Recipe: Early Fall Minestrone

2 – 14 oz cans cannellini or borlotti beans*
Sea salt and freshly ground black pepper*
Good olive oil*
¼ lb sliced pancetta, chopped*
1 red onion, chopped
2 stalks celery, chopped
2 carrots, chopped
½ fennel bulb, chopped
3 garlic cloves, finely chopped
Bunch of fresh basil, finely chopped, reserve some to tear on top
1 – 28oz can DOP San Marzano tomatoes*
2 small [...]

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Recipe: Cannellini Bean and Olive Dip

This is a great dip to put on your next vegetable tray – carrots and crackers work great.
1/4 c pine nuts*
1-1/2 tsp cumin seeds
1 can cannellini beans, rinse and drain*
Juice from 2 lemons
2 T mayonnaise
1 tsp Hot Cortone Pepper*
1/4 c + 2 T EVOO*
2 oz black cerignola olives, pitted and chopped*
Sea salt*
* Available at ATI
Toast [...]

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Recipe: Tuna & Grilled Pepper Bruschetta Topping

4 mild, grilled chili peppers (you can use red bell peppers if you can’t find a good chili pepper)
5 T good EVOO*
1/2 c mayonnaise
2-5.5 oz cans oil-packed tuna, drained*
2 T lemon juice
4 tsp salt-packed capers, rinsed*
2 salt-packed anchovy fillets, rinsed*
2 T flat leaf parsley, chopped
Rustic bread like ciabatta*
* Available at ATI
Combine 2 T good EVOO, mayonnaise, [...]

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Recipe: Pumpkin & Pasta Soup

1 lb pumpkin or winter squash
2 potatoes
1 T good EVOO*
1 T butter
1 medium onion, chopped fine
2 garlic cloves, minced
12 c chicken stock
4 oz De Cecco Riso Pasta*
Sea salt & fresh ground black pepper*
1 T flat leaf parsley, chopped
* Available at ATI
Peel the pumpkin and potatoes and chop into small cubes of the same size.  Heat [...]

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Product Review: Bialetti Mukka Express

I have been using my Bialetti Mukka Express since they first came out. I love that you can make a cappuccino on your stove top that has great foam.  It works just like a Bialetti espresso maker except that you place your milk in the upper chamber and there is a pressure valve that froths [...]

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Recipe: Romaine Salad w/ Honeyed Pine Nuts

1/2 c pine nuts*
2 T Sulla honey*
1-1/2 T white balsamic vinegar*
2 T pear mustarda*
1/4 c good EVOO*
Sea salt & pepper*
2 heads of romaine lettuce
4 oz Mountain Gorgonzola*
* Available at ATI
Line a cookie sheet with parchment pepper.  In a non-stick skillet combine the pine nuts with the honey.  Cook, stirring constantly until the nuts are coated and [...]

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Recipe: Linguine w/ White Clam Sauce

1/2 c good EVOO*
6 garlic cloves, minced
9.75 oz jar of baby clams*
1-1/2 c flat leaf parsley, chopped
6 basil leaves
16 oz clam juice*
1/2 c dry white wine*
Sea salt and fresh ground pepper*
1 lb De Cecco Linguine*
Pecorino Romano Cheese, grated*
* Available at ATI
Boil a large amount of salted water.  Pour olive oil in a large skillet add garlic [...]

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Recipe: Gelato (Pistachio or Chocolate)

Pistachio Gelato -
4 c milk
1 c sugar
3 T corn starch
2 c shelled unsalted pistachios, chop fine*
* Available at ATI
Heat 3 cups of the milk in a heavy bottom pan until bubbles form at the edge, but before it boils.  Meanwhile, put remaining milk, sugar, and corn starch into a small bowl and stir until dissolved [...]

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We’re Starting to Film Cooking Tips & Recipes!

At All Things Italianwe tend to get a lot of similar questions when it comes to cooking and how to make certain dishes. So we decided it’s high time that we put videos out there to help our clients and our online friends, with topics such as:

Cooking Tips
Product Reviews
Step-by-Step Recipe Instructions

So before we start filming; [...]

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Recipe: Pear & Raspberry Tart with Chestnut Honey

For the tart shell:
2-1/2 c AP flour
2 tsp sugar
1/2 tsp salt
zest from 1 lemon
14 T cold butter, cubed
3 T heavy cream
1/4 c ice water
For the filling:
1-1/2 lb pears, sliced
24 raspberries
2 T sugar
1 T chestnut honey*
1 tsp cardamom
* Available at ATI (serve with vanilla-cinnamon gelato*)
In a food processor combine the flour, sugar, salt, and lemon zest.  [...]

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