SERVING: 4 LOAVES APPROX 48 BISCOTTI PREP TIME: 1 HR 15 MIN COOK TIME: 15-18 MIN
​
3 1/4 cup flour
1/2 cup finely ground hazelnut
1/4 tsp salt
1 package baking powder for sweets
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
2 cups Nutella
Powdered Sugar

1. Preheat oven to 350°F
2. Combine flour, salt, baking powder for sweets and ground almonds in a bowl and set aside.
3. In a seperate bowl combine butter, sugar, eggs. Mix under fully combined.
4. Add the flour mixture to the wet ingredients and kneed until the dough has fully come together.
5. Divide the dough into 4 equal part. Wrap and refrigerate for an hour.
6. Remove dough and roll out each piece of dough into a rectangular, about 1/2 cm thick. Mark the half way point on piece of dough. This will determine the size of your Biscotti.
7. Using a piping bag, spread about 1/2 cup Nutella on 1 half of each rectangle. Leave about 1 cm of space in order to be able to close the biscotti.
8. Fold over the other half of the dough over the Nutella and seal the edges firmly.
9. Bake for 15-18 min or until lightly golden brown.
10. Remove from oven and let cool fully before slicing.
11. Sprinkle with powdered sugar
12. Use a serrated knife, slice biscotti to desired thickness
13. Keep refrigerated.

Buon Apetito

This simple and traditional sicilian pasta dish, brings all the aromas of the mediterranean together. Fried eggplants and fresh tomato sauce paired with fresh basil and topped with ricotta salata are combined for a beautiful merriment of southern Italian flavours. 

​SERVING:  2 - 4 PEOPLE                                                                                 PREP TIME: 20 MIN
COOK TIME: 60 MINUTES
 
Ingredients:
350 grams Rigatoni
1 jar tomato puree
2-3 cloves garlic
1 tsp chili flakes
1 large eggplant
1 tbsp flour
3 tbsp olive oil + additional for frying
¼ cup grated Parmigiano
3 - 4 fresh basil leaves, chopped
3 – 4 tbsp fresh parsley, chopped
ricotta salata, coarsely grated (or other salted cheese)
salt
 
Directions:

1. Add olive oil to a deep saucepan.
2. Finely chop the garlic cloves and cook with the chili flakes at medium low heat flakes for 1-2 minutes.
3. Pour the tomato puree and cook on medium heat for 1 hour.
4. Heavily salt a pot of water and bring to a boil. Add the rigatoni and cook until al dente.
5. Slice and chop the eggplant into small cubes and sprinkle with a 2 tsp of salt to prevent browning. Toss with 1 tbsp of flour to lightly coat. Cook immediately after chopping.
6. Heat approx. 1 inch of olive oil in a pan.
7. Add the eggplant cubes to the pan in small batches and fry at medium high heat until golden brown.
8. Drain each batch with a slotted spoon onto a paper towel to absorb any excess oil. Salt to taste.
9. When the pasta is almost cooked, add the Parmigiano, chopped basil and parsley to the sauce. Salt to taste. Cook for an additional 2 min.
10. Add the fried eggplant.
11. Drain and add the pasta to the pan and toss until well coated.
12. Serve the pasta into individual dishes and coarsely grated ricotta salata (or other salted cheese of your preference)

 
Buon Appetito!

This simple lemon cake is quick and easy to make. The slightly tart freshness of this cake is the perfect summer treat. It can be enjoyed on its own or with a simple custard filling or with a dollop of fresh whipped cream and strawberries. The olive oil keep this cake super moist and adds an additional depth of flavour.

SERVING: 6 – 8 PEOPLE PREP TIME: 15 MIN
COOK TIME: 55 - 60 MINUTES

Ingredients:
2 lemons
3 large eggs
1 ½ cup granulated sugar
½ cup olive oil
½ cup milk
2 cups 00 flour (or all-purpose flour)
1 16g packet baking powder for sweets
¼ tsp of salt
powdered sugar

Filling (optional)
1 package vanilla/lemon Jello pudding
1 ¾ cup milk

Directions:

1. Preheat oven to 350°F.
2. Grease a 9-inch cake pan.
3. Peel the lemons and remove the white skin so that all you have left if the pulpy inside. Place in a food processor and blend until fine.
4. In a medium bowl, beat together the eggs and sugar until light and frothy, about 4 to 5 minutes.
5. Add the oil, milk and lemon pulp and beat until blended.
6. In a separate bowl, sift the flour, baking powder and salt.
7. Add the dry ingredients to the bowl with the wet ingredients and mix just until blended.
8. Pour the batter into the pan, then bake for about 55 to 60 minutes or until a cake tester inserted into the cake comes out clean.
9. Cool the cake for 10 minutes then remove from the pan.
10. Once fully cooled dust cake with powdered sugar.
11. If you would like to elevate the cake, cut the cake down the center and add your favorite cream or custard filling. For a quick filling, that works very well with this cake, I make a batch of vanilla pudding and add that to the center. Refrigerate the cake for at least an hour to help the filling set and fully absorb into the cake.

