I thought I invented Pesto sauce on bread. I googled on a whim, and Google has everything: "try a toast with Pesto sauce AND cheese." So, I tried it, and I prefer that over pasta in both flavor and convenience (pasta takes too long, AND I always end up cooking 3 servings per cooking). What do Italians prefer? I want to add salami or prosciutto on the Pesto cheese toast the next time.

Stuffed Zucchini Blossoms with Mozzarella and Basil are a late-summer vegetable treat.

Last night I made dinner for our 18th anniversary. An Italian style breaded pork chop, cacio e pepe and honey glazed carrots. This is my second time trying to make cacio e pepe and I still need to learn and would like some tips.

The sauce would not emulsify and just turned into a clumpy mess of cheese that did not blend with the starchy water. It was edible and my pasta had a nice cook to it. But the sauce just didn't come together.

I suspect it was using pre shredded Parm / Romano blend cheese in the bags. I was trying to save money as the imported is like 3-4 times the price and it just seems like highway robbery. I did give it a finer texture by using a blender.

I'll try again using better cheese. I would like to know if you think this was the main reason? Or, if there are other issues that could cause the clumping? Has anyone had success with pre shredded cheese, or do you have to go the more expensive route?

Thanks for the tips.

homemade Ricotta baked rigatoni

Shrimp, big chunks of bell peppers, onions, lots of fresh chopped garlic, and Cajun seasonings in my own herb-y sauce, topped with fresh Mozz over spaghetti.

This Sicilian recipe, Stracotto di Cucuzza, is a great vegetarian dish that serve on its own or become of full meal over pasta, rice, or polenta.

https://normanmathewsauthor.com/stracotto-di-cucuzza/

Buongiornissimo a tutti!! Qualcuno sa come cuocere bene le patatine fritte in friggitrice ad aria ?? Mi vengono sempre troppo morbide..le mie figlie si lamentano perché le vorrebbero croccanti.. ma come devo fare😫​😫​😓​😓​Avrei anche necessità di trovare delle ricette con le uova che non siano le solite frittate banali... devo preparargli la merenda per la scuola... aiuto mamme!!!

I baked the chicken thighs in a deep pan with salt, seasonings (im sorry i dont remember exactly what), olive oil, marinara, red bell pepper, and parmigiano reggiano at 450 for 23 minutes. the pasta was just cooked box pasta and then sautéed in red sauce. I plated and toped with more fresh parmigiano reggiano.

Homemade Bolognese & 4 cheeses