Tzatziki Sauce

What you need:

2 finely diced cucumbers (squeeze out water with paper towel)

Tsp garlic paste (2 garlic cloves puree'd with 1Tbsp of olive oil)

12 oz of fat free Greek yogurt

2 tsp dried dill
1/2 tsp sea salt

Mix it all together, chill it for a bit and enjoy!!!
This is good as a dip, in which case you could use sour cream to thicken it up a bit. Or its good on a sandwich, a salad, a gyro, by the spoonful... however you like to eat it! 

Burro & Salvia

The best finish to a rich pumpkin gnocchi or pumpkin ravioli is a simple combo of butter, melted in a sauce pan, add a few peperoncino flakes. Then add your fresh sage and pan fry it in the butter! 

This is the best compliment to that pumpkin flavor!!!

Italian Auto Grill

A culinary experience you just can't miss!!!

If you're ever in Italy and traveling by car... Don't eat before you leave!!! Stop at the auto grills and try their amazing brioche, paninis and coffee! My suggestion is the Icaro or the Gran Duca.

There is always little groceries there too, it's a great place to get last minute gifts or find regional goodies! But truly, whatever you get will be amazing! 

Here are a few we just saw and I felt inspired to share! 

Heart-Warming Pasta

At least this is what I'm calling it! Seriously, the best fall pasta, ever!!!

What you need:
500g of pasta
2 Tbsp olive oil
Pinch of red pepper flakes
1 sweet onion - diced
1 portion of cubed pancetta affumicato
(if you don't have that. Cut up 6 oz of thick sliced smoked bacon)
2 medium potatoes diced into small cubes
Punch of sea salt

1. Put a pot of water to boil, adding a punch of salt.
2. Put olive oil and red pepper flakes in a pan and turn heat to medium.
3. When oil is hot, add diced onion and blond.
4. Add pancetta to the onion and oil, stir continually until the pancetta is cooked fully. Then turn off heat and set it to the side.
5. Add pasta and potato to the now boiling water and cook it to the time indicated for the type of pasta. When I make this I like to use all the half open pastas I have. Some penne, farfalla, fusili, whatever you have!
6. Drain pasta and potato. Return oil, onion and pancetta to a medium flame, add pasta and potato. Mix it all together, turning good to coat the pasta in potato and oil. You want the potato to fall apart and coat everything.
7. Serve with oil and grated Parmesan (I like spicy oil) and ENJOY!!!
(Serves 4)

Italian Herb Crusted Ribs

I am from South Carolina and I know good ribs, but trying ribs in Italy has shaken up my idea of perfect ribs! My neighbor, Annarita, has given me an herb rub recipe and it is incredible!!!

What you need:
Handful of Fresh Sage leaves
handful of Fresh Rosemary
2 large garlic cloves or 4 small ones
Coarse sea salt
Olive oil
Pork ribs separated
Foil

1. Put your ribs in a large bowl. Drizzle with olive oil and rub down with a small amount of salt. Set aside
2. In a chopper put your sage, rosemary, 2 garlic cloves, pinch of coarse sea salt and a drizzle of olive oil. Grind it all together.
3. Lay out a piece of foil. Rub your herb mix on each piece of rib, front and back and set it on the foil.
4. Sprinkle with a small amount of salt and put it back in the bowl. Add excess herbs and drizzle with olive oil. Mix all pieces by hand.
5. Cover and refrigerate overnight.
6. Heat grill and grill them nice & crispy. Serve and enjoy!!!!

Amazing Finds in Italy.... Lemon Ricotta!

OMG... today by chance, luck, grace, divine cuisine intervention... I stumbled upon a wonderful little creation. Lemon Ricotta. Its so good. Its real Italian ricotta with a bit of lemon. When these things come together, it is seriously a party in your mouth!

Sorry I can't share the recipe, but I can share the photo!!!

Tagliata Di Manzo

This recipe is so simple and always a crowd pleaser!

What you need:
Thin sliced rare to med rare steak
Arugula
Salt & Pepper
Balsamic Glaze
Olive oil

Start your plate with a bed of arugula. Fan the sliced beef over the arugula. Sprinkle balsamic glaze and olive oil over the top. Finish with salt & pepper. Enjoy!!!!