Champagne Cupcakes

It's hard to believe that another year is coming to an end.  I can't think of any better way to ring in the new year than with a glass of champagne.  This year, I decided to take it one step further and make some champagne cupcakes to enjoy while celebrating.  I hope you all have a very Happy New Year and I look forward to sharing more recipes with you in the new year!

Penne al Salmone Affumicato (Smoked Salmon Pasta)

 

One of the things I love about visiting my family in Italy is getting to enjoy all the wonderful seafood that is available since they live right on the Italian Riviera.  A few years back on one of my previous trips to Italy, one of my aunts made this dish for me and it quickly became one of my favorites.  It is so simple to make and tastes amazing! 

Pumpkin Spice Latte Cheesecake

It's hard to believe that I am already half way through my first semester of Pharmacy school!  It's amazing how fast times flies.  It seems like just a few weeks ago I moved to Oregon and it was nice and sunny, but fall is here and the rain is already starting.  Between the cold weather and my need for caffeine, I've had a few pumpkin spice lattes already this month, which inspired me to try making another pumpkin spice latte cheesecake after my not so perfect attempt last year (lets just say that when making a cheesecake, you need to make sure your cream cheese is at room temperature).  I found this yummy recipe last year on one of my favorite blogs called Sprinkle Bakes.

Red Velvet Cupcakes

 

After going almost two months without posting, I'm finally back!  I've been very busy these past few months as most of you know.  I moved to Oregon for Pharmacy School and since school has started I've had no free time at all.  But after passing my first exam, I finally found some time to get back in the kitchen and bake just in time for a friends birthday.  I decided to make these yummy red velvet cupcakes for her and they definitely did not disappoint!

Macedonia (Fruit Salad)

Here is a refreshing recipe just in time for your 4th of July weekend!  This is a very simple recipe and you can really put anything you want in it (I decided to stick with red, white, and blue fruit).  When I was in Italy one of my cousins made it the same way I did here but also added kiwi and raspberries.  No matter what way you decide to make it, it is sure to be a hit!

Frittelle di Mele (Apple Fritters)

Its hard to believe that four weeks have already gone by and tomorrow I will be back in the United States!  In an effort to procrastinate packing my suitcase I am going to leave you with one last recipe from Italy, and I have definitely saved the best for last (I will be posting more once I get back home, so keep checking back).  I came to Italy with only one request from my dad, "have Elda teach you how to make apple fritters".  So this one is for you dad, as a thank you for funding not one, but all six of my trips to Italy! 

Portofino and the Cinque Terre

This last week has been pretty busy and I want to apologize for not putting up any new posts!  I had a friend from the United States who was in Italy come and stay with me for a few days, so we were busy enjoying the beach, shopping, and visiting different cities together.

Portofino

The first place we went and visited was Portofino.  Portofino, which is located a little more than a mile away from Santa Margherita used to be a small fishing town but is now where all the wealthy people come to vacation with their huge yachts, and I mean HUGE!!!

Tiramisu

Tiramisu, which literally means "pick me up" in Italian, is one of my favorite Italian deserts.  It is a simple cake that is made from savoiardi, a type of lady finger, dipped in coffee and topped with a sweet mascarpone cheese mixture.  My aunt serves hers in a single layer at her restaurant, but you can make your tiramisu as many layers high as you would like following this same recipe.

Minestrone

Minestrone Ingredients:
2 potatoes, cubed
1 clove garlic, pressed
1/2 white onion, chopped
1 small eggplant, peeled and cubed (you can use half of a normal sized one)
2 zucchini, cut down the middle and then sliced
1 cup peas
1 can of cannellini beans
water
1 beef bouillon cube
1 tbsp olive oil
salt to taste
1 cup ditali pasta (or other small round pasta)
1 tbsp pesto 

In a large pot combine potatoes, garlic, onion, eggplant, zucchini, peas, and beans.  Fill the pot with water and bring to a boil.  Add the bouillon cube and olive oil and stir.  Let simmer on the stove for at least three hours.  Taste stock and add salt to taste.  Before serving, add pasta and cook according to time on package.  Finally add pesto and stir.

Pesto

I'm back from staying at my aunt's restaurant for a few days and have so many new recipes to share with you!  Since my family is from Liguria, and the regional dish here is pesto, I thought it would be fitting to start with that.

 

Formaggio Fritto and Basic Pasta Dough

Formaggio Fritto (fried cheese), is a simple antipasto (appetizer) made with a basic pasta dough and filled with two types of Italian cheese.  Since I will be using the same pasta dough in different recipes, I'm going to go ahead and separate the recipe for the dough and the Formaggio Fritto.

Il Ristorante della Mia Zia (My Aunt's Restaurant)

Bocca Moa

Yesterday I finally made it to my aunt's restaurant and got my first cooking lesson after being put to work.  I think all of her customers enjoyed learning how to say things in English, while I got a little experience of what it's like to have to cater to large groups of people.

