A Day in the Sibillinis: Marche Prosciutto, Salami, Cheese and Truffles

Not far from here is a little town in the Sibillini mountains called Montemonaco, a place we like to visit several times a year. The Sibillinis (a protected national park) are part of the Apennine range, the mountains that split Italy into East and West, the “spine” of the country.

Prosciutto, Salamis, Cheeses, Truffles, [...]

Quiche, or is that Take Out?

“Whats for dinner tonight?” Years ago a friend of mine used to answer this oh so familiar question with “take out”. Now those of you who have been in the USA know that “take out” refers to going someplace, buying ready made food and bringing it home to eat. My friend on the other hand [...]

Penne with Green Onions and Fresh Mozzarella

Here’s a simple pasta dish to whip up quickly, the sauce takes less time to make than boiling the water and cooking the pasta!

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Spaghetti alla Carbonara

A well made Carbonara is a delight. Creamy fresh eggs mixed with strong cheese and crispy guanciale and flecked with copious amounts of black pepper.

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What’s for Lunch? Fried Flowers!

Springtime. My oh my it’s glorious!

We have several acacia trees and Elderberry (Sambuco) trees around us and everywhere.

The flowers of both are edible.

Fried Acacia Flowers

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Wild Greens Video #2…and a Note on Sapa

Here is the second video I made with our friend Roberto. This shows the 2 raw dishes we made the day we went collecting wild greens and herbs at his house. You can see the first video of gathering wild greens and herbs here.

In the salad dressing we used a syrup called “sapa” [...]

Recipe For a Lovely Gooey Flourless Chocolate Cake

Tobey, my sister in California asked for this after reading the last post.

Tobey is an amazingly creative woman who does so many things including art, tarot readings, writing and much much more. She has the energy to write 2 blogs:

http://www.tobeywhiteheart.blogspot.it/

http://whiteheartnews.wordpress.com/

and have a personal website:

http://www.tobeycrockett.com/home.html.

Whew.

I’ve had this recipe for [...]