Arancini a traditional Sicilian street food. It’s rice, filled and then fried. The fillings vary from prosciutto, Fontina cheese, peas, mushrooms or a mix. Pair it with marinara sauce and you’ve got a creamy, carby appetizer to remember. Originating in 10th century Italy, arancini can be considered frugality at its best. Why? Because they use up…
prosciutto
Prosciutto
On a cold and snowy March morning (we live in the frigid north) my husband and I had the pleasure to meet Marc Berarducci, a talented chef with 25 years of experience in Italian and European cooking. Marc is also the author of two cookbooks : My Old World Kitchen: Some of my Favorite Italian…
Crostini with ricotta, fig preserves, and prosciutto
Fig preserves with ricotta and prosciutto is perhaps the easiest “fancy” tapa there is. No stress, no mess, no fuss!!! Now we are talking. Let me put it this way: if you can toast bread, spread jam and pull things out of your fridge, this crostini is for you!! Picture this: a crunchy slice of…
