By Admin, on March 20th, 2012% 
photobucket.com – JeanStites Tofu ricotta is something I have been making for my husband since 1986. I learned he had lactose intolerance and could not have his favorite Italian dish, baked ziti with ricotta. He was not going to be deprived of his favorite dish! So I concocted tofu ricotta using my then new Cuisinart food processor. It was a hit! Lactose intolerance happens when a person cannot digest and absorb the sugars in milk. But with this . . . → Read More: Tofu Ricotta for Pasta or Baked Zitti Tofu Ricotta for Pasta or Baked Zitti
By Admin, on March 8th, 2012% 
Spinach Cannelloni (Photo: Margarita Persico) The cannelloni is one of those Old Italian dishes that gives one a warm feeling of being with love ones. According to the Webster’s dictionary, the cannelloni is not that old. It was invented in Sorrento, Italy, in 1907 by chef Salvatore Coletta of the ‘O Parrucchiano “La Favorita” restaurant. But another story disputes that. The original cannelloni—the strascinati—Antonino Ercolano, known as “’o parrucchiano” (the parish priest), invented it. He opened . . . → Read More: Spinach Cannelloni Spinach Cannelloni
By Admin, on November 22nd, 2011% 
Battuto ingredients (Photo: M Persico) The Battuto is a must have ingredient for nearly every Italian home cooked meal. As with the Puerto Rican “sofrito”, perhaps of Italian roots (soffritto), the Italian “battuto” is also a mixture of fresh herbs and vegetables coarsely chopped using a knife or in a small food processor, but not blended. I learned to make the battuto from Amelia C., a dear friend and ex-neighbor. Teaching is in her soul; she was also my Italian . . . → Read More: Simply Italian, The Battuto Simply Italian, The Battuto
By Admin, on August 19th, 2011% 
Spinach Butternut Squash Risotto (Photos and Recipe: Margarita Persico) The sweet and astringent taste of the butternut squash and the spinach along with the saffron gives this risotto a special touch. For a side dish, a lettuce and spinach salad with nuts and apples, and steam or sauté green vegetables such as broccoli, kale or collard greens would make this dish complete for any occasion, including entertaining guest. Recipe below. Enjoy! Spinach Butternut Squash Risotto . . . → Read More: Spinach Butternut Squash Risotto Spinach Butternut Squash Risotto
By Admin, on February 1st, 2011% 
Leftovers are wonderful and make an easy and healthy breakfast. From yesterdays menu, heating the risotto cake was the only thing I had to do. On the dish: Salad, risotto cakes, Holiday log goat cheese (which I eat year round), guacamole, and sesame milk. Wednesday's Breakfast (Photo: Margarita Persico) http://www.facebook.com/groups/165878310089440/ Share on Linkedin Share on mrwong Subscribe to the comments on this post Print for later Bookmark in Browser Tell a friend
By Admin, on January 17th, 2011% 
Bruno Pezzuolo (Photo: Margarita Persico) By Bruno Pezzuolo (Para Español, presione aquí.) Our philosophy allows us to compare the restaurant with a theater, a place where people go for pleasure, not obligation. The theater needs of the “opera,” which are “the delights of the kitchen”; of the “set,” which is “a friendly atmosphere”; of the “actors” who are the “waiters”; and of “the director” who oversees the work of everyone so that at the end the . . . → Read More: L’Olivo Restaurant: 14 years of applauses L’Olivo Restaurant: 14 years of applauses
By Admin, on January 10th, 2011% 
Vegetable Risotto (Photo: Margarita Persico) A neighbor invited us for dinner last December and made the most wonderful Risotto balls and cakes. I meant to ask her for the recipe, but forgot. So I made my own, though a different version inspired by my neighbor’s rice cakes. Tonight I made the risotto and risotto cakes with saffron. Risotto cakes are great to make from left over risotto. But I love them too much to wait . . . → Read More: Risotto & Risotto Cakes Risotto & Risotto Cakes
By Admin, on October 25th, 2010% 
Photo: Margarita Persico By: Christine Persico When I was growing up in New York pesto was unknown to me, though my family is Italian. They are from the northern region of Italy. The Italians in that region didn’t make pesto. I learned about basil pesto when I was 26 years old from a secretary at work. The first time I made it my boss gave me tons of basil from his garden. With a spoken recipe, . . . → Read More: Chris’ Pesto Chris’ Pesto
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