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Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil

December 23, 2024 By
Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil
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Recipe by Silvia Baldini—This is the perfect season for colorful, hearty salads that highlight bitter greens and vibrant winter ingredients, and this recipe has quickly become a favorite. It captures the essence of winter with the bold bitterness of radicchio, the sweet pop of pomegranate seeds and apples, and the savory sharpness of Pecorino, all brought together by a luscious rosemary oil dressing. When choosing apples, opt for firm ones, and if possible, select pink-fleshed varieties—they’re not only stunning but also have a delightful lemony tang. Infusing the rosemary needles in high-quality extra virgin olive oil until they turn crunchy and edible adds an unexpected and delightful twist—a true winter flavor bomb! The Pandoro croutons provide the final magical touch— sweet and irresistibly festive.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil
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Recipe by Silvia Baldini—This is the perfect season for colorful, hearty salads that highlight bitter greens and vibrant winter ingredients, and this recipe has quickly become a favorite. It captures the essence of winter with the bold bitterness of radicchio, the sweet pop of pomegranate seeds and apples, and the savory sharpness of Pecorino, all brought together by a luscious rosemary oil dressing. When choosing apples, opt for firm ones, and if possible, select pink-fleshed varieties—they’re not only stunning but also have a delightful lemony tang. Infusing the rosemary needles in high-quality extra virgin olive oil until they turn crunchy and edible adds an unexpected and delightful twist—a true winter flavor bomb! The Pandoro croutons provide the final magical touch— sweet and irresistibly festive.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Ingredients
For the Salad:
  • 2 ½ inch thick slices Pandoro, cubed crouton size, you can substitute with brioche
  • 1 large head Radicchio Trevigiano, torn in ½ inch slices
  • 1 large ripe pomegranate, seeds removed
  • 1 large apple (such as Fuji or Granny Smith or Pink Pearl Apple if available), diced ¼ inch thick
  • 4 oz pecorino cheese, grated
  • fine sea salt and freshly ground black pepper
  • 2 tablespoons dark balsamic vinegar
For the Rosemary Oil
  • ¼ cup cup extra virgin olive oil
  • 4 tablespoons fresh rosemary needles
Servings: people
Instructions
Prepare the Pandoro Croutons
  1. Heat a skillet over medium heat. Add the Pandoro cubes to the pan and toast until golden and crisp, about 2-3 minutes per side. Remove from the heat and set aside.
Assemble the Salad
  1. In a large salad bowl, combine the torn radicchio, pomegranate seeds, and diced apple. Toss gently to mix.
Prepare the Rosemary Oil
  1. Heat the olive oil in a small saucepan over low heat. Add the fresh rosemary needles and gently warm them for 2-3 minutes, allowing the flavors to infuse and until the rosemary needles turn crunchy.
Combine and Serve
  1. Drizzle the warm oil over the salad and toss lightly to coat the ingredients evenly. The hot oil will wilt the radicchio slightly. Sprinkle the grated Pecorino at the bottom of a large serving dish or 4 individual dishes.
  2. Grate abundant Black Pepper on the Pecorino. Transfer the salad on top of the Pecorino. Top with the Pandoro croutons and serve.
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Spicy Bourbon Candied Nuts (Italian Croccante)

December 20, 2023 By
Spicy Bourbon Candied Nuts (Italian Croccante)
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Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious. I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Spicy Bourbon Candied Nuts (Italian Croccante)
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Recipe by Silvia Baldini — There's something magical about strolling through the festive holiday markets in Italy during Christmas, especially when the air is filled with the aroma of roasted nuts, vanilla, and spices wafting from the croccante stands. Croccante is similar to almond brittle and is a cherished traditional Christmas favorite. Making this treat at home is easy, and it’s an ideal hostess gift that is both thoughtful and delicious. I've adapted the original classic Italian recipe for my brittle, using a mix of different nuts and infusing it with spices. Don’t be intimidated by the caramel; just pay attention to the color and stick to my timing. Prep your lined baking sheet and equipment beforehand to ensure a smooth process. While Italians prefer the brittle in sizable chunks, I like breaking it into smaller clusters for versatile serving options – as a standalone treat, a salad sprinkle, or an ice cream topping. Store it in an airtight container to maintain its irresistible crunch or portion it into mason jars or small bags for fun holiday gifting.
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Servings Prep Time
8 cups 25 minutes
Cook Time
15 minutes
Ingredients
  • 1 cup unsalted almonds
  • 1 cup walnut halves
  • 1 cup pecan halves
  • 1 cup unsalted pistachios or whole cashews, or whole hazelnuts
  • 6 tablespoons water
  • 1 ½ cups granulated sugar
  • 2 teaspoons bourbon or vanilla extract
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground cinnamon
  • 2 teaspoons fine sea salt
  • 1 ½ teaspoon flaky salt
Servings: cups
Instructions
  1. Preheat the oven to 350 degrees.
  2. Toast the nuts: Combine the nuts on a baking sheet in a single layer and roast them for 10 minutes, being careful not to burn them. Set aside. Line one large baking sheet with parchment paper and set aside.
  3. Make the caramel: Place the sugar and the water in a large, nonstick sauté pan (16 inches), mix to combine with a metal fork. Cook over medium-high heat until the sugar melts, turning into a transparent syrup. Don’t stir. Use a cooking brush to swipe the sugar sticking to the sides of the pan. Cook for 5 to 10 minutes until the mixture becomes a clear golden brown, swirling the pan constantly at the end. Pay attention and be careful; the caramel is very hot and can burn quickly.
  4. Add the nuts: Take the pan off the heat, promptly add the bourbon or the vanilla; it will bubble up, but don’t worry, swirl the pan to combine. Work quickly because the caramel continues to cook and darken. Add the roasted nuts, the sea salt, the cayenne pepper, and the cinnamon, and toss with a large metal spoon until all the nuts are completely coated.
  5. Cool and break the nuts: Quickly spread the caramelized nuts onto the prepped baking sheet lined with parchment paper. Spread the nuts out in one layer, separating them with two large metal spoons. Sprinkle with the Flaky Salt and set aside to cool. Once they’re completely cooled, break the large chunks of caramelized nuts into small clusters with your hands. Try not to break the actual nuts. Store in an airtight container for up to a month.
Recipe Notes

Note: Feel free to experiment with various spice combinations, creating sweet and salty versions. Consider combinations such as Cumin and Vanilla or Curry and Cumin. Or make a sweet and salty version by adding only vanilla and salt, a perfect topping for gelato.

