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Fried Ricotta or Ricotta Fritta

Fried Ricotta is one of those things that you never want to stop eating.  It is so simple to do, yet so deliciously satisfying. It makes a great appetizer or cheese course.  As always, quality ingredients are a must!  Enjoy! Yield: Varies Author: Mary Palumbo Print With Image Without Image Fried Ricotta or Ricotta Fritta prep time: 10 M cook time: total time: 10 M Delicious Ricotta in a light batter. Be sure to buy high quality Italian Ricotta ingredients: Ricotta (best quality ) Drained if wet  Eggs Q B All Purpose Flour Q B Salt Q B Vegetable or olive oil for frying  instructions: How to cook Fried Ricotta or Ricotta Fritta Place  some flour on a large plate.  Crack eggs into a bowl, and beat thoroughly . Using a large spoon, scoop a la mound  of ricotta into your hand and gently press together and flatten a bit  so that it holds its shape. Repeat until you have as many mounds of ricotta that you wish to make.  Heat oil in a large s
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Summer Table

A beautiful Table makes any meal more enjoyable.  Alfresco dining  happens almost any time of year here in Southern California, and is my most favorite way to entertain.  I always set a table, even on a weeknight, even if it's just two of us. I use what I have in different ways.  Pairing something rustic, with something a little fancy, but never stuffy, or too contrived. I don't believe in saving "the good things" for special occasions. It really only takes a few thing to make a table look special.  Some fresh flowers, a pretty cloth, runner, or scarf...some pretty dishes combined in unexpected ways, and pretty glassware. I like making things pretty, whether it's a table, my food, or my home...Live beautifully.
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Focaccia

Focaccia... That delicious seasoned bread that everyone loves.  There are lots of recipes out there,  some are good,  some are not.  My recipe has evolved over many years and has come to be loved by everyone who has had it.  Like most Italian Recipes, there are variations of the same dish based on the region in Italy from which they come.  I am from the region of Puglia, in southern Italy on the east coast on the Adriatic Sea... a small fishing town called Mola Di Bari.  Traditionally, our focaccia  is made with tomatoes and herbs, usually Oregano. However, Italians love to cook, and it seems that virtually every household has their own special touch,  and very often the same dish will vary just a bit.  Many make focaccia with the addition of potato to the dough... which is delicious, I do that sometimes. The addition of onions on focaccia is also popular and delicious,  and sometimes just herbs.  One thing that doesn't change is the generous amount of Extra Virgin Olive Oil that
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Roasted Beet Mascarpone Tart

It's nice to have a delicious make ahead appetizer or first course when entertaining.  I love knowing that one part of a meal is ready so that I can focus on all of the other things that I like to do when guests are coming over. Puff Pastry is one of those ingredients that can be used in so many ways, sweet or savory, and I always have some on hand, whether it is homemade, frozen or refrigerated. When I created this Tart,  I had just roasted beets, I had  Mascarpone...and Romano, which is always in my fridge... and Fresh Basil in my garden. I simply combined these things and added them to Puff Pastry. Using Italian ingredients made this Tart...Delicious Italian.  Buon Appetito!   Yield: 6 Author: Mary Palumbo Print With Image Without Image Roasted Beet Mascarpone Tart prep time: 45 M cook time: 15 M total time: 60 M A savory and beautiful tart that comes together easily! ingredients: Roasted Beets  1 small container Mascarpone  2-3 Tbl Rom
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Spaghetti alla Carbonara

Yield: 2 - 4 Author: Mary Palumbo Print With Image Without Image Spaghetti alla Carbonara prep time: 10 M cook time: 20 M total time: 30 M Pasta ingredients: Pasta Spaghetti 1 Small Onion Extra Virgin Olive Oil QB Pancetta,  Bacon, or Guanciale White Wine (optional) 2 Eggs 1/4 cup Romano Cheese Large handful of Fresh Italian Parsley Chopped  Salt & pepper to taste instructions: How to cook Spaghetti alla Carbonara Coat bottom of a medium sized saute pan with olive oil, saute onion on high until light gold, add Pancetta or other choice of meat, cook until browed and crisp. Add a splash of white wine, (if using) add salt and pepper to taste. Add eggs, romano and parsley to a large serving bowl. Beat well until thoroughly mixed, set aside Meanwhile,  cook spaghetti in salted boiling water until al dente according to package directions.  When pasta is reading, drain lightly, and immediately and quickly toss into egg mixture adding some
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Pasta With Broccolini...

Healthy mediterranean at it's best.  Greens and pasta,  olive oil , garlic and ( don't be afraid), Anchovy's.  Use broccolini, or other seasonal  greens that you like,  and as usual "Q B" Quanto Basta" meaning as much as is needed with regards to salt, herbs and EVOO, which, in Italy is free flowing. Yield: 2 to 4 Author: Mary Palumbo Print With Image Without Image Pasta with Brocollini prep time: 5 M cook time: total time: 5 M ingredients: 2 Tbl Chopped Garlic 2 Anchovy Fillets2 Bunches Broccolini Extra Virgin Olive Oil QB Salt and Pepper Spaghetti, Linguine, or Orecchiette instructions: How to cook Pasta with Brocollini Add broccolini to a large pot of salted, boiling water, stir well return to boil,  add pasta of choice stir well and allow to cook according to package directions. Meanwhile, add evoo to a large saute pan add garlic to pan and cook on medium heat just til the garlic begins to brown, add anchovy
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