For the Love of Italian Cooking

Hi! I have already written about my chocolate Italian sponge cake, but I have reblogged it over at my new site on Wordpress. Click here to swing by and check it out. Looking forward to seeing you there!

Kind regards,

Rosa

CHOCOLATE ITALIAN SPONGE CAKE

2016-04-25T16:34:00.000+02:00

An Italian chocolate sponge cake has only four ingredients: eggs, sugar, flour and cocoa powder. Vanilla can be added to enhance the chocolate flavour. The beauty of this cake is that it has no fat, no dairy, and no leavening agents. So how does the cake get it's height? Stiffly beaten egg whites make this cake airy, soft, and spongy. Keep reading to find out how to make this easy recipe.

In Italian, sponge cake is referred to as pan di Spagna or 'Spanish bread'. It is used in traditional Italian desserts, such as Tiramisu and Italian Rum Cake. This chocolate version is a slight variation of the 3-ingredient Italian Sponge Cake recipe, that I found years ago on Food.com, when it was still known as Recipezaar. The recipe has been online since the early 2000's with a 5-star rating, and the owner who submitted the recipe, wrote that it has been in the family for over 50 years. This recipe is a timeless classic that has been tried-and-tested.

The slight variation that I make, is substituting a portion of the flour with cocoa powder. I have made it using unsweetened cocoa powder, which gives the cake a nice chocolatey flavour, and also with Dutch-processed cocoa, which gives it an intense flavour similar to dark chocolate. Either way, the cake is delicious!

What I love most about this recipe is how fluffy and tender the crumb is! It's so light and pillowy, that it springs back beautifully, when you press your finger against it. It's so soft that you could almost sleep on it! :-)

One of the secrets to giving the sponge cake its height, is not greasing the springform pan (similar to an angel food cake). This will allow the batter to stick to the sides of the pan as it expands during baking. If the pan is greased, then the cake will pull away from the sides and sink after it has cools. Here, I lined the bottom of the springform with baking paper (sometimes I reuse it if it looks decent) for easier removal. I didn't bother greasing the bottom of the pan to hold the paper down, either. The paper will stay in its' place and the pan will be easier to clean afterwards.

To begin, trace the bottom springform plate onto baking or parchment paper, cut it out, assemble the form together, and then line the bottom with the cut-out. Set aside.

Next, separate the eggs. Here, I made a tiny mistake. :-) The egg whites go into the large bowl and the egg yolks go into the medium bowl. Later on, the egg yolk mixture will be added to the egg white mixture. Make sure that the eggs are at room temperature.

Beat the egg whites until stiff. Carefully flip/tip the bowl to see if they have been properly beaten. If the egg whites have soft peaks, continue beating for another minute or so. You'll know that they are ready when the stiffened egg whites stay inside the bowl, when flipped over (a nice little trick to do over your kid's head). If you happen to overbeat the egg whites, they will lose their structure, and you'll have to start over again.

Now, slowly sprinkle in half the sugar, while beating on high speed. By adding the sugar, it will stabilize the egg whites, allowing them to keep their form (they won't turn watery at the bottom as you continue with the recipe). For this reason, cream of tartar is not required.

Beat the egg yolks and sugar until they are thick, creamy and pale in colour.

Add the egg yolk mixture to the egg whites and gently fold until everything is well incorporated. I hold the spatula in place and turn it from the center outwards. With each rotation of the spatula, I also rotate the bowl. Here is an good article on how to fold egg whites into a batter. If you are more of a visual person like I am, then this video from allrecipes.com will be helpful (there's a great tip on how to store egg yolks in the fridge if you don't need them immediately).

The photo above shows the right consistency that the batter should be at. You don't want to overfold the batter, otherwise, it will deflate and the cake won't be as tall (it will have a tighter crumb).

Next, mix the flour and cocoa together. I don't really bother sifting the two together. I find that by simply using a hand whisk, it breaks up any lumps and adds air into the flour mixture. If you would like to sift the two ingredients together, then please do so. :-)

Fold in the flour/cocoa mixture in thirds. For the first and second times, the mixture doesn't need to be folded in perfectly, but with the last amount, it should be well incorporated (see last photo in collage above). Be careful not to overfold.