For an extra touch, try finishing with a sprinkle of smoked flaky salt. Also, feel free to experiment with different kinds of nuts and substitutes; cashews and hazelnuts work well.

Cleaning: Put the used utensils in the pan and fill with water. Bring to a boil and high heat. Boil for a few minutes until all the harden caramel is melted. Pour water off and dry.

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Corn Pudding

October 22, 2022 By
Corn Pudding
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Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Corn Pudding
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Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Ingredients
  • 8 tablespoons (1 stick) unsalted butter, plus more for the baking dish
  • 1 medium yellow onion, finely chopped
  • 1 cup whole milk
  • 1 cup cream
  • 4 large eggs, lightly beaten
  • 4 tablespoons granulated sugar
  • ¼ teaspoon sweet paprika
  • 1 tablespoon fine sea salt
  • ¾ tablespoon fresh ground black pepper
  • 5 cups fresh corn kernels cut off the cob, (from about 6 to 8 ears), or 5 cups frozen corn 
Servings: people
Instructions
  1. Preheat the oven to 350°F. Grease the inside of an 7-by-11-inch baking dish.
  2. Melt one tablespoon of butter. Cook the onions until translucent. Set aside. Melt 7 tablespoons of butter in a small saucepan. Butter the inside of a 7-by-11-inch baking dish.
  3. In a large bowl, whisk together the eggs, milk, and cream. Add the cooked onions with the melted butter, sugar, paprika, salt, pepper, corn kernels. Mix gently until combined.
  4. Pour the mixture into the prepared baking dish. 
  5. Fold a thin kitchen towel in half and place in the bottom of the large baking dish (see Notes). Transfer the dish with the corn into the center of the larger one. Fill the larger dish with hot tap water until it reaches halfway up the sides of the inner one. Bake for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Carefully remove from the oven and lift out the inner dish. Serve warm.
Recipe Notes
  • You can add 1 cup of sharp Cheddar cheese to the mixture before baking for extra flavor.
  • The kitchen towel will keep the inner baking dish from sliding around as you move it to and from the oven.
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Mashed Pumpkin Soup

September 2, 2022 By
Mashed Pumpkin Soup
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Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Mashed Pumpkin Soup
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Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 1 large orange pumpkin, such as Cherokee Bush or Cinderella (about 3 to 3 ½ lb) 
  • 2 lb Yukon Gold potatoes, peeled and roughly cubed
  • 12 cups (3 quarts) milk, stock, or water
  • 2 tablespoons granulated sugar optional
  • 1/2 cup apple cider or apple juice
  • 1/2 teaspoon freshly ground nutmeg
  • Fine sea salt and fresh ground black pepper
  • 1 cup sour cream (optional)
Servings: people
Instructions
  1. Peel the pumpkin and roughly cut into 1 ½-inch chunks. Toss the cubes in a large pot with the potatoes, milk and sugar. Season to taste with salt and pepper, keeping the right balance of salt and sugar. Each pumpkin is different and the taste varies. I like to start with a little of each, taste, and then add more later if necessary.
  2. Bring to a boil then reduce heat to maintain a simmer. Add the the apple cider and the nutmeg. Cook, partially covered over low heat for about 30 minutes, or until the pumpkin and potatoes are very soft. Stir from time to time to make sure the milk is not burning at the bottom of the pot.
  3. Remove the pot from the heat and use a potato masher to mash the potato and pumpkin chunks until smooth. Taste and add salt, pepper, and sugar if necessary. Return the pot to low heat until warmed through.
  4. Ladle the soup into bowls. Pass the sour cream around and let guest help themselves to a dollop.
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Chilled Summer Gazpacho

June 15, 2022 By
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Ingredients
  • 2 oz ripe tomatoes, peeled, deseeded and roughly chopped
  • 1 medium red onion, peeled and roughly chopped
  • 1 medium cucumber, peeled, seeded and roughly chopped
  • 1 medium red or yellow pepper, seeded and chopped
  • 2 tablespoons fresh Italian parsley leaves
  • 1 small garlic clove, peeled
  • 2 cups tomato juice
  • 3 teaspoons sherry vinegar, more to taste
  • ½ cup extra virgin olive oil, more to taste, plus more for drizzling
  • 1 tablespoon freshly squeezed lemon juice
  • Sea salt and freshly ground pepper to taste
  • Tabasco sauce, to taste
Servings: cups
Instructions
  1. Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. Blend pausing occasionally to scrape down the sides with a rubber spatula.
  2. Place in a container. Chill several hours or overnight to allow the flavors to blend.
  3. Before serving, adjust the seasonings to taste with more salt, vinegar, pepper, lemon or Tabasco. Serve in glasses, over ice if desired, or in a bowl. I like to add a few drops of olive oil on top and chopped tomatoes and cucumbers.
Recipe Notes

You can freeze gazpacho soup for a good 6 months. Add a dollop of crab meat, avocados or grilled shrimps for a heftier meal.

I like my gazpacho somewhat chunky, so I only pulse a few times in the blender. But feel free to blend more and strain it if you prefer a smooth consistency.

Add a splash of Vodka for a great Bloody Mary.

