The participants in my Gnocchi Cooking Class requested Pesto as the sauce for their Gnocchi. It’s a perfect fit this time of year when we all have Basil busting loose in our quarantine gardens! This is a great recipe if you are new at making pasta because it does not require any special ingredients and it’s fun for the kids to help. Basically it’s like playing with play dough as you roll out the “snake” that will become your Gnocchi.
Ahhhhh, Pasta Pomodoro….So simple yet so delicious! I will always remember when I was new to Italy and trying so hard to cook the complicated dishes and sauces and struggling to do things the Italian way.
Keeping with the theme of “Summers Bounty” and trying to keep up with all of the zucchini’s pouring out of the garden this time of the year, I offer you this classic recipe for Zucchini Bread.
Seasons are changing and here in Italy fall is in the air. The mornings have that cool crisp feeling and we are starting our day a little later as even the sun wants to stay in bed longer. This slight change is bridging that gap between two seasons: the waning of Summer and the start of Autumn.
Ahhhh, the peak of the Summertime is late July, and nothing says Summer better than a homemade peach crisp slowly melting a dallop of vanilla ice cream that has been scooped on top. Peaches are one of my favorite fruits, from the fuzzy soft skin to the blush of red around the gnarled pit, I love this summer stone fruit!
Even though my “Homestead” side of the family is squarely rooted in farming (read: my moms side from Kansas) it is my “Traveler” side (read: Italian Father) that fuels and inspires my love of gardening.