Transfer batter to prepared springform pan and spread it to the edges. Bake at 350 degrees Fahrenheit (180 degrees Celcius) for 25 minutes, or until a toothpick inserted in the center comes out clean.

The cake will puff up a bit, but will level out as it cools. The original recipe states to bake the cake for 30 minutes, but I find that 25 minutes is enough. By baking it a few minutes less gives the cake it's pillowy soft texture. :-)

You can test the cake to see if it is done, by pressing your finger onto the surface. It should feel soft and it should spring back up. If you're not sure, then insert a toothpick in the center, and if it comes out clean, then it's baked through. If you're interested, here is a great article that I came across on different ways to tell if your cake is done.

Let the cake cool completely to room temperature before removing it from the pan. The cake will settle a little bit but won't cave in. The cake might tear a little on the side (like mine did), but don't worry if this happens ... it's not a bad thing. :-)

Run a small, sharp knife along the sides of the springform to loosen the cake from the pan. Remove the ring and ....

... ta da! There you have it! A perfect chocolate Italian sponge cake! Feel free to fill and decorate as you please. :-)

If you are not using it immediately, don't leave the cake sitting too long at room temperature, or it will dry out. Place the ring around the cake, cover with aluminium foil, and place it in plastic bag (I always use a clean grocery bag). Store in the refrigerator for a couple of days.

When you cut into the cake, it will be a bit crumbly. Simply brush the crumbs away and continue filling and frosting as desired. You can cut the cake in half or into three layers. If you find it a bit intimidating, then here is a good article and video from Wicked Goodies.

For those who don't know, I am a former cubicle dweller, turned pastry chef (I love what I do). We bake sponge cakes a daily basis and this is the fool-proof method that we always use.

Give this recipe a try and let me know how it works out! I recently filled this sponge cake with a decadent nutella and mascarpone filling! Recipe to follow ....

Happy baking!!

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CHOCOLATE ITALIAN SPONGE CAKE

(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

6 eggs at room temperature, separated
1 cup (200 g) granulated sugar, divided
7/8 cups (100 g) of cake flour (measure 1 cup of flour and remove 2 levelled tablespoons)
6 tbsp (40 g) cocoa powder (Dutch-processed or unsweetened)
1 tsp vanilla extract or 1 pkg vanilla sugar (optional)

Instructions:

Preheat oven to 350 deg F (180 deg C) and line the bottom of a large springform pan with wax or parchment paper.
In a large mixing bowl, beat egg whites on high speed with an electric hand mixer, until stiff. Then slowly add half the sugar and beat a minute longer.
In a medium bowl, cream together the egg yolks and sugar until thick, creamy and pale in colour. You can also add the vanilla, if using. Gently fold into the egg white mixture.
Using a hand whisk, stir together flour and cocoa powder in a smaller bowl, until well combined. If you wish, you can sift the two together. Fold a third of the flour/cocoa mixture into the egg mixture, fold another third, and fold in the remaining third.
Pour into prepared springform pan and spread batter to the edges.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan and then run a sharp knife along the sides to loosen up the cake.
Fill and frost as desired. If not using immediately, then keep the cake in the pan, cover with aluminum foil, put it in a plastic bag, and store in the refrigerator up to several days, until ready to use. The cake can also be frozen.

MAKES 10-12 SERVINGS

ITALIAN MEATLOAF WITH PROSCIUTTO COTTO AND MOZZARELLA

2016-04-11T09:14:00.000+02:00

Treat your family to an authentic Italian Sunday dinner with this eye-catching meatloaf. Learn how to make this perfectly shaped meatloaf, filled with prosciutto cotto and mozzarella, in this step-by-step tutorial.

Just before we jump into this post, let me warn you that this post has twenty-three pictures, one collage, and a pin-strip for Pinterest. I know. I went a little over board with the photos, but this is, afterall, a step-by-step tutorial. :-)

Last weekend, my husband had asked me to make a meatloaf for Sunday. Since he didn't specify what he wanted in particular, I got a little creative with some inspiration from this authentic Italian recipe. I used my mom's recipe for meatballs.