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Lemon-Basil Burrata with Grilled Crostini

June 15, 2022 By
Lemon-Basil Burrata with Grilled Crostini
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Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Lemon-Basil Burrata with Grilled Crostini
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Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
  • 1 ball(8 oz) burrata cheese
  • 1 tablespoon extra virgin olive oil, plus more for drizzling 
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • sea salt and freshly ground black pepper
  • 16 slices crusty bread, grilled 
Servings: people
Instructions
  1. Place the burrata in a shallow bowl. Slice the top of the burrata to expose its creamy center.
  2. In another bowl, mix the olive oil, basil, lemon zest and juice. 
  3. Pour the lemon basil mixture over the burrata and season with salt and pepper.
  4. Drizzle the grilled bread with olive oil and serve with the burrata.
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Stuffed Fried Sage Leaves

April 6, 2022 By
Stuffed Fried Sage Leaves
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Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Stuffed Fried Sage Leaves
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Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Ingredients
  • 1 ½ ounces large sage leaves, washed and stemmed
  • 5 ounces resh stracchino or farm cheese
  • ¾ cups grated pecorino cheese
  • freshly ground black pepper
  • a few chives, finely chopped or snipped
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups plain fine bread crumbs
  • peanut oil, for frying (about 2 cups)
  • coarse flaked sea salt
Servings: people
Instructions
  1. Choose sage leaves that are as similar to one another in size as possible. Rinse and pat them dry. In a bowl, mix
  2. In a bowl, mix together the stracchino or fresh farm cheese, pecorino cheese, pepper, and chives.
  3. Place the cheese mixture in a pastry bag or a large resealable plastic bag. If using a plastic bag, snip off one of the bottom corners with scissors. Squeeze all of the cheese mixture onto half of the sage leaves.Place the remaining sage leaves on top to create stacks.
  4. Place the flour in a shallow bowl. In a separate shallow bowl, lightly beat the eggs. Dredge the sage stacks in the flour, turning to coat all sides. Dip the floured leaves in the beaten eggs, allowing any excess to drip off, and then dip them in the bread crumbs, then again in the eggs and once more in the bread crumbs.
  5. In a wide, deep-sided saucepan or a pot over medium heat, add enough oil to measure 2 inches and heat it to 350°F. Line a plate or baking sheet with paper towels.
  6. Fry a few of the sage parcels at a time in very hot oil until golden. Drain on paper towels, sprinkle with salt and serve immediately.
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Roasted Broccolini with Pecorino

November 22, 2021 By
Roasted Broccolini with Pecorino
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Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Roasted Broccolini with Pecorino
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Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1½ lb broccolini, trimmed at the base
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 oz grated Pecorino-Romano cheese
  • Juice of ½ lemon
Servings: people
Instructions
  1. Special Equipment: Parchment paper. Preheat the oven to 425°F.
  2. Cut the trimmed broccolini stems in half lengthwise. Don’t cut the florets. Place the broccolini on a baking sheet lined with parchment paper. Drizzle the olive oil on the broccolini and sprinkle with the salt and  pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, turning once, until crisp-tender\ and slightly browned at the edges.
  3. Sprinkle the Pecorino over the roasted broccolini and return to the oven for 3 to 4 minutes, just until the cheese melts. Squeeze ½ a lemon over the baking sheet, taste for seasonings, and serve hot.
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Citrus Marinated Olives

December 12, 2020 By
Citrus Marinated Olives
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Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Citrus Marinated Olives
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Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons vinegar
  • 5 bayleaves
  • 2 large garlic cloves, peeled, green shoots removed, thinly sliced
  • 1 medium lemon rinds in strips
  • 1 large orange rinds in strips
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds
  • 2 cups imported olives (black, green or a mix) (about 3/4 pound)
Servings: cups or 12 servings
Instructions
  1. Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
  2. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
  3. Tip: Advance preparation: These will keep for about two weeks in the refrigerator.
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Tuna and Cannellini Beans Salad

December 12, 2020 By
Tuna and Cannellini Beans Salad
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Recipe by Silvia Baldini — This has always been one of my favorite Italian starters. Tuna and Cannellini beans salad. It's a pantry salad. It's effortless to make but bursting with flavor. I like to serve it as a starter or with a line up of small cicchetti; Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Tuna and Cannellini Beans Salad
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Recipe by Silvia Baldini — This has always been one of my favorite Italian starters. Tuna and Cannellini beans salad. It's a pantry salad. It's effortless to make but bursting with flavor. I like to serve it as a starter or with a line up of small cicchetti; Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Servings Prep Time
4 appetizers or 12 small cicchetti 15 minutes
Ingredients
  • 1 medium red onion (finely chopped)
  • 4 tablespoons fresh lemon juice
  • 2 x 14 ounces cans borlotti beans
  • 2x 8 ounces can of tuna in olive oil
  • 3 tablespoons extra virgin olive oil
  • salt to taste
  • black pepper to taste
  • 2 tablespoons chopped fresh flatleaf parsley
  • crostini or sliced baguette
Servings: appetizers or 12 small cicchetti
Instructions
  1. Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad.
  2. Drain the beans and rinse to get rid of any gloop, then place in a bowl. Drain the tuna and flake it into the beans. Add the olive oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish. Fork the tuna and bean salad through, seasoning with salt and ground pepper, and scatter the parsley over.
  3. Serve on crostini, sliced fresh baguette drizzled with good olive oil or in small individual ramekins.
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Basic Pizza Dough

August 3, 2020 By
Basic Pizza Dough
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The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Basic Pizza Dough
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The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Ingredients
  • 4 cups 00 flour
  • 2 cup water room temperature
  • 4 tablespoons extra virgin olive oil
  • 1 package active dry yeast fresh yeast can be used
  • 1 teaspoon sugar
  • 2 teaspoons salt
Servings: people
Instructions
  1. Mix the sugar and the yeast in a small container then add one teaspoon of the water.
  2. Put all the ingredient in a Kitchen-Aid bowl. Use a dough hook and work the dough for 5 to 7 minutes on high, until smooth.
  3. Take the dough out of the metal bowl, form a ball and place on a wooden board. Cover with a glass bowl and proof for one hour. I like to proof in a warm space, usually in my turned off oven.
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Tigelle

