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Penne with pesto and little tomatoes 1 pound of “penne rigate” 1 cup of pesto 10 small tomatoes, fleshy and ripes 1 garlic clove, crushed 1/2 cup fresh basil leaves extravergin olive oil and sea salt

In a saucepan over medium heat, warm the extravergin olive oil and add the garlic clove. Cook briefly extravergin olive oil and garlic until the garlic starts to soften and turn color. Cut the tomatoes in small pieces, add them and cook, stirring, until the tomato pieces begin to soften. Meanwhile, bring a large pan of salted water to a rolling boil and add the “penne rigate”, they should take no more than 8 to 10 minutes to cook. As soon as the penne are done, drain them and add tomatoes, pesto, extravergin olive oil and fresh basil leaves. Mix well and serve immediately.

Do not let the garlic brown, as it will give and acrid taste to the sauce.


Penne with pesto and little tomatoes 1 pound of “penne rigate” 1 cup of pesto 10 small tomatoes, fleshy and ripes 1 garlic clove, crushed 1/2 cup fresh basil leaves extravergin olive oil and sea salt

In a saucepan over medium heat, warm the extravergin olive oil and add the garlic clove. Cook briefly extravergin olive oil and garlic until the garlic starts to soften and turn color. Cut the tomatoes in small pieces, add them and cook, stirring, until the tomato pieces begin to soften. Meanwhile, bring a large pan of salted water to a rolling boil and add the “penne rigate”, they should take no more than 8 to 10 minutes to cook. As soon as the penne are done, drain them and add tomatoes, pesto, extravergin olive oil and fresh basil leaves. Mix well and serve immediately.

Do not let the garlic brown, as it will give and acrid taste to the sauce.


Homemade Pasta-“Orecchiette� 2 1/4 cups semolina 1 cup of cold water

Make the pasta dough mixing together water and semolina and work well well to obtain a soft pat. Divide the dough into 8 equal portions and roll each portion into a long snake not more than 1 inch thick, then cut the snake into smaller, thumbnail-sized pieces. Using fingers, thumb and middle, press and turn each peace, making each orecchietta, let them dry for about 30 minutes and... cook!

Start to make the pasta doug with a finger a little at a time!


Homemade Pasta-“Orecchiette� 2 1/4 cups semolina 1 cup of cold water

Make the pasta dough mixing together water and semolina and work well well to obtain a soft pat. Divide the dough into 8 equal portions and roll each portion into a long snake not more than 1 inch thick, then cut the snake into smaller, thumbnail-sized pieces. Using fingers, thumb and middle, press and turn each peace, making each orecchietta, let them dry for about 30 minutes and... cook!

Start to make the pasta doug with a finger a little at a time!


Tiramisù 1 pound “mascarpone” or cream cheese 5 tablespoons white sugar 5 eggs 1 cup of “espresso” coffee 1 pound “pavesini” or cookies 2 tablespoons powdered dark chocolate

Beat the sugar and the egg yolks, one at a time, then add “mascarpone” cheese and work them well well. In a separate bowl, beat the egg whites until they are stiff. Add the whites into the mixture and mix all. Put the cookies on the floor of the pan and water them with “espresso” coffee. Transfer the mixture on the cookies in the pan and sprinkle the powdered dark chocolate on it. Place in the freezer for at least 2 hours.

Remove and let cool to room temperature for 1/2 hour before serving.


Tiramisù 1 pound “mascarpone” or cream cheese 5 tablespoons white sugar 5 eggs 1 cup of “espresso” coffee 1 pound “pavesini” or cookies 2 tablespoons powdered dark chocolate

Beat the sugar and the egg yolks, one at a time, then add “mascarpone” cheese and work them well well. In a separate bowl, beat the egg whites until they are stiff. Add the whites into the mixture and mix all. Put the cookies on the floor of the pan and water them with “espresso” coffee. Transfer the mixture on the cookies in the pan and sprinkle the powdered dark chocolate on it. Place in the freezer for at least 2 hours.

Remove and let cool to room temperature for 1/2 hour before serving.


From Mom to Daughter  

Cooking is an art if you do it from your heart!: from this rule, a book of 120 wonderful Italian recipes has been created. 'From Mom to Dau...

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