very EATalian, Author at Very EATalian

Torta Sbriciolata alle Mele: Apple Crumble Cake

September 29, 2016 By very EATalian 3 Comments

Last year, around this time in September, I was in Italy picking apples from my dad’s orchard with mom, my then 2-year old nephew, and my sister-in-law. I remember it as if it was yesterday: the sun setting behind the mountains, the crisp air, and the joyous feeling of being together and reaping the fruits Mother Nature generously gifted us with. Oh, how much I miss sharing those moments with my family! Those apples ended up in a delicious old-fashioned apple strudel.

This time around, I don’t have such a romantic harvest story to share as I got my apples at Wegmans!
Nonetheless, I’m super excited about this post because those delicious organic apples were used by someone very special to make an amazingly delicious apple cake in my kitchen. Who is it??? I’ll give you a couple of hints:…

Gnocchi di Susine: Plum-filled Gnocchi

September 8, 2016 By very EATalian 1 Comment

Gnocchi for dessert? It’s totally possible.

When I packed up all my things to come to the States this past June, I struggled in deciding what to bring and what to leave behind. Short of squeezing my family, cat, and dog into a shipping box, I managed to sort some of the things that would make me feel less homesick once overseas. Italian clothes, shoes, and purses were first on the list (duh!). Then came the “shippable” food ( i.e.: Carnaroli rice, yeast for pizza, Illy ground coffee, Modica chocolate, etc). Then, the fine tablecloth, handmade ceramic bowls and ramekins Tom and I bought during our trips to Tuscany and Sicily. At last, I packed the heaviest things of all….cookbooks! WHAT?? Who, in the Kindle era, needs books so much they ship them overseas?? Ironically, I’m one of the most digitally-adverse people I know, especially when it comes to reading….

Chocolate Chip Ricotta Cake

September 5, 2016 By very EATalian 1 Comment

I made this Chocolate Chip Ricotta Cake at least 5 times this past year. Yes, it’s THAT good.

To be completely honest though, there’s also another reason why I made it so often. I was never happy with the photos I took of it (bad lighting, low-performance camera or operator error??). At some point I just stopped trying, forgot about it, and moved on to other recipes.

A couple of days ago, I opened my infamous “discarded photo folder”. When I saw these shots again, I couldn’t believe I held back so long on sharing this delicious recipe because I was nit picky about ISO or lighting! I believe the quality of my work is of paramount importance, but sometimes I set the bar too high, my perfectionism kicks in and, alas, I end up stalling.

I’m SO happy to FINALLY share the photos and recipe for this yummy Chocolate Chip Ricotta Cake with you guys!…

Heirloom Tomato Ricotta Tart

August 30, 2016 By very EATalian Leave a Comment

There are two incredibly versatile ingredients I try to keep in my fridge and pantry at all times: ricotta cheese and frozen puff pastry. With these 2 staple ingredients I make A BUNCH of things. A nice savory tart is one of them.

I love savory tarts because they require little effort and little time to put together. I hardly use any recipe and I usually combine ricotta with whatever is sitting in my fridge that’s approaching the expiration date (veggies, ham, Swiss cheese, etc…). It’s the perfect way to avoid wasting food I wouldn’t otherwise be able to eat!

For this extra-pretty Heirloom Tomato Ricotta tart, all you need to do is:…

Panzanella: Bread and Tomato Salad

August 17, 2016 By very EATalian Leave a Comment

Isn’t it funny how sometimes the simplest things impress you the most?

I was 9 years old when I attended my great-uncle’s 50th wedding anniversary in Rome, with my family. The reception was held in a beautiful castle just outside the city. There, an impeccable wait staff served multiple gourmet dishes, fine wine for the adults, and a wide array of desserts. Despite all the fanciness and fine dining, that’s not where I had the most memorable and delicious food that day.

Shortly after the reception, we got invited to somebody’s house. In Italy, when there’s a reason to get together and celebrate, the party never ends…and neither does the food! There, I got to taste for the first time a lovely colorful dish: panzanella, a bread-based salad featuring tomatoes, onions, and basil, simply dressed in olive oil and vinegar. Super simple, yet super tasty! I gobbled up my portion and went back for seconds….

Whole Wheat Blueberry Hazelnut Tartlets

August 10, 2016 By very EATalian Leave a Comment

I guess it’s not a secret I love tarts. I drool over pretty much any version of this incredibly delicious sweet confection: apple tart, mixed fruit tart, chocolate frangipane tart, jam tart, lemon meringue tart, ricotta tart, raspberry and chocolate tart, nectarine tart, fig tart…it looks like I’m having a Bubba moment here, so I’m gonna stop with the list!

A tart crust is like a blank canvas for delicious and colorful fillings, and summer fruits are definitely the most fun ingredients to decorate them with! They provide color, freshness, a variety of textures…and they’re so pretty!

Blueberries were the perfect filling for these little whole wheat tartlets. I mixed fresh and cooked berries, and topped each tartlet with a nice sprinkle of chopped toasted hazelnuts. In one bite, you’ve got the wholesomeness of the crust, the sweetness and juiciness of the cooked blueberries, the mild acidity and plumpness of the fresh ones, and the crunchiness and nuttiness of the hazelnuts. In one word, you’re tasting “awesomeNESS”….

Sicilian Caponata: a sweet-and-sour summertime classic!

July 29, 2016 By very EATalian 4 Comments

If you’re tired of serving the same ol’ potato salad at your summer barbeques or picnics, I’d like to suggest an excellent alternative which also happens to make GREAT leftovers: caponata, i.e. a lovely summer vegetable dish, combining wonderful Sicilian sweet-and-sour flavors.

In this recipe, eggplants are the stars of the show: they are cut in pieces, fried (or sauteed) and then cooked briefly together with a softened ensemble of onions, celery, fresh tomatoes, capers, olives, and raisins. The most important additions are a generous splash of good vinegar and a couple tablespoons of sugar — both enhancing the sweet and sour taste for which caponata is known (in Italian, we call it agrodolce). A sprinkle of chopped almonds or pine nuts add a nice bit of crunchiness to the dish. Needless to say, all ingredients must be fresh and of the best quality you can find.

In order for the eggplant pieces to retain their shape, you must salt them and leave them in a colander to drain for about 30 minutes; salt draws the bitterness and the excess liquid out of the eggplant, preserving some of its firmness during cooking….