August 2, 2020 By
Tigelle
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Have you ever had Tigelle? They resemble an English muffin. They are the ultimate happy family dinner. Cut, stuff, enjoy. Prosciutto, mortadella, soft farm cheese, salame, rucola...endless pleasure. Did I mention Nutella?
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Tigelle
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Have you ever had Tigelle? They resemble an English muffin. They are the ultimate happy family dinner. Cut, stuff, enjoy. Prosciutto, mortadella, soft farm cheese, salame, rucola...endless pleasure. Did I mention Nutella?
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Ingredients
  • 1 cup warm milk
  • 2 tablespoons active dry yeast
  • 2 pounds bread flour
  • salt
  • 6 onces unsalted butter, melted
Servings: tigelle
Instructions
  1. Dissolve the yeast in the warm milk. The milk should be warm to the touch.
  2. In a large bowl, add the flour and salt. Add the eggs and milk with yeast, the melted butter and stir gently. I like to start the initial process in a bowl and finish by kneading the dough on a pastry board.
  3. Work and kneed the dough by hand. Add additional tablespoons of milk if needed, until you get a somewhat smooth, workable dough.
  4. Shape into a smooth ball and cover with a glass bowl for about one hour or until doubled in size.
  5. Tip the dough out onto a floured surface and roll out to I/4 of an inch thick. Use a small cutter to cut into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used.
  6. Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to proof for another hour.
  7. Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred. Or Use and Arepa maker if you own one!
  8. Slice open and stuff with an array of cured Italian meats or cheeses.
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Seared tuna with avocado, new potatoes & cilantro terrine

August 2, 2020 By
Seared tuna with avocado, new potatoes & cilantro terrine
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A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Seared tuna with avocado, new potatoes & cilantro terrine
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A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Servings Prep Time
8 people 30/40 minutes
Passive Time
chill time 6-8 hours
Ingredients
  • 1 medium ripe avocado
  • 1 8 ounces fresh tuna steak
  • 1 pound small new potatoes
  • 1 medium eggplant
  • 1 tablespoon extra virgin olive oil
  • 1 medium lemon, juiced
  • 3 tablespoons fresh cilantro, chopped finely
  • 3 tablespoons unsalted butter, melted
  • sea-salt
  • freshly ground black pepper
Servings: people
Instructions
  1. Line a 1.5 quarts capacity terrine with plastic wrap. Leave some of the wrap overhanging. I like to lightly wet the edges of the terrine with a brush so that the wraps will adhere well to the sides.
  2. Peel the avocado and cut in 8 wedges lengthwise and set aside covered with lemon juice to prevent browning.
  3. Slice the tuna in half of an inch steaks and chargrill each side for about a minute in a grill pan. Make sure the tuna remains very pink inside. Season with salt and pepper.
  4. Peel the potatoes and cook in salted boiling water until tender but firm. Drain and cut into 4 while still warm. Stir in to the melted butter and add the chopped cilantro.
  5. Slice the eggplant on a mandolin in to thin slices lengthwise. Drizzle with olive oil. Grill the slices in a hot grill pan until slightly transparent. Lay the grilled eggplant slices on the cling film in the terrine Cover all the sides and leave some overhanging. It will help wrap the terrine. If you have enough reserve a couple of extra slices to complete the terrine once you have layered all the ingredients.
  6. Build layers with all the prepared ingredients. Start with potatoes, then tuna, avocado and keep going until all the ingredients are used. Try to finish with a layer of tuna. Remember to season with salt and pepper in between the layers and lemon juice. Press as you go. You don't want any pockets of air or empty spaces.
  7. Wrap the last layer of tuna with the overhanging eggplants and the reserved slices of eggplant. Close with plastic wrap.
  8. Chill for at least 6 hours in refrigerator. When ready to serve gently pull the plastic wrap up and lift the terrine out on to a plate. Slice with a sharp knife and serve with toasted bread.
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Eggplant Parmigiana with Smoked Mozzarella and Fresh Basil

January 26, 2020 By
Eggplant Parmigiana
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Recipe by Silvia Baldini — Eggplant Parmigiana is one of my family go-to Sunday meals. This recipe is my version of the Italian classic and it's a lighter and vegetarian option. The eggplants are sliced and grilled instead of fried and then layered with either uncooked, canned crushed Italian tomatoes or with with a simple cooked sauce. I like to use a generous amount of good olive oil, a lot of fresh basil, and smoked mozzarella for extra flavor, but fresh unsalted mozzarella is always a great alternative. To make the sauce I cook the crushed tomatoes with a peeled garlic clove lightly sautéed in a couple of tablespoons of olive oil. I bring the tomatoes to a boil and then I simmer them for 15 minute with a bunch of basil leaves or until the extra liquid is reduced. I end by always removing the garlic clove and I season with a little salt and little pepper.
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Eggplant Parmigiana
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Recipe by Silvia Baldini — Eggplant Parmigiana is one of my family go-to Sunday meals. This recipe is my version of the Italian classic and it's a lighter and vegetarian option. The eggplants are sliced and grilled instead of fried and then layered with either uncooked, canned crushed Italian tomatoes or with with a simple cooked sauce. I like to use a generous amount of good olive oil, a lot of fresh basil, and smoked mozzarella for extra flavor, but fresh unsalted mozzarella is always a great alternative. To make the sauce I cook the crushed tomatoes with a peeled garlic clove lightly sautéed in a couple of tablespoons of olive oil. I bring the tomatoes to a boil and then I simmer them for 15 minute with a bunch of basil leaves or until the extra liquid is reduced. I end by always removing the garlic clove and I season with a little salt and little pepper.
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Ingredients
  • 2 large eggplants, sliced into 3/8 to 1/2 inch thick rounds
  • 4 tablespoons extra virgin olive oil
  • 1 16-ounces can crushed Italian tomatoes
  • 1 cup Parmigiano Reggiano
  • 8 ounces smoked mozzarella sliced thin
  • 1 large bunch bunch fresh basil leaves
  • salt and pepper
  • Extra Virgin Olive Oil for finishing
  • butter unsalted
Servings: people
Instructions
  1. Preheat the oven to 350°F. Slice the eggplants into thin rounds. Brush each slice lightly on both side with the olive oil.
  2. Put a grill pan on high heat. Get the pan hot. Grill the eggplant slices on both sides and until soft. Make sure to get even grill marks. Brush again lightly with olive oil and adjust the seasoning. Set aside.
  3. Grease an 8 x 8 inch baking dish with olive oil. Spread 2 tablespoons of tomato on the bottom of the dish. Line the bottom of the dish with the grilled eggplant in a single layer. Spread a little less than 1/3 of the tomatoes over the eggplant. Make a layer of smoked mozzarella and sprinkle a liberal amount of Parmigiano Reggiano over it. Place a few torn pieces of basil over this layer.
  4. Continue making layers with the eggplant, tomatoes, mozzarella, Parmigiano, and basil until you have used up the eggplant. Skip the basil on the top layer.
  5. Dot the top layer with some unsalted butter and sprinkle with Parmigiano. Place the dish into the upper third of the preheated oven. Cook for about 35 minutes. The eggplant should be bubbling and the mozzarella nicely melted.
  6. Allow to rest and settle for about 5 minutes before slicing and serving.
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Summer Vegetable Ratatouille

