New Recipes & More
Calabria’s amazing Spiced Fig and Walnut Biscotti have been added: a hint of orange zest and a whisper of cinnamon make these Calabrese cookies absolutely addictive. Member Erika K. from NYC swapped almond flour for the all-purpose flour in the recipe and says they are fabulous that way too; email us through the site if you want us to forward Erika’s tips for success with her gluten-free variation on the recipe. We’ve also added a Sicilian fish dish adapted from the cover recipe of my first cookbook, Rustico: Regional Italian Country Cooking. The Arctic Char Sicilian-Style with Capers, Raisins, and Olives is lighter than the original recipe (which called for swordfish). If you’re not a fish lover, cook chicken cutlets the same way and you’ll surely be impressed with the results. Another fabulous dessert has made its way onto the site: Crushed Berry and Limoncello Mousse is as elegant as it is easy to put together. And what’s more, you can opt for Grand Marnier or Lemon Vodka instead of Limoncello; this is a recipe that really allows you to play around to suit what’s in your liquor cabinet. Our love of vegetable-forward cooking is showcased in our newly uploaded Broccoli and Toasted Bread Crumb Sauce for pasta. This classic from Puglia calls for as much broccoli as pasta. And the topping of crispy bread crumbs really makes the dish; called “poor man’s cheese,” toasted bread crumbs were once a frugal stand-in for grated cheese on pasta, but we love them for their nutty fragrance and crispy texture (though we rarely pass up some grated cheese too).
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