Carpaccio di Tonno Tuna Carpaccio Serves 4 Ingredients: ½ pound sushi-quality tuna (4 pieces, 2 ounces each) 10 tablespoons extra-virgin olive oil Juice of 1 lemon 2 cups washed mixed salad greens Salt and fresh ground black pepper, to taste ½ cup finely chopped tomatoes 2 tablespoons finely chopped scallions (or fresh chives) 4 fresh […]

Non Brutti, Ma Buoni Not Ugly, But Good Cookies Makes 30 Cookies “Brutti ma buoni” (ugly but good) were cookies imported to Tuscany from Piedmont when Florence reigned briefly as Italy’s capital. The town of Prato, which is between Lucca and Florence, calls them “the sister cookies” to their famous cantuccini.  Usually brutti ma buoni […]

Timballo di Patate Potato Timbale Serves 4-6 Ingredients: 8 tablespoons extra-virgin olive oil ½ cup chopped onion ½ cup cleaned shiitake mushrooms ⅓ cup each chopped red, green, and yellow bell peppers ¼ teaspoon chopped fresh thyme 2 teaspoons chopped garlic 1 pound (2 medium) potatoes, peeled and cut into 1-inch chunks Salt and fresh […]

Filetto di Pesce al Forno con Timballo di Patate Baked Fish Fillets with Potato Timbale Serves 4 Ingredients: 5 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 2 teaspoons fresh grated ginger Salt and fresh ground black pepper, to taste 4 (6-ounce) fillets of monkfish, salmon, or red snapper […]

Fusilli al Gorgonzola Fusilli with Gorgonzola Serves 4 as an Appetizer Ingredients: 3 quarts water 1 ½ tablespoons salt ½ pound fusilli 2 cloves garlic, chopped fine 1 tablespoon extra-virgin olive oil 6 ounces sweet Gorgonzola cheese 6 tablespoons homemade beef broth or water 5 tablespoons freshly grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped fresh […]