Artichokes have a delicate flavor and just using fresh tomatoes a little wine results in a flavorful sauce that compliments the pasta. If you are willing to make fresh pasta, you will be rewarded with a wonderful dish you will prepare again and again.
http://turosdolci.wordpress.com/2010/05/15/spaghetti-with-fresh-artichokes/
For those who might be interested.
I have posted an article on NowPublic about the award given for the best baguette in Paris. You can link to it from my blog. The name and address of the baker can be found on my blog and in the article.
Making homemade pasta is easy with a few kitchen tools. The flavor surpasses anything you can buy.
Step by step instructions and recipe for garganelle along with pictures for other pasta that require rolling out the dough in sheets.
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Zeppole were first made in Naples by a baker who sold from a street stand.Today they can be found in bakeries and in stalls. They are usually eaten with sweet wine or dunked in warm honey.
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Ricotta torta is a much lighter cheese cake then the traditional NY cheese cake. It is a traditional Easter dessert.
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Traditional Italian Eastser desserts, the taralli is a treasure from Apuglia.
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Torta di Ricotta e Riso
Torta di Ricotta e riso is an Easter specialty. Some might call this a calzone or pizzagaina, but this torta has no meat. Ricotta is the favored cheese for Easter dishes in Italy and is made into pizzas, pasta's, cheesecakes and connoli.
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Why not try something different for Valentines Day and give your love ones a real double chocolate treat. These biscotti are perfect and wrapped in a pretty red box with ribbons would be a real surprise when opened.
A carrot cake with an Italian twist, this is a light moist cake that is an old recipe of my family. Sorry folks I forgot to add the bolg address.
http://turosdolci.wordpress.com/2010/02/01/carrot-cake-with-mascarone-maple-cream/
