One of my favorite things about spring in Italy is the availability of artichokes at our local markets. We can buy them in a variety of sizes and types (see my article The Mysteries of The Artichoke Unveiled), and all are fresh and delicious when properly prepared. Cleaning fresh artichokes may intimidate you at the beginning, but once you’ve done it once, you really begin to feel exactly how much needs to be removed. You can see my tutorial on How To Clean An Artichoke Step by Step for more information on cleaning these delicious plants from the thistle family. Although I like my artichokes fried, steamed, or breaded & baked, one of my favorite ways to cook artichokes is to brown them, then quickly braise them in a little white wine and lemon juice. I feel this method of preparation really brings out the true flavor of the artichoke, and they are delicious dressed with a little olive oil, garlic, and mint.

Buon Appetito!
Deborah Mele 2012

Golden Braised Artichokes With Mint & Garlic

Yield: Serves 6

Prep Time: 20 mins

Cook Time: 45 mins

An easy, delicious way to cook fresh artichokes.

Ingredients:

12 Medium Artichokes, Trimmed, Cleaned, & Cut In Half (See How To Clean An Artichoke)
6 Tablespoons Olive Oil
1 Cup Dry White Wine
1 Tablespoon Lemon Juice
4 Garlic Cloves, Peeled & Minced
1/3 Cup Chopped Fresh Mint
1/3 Cup Chopped Fresh Parsley
Sea Salt & Black Pepper
To Dress:
Extra Virgin Olive Oil
1 Tablespoon Lemon Juice

Directions:

In a heavy skillet, heat three tablespoons of the olive oil, and once hot, cook half the artichokes cut side down over medium high heat until golden brown, about 4 minutes.
Turn the artichokes and brown the other side in the same manner.
Take the first batch of artichokes out of the pan and place on a plate and brown the rest of the artichokes on both sides, the same way you did the first half, with the other three tablespoons of olive oil.
Once the second batch is golden brown, add the garlic and cook just a minute or two until fragrant.
Add all of the artichokes to the skillet along with the cup of white wine, the lemon juice, salt and pepper.
Bring to a boil, then lower the heat to a simmer, cover the pan and cook until the artichokes are fork tender, about 20 mins.
Uncover the pan, add the parsley and mint and cook over medium high heat for a minute or two to evaporate any remaining liquid.
Place the artichokes in a bowl and dress with a drizzle of good quality extra virgin olive oil, a splash of lemon juice and a little sea salt and black pepper.
Serve warm or at room temperature.

I enjoyed this tasty pasta dish recently when we were dining out for lunch and as soon as I tasted it I knew I had to make it myself at home. My entire family enjoys a nice bowl of Pasta Carbonara from time to time, but I’ve only made it with the traditional ingredients of pancetta, eggs, and Parmesan cheese. This version adds blanched chopped asparagus, and substitutes grated Pecorino Romano cheese for the Parmesan. Pecorino has a much bolder flavor than Parmesan which works very well in this dish. I add just a few tablespoons of cream to my eggs to keep the sauce smooth and creamy, and I garnished the top of my pasta with a crisp twist of thinly sliced pancetta. Since we are in Umbria, I used Strangozzi pasta, but any long pasta including spaghetti or linguine would work well. I also want to say, that the vibrant yellow color of my pasta in the photos is indeed accurate and un-retouched. The yolks of our Umbrian chickens are almost orange in color which gives a much stronger color to any dish I add them to.

Buon Appetito!
Deborah Mele 2012

Spring Pasta Carbonara

Yield: Serves 4 to 6

Prep Time: 15 mins

Cook Time: 30 mins

The addition of asparagus and Pecorino cheese to this traditional recipe creates a nice twist on an old favorite.

