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Layered Torta di Patate

I love potatoes in any shape or form and I developed this hearty recipe as a side for roasted meats such as lamb, game or ham. It looks like a tiered potato "cake" with multi layers and has so much eye-appeal it could stand alone with a salad for lunch. You could serve wedges slightly warmed so that the cheese oozes a little or at room temperature when it is more firm and compact. The surprise bits of peas, ham and melted cheese delight at every bite. read more...

Roasted Shallots

This simple dish is a delicious accompaniment to meat and poultry dishes. read more...

Sicilian Stuffed Roasted Peppers

Orange bell peppers are the sweetest and meatiest of all, and easy-to-peel. Drape the silky-soft slices around the tuna filling and present them slightly cooled from the fridge or at room temperature. This dish makes a wonderful antipasto or light lunch accompanied by a salad composed of tender lettuces. read more...

Stuffed Squash

Here is a lovely appetizer we make for the store in large amounts. The taste is quite unexpected because of the presence of escarole, dill and ricotta salata cheese, which gives a moussaka-like flavoring to the squash. This dish has a light and well-balanced flavor, distinctly Southern Mediterranean in origin. read more...