This past Sunday, as my family and I were enjoying a wonderful dinner at Tarry Lodge, my Grandmother shared with me these great words of wisdom.

 

 

“Chi parla semina e chi tace raccoglie”

Those that talk much sow the seeds. Those that are silent reap the benefits.

 

This tear-drop shaped cheese was originally produced in Sicily, and is now spread all across Italy. It is similar to provolone with a hard edible rind. Can you guess what this is?

 

 

If you guessed caciocavallo you were right! Try the recipe Ditalini with Potatoes and Provola. Just replace the provola with caciocavallo and you will have a delcioius cheesy meal that is full of flavor!

With the big game just days away it’s time to get your super bowl menu ready. When I sit down to watch a game, I know I always like to have simple easy to make recipes that work well for big groups. Whether your team wins or loses these recipes will be sure to make your super bowl party a winner.

 

Mushroom Gratinate is a great dish that will serve a large group as an appetizer or make a great hors d’ oeuvre for a crowd, cut in small pieces. You can bake this ahead for convenience and serve it at room temperature or briefly warmed in the oven.

 

 

The Muffaletta sandwich is great for a party. With bread moistened by the giardiniera olive salad and layers of delicious cold cuts, everybody is sure to grab a piece of this sandwich. The great thing about this sandwich is that it can be made in advance, it is actually better when the bread absorbs the olive salad dressing. Wrap the sandwich individually in parchment paper. Open and cut in four when your guests arrive and serve cut on the parchment paper.

 

 

If you are looking for a dish that will feed a lot and is easy to make, Sausage and Peppers is a perfect recipe for your party. This Italian-American dish will be a favorite amongst your guests, and any leftovers will make a great sandwich filler.

Looking for an alternative to Buffalo wings? Try my Spare Ribs Roasted with Vinegar and Red Pepper. These ribs are a great finger food and a must have for your party.

When it comes to wine, a Bastianich Friulano (white) and La Mozza Morellino (red) are both great and perfect with any of these dishes.

 

 

Sweet and delicate best describes this vegetables outstanding flavor, while starchy, smooth, and light characterize its texture. It is used in many ways from being boiled and roasted, or used in soups and stews. This root vegetable belongs to a family of vegetables. Can you name this vegetable or any other members of this vegetable family?  

 

 

 

 

If you guessed Parsnips, you were right! Try the recipe for Parsnip and Scallion Soup.

I love soup. To me it represents the heart of the household, especially on cold winter days, like the ones we have been having. If you are like me, then you most likely have a pot of soup simmering on your stove at least once a week. The great thing about soup is that it can be made into large batches and stored to make another meal. But also the beans and potatoes cooking in the soup can be scooped out and added to greens to make a hearty salad to serve after the soup.

 

Here are two of those wonderful, very hearty salads that can be made easily from a bean-and-potato minestra base. These salads when served along with the meat that has been cooked in the soup make a great main course.

To make a bean-and potato salad, add 1 extra cup of beans, 2 extra potatoes, and 1 quart water to the amount called for in my Bean and Pasta Soup. When the beans and potatoes are cooked, remove 2 potatoes and 1 ½ cups of cooked beans. Cut the potatoes into bite-size pieces and combine them with the beans. Add sliced Bermuda onion to taste. You can leave the bean-and-potato mixture at room temperature for up to 5 hours. (It won’t taste the same if refrigerated.) When dinner is ready, dress the salad with extra-virgin olive oil and red wine vinegar, season with salt and freshly ground black pepper, toss well, and serve.

Another good salad is made by tossing in diced warm potatoes. Add 2 extra potatoes to the minestra base. When the potatoes are cooked toss them with the tougher outer leaves of escarole, which have been cut into small pieces, and add some sliced red onion. Just before serving, dress the salad with red wine vinegar and extra virgin olive oil and season with salt and freshly ground black pepper.

This vegetable, a close relative to the artichoke,  is popular all over Italy, especially in Sicily and Piemonte. It can be used as a side dish and served with pasta like they do in Sicily, or it can be used in soups, stuffings, and dipped in bagna cauda (a warm dip) like in Piemonte. Can you guess what this is?

 

 

 

 

 

If you guessed cardoons, you guessed right! Try this recipe for “Baked Cardoons My Way”