Ingredients:

1/2 Pound Fresh Asparagus Spears
4 Ounces Diced Pancetta
2 Cloves Garlic, Peeled & Minced
1/2 Cup White Wine
2 Whole Large Eggs
2 Egg Yolks
1 Teaspoon Freshly Cracked Black Pepper
4 Tablespoons Heavy Cream
1/3 Cup Grated Pecorino Romano Cheese
4 Tablespoons Finely Chopped Fresh Parsley
1 Pound Pasta of Choice
To Serve:
Additional Grated Pecorino Cheese

Directions:

Trim the asparagus, and cut into 2 inch pieces, cutting any thicker pieces in half lengthwise.
Blanch the asparagus in boiling water until tender crisp, then drop into a bowl of ice water.
In a saucepan, cook the pancetta until crisp and brown, and then add the garlic.
Cook the garlic until fragrant, then add the wine and cook until it has been almost completely absorbed.
In a bowl, beat together the eggs, yolks, cream, grated cheese, pepper, and parsley.
Cook the pasta in a large pot of boiling water until it is "al dente", then drain and return to the pot.
Add the pancetta to the pasta and cook over high heat for one minute.
Add the egg mixture and stir continuously until the sauce completely coats the pasta.
Serve in individual bowls, offering extra grated Pecorino cheese at the table.

In Umbria, farro is a popular grain used in salads, soups, as a grain side dish, or even in place of rice in risotto dishes. It has a slightly nutty taste and if cooked properly should be just tender to the bite. Farro goes well with many different vegetables, meat and poultry, and it’s possible uses are endless. In this soup recipe it adds a depth of flavor and hearty texture that is very satisfying. Farro is becoming much more popular worldwide, but if it is very difficult to find in your area, feel free to substitute barley.

The fava bean season in Italy is short, so while they are still plentiful at our local farmer’s markets, I buy them often and use them in a myriad of ways including as the star ingredient in soups such as this one. I like to make healthy vegetable and grain based soups to store in my freezer to enjoy as quick lunches during the summer when we are busy overseeing our farmhouse guests, or busy keeping up the extensive landscaping on our property. During the warmer months, I serve these types of soups just barely warm with a drizzle of our own olive oil on top. You can read more about the wonderful fava bean in my post Celebrating Fava Beans. To enhance the flavor of fava beans, I like to top the soup with a spoonful of mashed, seasoned fresh fava beans. I simply cook the shelled fava beans for five minutes, remove the skins, then mash them with a little chopped garlic, olive oil, salt and pepper.

Optional: Sausage is also a great addition to this soup and can help make a bowl of soup a complete meal. To add sausage, simply take two or three sausage links (depending on size), and remove the meat from the casing. Sauté the meat along with the onions, celery, and carrots, breaking it up into small pieces as it cooks.

Buon Appetito!
Deborah Mele 2012

Fava Bean Farro Soup

Yield: Serves 4 to 6

Prep Time: 10 mins

Cook Time: 30 mins

A hearty spring soup typical of Umbrian cuisine.

Ingredients:

1 Carrots, Peeled And Diced
2 Celery Stalks, Diced
1 Medium Onion, Peeled And Diced
2 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
1 Cup Chopped or Pureed Tomatoes
1 Pound Shelled Fresh Fava Beans
1 1/2 Cups Farro
Salt & Pepper
1 Teaspoon Dried Oregano
1/2 Cup Chopped, Fresh Parsley
1 1/2 Quarts Homemade Broth (See Above)
To Serve:
Mashed Fresh Fava Beans (See Note Above)
Grated Pecorino Cheese
Drizzle of Extra Virgin Olive Oil

Directions:

In a large heavy saucepan, heat the olive oil and then add the carrots, celery, onions, and garlic.
Sauté until tender over medium heat, about 8 to 10 minutes.
Add the tomatoes, farro, dried oregano and broth.
Season with salt and pepper and bring to a boil.
Reduce the heat, and simmer everything over low heat until the farro becomes tender, adding a cup or two of water as needed if the soup becomes too thick.
After 10 minutes of cooking time, add the fava beans and the chopped parsley to the pot.
The farro should be tender to the bite but not mushy, which takes between 20 to 25 minutes of cooking over low heat.
Taste the soup, and adjust the seasonings as needed.
Serve in individual bowls, using your garnish of choice.