Buon Appetito!

These Italian fritters go by many different name variations, but no matter how you spell it, the result is still a Calabrese classic. Pitticelle are Italian garden to table food at its finest during the summer months. I made this batch with a mix of chopped zucchini blossoms (fiori di zucchine) and fresh grated zucchini. My trick to creating a light and crispy fritter is adding either soda water or beer to the batter. It you do not have either on hand you can easily substitute this with natural or carbonated water. These are the perfect summer appetizer or snack.
​
SERVING:  APPROX. 24 FRITTERS                                                                 PREP TIME: 15 MIN
CHILL TIME: 15 MIN
 
Ingredients:
2 cups zucchini, grated (approx. 1 large zucchini)
2 tsp salt
1 cup all-purpose flour
2 large egg, lightly beaten
¼ cup grated Parmigiano cheese
2 tbsp minced parsley
1 tbsp minced fresh basil
1/2 cup soda water or beer
Canola oil, for frying
 
Directions:

1. Grate the zucchini in a bowl. Sprinkle the zucchini with 1 tsp of salt and toss to coat. Let stand for 10 minutes and squeeze out as much water as possible.
2. In a separate bowl mix the flour and salt and make a shallow well in the center. Place the eggs, cheese and herbs in the well and mix into the flour with a fork. Add the soda water/beer and mix well until the mixture resembles a thick pancake batter.
3. Add the drained zucchini to the batter and mix until fully incorporated.
4. Heat ½ inch of oil in a frying pan over moderate heat (about 365ºF).
5. Add tablespoon sizes of batter to the pan. Do not over crowd.
6. Fry zucchini fritters until golden brown on both sides, turning with a fork halfway through.  About 1 min each side.
7. Remove the fritters with a slotted spoon to a paper towel to drain.
8. Repeat process in small batches until batter is done.

 
 
Buon Appetito!

SERVING:  6 PEOPLE                                                                          PREP TIME: 10 MIN
CHILL TIME: 1 HOUR
 
Ingredients:
¾ Cup Whipping Cream
1/3 Cup Powdered Sugar
1 ¼ Cup Mascarpone
¾ Cups Graham Cracker Crumbs
2 Tbsp Melted Butter
1 Tsp Brown Sugar
¾ Cup Mixed Berry Jam
Fresh Berries
Chopped Almonds Toasted (Garnish)
 
 
Directions:

1. Whip cream and sugar until stiff peaks form
2. Add mascarpone until fully combined
3. In a separate bowl combine graham cracker crumbs, butter and sugar
4. Divide graham crust between 6 glasses/ramekins and press firmly into the base
5. Add a heaping spoon of cream to the crust
6. Spread a teaspoon of jam over the cream and make another two layers in the same manner
7. Add berries to the top layer and sprinkles with chopped toasted almonds
8. Refrigerate for at least an hour before serving

 
Buon Appetito!

​SERVING:  50 – 60 DONUTS                                                                            PREP TIME: 3 HOURS
COOK TIME: 30 MINUTES
 
Ingredients:
1 package active dry yeast
3 tbsp warm water
3 ¼ cups all-purpose flour, plus additional for sprinkling and rolling out dough
1 cup milk, at room temperature
¼ cup butter, softened
1 large egg
1 tbsp vanilla
3 tbsp sugar
1 tsp salt
Canola oil, for frying
sugar for dipping (i.e. cinnamon sugar, powdered sugar, cocoa powder)
 
Directions:

1. In a large bowl, stir the yeast and water and set aside for 5 minutes, until foamy.
2. Add the flour, milk, butter, egg, vanilla, sugar, and salt. In a stand mixer with a hook attachment mix the dough for one to two minutes until the dough is soft and has come together in a ball.
3. Cover the dough and set aside for 2 hours in a warm place.
4. Turn the dough out onto a lightly floured surface and roll out into 1/2-inch thick.
5. Cut out rounds with the rim of a shot glass, and poke a hole in each with your finger, stretching it out a bit as it will puff up as it cooks. Remix remaining dough and roll out again and continue to cut out rounds.
6. Cover donuts with a kitchen towel and let them rise for at least another 30 minutes.
7. Heat about 2″ of oil in a deep, heavy saucepan at medium high heat.
8. Test the oil by dipping in a piece of dough — it should start sizzling right away. If the oil is too cool, the donuts will absorb too much oil, making them heavy.
9. Fry the donuts 3- 4 at a time, turning occasionally with tongs or a slotted spoon, until puffed and golden brown, about 2 minutes per batch.
10. Transfer to paper towels to drain, then toss in sugar while still warm.
11. Serve immediately.

