Olive Oil

Pesto Presto – Pesto Genovese

Pesto Genovese Ingredients

Way before modern Italy, the Romans were making a type of sauce called ‘moretum’ that was made using a mortar from which the name is derived. Moretum was usually made with herbs, oil, salt, vinegar, occasionally and eaten spread on bread. Compare this to modern day pesto which is usually made from basil, pine nuts, …

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Crostini topping ideas

Fresh Mozzarella, tomato and basil crostini

In some ways, Italy’s Crostini is similar to Denmark’s Smørrebrød in that they are both open sandwiches. Though smørrebrød tends to be eaten as lunch, crostini tend to be appetizers or antipasti. Crostini are small pieces of toasted bread, usually Italian or French, topped with a variety of meats, cheeses, vegetables or even just herbs or olive …

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The simplest of salad dressings – Vinaigrette

Simple French Dressing

As with most good food, you must start with good quality ingredients. This is equally true for even something as simple as a salad dressing, which a vinaigrette is as simple as it gets. Vinaigrettes are an emulsion of 3 parts vegetable oil (usually olive oil) and 1 part acid (usually vinegar or acidic fruit …

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Sea Scallops with Vermouth

Suated Scallops with Vermouth on a Bed of Warm Italian Salad

Sea Scallops with Vermouth may invoke images of  fancy, decadent, complex upscale dining, but it is simple, easy and can be made in your own kitchen in less then ten minutes. Traditionally, Italian-Americans of southern Italian descent eat the Feast of the Seven Fishes on Christmas Eve. The reasons and cause for this tradition are …

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Artichokes, Shallots & Capers a Versatile Warm Salad

Warm Salad of Artichokes, Shallots & Capers

All I can tell you is that this warm salad of artichokes, shallots and capers is sub component of a recipe that my mother originally made many years ago on Christmas Eve. As to where or who gave her the recipe I have no idea. What I do know is that whether served on the …

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