June 10, 2019 By

A Ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious  dish. This recipe is very healthy but packed with big flavors. I use zucchini but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.

Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Ingredients
  • 3 medium ripe plum tomatoes
  • 1 medium shallot, peeled and chopped
  • 1 small peeled and roughly chopped carrot
  • 1 small peeled garlic clove
  • 4 tablespoons virgin olive oil
  • 4 tablespoons 3 tsp fresh thyme, basil, parsley finely chopped
  • 3 medium zucchini
  • 3 medium yellow squash
  • fine sea salt and freshly ground black pepper
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
  3. Pour the chopped vegetables, 1 Tablespoon of olive oil and half of the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
  4. Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
  5. Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
  6. Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
  7. Bake for 40 minutes -1 hour
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Wild Ramps Pesto

May 13, 2019 By
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Ingredients
  • 1 bunch wild ramps, about 4 ounces
  • coarse sea salt
  • 1/2 cup walnuts, toasted
  • 1/2 cup EVOO
  • 1/2 cup pecorino cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • salt and freshly ground pepper
Servings: servings
Instructions
  1. Clean ramps. Separate greens from bulbs. Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon r, transfer greens to a bowl of ice water; drain and squeeze out liquid.
  2. Coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, pecorino, parmesan and lemon zest; process to a coarse paste. Season with salt and pepper.
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Whole Roasted Tomatoes, Garlic and Herbs

May 3, 2019 By

 

 

Whole Roasted Tomatoes, Garlic and Herbs
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Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Whole Roasted Tomatoes, Garlic and Herbs
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Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Ingredients
  • 24 medium plum or roma tomatoes
  • 1/2 cup extra virgin olive oil
  • 8/10 medium cloves of garlic, peeled
  • a handful of fresh basil leaves
  • sprigs of thyme
  • fine sea salt and freshly ground black pepper
Servings: people
Instructions
  1. With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
  2. Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
  3. Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
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Herbs and Lemon Orzotto

April 30, 2019 By
Herbs and Lemon Orzotto
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Recipe by Silvia Baldini
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Herbs and Lemon Orzotto
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Recipe by Silvia Baldini
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Ingredients
  • 1 tablespoon unsalted butter
  • 1/4 cup olive oil
  • 1 medium white onion chopped
  • 2 cups pearl barley
  • 1/2 cup dry white wine
  • 1 cup herbs—parlsey, mint, rosemary, thyme chopped evenly
  • 1 cup washed baby spinach
  • 1/2 medium zest of lemon
  • 8 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter
  • 1/2 cup grated parmesan
  • fine salt and freshly ground black pepper
  • 1/2 cup fresh parsley, chopped
Servings: people
Instructions
  1. In a heavy-bottomed large saucepan, heat the butter and olive oil over medium-high heat. Add the onion and cook until translucent. Add the barley and toast for a couple of minutes, stirring occasionally. The barley will be toasted when slightly translucent. Add the wine and cook until absorbed. Add chopped herbs, spinach, lemon zest and stir. Season with salt.
  2. Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 20/25 minutes, until the liquid is almost absorbed and barley is tender. Add the butter, the Parmesan, season with salt and pepper and stir. Remove from the heat. Rest the barley for 5/7 minutes before serving. Finish with the chopped parsley.
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Wild Mushroom Risotto

April 30, 2019 By
Wild Mushroom Risotto
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Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Wild Mushroom Risotto
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Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Ingredients
  • 2 ounces dried porcini mushrooms
  • 1/4 cup olive oil
  • 2 tablespoons butter unsalted
  • 1 medium white or yellow onion diced
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 2 cups clean fresh wild mushrooms, sliced use only the tender part, reserve the stems for stock
  • 1 bunch tied herbs— rosemary, bayleaf, thyme, parsley
  • 8 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter
  • 1/2 cup grated parmesan
  • fine sea salt and freshly ground black pepper
  • 1/2 cup fresh parsley, chopped
Servings: people
Instructions
  1. Soak dried porcini in 3 cups warm water until rehydrated, at least 20 minutes or until soft. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Heat the chicken stock and mushroom broth to a simmer.
  2. Heat the oil and the butter in a large saucepan over medium heat; add onion; cook until slightly translucent. Add rice and stir; season with salt and pepper and cook until slightly translucent and lightly toasted. Add wine and stir until almost all the liquid has cooked off. Add the drained porcini and wild mushrooms and the tied herbs. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
  3. After 15 to 20 minutes, the rice should be close to al dente. Taste and adjust seasoning, remove the herbs, stir in butter, then Parmesan cheese. Remove from heat and let rest for 5 to 7 minutes. Add the chopped parsley and serve with extra Parmesan cheese.
Recipe Notes

Risotto can be made in a pressure cooker or an Instapot. I suggest you follow all the steps from the original recipe but add the stock all at once then close and cook for 5/6 minutes. The timing might need to be adjusted depending from what kind of cooker you use, but with some practice the rice turns out perfectly, and you save a lot of time and effort.

