Each bite of this zucchini agrodolce is an explosion of flavor. Sweetness from the honey and raisins, tart brightness from the Valpolicella wine vinegar...| Gustiblog | The GustiBlog
This Genova-meets-Napoli masterpiece comes straight from the Faella family kitchen, with a big enthusiastic endorsement from Roberto Panizza, the King of Pesto himself. (He calls it Lasagna Portofino, and if that doesn’t scream “Italian summer,” what does?) This Lasagna al Pesto Genovese is a summery twist that’s light, fresh, yet still indulgent. Make it your ... The post Summer Lasagna Portofino with Pesto Genovese first appeared on Gustiblog.| Gustiblog
This recipe comes to us from the Faella family, with a strong nod of approval from the Pesto King Roberto Panizza. It’s really something you can sink your teeth into: Pasta Faella’s thick lasagna sheets maintain their structure and bite all while absorbing plenty of flavor from a Vacche Rosse cheese-infused bechamel and Roberto’s award-winning ... The post Lasagna with Pesto alla Genovese and Pine Nuts first appeared on Gustiblog.| Gustiblog
Quick and easy Basil Pesto with fresh basil, Parmesan, garlic, and olive oil. A flavorful sauce ready in minutes!| The Recipe Rebel
These hotteok make a fun snack with a nutty filling of walnuts, pine nuts, melted brown sugar, and cinnamon enclosed in a tender and chewy dough. A couple months ago we celebrated Vu’s birthday at Choi’s Korean where I discovered a new Korean dessert, hotteok, Korean sweet pancakes. Hotteok is a popular street food sold... Read More The post Hotteok Korean Sweet Pancakes appeared first on Beyond Sweet and Savory.| Beyond Sweet and Savory
Wait a minute. Wasn’t it just Christmas? Am I allowed to admit I feel like I haven’t reached a level of organization for 2018 yet? And we’re talking Easter!? Well, since we’re talking about it, might as well cook about it! This year’s #EasterWeek, hosted by Christie of A Kitchen Hoor’s Adventures, convenes on Monday, Wednesday, and … Continue reading #EasterWeek: Whipped Ricotta Salad| Sew You Think You Can Cook
People have enjoyed agrodolce meatballs for millennia, literally! The inspiration for this recipe comes from “De Re Coquinaria,” perhaps the oldest cookbook on Roman cuisine. It was compiled as early as the 5th century. The meatballs themselves are flavored with Colatura di Alici, the modern descendant of the beloved ancient Roman condiment, garum. Then, they’re ... The post Agrodolce Meatballs with Saba, Colatura, and Pine Nuts first appeared on Gustiblog.| Gustiblog
Real Italian pine nuts really make a difference in your recipes. It takes only one wrong pine nut to spoil the flavor of the most fabulous of dishes. The pine nuts you find at your average grocery store just don’t cut it. Not only do they look different, they taste different too. Why? Because they ... The post Why are Italian pine nuts different from all the rest? first appeared on Gustiblog.| Gustiblog
If you’ve been wondering how to toast pine nuts, here are 4 different methods that you can use to bring out their flavor and crisp…| Texanerin Baking
Pesto pizza with basil pesto instead of tomato sauce. Topped with green beans, parmesan flakes, pine nuts and a swirl of olive oil.| Electric Blue Food - Kitchen stories from abroad
These pignoli cookies are incredibly quick and easy to make and are a typical Italian cookie with a crisp exterior and chewy interior. They can…| Texanerin Baking