Suscello Pasquale - Beef-lamb meatballs spiced with cinnamon and nutmeg, simmered in beef stock and then gratinee with ricotta cream. This specialty is typically prepared during Easter in the town of Messina in Sicily.
Torta Pasqualina - Swiss chards and ricotta pie, flavored with marjoram typically prepared in Ligurian region of Italy for Easter. Despite my unluck to find one, the pie has whole egg yolks in it that you are supposed to see when cutting through... ahem...
Pastiera Napoletana my way - My take on the classical Eastern dessert from Naples, this galette has a sweet filling of ricotta, wheat berries, orange blossoms water and candied fruits. A perfect dessert for a sunny afternoon picnic!
Penne with pumpkin-sage sauce, crispy bacon and amarettini crumbs
For one of my cooking class I wanted to develop a recipe inspired by the famous "tortelli di zucca" done in Emilia-Romagna in Italy. Pumpkin, sage, bacon, amaretti is what I came up with. Inviting enough? What do you think?
For my upcoming cooking class I wanted to create a recipe that would highlight the sweet richness of Paccheri pasta. As it is often the case, simple is best, when you have such great pasta to start with.