From the Kitchen

Primo

Linguine Puttanesca

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 13 oz (375 g) Pantanella spelt linguine or whole-grain pasta 2 tsp ext...

Antipasto

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 250 grams of polenta flour 6 large portobello mushrooms, stems detache...

Primo

If you were invited for Stracotto at any of my Italian friend’s homes, you would typically be indulging in a large, mouth watering chunk of ...

Contorno

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 red pepper 1 yellow or orange pepper 8 to 10 medium-sized spears of ...

Contorno

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 tsp extra-virgin olive oil 1/2 cup chopped onions 2 slices turkey o...

Dolce

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients: 1 1/4 cups of unbleached all-purpose flour 1 1/4 cups of whole-grain ...

Primo

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients: Salad 1 cup uncooked long-grain brown rice 1 can (6 oz/70 g) flaked l...

Dolce

Ingredients Filling: 1 jar of GiGi grano cotto 150g milk 40g butter or lard The skin from one whole lemon 500g ricotta 400g sugar 5 whole eg...

Primo

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients: 1½ tbsp extra-virgin olive oil 4 cloves garlic, sliced ½ cup chopped cel...

Primo

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 oz (28 g) dried porcini mushrooms 2 cups boiled water 16 oz (454 ...