Sausages and artichokes are two of my favorite foods, so when I decided to make a lasagna dish recently I knew they would be a perfect combination for my filling. This recipe looks very labor intensive, but it really does come together pretty quickly and if you bought your fresh lasagna sheets, you could simplify the recipe even more. I never buy dry lasagna sheets, and always either make my own or buy fresh sheets already made at our local pasta shop if I am short on time. Although you can use dry noodles if you choose, using fresh egg noodles really does make a big difference in a dish such as this one.

I do realize that everyone is not as lucky as I am to be able to buy fresh artichokes, so you could replace the fresh ones with frozen if needed. Do not use canned or marinated artichokes from a jar as the dish just wouldn’t taste as good. This lasagna can be prepared ahead of time and just baked before you plan to serve it. I’ve even made a lasagna such as this one the day before when I was entertaining guests and wanted to plan ahead. I use about a total of 5 to 6 layers for all my lasagna dishes, alternating one layer of filling with a layer of sauce and cheese, but you can layer your pasta dish anyway you prefer!

Buon Appetito!
Deborah Mele 2012

Artichoke Sausage Lasagna

Yield: Serves 8

Prep Time: 1 hr

Cook Time: 1 1/2 hrs

Layers of egg noodles blanket creamy béchamel sauce and a filling of tender artichokes and sausage meat in this tasty baked pasta dish.

Ingredients:

Artichoke & Sausage Filling:
6 Medium Artichokes, Cleaned & Sliced Into 1/4 Inch Slices
1 1/2 Pounds Mild Italian Sausages, Meat Removed From Casings
1 Cup Finely Diced Onion
3 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
1/2 Cup Dry White Wine
1/2 Cup Fresh, Chopped Parsley
Salt & Pepper To Taste
Béchamel Sauce:
6 Tablespoons (1 1/2 sticks) Unsalted Butter
1/2 Cup All-purpose Flour
6 Cups Milk
Pinch of Ground Nutmeg
Salt And Pepper To Taste
Lasagna Noodles:
4 Cups Unbleached Flour
5 Extra Large Eggs
Pinch of Salt
To Assemble Lasagna:
1 1/2 Cups Grated Pecorino Romano Cheese
1 1/2 Cups Diced Mozzarella Cheese

Directions:

To make the artichoke filling, Place the artichokes in a pot with 1 cup of water and bring to a boil, then reduce the heat to medium.
Cook until the artichokes are just about cooked then drain.
In a heavy skillet, heat the olive oil, then cook the onions and sausages on medium heat, until the sausage has begun to turn brown and the onions are tender, about 7 minutes.
Add the garlic and cook until fragrant, another minute or two.
Add the artichokes and white wine to the pan and mix, seasoning with salt and pepper to taste.
Turn the heat up to medium heat and cook until the wine has been absorbed, about 4 to 5 minutes.
Stir the chopped parsley into the artichoke mixture and set aside.
For the Béchamel Sauce, melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon.
Cook for a minute or two until the flour just begins to take on some color.
Slowly start adding the milk, whisking continuously to prevent lumps from forming.
Continue to simmer until the sauce begins to thicken, stirring often.
Season with a pinch of salt, white pepper and nutmeg.
Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.
To make the pasta, mound your flour on a large pastry board, or the counter, and make a well in the center.
Break the eggs into this well, and start to scramble each egg with a fork as it is being added, then start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well.
Continue adding the flour to the eggs until they are no longer runny.
Using your hands now, bring the outside edges in, forming a large mass on your board. (Use only the amount of flour needed to form a soft ball.)
Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand.
Continue kneading until the dough is smooth and satiny, for about 8 minutes.
Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.
Use a pasta roller or roll by hand to make long sheets of pasta 1/4 thick.( I use my Kitchen Aide table mixer with the pasta attachment and roll my past to the third last position.)
After rolling, cut into 12 inch long strips.
Precook in boiling water for 30 seconds, then place in ice water.
Dry and set aside on clean kitchen towels.
Preheat oven to 375 degrees F.
To assemble the lasagna, first spread 1/2 cup of the béchamel on the bottom of a 13 x 9 x 2-inch baking dish rubbed with butter.
(Set aside1 cup of the béchamel sauce for the top.)
Arrange lasagna noodles over the sauce in the dish, trimming them to fit if needed.
Spread some of the sausage and artichoke mixture over the noodles, top with a sprinkling of the Pecorino cheese, then spoon some of the béchamel sauce over to cover.
The next layer spoon on enough of the béchamel to cover the noodles, then scatter some of the diced mozzarella and Pecorino cheese on top.
Cover this layer with more lasagna noodles, then repeat with a sausage and artichoke layer.
Repeat layers, ending with noodles.
Spread the reserved 1 cup of béchamel sauce over the noodles and some of the grated Pecorino cheese.
Cover with foil, and bake at 375°F for 35 minutes, then remove the foil and bake until bubbly and lightly browned on top, about another 15 to 20 minutes.
Let stand 10 minutes before serving.

Looking through my refrigerator the other day, I saw we were overflowing with eggs and spinach so I knew I had to create something to use them up. Our three chickens are laying three eggs daily, and although that may not seem like a lot of eggs, unless I use them each and every day I find I quickly have an egg surplus. We also have a friend who has an organic garden nearby and he has been bringing us bags full of fresh spinach every couple of days. Although I do love spinach, I have so far sautéed it, used it in a soup, a pasta, and a frittata. I even steamed a huge bag full and divided it up into packages for my freezer, but I still had some spinach that I needed to use up quickly. I also had a container of sheep’s milk ricotta cheese I had picked up at the market that morning, so I decided a nice savory tart was in order. When I am in a rush, I like to skip the step of making a pastry crust and I simply oil my baking dish and sprinkle it with bread crumbs like I did in this recipe, which works out great in place of the traditional pastry. I flavored my torta with some sautéed onions, pancetta, and some grated pecorino cheese and ended up with a nice savory tart that could be enjoyed at breakfast, or lunch.

To sauté my spinach, I simply blanch it briefly in boiling water, then press very well to drain it. I then add a tablespoon or two of olive oil to a frying pan with 1 minced garlic clove, salt, pepper, and a pinch or red pepper flakes. I cook the spinach in this mixture for a minute or two until the spinach is well seasoned and has absorbed all the oil. I then serve my spinach or use it in recipes such as this one. To drain your ricotta, simply place it in a sieve over a bowl in the refrigerator for 30 minutes to an hour to remove any excess liquid. My photos may look very golden yellow in color but that is simply because the yolks of Italian eggs are more orange in color than North American eggs.

Buon Appetito!
Deborah Mele 2012

Savory Spinach & Ricotta Tart

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 50 mins

This easy torta can be enjoyed at breakfast or lunch.

Ingredients:

For The Pan:
2 Tablespoons Olive Oil
1/2 Cup Breadcrumbs
1/2 Cup Chopped Onion
1/3 Cup Diced Pancetta
1 Tablespoon Olive Oil
10 Ounces Sautéed Spinach (See Above)
8 Ounce Ricotta Cheese, Drained (See Above)
4 Large Eggs, Lightly Beaten
1/2 Cup Grated Pecorino Cheese (Or Parmesan)
Salt & Pepper

Directions:

Preheat oven to 375 degrees F.
Lightly grease an 8 inch spring-form pan with the olive oil, then sprinkle the breadcrumbs on top, turning the pan from side to side to ensure all sides are covered in crumbs.
In a frying pan, heat the oil, then cook the onions and pancetta over medium heat until the onions are soft and the pancetta has begun to brown, about 5 minutes, then cool to room temperature.
In a bowl, use a wooden spoon to mix together the spinach, ricotta, eggs, grated cheese, salt and pepper.
Mix the onion mixture into the cheese and eggs and stir well.
Pour the mixture into the prepared pan and bake until set, and the center is firm to the touch, about 45 minutes.
Cool to room temperature, then slice and serve.

