Agli sposi più belli del mondo un augurio speciale.
Camera at hand to take The Royal Kiss ! It’s now time for some Confetti di Sulmona and Un brindisi.
a presto,
Maria
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I made a hearty tomatoe sauce with small chunks of pork sausage and meat. Conchiglioni are great for stuffing and baking but I decided to serve with my hearty sauce. It was delicous – ask my interns! We had a brain storm session over lunch (of course)! Use your favorite pasta but beware of the capellini with this sauce. Capellini (similar to angel hair pasta) and a very thin pasta requires a very light/thin sauce. I made the mistake a few years ago when I ran out of spaghetti and thought I can substitute ….well, it turned out to be another episode of “I Love Lucy”. Remind me one day when I have time …… a presto, Maria Wanted to share my table at my CHCH TV Segment in Hamilton. Co-Anchor with Lesley Stewart sharing some Holiday tips.
a presto, Maria
Add asparagus tips to a pesto bowl of pasta! Asparagus are in season and one of my favorite vegetables. Here’s a quick tip: When you are cooking the pasta, add the asparagus to the pasta water (six minutes after adding the pasta). This way, when the pasta is cooked, so are the asparagus. OR, if the cooking time for the pasta is ie. 10 minutes (mfr. instructions), add the asparagus to the pasta water at six minutes. Drain the pasta and asparagus together. Add the pesto and a big handful of freshly grated parmigiano cheese, a drizzle of extra virgin olive oil, a pinch of red chili flakes (optional. Ready to serve! If you have leftovers, add little chunks of goat cheese! Great lunch or side for dinner! Watch me on CHCH TV 11 on Friday @ 8:20am. for more. This will be one dish that I will be serving for my favorite crew at CHCH ! a presto, Maria Strike a biscotti pose….Here’s a festive version of my amaretti, biscotti and pizzele. What do you think? The recipes are in my book Breaking Bread in L’Aquila.
Step aside, amaretti showing off with pastel almond confetti (sugar coated almonds). Sulmona (in the province of L’Aquila) is the city that these famous hard candies are produced. I added the confetti when I removed the amaretti from the oven.
I shaped the pizzelle with festive Easter designs: butterflies, eggs and baby lambs. When you remove the hot pizzelle from the press, stamp the cookies right away before they get hard. A great way to be creative during the Holiday! I drizzled powder sugar and sugar crystals.
White chocolate dip for the biscotti and sprinkles of mint green sugar crystals! I made the biscotti bite size minis! You can see me on CHCH TV 11 on Friday, April 22nd @ 8:20am. for my segment “What’s cooking in your Easter Basket”. a presto, Maria |
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