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Creamy Asparagus and Lemon Pasta with Speck and Parmesan

April 20, 2019 By
Asparagus Creamy Pasta with Speck and Paremesan
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Servings Prep Time
4 people 20 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10-15 minutes
Asparagus Creamy Pasta with Speck and Paremesan
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Servings Prep Time
4 people 20 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10-15 minutes
Ingredients
  • 1 bunch asparagus, cleaned and cut in 1/2 inches sections
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup speck or pancetta, diced
  • 1/2 medium white onion, diced small
  • 1/2 cup white wine
  • 1 pound spaghetti or mezze maniche
  • sea salt and black pepper
  • extra virgin olive oil for drizzling
  • 1 medium finely grated lemon zest
  • 3 tablespoons chopped fresh parsley
Servings: people
Instructions
  1. Bring a pot of water to a boil add salt and blanch the cut asparagus for a minute or two. Drain and set aside.
  2. Heat a medium size pan with the olive oil, add the speck and slowly render with out burning. Add the onion and cook until soft and transparent. Add the blanched asparagus, cook for a minute or two then add the white wine to deglaze. Reduce for a couple of minutes then turn the heat off. Pulse half of the cooked asparagus in a blender until creamy and set aside. Reserve the other half of the cooked asparagus.
  3. Cook the pasta in large pot of salted water. Drain and reserve a glass of the cooking water.
  4. Mix the drained pasta with the blended asparagus, the Parmesan and the reserved cooking water. Add the remaining cooked asparagus with the speck, mix gently. Add black pepper, a drizzle of olive oil and a couple of tablespoons of Parmesan and finish with the lemon zest and the fresh parsley.
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Pasta e Fagioli

January 31, 2019 By
Pasta e Fagioli
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Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Pasta e Fagioli
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Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 2 14 ounces cans cannellini beans
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 1 large garlic clove peeled and smashed
  • 1 cup largely diced pancetta or guanciale
  • sea salt and freshly ground black pepper
  • dried chilli-peppers flakes
  • 1/2 Teaspoon tomato paste
  • 8 ounces short ribbed pasta
  • extra virgin olive oil
  • 1 cup freshly grated parmesan
Servings: people
Instructions
  1. Drain and rinse the canned beans, place in a wide and large pot, add sage, rosemary, garlic cloves, pancetta and cover with cold water. Bring to a boil then simmer and heat through for about 20 minutes.
  2. Remove the herb sprigs. Reserve half cup of the mixture for later use. Blend the remaining beans and 1/2 cup of the cooking water with a hand blender then push and pass the beans mixtures through a sieve to get rid of the outer husks and unwanted bits.
  3. Place the puree in a saucepan and season with salt and pepper and a little chili-pepper to taste. Mix in the tomato paste.
  4. Cook the pasta in the bean puree, stirring occasionally to prevent sticking. Add about 4 tablespoons of water to finish cooking if necessary. Add the reserved beans and stir gently. Adjust seasoning with salt, pepper and chili-pepper.
  5. Serve in large bowls with a generous drizzle of olive oil and a sprinkle of Parmesan.
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Red Sauce and Meatballs

January 30, 2019 By
Red Sauce and Meatballs
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Recipe by Silvia Baldini— This is my favorite family recipe for a basic but unforgettable tomato sauce and meatballs. The secret for this velvety and rich sauce is simple. I use a couple of tablespoons of butter to gently fry chopped onions together with sweet tomato paste and aromatic bayleaves. While the sauce cooks I prep my meatballs with a mixture of ground beef, pork and chicken then I stew them in the red sauce. There is nothing fancy about this dish and that's exactly the point. It's pure comfort and unassuming food that everyone loves.
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Red Sauce and Meatballs
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Recipe by Silvia Baldini— This is my favorite family recipe for a basic but unforgettable tomato sauce and meatballs. The secret for this velvety and rich sauce is simple. I use a couple of tablespoons of butter to gently fry chopped onions together with sweet tomato paste and aromatic bayleaves. While the sauce cooks I prep my meatballs with a mixture of ground beef, pork and chicken then I stew them in the red sauce. There is nothing fancy about this dish and that's exactly the point. It's pure comfort and unassuming food that everyone loves.
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Ingredients
Red Sauce
  • 3 tablespoons unsalted butter
  • 1 medium white or sweet yellow onion diced
  • 1 tablespoon tomato paste
  • 2 medium bayleaves
  • 2 28 onces cans whole peeled tomatoes in juice tomatoes chopped and juice reserved
  • one sprig fresh basil
  • sea salt and fresh ground black pepper
Meatballs
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground chicken
  • 1 cup ground parmesan cheese
  • 1/2 cup bread crumbs
  • 2 large eggs
  • 1/3 cup chopped italian parsley
  • 1/3 cup soffritto cooked 1/2 onion, 1 celery stick , 1/2 carrot
  • 1 teaspoon fine salt
  • 1/2 teaspoon fresh ground black pepper
Servings: people
Instructions
Red Sauce
  1. Combine butter, onions, tomato paste and bayleaves in a large wide pot and slowly fry for 5 to 10 minutes on a low flame. Add chopped canned tomatoes with the juices bring to simmer over medium heat. Reduce the heat, add basil and lightly season with salt and pepper. Simmer semi-covered for 45 minutes to an hour stirring occasionally. Adjust seasoning.
Meatballs
  1. Place beef, pork and chicken in a standing mixer bowl fitted with a dough hook or simply place in a large bowl and use your hand to mix. Combine well then add cheese, breadcrumbs, eggs, parsley, soffritto and mix until all the ingredients are combined. Season with salt and pepper and mix again.
  2. Chill the mixture in a fridge for at least 15 minutes. Then moisten your hands with water and roll the meat mixture between your palms in to small pingpong size balls or smaller. Occasionally moisten your hands with water as needed and arrange meatballs on two large lined baking sheets.
  3. Bake the meatballs in the oven at 350F for 10 minutes then arrange them in single layers in the cooked red sauce in the pot. Simmer on low until the meatballs are cooked through, about 15 to 20 minutes. You can also quickly brown the meatballs in a pan with olive oil instead of baking or simply place them in the sauce uncooked. I like to brown them for extra flavor.
  4. Make sauce and meatballs ahead and keep chilled for up to 2 days or freeze. The sauce is great by its self on pasta, rice, vegetables or for bread dipping.
Recipe Notes