I usually have some roasted sweet peppers in my refrigerator all the time that I use as an addition to my antipasti tray, in sandwiches, or to toss into my pasta dishes. I recently decided to try something a little different, and simply fried pepper strips, then added some garlic and balsamic vinegar and they turned out delicious. I’ve tasted peppers cooked this way from time to time but for some reason I just never made them myself at home until recently. The balsamic vinegar really adds a nice depth of flavor and a little extra sweetness that turns simple peppers into something special. These peppers would be great on an antipasti tray, or served with grilled or roasted meats and sausages. I also think these peppers would be amazing served along with grilled sausages on a bun.

Buon Appetito!
Deborah Mele 2012

Fried Sweet Peppers With Balsamic Vinegar

Yield: Serves 6

Prep Time: 10 mins

Cook Time: 15 mins

This easy side dish is delicious served along with roasted meats or sausages.

Ingredients:

6 Large Sweet Peppers (I Used 2 Yellow, 4 Red)
1/3 Cup Extra Virgin Olive OIl
2 Garlic Cloves, Peeled & Minced
1/3 Cup Balsamic Vinegar
Salt & Pepper
1/3 Cup Fresh Chopped Parsley

Directions:

Wash and dry the peppers, then remove the seeds, stems, and membranes.
Cut the peppers into 1 inch strips.
Heat the oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.
Cook the peppers over medium heat until they begin to soften and brown, stirring often, about 10 minutes.
Add the garlic and cook another minute or two until fragrant.
Add the balsamic vinegar, season with salt and pepper and mix well.
Cook another 3 to 4 minutes until the peppers have absorbed all of the vinegar.
Toss with the fresh chopped parsley and place on a platter to serve.

When we are in Umbria, I find I am a much more inspired cook than when we are living elsewhere. I love nothing more than to visit our local outdoor markets a few times a week to buy local, fresh seasonal ingredients, take them home into my kitchen and create tasty things for us to enjoy. Here in Umbria, the market stalls in the spring are overflowing with such treats as artichokes, fava beans, and baby peas. Our fava bean season is all too short, so I find myself buying them at almost every market visit while they are in season. This week I bought bags full of fava beans and made some fava bean puree for the freezer that I can use throughout the summer months when fresh fava beans are no longer available, as well as a big pot full of fava bean and farro soup for us to enjoy at lunch.

The fava beans we are buying now are still pretty young and fresh, and although you can eat them raw, I prefer them lightly blanched. This easy recipe uses lightly blanched and peeled fava beans that I marinate with a little lemon juice, minced garlic, extra virgin olive oil, sea salt and cracked black pepper. I serve the marinated fava beans spooned on top of sliced burrata or mozzarella cheese, along with a couple of slices of grilled bread brushed with olive oil. We love this dish for lunch, but arranged on a platter you could also use it as a great spring appetizer. Simply slice a few balls of cheese, arrange on a platter and spoon the fava beans on top. Serve with a basket of grilled sliced bread to spoon the cheese and fava beans on top of, and your guests will thouroughly enjoy this spring treat. We love fava beans prepared this way served both with burrata cheese as well as buffalo mozzarella, and both work really well. If you cannot find either of these cheeses, fresh mozzarella will work, but just make sure it is very fresh. Use your very best extra virgin olive oil, and some fresh cracked black pepper to ensure the best flavor.