Torta di Patate

After being in Italy for a week I am finally posting my first recipe!  I am going to apologize now though, because I realized on my way to the airport that I forgot to bring my measuring cups with me.  Not to worry though, I am going to teach you all how to cook like a real Italian without measuring things out exactly.  Also, just to let you know, most of the recipes that I will be posting are typical dishes from Liguria, the region in Italy where my family is from.

Torta di Patate, Potato Torte, is a typical Ligurian side dish similar to scalloped potatoes with a layer of prosciutto and cheese between the potatoes.  It is not however Baciocca, which I will be posting a recipe for at a later time.

Ingredients:
olive oil
7 medium yellow potatoes, peeled and thinly sliced
1/2 tsp salt, divided
5-6 slices of prosciutto
Fontina cheese, sliced
dash of nutmeg
2 eggs
3 tbsp Parmesan cheese, grated
3 tbsp milk

Preheat oven to 375 degrees.  Cover bottom of 9 x 12 x 1 inch baking pan with olive oil.  Cover bottom of pan with a layer of potatoes, overlapping to make sure entire bottom is covered.  Sprinkle layer of potatoes with 1/4 tsp salt.  Cover layer of potatoes with Prosciutto and then with Fontina cheese.  Add another layer of potatoes, sprinkle with remaining 1/4 tsp salt and drizzle a little olive oil over the top.

In a separate bowl mix together a dash of nutmeg, eggs, Parmesan cheese and milk.  Pour mixture evenly over potatoes.  Bake for 35-40 minutes, until golden brown and potatoes are cooked thoroughly. (Side note: the ovens in Italy measure temperature in degrees Celsius so cooking time might vary.  If cheese starts to become too brown on top, cover with foil and continue baking)

Italian Accordion Music

Just a typical night out in Italy... I would have taken a longer video but I didn't know these people and I felt awkward just standing there.

Un Giorno Alla Spiaggia (A Day At The Beach)

The view I had while tanning

After all the rain and thunderstorms we have been having, today was a perfect day to go to the beach!  Luckily today was Monday, and everyone was back at work, so when I arrived around 10:00 this morning I was the only person there.

The public beach, which is free to use

The private beach, which you have to pay to use

Two Things You Have To Try While In Italy

Just thought I would share with you what I ate today...

Una pizza, called Genovese Bianca, made with Stacchino cheese and pesto and...

Un grande gelato!  Tomorrow I start my diet ;)

These are two things we have in America, but are SOOO much better in Italy!

La Mia Famiglia

So yesterday was an eventful day!  I had a wonderful lunch with most of my family and decided on the dates I am going to go learn how to cook at my aunt's restaurant!  If everything goes according to plan I will be cooking my heart out this Tuesday and then go back again on Sunday and stay there for a few days.  So be on the lookout for pictures of mouth watering food and recipes!

Intorno Santa Margherita (Around Santa Margherita)

My luggage finally arrived today and the first thing I did was break out my shorts and comfy sandals and go for a walk.  The weather here has been overcast but it is extremely humid, so I was glad to trade my jeans and tennis shoes for shorts and sandals.  During my walk I decided to take a few pictures of things I love about Santa Margherita to share with you.

Saluti da Italia! (Greetings from Italy!)

Santa Margherita Ligure (My home for the next four weeks)

Ciao tutti!  After almost missing my connecting flight in Munich, I made it to Italy.  Unfortunately my suitcase couldn't grow legs fast enough to run through the terminal with me, so it missed the flight.  And of course with my luck today had to be a holiday so it will not be delivered to me until tomorrow.

On a lighter note though, did I mention there is nothing like waking up in the morning to the sound of scooters and motorcycles driving by!  There is just something about it that puts me in a good mood, maybe because I miss my scooter so much.

Buon Viaggio!

After a very long chaotic morning I am finally at the airport!  Now in about 20 hours, after a layover in Frankfurt and in Munich I'll be in Italy!  I can't wait to start sharing all my wonderful experiences with all of you!  Ci vediamo presto!

Focaccia, Stuffed Zucchini, Orecchiette with Mini Chicken Meatballs, and Graduation Cake

Top Left: Stuffed Zucchini; Top Right: Orecchiette with Mini Chicken Meatballs; Bottom: Focaccia

I decided to cook a feast Friday for my brother's graduation, and let me tell you I was in the kitchen all day!  The madness actually started on Thursday night when I made the focaccia dough in order to let it rise overnight.  The recipe I used was from "Cooking Dinner" by Rima Barkett and Claudia Pruett.