I found the mixture to be a little dry, so I added a bit of cream to moisten it up a bit. I usually use medium or large eggs on hand, but this time, I only had small eggs. If you find that the mixture feels stiff and dry than add a bit of liquid, such as water, cream or milk, but I wouldn't add an additional egg, though. The meat mixture would have too much moisture making it difficult to roll later on. However, if it does happen, just add more bread crumbs, along with a bit of salt, so the meatloaf doesn't taste bland.

The next step is to mix the ingredients well. I said it before and I'll say it again ... don't be afraid to do it. In this recipe, you want the meatloaf to hold together when it's rolled out. :-)

Grease one side of wax or parchment paper with spray or oil. This will prevent the meat from sticking to the paper when it gets rolled out. Roll it out to the width of the loaf pan that you are using. I used a silicon loaf form but any loaf pan will do. If you use a glass one, bake the meatloaf a bit longer, so it's cooked through.

Place another sheet of wax or parchment paper (that has also been greased) over the mixture, and gently flatten it out with your hand(s). Using a rolling pin, roll out the mixture until you get a thin layer, about 1/2 inch (1 cm) thick. If you prefer to have more layers in the meatloaf, then you can roll the meat a little thinner. I will try this the next time I make this.

TIP: If the paper scrunches up, then gently pull it away from the meat, straighten in out, and place it back on the meat. If it happens on the bottom, flip it over, and do the same thing.

The mixture should be rolled out to about 13-14 inches (35-36 cm) long.You might get raggedy edges like I did. The next steps will explain how to fix it.

Fold each side of the wax or parchment paper, gently pressing down with your hand(s) to flatten it out.

Cover again with paper and roll it out to get an even surface. The sides and corners won't be perfectly straight, but it will be more manageable to handle when rolling.

The meatloaf is now ready to be filled. You can add whatever you like, really. Prosciutto cotto (Italian cooked ham) and mozzarella are yummy, but spinach would give the meatloaf a nice contrast when sliced.

I used three large slices of prosciutto cotto, but the sizes can vary depending on the manufacturer.

In the original recipe, the cheese is layered first, but here, for no particular reason, I added the ham first. You can do as you wish. Either way works fine.

Then add LOTS of cheese.

Now the rolling begins! Use the baking or parchment paper as an aid, tightly roll the narrow side, that has the same width of the pan, away from you ... just like you would for a swiss roll.

Using both hands, tightly tuck the edge as you start form the 'pin wheel'.

As you roll, the meatloaf will keep it's form.

Keep rolling, pulling the paper away.

Keep going .... :-)

And here you have the perfect roll. :-)

Remove or tuck in any excess cheese and taper both sides of meatloaf.

Flip it over so the seam side is down and place in the middle of the parchment paper.

Grab the ends of the parchment paper and gently lift and place the meatloaf into the pan. Bake at 400 deg F (200 deg C) for 45-60 minutes, depending on the form you use (glass forms will take longer). You'll know it's ready when the top is nicely browned. Mine took about 45 minutes to cook.

Let the meatloaf sit for 5 minutes before tipping out the fat. It will have shrunk a bit after baking.

Cut into 1/2 inch (1 cm) slices and serve with any style of potatoes and green vegetables. Two slices per person is a good portion to start. :-)

This really isn't difficult to prepare and it makes a stunning presentation. I used half pork, half beef, but poultry ground meat would work well in this recipe, as well. Enjoy!

Buon appetito!

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ITALIAN MEATLOAF WITH PROSCIUTTO COTTO AND MOZZARELLA

(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

1 lb (500 g) ground meat (either meatloaf mix, chicken or turkey would work well)
1/3 cup (30g) grated parmesan or grana padana
1/3 cup (40g) dried plain bread crumbs
2 large garlic cloves, finely minced or pressed
1 tbsp (5g) chopped fresh parsely
1 egg
salt and pepper to taste
1 pkg thinly sliced prosciutto cotto
1 cup (100 g) shredded mozzarella

Instructions:

Preheat oven to 400 deg F (200 deg C).
Mix all the ingredients (except for prosciutto cotto and mozzarella) in a medium bowl until well blended.
Between two greased baking or parchment paper, roll the meat mixture to the width of the pan and 13-14 inches (34-35 cm) long. If you get the raggedy edges, fold each side of the paper to get straighter edges, cover with other sheet of wax paper, and flatten again with rolling pin.
Layer the meatloaf first with prosciutto cotto and then shredded mozzarella (or the other way around).
Starting at the narrow end (same width as the pan), tightly roll the meatloaf 'jelly roll style', with the help of parchment paper. Place the log seam-side down in the middle of the parchment paper and taper the ends of the meatloaf.
Transfer the meatloaf into the pan and bake for 45-60 minutes (glass pans will take longer to 60 minutes). The meatloaf will be nicely browned on top.
Let it sit for 5 minutes and then pour out the rendered fat.
Cut into 1/2 inch (1 cm) slices and serve with any style potatoes and green vegetables.

MAKES 4-6 SERVINGS

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15-MINUTE CHEESY GARLIC PESTO BREAD

2016-03-31T11:39:00.000+02:00

Planning a dinner party this weekend? Have your guests indulge in this ooey, gooey, cheesy, garlic bread, slathered with a good helping of homemade basil pesto alla genovese. You'll hear your guests oohing and ahhing ... and all it took was 15 minutes to make from beginning to end!

When I work long days, dinner at our house consists of bread, cold cuts and cheese - your typical German Abendbrot. The other night when I came home after a long day's work, I didn't feel like pulling out my pots and pans, and spending the next hour or two making dinner. I still wanted something warm, though. And comforting. Let me add effortless and a complete no-brainer to the list. I remembered that I still had some homemade pesto alla genovese in the fridge, and this ooey, gooey, lots-of-mozz, not-so-messy, garlic pesto bread was born.

Four simple, wholesome ingredients make up this divine appetizer - homemade pesto, real butter, lots of mozzarella, and of course, a loaf of Ciabatta bread.

Cut the bread into two halves and spread each slice with butter or margarine. In the first photo of the collage (top left), you might notice that I used margarine on the left and butter on the right. The side with margarine had a saltier taste, and the one right had more of a rich, buttery taste. Either way, both tasted really good!!

In the second photo (top right), I added two heaping tablespoons of my homemade pesto. I had made this a couple of nights before and used three heaping tablespoons, instead. Both versions tasted good, but I personally preferred it with more pesto.

Spread the pesto from edge to edge and top each slice with an abundance of cheese (bottom two photos).

Bake in preheated oven for 10 minutes, and if you prefer golden brown edges, then bake for 2-3 minutes longer. Try not to bake it any longer, or it will turn out dry, and the cheese won't be as stretchy.

Finally, slice into 8 pieces and serve immediately. If desired, add freshly ground black pepper for an extra kick.

In Ina's famous words ... How easy was that?

Buon appetito!!

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15-MINUTE CHEESY GARLIC PESTO BREAD

(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

1 loaf Ciabatta bread (small or medium in size)
4-6 heaping tablespoons homemade basil pesto
2 cups (200 g) shredded mozzarella
butter or margarine, as needed
salt and pepper, to taste

Instructions:

Preheat oven to 400 deg F / 200 deg C and line bottom of oven with parchment paper, aluminum foil, or a baking sheet to catch any drippings.
Cut Ciabatta lengthwise in half, spread butter or margarine on each slice, and then with a generous amount of basil pesto. Sprinkle shredded mozzarella on top.
Place on the middle rack in the oven and bake for 10 minutes, until cheese is melted. If you prefer golden brown edges, then bake for 2-3 minutes longer.
Cut into 8 slices and serve immediately (still warm).

Serves 8

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2016-03-31T10:45:00.001+02:00

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PESTO ALLA GENOVESE

2016-03-13T12:16:00.000+01:00

Make this beautiful, vibrant basil pesto for dinner tonight! It can be prepared, while the pasta is cooking. Add a simple green salad, and some toasted, buttered bread slices and dinner is served. Healthy, quick and ready in less than half an hour.

Basil is the herb that I use most in my sauces. I keep it on my kitchen window sill all year round. It is considered to be one of the healthiest herbs.

When I was growing up, every summer my parents planted basil in two old wooden wine barrel halves, that my dad had cut in half. They sat in each corner of the patio. Throughout the summer, the sweet aroma pleasantly lingered in the garden. To this day, everytime I walk by fresh basil, I stop in my tracks to get a big whiff of it. :-)

At the end of each summer, the entire family got involved in making a year's worth of jarred tomato sauce. I was always in charge of harvesting and cleaning the basil. When we were done canning tomato sauce, any leftover basil was made into pesto, and then frozen for the summer months.