Not familiar with Burrata cheese? Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. The name “burrata” means “buttered” in Italian. This cheese is delicious, but is best eaten very fresh soon after it is purchased. Interested in learning more about fava beans? Check out my article Celebrating Fava Beans

Buon Appetito!
Deborah Mele 2012

Marinated Fava Beans With Burrata Cheese

Yield: Serves 4

Prep Time: 20 mins

Cook Time: 5 mins

Fresh fava beans are a great accompaniment to fresh burrata or mozzarella cheese.

Ingredients:

2 Pounds Fava Beans
Juice of 1/2 Lemon
1 Garlic Clove, Peeled & Minced
1/3 Cup Extra Virgin Olive Oil
Seas Salt & Cracked Black Pepper
2 Balls of Burrata or Mozzarella Cheese (See Above)
To Serve:
8 Slices Grilled Crusty Bread Slices, Brushed With Olive Oil
Extra Virgin Olive Oil
Additional Cracked Black Pepper

Directions:

Remove the fava beans from the pods and place in a bowl.
Bring a pot of water to boil and dump the shelled fava beans into the pot.
Boil the beans for about 4 to 5 minutes, then drain and run under cold water.
Pinch the outer skin of the fava beans on one end to tear it, gently squeeze and pop out the beans into a bowl, discarding the outer skins.
Continue to remove the skins from all the fava beans in this manner.
Add the lemon, olive oil, garlic, salt and pepper to the fava beans and toss to mix.
Let the fava beans rest in the marinade for 30 minutes.
Slice the cheese, and arrange equally on four individual bowls.
Spoon the fava bean mixture on top, and then add two slices of grilled bread to each plate.
Enjoy!

We’re back in Umbria, and after just a few days the place is starting to look like home again. After shutting everything up for the winter, it takes a few days to air out, clean the floors and windows, and basically make the farmhouse feel like it is once again our home. We’ve already picked up our three chickens from our Italian friend who had taken care of them for the winter while we were away, and although we lost one during the very hard Umbrian winter they had this year, we’ve adopted a new one that is slowly but surely getting used to her new home. Our hens have already started laying three eggs a day, so they must be all settling in okay.

The first week or two back in Umbria are always busy as we have to get the utilities checked out, the landscape cleaned up, the pool opened, and flowers planted in pots all across the property. In between workmen at the house this week though, we’ve managed to visit a couple of our favorite local markets, and even went to see the Torchlight Parade in Canilicchio di Collazzone on May 1st for our first time. This is an ancient procession where handmade torches are cut from trees and are lit on fire and carried over the shoulders from the small church in the hamlet all along the road down the hill. It really was quite a an amazing vision to see, although more than a little dangerous, as pieces of burning wood kept falling off the torches all along the way lighting up the road all along the hill.

The weather has been nice since we’ve been back in Umbria, with mid-day temperatures in the mid to high 70′s although the mornings and evenings are cool. We have a month before our first guests arrive at our farmhouse rental Il Casale di Mele, and we plan on doing some redecorating in each of the three bedrooms. We will also soon be planting our vegetable garden or orto, which will keep us busy throughout our season here in Umbria, and supply us with lots of fresh vegetables to use in my recipes and for preserving.

It is wonderful to be back “home” in Umbria and I plan on taking a number of videos to share of our property and the region of Umbria throughout our time here soon as soon as we get settled. Living 6 months a year in Umbria is truly a blessing, and for folks who love to cook and enjoy great food like we do, a daily inspiration. Bella Umbria has so much to offer and I hope more folks plan visit so they too can enjoy our amazing region.

Il Casale di Mele Farmhouse Rental

Deborah Mele
May 2012

Il Casale di Mele Farmhouse Rental

Our Three Chickens Are Back Home!

