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This is done to prevent waste. When I make meatballs, I use what I call the Holy Trinity of meats, equal parts of ground beef, pork and veal.
I love the taste and texture they give the meatballs. I also use lots of grated parmesan cheese. In the recipe I posted here, I stuffed the meatballs with a piece of fontina cheese to give it a surprise, gooey center.
When cooked through, I topped them with mozzarella and popped them in the oven to melt the cheese. I then placed them on a bed of cheesy polenta with lots of tomato sauce.
Serve a crisp green salad on the side and you have a complete meal. Of course, if you want to stick to the American way of spaghetti and meatballs, go right ahead.
Although it may not feel like spring, it is according to the calendar. I know it eventually will, just as I know summer will be here in 3 months and 1 day from today.
Even though the weather may not be too warm, sunny and bright, you can eat food that is. If you can stir, you can make risotto.
This recipe is really easy. So, pour yourself a glass of wine, pick up a wooden spoon and stir the risotto into springtime.
The only thing I could think of, was to stay warm and dry. To get rid of those winter blues, I took advantage of the spring like day and took a long walk to feel the warmth of the sun on my skin and to breathe in the fresh air.
For dinner I wanted to make something that would evoke the same feel of spring comfort. The fresh brightness of the lemons, peas and tarragon make this spring on a dish.
I browned the chicken in an oven proof pan, added onions, potatoes, peas and croutons to the pan and popped it in the oven.
This allowed me more time to enjoy the new warmer weather. Enjoy, D I V A. She would put loads of grated parmesan and sometimes little bits of meatballs.
She would then cover the top with buttered breadcrumbs and bake them until soft. I made it a little more grown up.
I used pancetta, olives, capers and pine nuts in the sauce. I also added red seed pepper flakes and anchovy to the breadcrumb topping.
To switch it up even more, I did away with the small pasta and used bucatini instead. I think my grandmother would be proud. I wonder how many of those chocolate candies will have a finger poked through the bottom of them?!
I would tear off the top of that heart shaped box and dive right in. I liked anything with caramel and or nuts. I would turn the piece of candy over and poke my finger into the bottom to see if it had a fruit filling.
One year, my father being wise to my antics, brought home a box of candy that was half filled with almond bark and the other with chocolate covered brazil nuts.
I was in pure nut heaven!! I think this is where my love of bark stems from. Of course Lilac has a special blend of choloate made just for them, but there is something to be said about making things at home.
Show someone that you care, by making them a batch of homemade chocolate. One of the good things about bark is that there will be no finger poking in the candy.
What you see is what you get…deliciousness! Pizzelle are wafer like cookies that look like thin crisp waffles. They originated in the Italian region of Abruzzo, which is located in south-central Italy.
Pizzelle were used as a treat during an annual celebration in the town of their origin. Over time, the cookie became part of Christmas and Easter traditions all over Italy.
Pizzelle are made by putting batter in a special iron much like a waffle iron. The batter is pressed until cooked and removed to cool and harden. The press is embossed with a snowflake or a floral design.
At one time, the embossment was a crest that had some hint of the village where they were made. Growing up, pizzelle were always a part of our Christmas cookie repertoire.
I remember as a kid, my grandmother making pizzelle using a one handle, cast iron pizzelle maker. She would hold the iron over a flame from her gas range and cook them one at a time.
They were all cooked evenly and perfectly round. She knew exactly how high to hold the heavy iron over the flame and for how long.
My grandmother would make different flavors but, at Christmas they were always made with anise seeds. It can cook two at a time and only takes about a minute.
Thank goodness this is so, because when I make them I have to make extra for family and friends. The old way would take me forever. One of my friends brought individual shepherds and chicken pot pies.
She said, they were staples in her home growing up in Dublin, Ireland. The staff was very nice. The casino di campione is the biggest casino in Europe and indeed they have plenty of slot machines and tables.
Also the variety of table games provided is very nice, here you can still play games like Trente et Quarante, Chemin de Fer and Craps, Everyone in there seemed depressed, workers were borderline rude.
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