I was never a big fan of frozen pesto, but freezing the abundance of basil was better than throwing it out. I never liked how the basil turned to an unappetizing dark green, and the fresh taste of basil and garlic was gone. I prefer to making my pesto fresh,

My parents never used a recipe, but they never made pesto the traditional way either (with a mortar and pestle). Mom pulsed the ingredients in her ancient, 1970's blender, until she got the right consistency. I have always considered myself a traditionalist, when it comes to Italian cooking, but there are a few exceptions that I make, which are puréeing my pesto with a small appliance, and my slow cooker Italian meatballs. :-)

I usually make a really yummy sun-dried tomato pesto, and an arugula pesto (recipe not posted yet), but it's been years since I have made pesto alla genovese. The last time I made basil pesto was back in 2008, using Ina Garten's recipe, which is also very good.

The recipe that I'm sharing today is my own creation. I make it in a bowl and I use my hand blender to puree it for easy clean-up, but you can always use your food processor or blender to make it.

This recipe calls for 1-1/2 cups of basil leaves. To measure it, fill the measuring cup to the top, and then firmly, but gently press down on it. It should be about 3/4's full, and when released, the leaves should fluff back up to the rim of the cup. If you feel that more basil is needed, then feel free to add a few more leaves.

I never wash the basil, but you can, if you wish to. Rinse the leaves under cold water; use a salad spinner to remove the access water (the basil leaves won't be damaged); then spread the leaves on a clean dish cloth, and gently pat them dry with another clean dish cloth. You can also let them dry a bit at room temperature, but it will take a little longer to make the pesto.

Place the basil leaves on a cutting board. Any thick, woody stems should be removed.

Bunch up the basil as much as you can in your hand. You can also do this in two or three batches.

Roughly chop the basil leaves (above left photo), then rotate the cutting board 90 degrees and chop the basil again (above right photo).

Place the chopped basil in a bowl, along with the rest of the ingredients (left), and stir everything together like a salad (right). A couple tips on some of the ingredients are ...

1) The garlic needs to be fresh. If you use old garlic with sprouts growing out of them, the flavour won't be as strong. It should also be finely chopped or pressed through a garlic press, so it gets better distributed within the pesto when pureed.

2) Traditionally, Parmesan and/or Pecorino cheeses are used, but here I used Grana Padano, which is an inexpensive alternative to Parmesan and Pecorino cheeses, but still tastes great in the pesto.

3) Using a good quality extra virgin olive oil makes all the difference. It should have an intense peppery taste and it should be slightly bitter but smooth.

The last step is to puree everything together. I used a hand blender, but you can pulse or puree the pesto in a blender or food processor. I like using a hand blender because I find it easier to clean when I am done. By using a hand blender, some of the pine nuts are not completely ground. I like how this adds texture and crunch to a pasta dish.

This recipe makes a small batch, but if you won't be using pesto immediately, it can be stored in the fridge for up to a week. Just make sure to cover it with a thin film of oil, so the top doesn't discolour. The pesto is tastes best the first day or two that it's made. After that, the garlic flavour will weaken and the pesto can turn a bit darker. To revive the flavour, add another fresh garlic clove pressed through a garlic press, and some salt and pepper, to taste.

This recipe is great with just about any type of dried or homemade pasta, as well as gnocchi. I used this on garlic bread and it was divine. The recipe will be posted soon, so stay posted.

Buon appetito!!

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PESTO ALLA GENOVESE

(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

1 1/2 cups (45 g) basil leaves, gently packed in measuring cups
3 tbsp (25 g) Parmesan, Pecorino or Grana Padano Cheese
2 fresh large garlic cloves
1/2 cup extra virgin olive oil (no substitute)
salt and pepper, to taste
1 lb linguine, or your favourite pasta

Instructions:

Gather basil leaves into a bunch and roughly chop them. Chop again perpendicular.
Add chopped basil into a medium-size bowl, along with the rest of the ingredients. Mix well together, like a salad.
Using a hand blender, puree the pesto to desired consistency.
Serve with your favourite pasta and extra grated cheese on top, or store in a small jar, covered in a thin film of oil for up to a week in the fridge.