View From Our Property Looking Towards Perugia

Our Artichoke Plants Growing Like Weeds

The Hamlet of Canalicchio di Collazzone

The Torches Ready For Lighting

The Lighting Of The Torches

 

The Torch Walkers Descending The Hill

We’re back in Umbria, and we have our three laying hens back home which means we are lucky enough to get three fresh eggs each and every day. Although I never expected fresh eggs to taste much different from the eggs we used to buy in the store, they do taste amazing, and we find we love to eat eggs more often. One of my favorite ways to use our eggs is to make a frittata, with whatever fresh vegetables are on hand, a little cheese, and perhaps a little ham or pancetta thrown in for flavor. We like to enjoy a wedge of the frittata for breakfast, for lunch along with a salad, or even as a filling for a panini or flatbread. An Italian friend was kind enough to look after our chickens for us while we were away for the winter and he added them to his large flock of about 30 birds. He has an organic farm and when my husband went to pick up our girls, he gave us fresh picked asparagus, a dozen fresh eggs, and a handful of fresh herbs. As soon as I saw our bounty, I got busy making this frittata.

Buon Appetito!
Deborah Mele 2012

Spring Asparagus Frittata

Yield: Serves 2 - 4

Prep Time: 10 mins

Cook Time: 20 mins

A frittata flavored with asparagus, pancetta, & fried potatoes.

Ingredients:

7 to 8 Medium Eggs
1/2 Cup Milk or Cream
6 Spears Asparagus, Trimmed & Cut Into 1 Inch Pieces
1/2 Cup Diced Pancetta
1 Large Potato, Peeled & Diced Into 1/2 Inch Pieces
2 Tablespoons Olive Oil
1/4 Cup Fresh Chopped Herbs
Salt & Pepper
1/2 Cup Grated Pecorino Cheese

Directions:

In a pot of water, cook the asparagus until tender, then remove to a bowl with a slotted spoon.
Cook the diced potato until tender then drain.
In a heavy oven-proof skillet, heat the oil, then cook the pancetta until lightly browned, then add the potato and cook until colored.
Beat together the eggs and milk, and season with salt, and pepper.
Stir the herbs and cheese into the egg mixture.
Preheat the oven to broil.
Pour the egg mixture into the skillet, then scatter the pancetta, potatoes, and asparagus over the top.
Cook over medium heat until the bottom is cooked and lightly browned and then place under the broiler until the frittata top is set.
Cut into wedges and serve immediately.

We arrived back in Umbria Sunday, and I had my kitchen back together within a couple of hours. We have a lovely ceramic cookie jar from Deruta that I keep stocked with cookies for my husband that was sitting empty and needed filling so I got busy yesterday baking cookies. I usually make some type of biscotti as that is my husband’s cookie of choice, but I decided to try something different and made these unique amaretti type of cookies that are flavored with coffee. Almonds and coffee are a good flavor combination as I’ve learned in the past, so I knew the cookies would be tasty, and in fact they are. A perfect bite sized treat with a cup of espresso! If the dough is a little sticky when rolling into balls, simply wet your hands with a little water as needed.

Buon Appetito!
Deborah Mele 2012

Espresso Almond Bites

Yield: Makes 24 Cookies

Prep Time: 10 mins

Cook Time: 20 mins

A tasty combination of coffee & almonds in a bite sized cookie.

Ingredients:

1 Tablespoon Instant Espresso Coffee
3 Teaspoons Boiling Water
3 Cups (or 360 grams) Almond Meal
1 Cup (or 220 grams) Sugar
3 Egg Whites (From Large Eggs), Lightly Beaten
Whole Coffee Beans For Garnish

Directions:

Preheat the oven to 350 degrees F. and lightly grease two baking sheets.
In a small bowl, mix the coffee with the water.
In a bowl, mix together the almond meal, coffee, sugar, and egg whites to form a paste.
Roll the mixture into 1 1/2 inch balls and place on the baking sheets, topping each with one espresso bean.
Bake the cookies for 20 minutes or until slightly firm to the touch and golden brown on the bottom.
Cool & store in an airtight container.