

6. In another side pot, bring some water to boil and add the cornstarch. Then add it to the skillet to thicken the mixture.

7. Cook for 10 minutes, stirring occasionally. 

8. Cook linguine in separate pot. Once finished cooking, drain the pasta and add it to the skillet with the other ingredients. Serve hot, with some garlic bread on the side. 

Tuesday, December 20, 2016

Italian Rainbow Cookies | Biscotti Tre Colori

As I said before, I'm a total sweets girl and the best time is around Natale. There are all sorts of goodies being baked, fried, dusted with zucchero and drizzled with cioccolato

I always see these Rainbow Cookies at bakeries, so I decided to give this recipe a try. I couldn't keep my hands off the batter, and don't even get me started with the melted chocolate.

I will admit they do take a bit of time and patience... but oh so worth it. 

Once they are ready, I like to put them in the freezer until serving... it keeps the chocolate from melting on your fingers.

I have family visiting this year for Christmas... I can't wait to serve these at our get togethers! Hope you enjoy them too. 


4 large eggs 
1 cup sugar
1/2 teaspoon almond extract
2 1/2 sticks of butter, softened
2 cups all-purpose flour
1/2 teaspoon salt
red food coloring
green food coloring
10 oz. raspberry preserves
7 oz. dark chocolate chips

let's make it

1. Preheat oven to 350° F. Grease, flour, and line the bottoms of 3 9x13 in. wind pans. 

2. In a bowl, beat eggs until they hold stiff peaks. Add 1/4 cup of sugar slowly. 

3. In a separate bowl, beat together 3/4 cup sugar and butter until fluffy. 

4. Add egg yolks to butter mixture and then the Almond Extract. 

5. Fold half of the egg mixture into the butter mixture to lighten slowly, then add the rest gently. 

6. Once all mixed, divide the batter into three separate bowls. 

7. Sture red food coloring into one bowl, green into another, and leave the last one with no coloring. 

8. Pour batter into pans, spread batter into even layers. 

9. Bake one at a time, 8-10 minutes each. 

10. When all layers are cooled, place green cake down first, spread the jam over it, then place the plain cake layer over it. Spread jam on that layer, and then place the red cake layer over it. 

11. In a small pan over low heat, melt the chocolate chips. Spread the chocolate over the cake layers, covering all sides completely. 

12. Trim the edges of cake and refrigerate for half an hour. 

13. Cut into little squares, keep cold in freezer until ready to serve. Enjoy! 

Saturday, December 10, 2016

Biscotti di Pesca

Hi! I'm so excited to begin a new journey on this little blog of mine. I love my Italian heritage and the food, traditions, songs, recipes, and culture that it is made up of. So in a sense, this space is a piece of my heart that I hope to grow, learn, and cultivate into a legacy I can pass on to my children someday. 

And so without further adeu...  I thought I'd dedicate my first post to a sweet, because let's face it I'm a total dessert kinda girl.

I remember when I was a little girl and visited my family's little town called Torrioni in Italy, I'd walk across town to go help my Zia make these Biscotti di Pesca. I loved being able to help, and so we'd be in her cute little red and white kitchen dipping and filling dozens of cookies. This recipe brought me right back... I hope you enjoy.


for cookies

 3 large eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla extract
4 tsp. baking powder
1 cup whole milk
6 cups flour
Nutella for filling

to decorate

peach liquor (dilute in water)
yellow food coloring
red food coloring
fine sugar
mint leaves

let's make it

1. Preheat oven to 350° F
2. Line 2 baking sheets with parchment paper.
3. Place eggs and sugar in a bowl and beat for 3 minutes. 
4. Add the oil and beat until creamy, then mix in the milk and vanilla extract. 
5. Mix the flour with baking powder and salt. Then add it to the batter and beat. 
6. Once a thick consistency, take small amounts in your hands and roll into balls. Place them on baking sheet, spread apart. 
7. bake for 15-20 minutes. 

for filling:

1. Spread a tsp. of Nutella on flat side of cookie. Match with another cookie, and sandwich them together. 

for decoration: 

1. Place 1/2 cup peach liquor in 2 separate bowls. Mix in 2 Tbsp. of water.
2. Place red food coloring in one bowl, and yellow food coloring in other bowl.
3. In another bowl, pour in sugar.
4. Take one cookie sandwich and dip it first in red colored peach liquor, then in yellow. Finally blot cookie and dip in sugar.
5. Place cookies on a baking sheet to dry, add mint leaves to resemble a peach.