 
Buon Appetito!

​SERVING:  8 – 10 PEOPLE                                                                               PREP TIME: 10 MIN
COOK TIME: 50 - 55 MINUTES
 
Ingredients:
2 large eggs
1 1/4 cup granulated sugar
2/3 cup vegetable oil
1 tsp vanilla extract
1 cup full fat vanilla Greek yogurt
2 Cups All-purpose Flour
1 16g packet baking powder for sweets
Pinch of salt
1 tbsp cinnamon
2 cups diced apples
1 cup blueberries
powdered sugar
 
Directions:

1. Preheat oven to 350°F.
2. Grease a 10-inch Bundt pan.
3. In a medium bowl, beat together the eggs and sugar until light and frothy, about 4 to 5 minutes.
4. Add the oil and vanilla and beat until blended.
5. Add the yogurt and mix for another minute.
6. In a separate bowl, sift the flour, baking powder, salt, and cinnamon.
7. Add the dry ingredients to the bowl with the wet ingredients and mix just until blended.
8. Fold in the apples and blueberries until fully incorporated.
9. Pour the batter into the pan, then bake for about 50 to 55 minutes or until a cake tester inserted into the cake comes out clean.
10. Cool the cake for 10 minutes then remove from the pan.
11. Once fully cooled dust cake with powdered sugar.

 
Buon Appetito!

SERVING:  4 PEOPLE                                                                          PREP TIME: 10 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
1 lb brussels sprouts
2 tbsp olive oil
1 tsp salt
2 tbsp liquid honey
2 tbsp spicy pepper vegetable paste
½ tbsp cider vinegar
 
Directions:

1. Preheat oven to 400°F
2. Cut brussels sprouts lengthwise into halves and place on a parchment lined baking sheet.
3. Drizzle the brussels sprouts with the oil and sprinkle with the salt. Toss to mix.
4. Roast the brussels sprouts, stirring occasionally until edges are crispy, about 25 minutes.
5. In large bowl, stir together honey, pepper vegetable paste and vinegar. Gently toss brussels sprouts into same bowl and evenly coat with the mixture.
6. Spread the brussels sprouts out back onto the baking sheet and continue to roast until they become caramelized, about 5 more minutes.

 
Buon Appetito!

​FUNNEL CAKE
 
SERVING:  4 - 6 CAKES                                                                                   PREP TIME: 5 MIN
COOK TIME: 15 MINUTES
 
Ingredients:
 
1 large egg, room temperature
1/2 cup milk
1/2 cup water
1 packet of vanilla powder
1 1/2 cups all-purpose flour
2 tbsp sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Oil for deep frying
Confectioners' sugar
 
Directions:
 

1. In a bowl the beat eggs. Add milk and water and continue to mix until well blended.
2. In a separate bowl, whisk flour, vanilla, sugar, baking powder and salt; beat into egg mixture until smooth.
3. Add about 2 inches of oil in a deep skillet to medium high heat.
4. Cover the bottom of a funnel spout or piping bag with your finger and ladle batter in. 
5. Bring the funnel/bag over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. 
6. Fry for 1-2 min on each side or until golden brown and slightly puffed.

 
Buon Appetito!

​SERVING:  8 - 10                                                                                  PREP TIME: 10 MIN
COOK TIME: 50 MINUTES
 
Ingredients:
2 ½ cups apples, peeled and chopped (approx. 2-3 small apples)
250g mascarpone
2 cups 00 flour
2 large eggs, at room temperature
3/4 cup sugar
16g packet baking powder for sweets
1 teaspoon pure vanilla extract
1 tsp ground cinnamon
½ tsp salt
 
 
Directions:

1. Preheat oven to 350°F.
2. Peel and core the apples and chop into cubes. Set aside.
3. Sift flour, baking powder, salt and cinnamon together in a large bowl. Set aside.
4. Whisk the eggs and sugar together until smooth and frothy. Then whisk in the mascarpone and vanilla extract until combined.
5. Incorporate the dry ingredients, a little at a time, and continue to mix until smooth.
6. Fold in the chopped apples.
7. Grease a 9” round pan or bundt pan.
8. Pour the mixture into the pan and level it with a spoon as it will be a thick consistency.
9. Bake for 50 minutes.
10. Let cool and sprinkle with powdered sugar.

 
Buon Appetito!