Focaccia Ingredients:
3 cups flour
1 tablespoon sea salt
1 tablespoon active dry yeast
1 1/4 cups club soda
1/2 cup olive oil divided (not extra virgin)

Night before:
Combine flour salt and yeast in a large mixing bowl.  Heat club soda to 120 degrees and add to dry ingredients.  Mix dough with your hands until the water is absorbed and the dough does not stick to the bowl.  Cover with plastic wrap and let rise overnight at room temperature.  (Instead of letting it rise over night, you can let dough rise for two hours in a warm place, such as an oven heated for just two minutes)

Before baking:
Cover bottom of a 9 x 12 x 1inch baking sheet with some olive oil.  Transfer dough to pan and gently spread it out, filling the pan.  With your fingers make dimples in the dough.  Brush remaining olive oil over the top of the dough.  Let rise in a warm place for one hour.

Preheat oven to 450.  Make more dimples in dough and sprinkle a little bit of extra salt on the top.  Bake focaccia for 20 minutes, until it is golden brown.  Let cool for 10 minutes, then cut into squares and serve the same day.

I couldn't find a good recipe for stuffed zucchini, so I improvised with what I had.  I didn't measure out all the ingredients (like a true Italian) since I had so much to make on Friday, but I'll give you an idea of how I made them.  The next time I make stuffed zucchini I will make sure to measure out all the ingredients, that way I am able to give you the exact recipe.

Stuffed Zucchini Ingredients:
8 medium zucchini
2 tablespoons chopped parsley
unflavored breadcrumbs (about 3/4 cup)
salt and pepper to taste
2 tablespoons grated Parmesan cheese
marjoram (about 1 teaspoon)
oregano (about 1 teaspoon)
1 egg
olive oil

Fill a large pot with water and bring to a boil.  Add zucchini and cook over medium heat until barely tender, about 5 to 10 minutes.  Drain and rinse under cold water.  Trim ends off zucchini and slice in half lengthwise.  Scoop out pulp with a small spoon and reserve.  Combine zucchini pulp, parsley, breadcrumbs, salt and pepper, Parmesan, marjoram, oregano, and egg in a medium bowl.  Taste and adjust for seasoning.

Preheat oven to 350 degrees.  Fill zucchini shells with pulp mixture and sprinkle with Parmesan cheese.  Place stuffed zucchini on a buttered baking dish and drizzle with olive oil.  Bake for 20 to 25 minutes, until zucchini have a light-golden crust.

For the Orecchiette with Mini Chicken Meatballs, I used a recipe from "Giada's Kitchen" by  Giada de Laurentiis.

Ingredients:
1/4 cup plain bread crumbs
2 tablespoons chopped fresh Italian parsley
2 eggs
1 tablespoon milk
1 tablespoon ketchup
3/4 cup grated Romano cheese
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 lb ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken broth
4 cups cherry tomatoes, halved
1 cup grated Parmesan cheese
8 oz small fresh mozzarella balls, halved
1 cup basil, chopped
1 lb orecchiette pasta

For the meatballs:
Combine bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper in a medium bowl.  Add the chicken and combine well.  Using a teaspoon, scoop up the mixture and roll into a meatball.

In a large skillet, heat the oil over medium-high heat.  In the meantime bring a large pot of salted water to a boil and cook the pasta according to the directions on the box.  Once oil is heated, add the meatballs and cook until brown on bottom, about two minutes.  Turn the meatballs and brown the tops also.  Add the chicken broth and tomatoes and bring to a boil.  Reduce the heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about five minutes, making sure to stir occasionally.

Drain the pasta and transfer to a large serving bowl.  Add 1/2 cup Parmesan and toss to coat the pasta.  Add the meatball mixture, mozzarella, and 1/2 cup basil and combine.  Use the remaining Parmesan and basil to garnish.

After a busy day of cooking when it came time to make the cake I decided to cheat a little and use a boxed cake mix.  To make it special though I decided to fill it with a layer of strawberries and cut it out like a graduation cap.

To make the cake, bake two cake mixes separately in a 9 x 13 inch pan.  Once cooled, cut the top off the bottom layer to make the surface flat for the next layer, frosted the top, and placed a layer of strawberries on it.  Place the second cake on the first one and use a stencil to cut out the graduation cap (or whatever shape you want your cake).  Finally, frost the entire outside of the cake and decorate it as desired.

Congratulations Gian-Carlo!

Benvenuto! (Welcome!)

Welcome to La Mia Dolce Vita in Italia (My Sweet Life in Italy)!  I'm Gianna, an aspiring Pharmacist, who has a passion for cooking, baking, and everything Italian.  This Tuesday, I will be fortunate enough to be going to Italy for my 6th time, and am looking forward to going to my great-aunt's restaurant to learn how to cook!  Don't get me wrong, I know how to cook right now and can make a mean pasta carbonara, but I want to learn how to make some of the old authentic Italian recipes that she makes at her restaurant.

After much encouragement from my friends and family, I decided to start this blog in order to share my experience with you along my journey.  I will be posting recipes and photos of different dishes I make along with photos from places I visit along the way.  I hope you enjoy following me on my journey, and try some of the recipes that I share with you.  Buon Appetito!