Click here for my recipe for soffritto in Food & Wine

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Balsamic Caramelized Shallots Tartletts

December 10, 2018 By
Balsamic Caramelized Shallots Tart
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Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer. Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar. The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones. Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Servings
6 individual tart
Servings
6 individual tart
Balsamic Caramelized Shallots Tart
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Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer. Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar. The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones. Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Servings
6 individual tart
Servings
6 individual tart
Ingredients
  • 13 ounces puff pastry One Box of Frozen Puff Pastry
  • 12 to 14 medium whole shallots, peeled
  • 1 teaspoon Butter
  • 2 teaspoons white sugar
  • 2 1/2 tablespoons Aceto balsamico di Modena
  • 5 to 6 thyme springs
  • 1 cup water
  • 8 ounces semi-hard goat cheese or robiola
  • 3 large organic eggs
  • 1/4 cup double cream
  • salt and pepper
Servings: individual tart
Instructions
  1. Preheat the oven at 400F degrees. Prep 6 fluted, loose bottom tartelette pans or an individual 24 inches one. Roll out the puff pastry in to circles and line the pans. Prick the bottom with a fork. Fill with weights and blind bake for 15-20 minutes in the pre-heated 400F degrees oven. Remove from the oven and remove the weights. Bake for further 5 to 10 minutes until the puff pastry is golden. Remove from the oven and set aside. Reduce the oven to 325F.
  2. Meanwhile, while the tarts are baking, prep and cook the shallots. Put the peeled shallots in a pan with the butter, sugar, Original Aceto Balsamic di Modena, the thyme and water. Add salt and pepper. Bring to a boil, then lower the temperature and simmer on a medium flame for about 10 minutes until the liquid has reduced and the shallots are caramelized and coated in a dark caramel syrup but still intact. Set aside.
  3. Assemble the tarts. Break the cheese in small pieces and divide in the baked cases. In a bowl whisk the eggs with the double cream and some salt and pepper, add chopped thyme leaves. Pour the mixture on the cheese and fill the gaps. Arrange the caramelized shallots on the egg mixture. Drizzle some of the balsamic syrup on the shallots and add a pinch of salt.
  4. Place the tartelettes on a lined baking sheet and bake in the preheated 325F oven for about 30-35 minutes, or until the filling has set. Remove from the oven and cool for a couple of minutes. Remove from the tins and serve with some of the remaining Aceto Balsamico Reduction.
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Roasted Tomatoes Puff Pastry Tart

September 20, 2018 By
Roasted Tomatoes, Goat Cheese and Caramelized Onions Fall Taste (puff pastry)
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Recipe by Silvia Baldini— Everyone loves this easy to make tomato tart. Make two they go fast.
Servings
4/6 people
Cook Time
35 minutes
Servings
4/6 people
Cook Time
35 minutes
Roasted Tomatoes, Goat Cheese and Caramelized Onions Fall Taste (puff pastry)
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Recipe by Silvia Baldini— Everyone loves this easy to make tomato tart. Make two they go fast.
Servings
4/6 people
Cook Time
35 minutes
Servings
4/6 people
Cook Time
35 minutes
Ingredients
Dough
  • 1 sheet puff pastry at room temperature
Toppings
  • 1 cup mild goat cheese
  • 1 cup caramelized onions
  • 1 cup roasted tomatoes
  • 3 tablespoons The Secret Ingredient Girls EVOO
  • Flaky sea salt
  • 3 tablespoons The Secret Ingredient Girls Traditional Balsamic
  • 1 bunch basil leaves
Servings: people
Instructions
  1. Preheat oven to 400°. Roll out the puff pastry on a lightly floured sheet of parchment. Prick the bottom with a fork and shape the borders to form a rectangular tart. Transfer on parchment to a baking sheet.
  2. Scatter all the ingredient starting from the goat cheese at the bottom. Drizzle le EVOO and season with salt. Bake, rotating once, until crust is golden brown and cooked through, 30-35 minutes. Let cool slightly on baking sheet.
  3. Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil.
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Fall Veggie Tart

September 20, 2018 By
Power Veggie Fall Tart (whole wheat dough)
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Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
Servings
4/6 people
Cook Time
25/30 minutes
Servings
4/6 people
Cook Time
25/30 minutes
Power Veggie Fall Tart (whole wheat dough)
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Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
Servings
4/6 people
Cook Time
25/30 minutes
Servings
4/6 people
Cook Time
25/30 minutes
Ingredients
Dough
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon sea-salt
  • 3/4 cup chilled unsalted butter, cut into pieces 1/2 stick
  • 1 tablespoon apple cider vinegar
Toppings
  • 3 tablespoons EVOO
  • 4 tablespoons tomato sauce
  • 1 large grilled and sliced eggplant
  • 1 bunch large Swiss chard ribs and stems removed, leaves cut into bite-size pieces
  • 1 cup roasted brussels sprouts
  • 1 cup roasted tomatoes
  • Flaky sea salt Maldon
  • 2 tablespoons The Secret Ingredient Girls Traditional Balsamic
  • 1 bunch basil leaves
Servings: people
Instructions
  1. Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  2. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water.
  3. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
  4. Preheat oven to 400°
  5. Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread the tomato sauce on the dough. Drizzle some EVOO and season with salt.
  6. Scatter all the ingredient on the sauce and finish with the olive oil.
  7. Bake, rotating once, until crust is golden brown and cooked through, 25-30 minutes. Let cool slightly on baking sheet.
  8. Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil
Recipe Notes

DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

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Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries

June 11, 2018 By
Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries
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Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries
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Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 2-24 hours
Ingredients
  • 4 tablespoons Traditional Balsamic Vinegar
  • 1 quart fresh strawberries, hulled and quartered
  • 4 6 oz skinless, boneless chicken breast cutlets
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped fresh flat parsley leaves
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh thyme leaves
  • 3 medium garlic cloves, peeled and smashed
  • fine sea salt
  • ground black pepper
  • 1 medium organic lemon, juiced
Servings: people
Instructions
  1. Combine the quartered strawberries with the balsamic vinegar and set aside in a covered container to macerate in the fridge for a minimum of two hours or overnight.
  2. In a large bowl combine the chicken breasts with the herbs, garlic and the olive oil and the juice of the lemon. Season with salt and pepper, mix well. Cover and set aside in the fridge for a minimum of two hours or overnight.
  3. When ready, discard the herbs and the garlic, then grill the chicken on a hot grill pan or over a BBQ until cooked in the center. Slice the chicken on a diagonal and arrange in a serving platter. Adjust the seasoning and cover with the macerated strawberries and the juices from the balsamic marinade. Sprinkle with extra chopped basil. Serve warm or room temperature.
Recipe Notes

Macerate the strawberries with the Traditional Balsamic from our collection at www.thesecretingredientgirls.com This is one of our finest grade Balsamic, it is aged for up to 18 years in chestnut, oak, mulberry, cherry and ash barrels. It is exceedingly rich, complex and dense.

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Easy Grilled Oysters

April 3, 2018 By

Recipe by Silvia Baldini— I live in New England, therefore I love raw oyster. I can eat them by the dozen, freshly shucked and with a simple squeeze of a lemon. However sometimes, throwing them on the grill is so very rewarding. The flame concentrates that briny flavor, which pairs deliciously with butter, herbs, chiles, and all the other things you can toss in the shells on the grill. Plus, the heat naturally opens the oysters, so there’s no obnoxious shucking necessary.

Easy Grilled Oysters
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Servings Prep Time
6 people 10 minutes
Cook Time
2 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
2 minutes
Easy Grilled Oysters
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Servings Prep Time
6 people 10 minutes
Cook Time
2 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
2 minutes
Ingredients
  • 3 dozen large oysters
  • tarragon herb butter recipe to follow
  • lemon wedges
  • hot sauce
Tarragon Herbed Butter
  • 1 cup, packed fresh leaves tarragon
  • 1/2 cup, packed fresh herb leaves. Such as flat-leaf parsley, chives.
  • 1/2 smal garlic clove
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • salt and fresh ground black pepper
  • chili flakes
Servings: people
Instructions
  1. Prepare a grill for medium-high heat. Scrub oysters.
  2. Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes.
  3. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, chili flakes and hot sauce.
Herbed Butter
  1. Pulse herbs and garlic in a food processor until finely chopped. Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper.
  2. Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
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New England Lobster Roll

March 23, 2018 By
New England Lobster Roll
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Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I'm all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
New England Lobster Roll
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Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I'm all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Ingredients
  • 4 1 1/4 pound whole lobsters
  • 1 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/2 cup minced celery
  • fine salt and freshly ground black pepper
  • 4 top-split hot dog rolls
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon chopped chives
Servings: people
Instructions
  1. Bring a large pot of water to a boil and fill a clean sink or very large bowl with ice water. Cook the lobsters, covered, in a large pot of boiling water for about 10 minutes. Plunge them into the ice water to halt the cooking.
  2. Remove all of the meat from the tail, knuckle and claw and cut into generous bite size pieces.
  3. Gently toss the lobster meat with the mayonnaise, lemon juice and celery. Season to taste with salt and pepper and refrigerate until ready to serve.
  4. To serve, cut the inside of the hot dog on each side at an angle to make a wider roll. Butter the hot dog rolls on the outside and toast them on a griddle or skillet until nicely golden brown.
  5. Taste the lobster salad again to see if it needs more seasoning and divide the lobster salad among the four rolls, over stuffing them. Garnish the lobster with the chives.
Recipe Notes

A quick side note. Hellman's mayo is a must for a true New England lobster roll. But I cannot resit making my own home-made mayo. It's an italian thing. If you want to try you can follow my easy recipe for blender mayonnaise. Just remember to omit the lemon juice when tossing the lobster salad.

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Spring Peas, Snow Peas and Prosciutto Salad

May 1, 2017 By

This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto.  I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together.

Spring Peas, Snow Peas and Prosciutto Salad
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Ingredients
  • sea salt for boiling water
  • 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces snow peas, trimmed and washed
  • 8 slices prosciutto, sliced medium-thick
  • 1/2 cups shaved parmigiano
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons virgin olive oil
  • sea salt and black pepper
  • 3 tablespoons chopped fresh mint
Servings: people
Instructions
  1. Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
  2. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  3. Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
  4. Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
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Pink Eggs

April 1, 2017 By
Pink Eggs
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Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Pink Eggs
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Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 6 large organic hard boiled eggs
  • 3 medium beets
  • 1/3 cups white wine vinegar
  • 1/3 cup apple cider vinegar
  • 2 tablespoons sugar
Servings: people
Instructions
  1. Boil the beets for 45 minutes in 2 cups of salted water. Drain the beets, peel, slice and reserve the cooking liquid.
  2. Cook, cool and peel the eggs. I hard boil my eggs for 10 minutes.
  3. Combine both vinegars, sugar and salt with the beet liquid in a saucepan. Bring to a boil and simmer for 5 minutes.
  4. Put the eggs in a large canning jar. Put the beets on top. Pour the vinegar mixture over the eggs and beets in jar.
  5. Cover and refrigerate for at least 2 days, but no more than a week.
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