Makes 1 cup, enough for 1 lb (500 g) of pasta.

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SLOW COOKER ITALIAN MEATBALLS

2015-10-26T06:21:00.000+01:00

Slow cooker Italian meatballs doesn't get any better then this! Flavourful, melt-in-your-mouth meatballs are gently simmered in a rich, luscious tomato sauce. Only ten minutes of prep and no stirring involved. Modern method but tastes like what nonna used to make.

My family loves eating meatballs. I usually make them over the stove top, but this time I wanted to try them in the slow cooker. I combined my favourite marinara sauce and my mom's Italian meatballs, and they turned out sooooo good! The sauce was thick and velvety; and the meatballs were tender and moist. My kids kept asking for more when I made this last week. :-)

The original recipe for the sauce calls for four tablespoons of extra virgin olive oil, but for the slow cooker, I will use half the amount, the next time I make it. When I make the sauce over an open flame, the olive oil seems to blend into the sauce much better. This dish reminds me a lot of how my grandmother in Italy used to cook. She wasn't afraid of using a good glug of oil in her sauces. :-)

To start, add the sauce ingredients into the slow cooker, cover and set on high for three hours. As the sauce begins to heat up, start making the meatballs.

When you mix the ingredients for the meatballs, don't be afraid to mix them well into a homogeneous mixture. The meatballs will turn out very tender in the slow cooker. I used an ice cream scoop to get even-sized meatballs.

Now, this is the only time that you can remove the lid. Place the meatballs into the sauce (it's okay to overlap them if your Crockpot is smaller), and then gently shake the slow cooker back and forth, to settle the meatballs into the sauce (not all them need to be covered with the sauce). Cover with the lid and let the slow cooker do the rest for the next couple of hours. After two hours, you will follow your nose into the kitchen. Trust me, I did.

This is what you get when it's done ... luscious, melt-in-your-mouth meatballs and a rich, velvety tomato sauce. Even though, the preparation of this dish is not your traditional, over-the-stove recipe, the taste is definitely authentic!

I have a little confession: When the meatballs were done, I tried one and had another three right afterwards. They were sooooo yummy that I couldn't resist! But ... I didn't eat any during dinner, so there would be enough for my boys to have. I do try to be a good mom. :-)

The recipe doesn't get any simpler than this. Serve with any type of pasta and enjoy!

Pssst: You'll keep coming back for more!

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SLOW COOKER ITALIAN MEATBALLS

(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

For the marinara sauce:

3 cups (700 ml) pomodoro passata, or plain pureed tomato sauce
4 garlic cloves, crushed
4 large basil leaves, left whole or torn into small pieces
2-4 tbsp extra-virgin olive oil
salt and pepper, to taste

For the meatballs:

1 lb (500g) ground meat (half beef, half pork)
1/3 cup (30g) grated parmesan or grana padana
1/3 cup (40g) dried plain bread crumbs
2 large garlic cloves, finely minced or pressed
1 tbsp (5g) chopped fresh parsely
1 egg
salt and pepper to taste

Instructions:

Place all the ingredients for the marinara sauce into the slow cooker, cover, and set on HIGH for 3 hours.
Mix all the ingredients for the meatballs in a medium or large bowl until you have a homogeneous mixture. Using an ice cream scooper, scoop out the meat, and then roll into balls. I got 16 but the amount may vary depending on the size of the scooper that is used. NOTE: If you'd prefer, you can also use a spoon instead of the ice cream scooper, and roll out into golf-size meatballs.
Gently place the meatballs into the slow cooker, cover and let cook for the remainder of the time, without lifting the lid (the hard part).
Serve with your favourite pasta and extra grated cheese on top.

Serves 4-6 people.

POLPETTE DI MELANZANE (EGGPLANT CROQUETTES)

2015-10-12T07:57:00.000+02:00

These eggplant croquettes are crispy on the outside and tender on the inside. They are great served as an appetizer with homemade aioli or marinara sauce. Turn an ordinary eggplant into these hard-to-resist delectable croquettes!

Eggplant croquettes (or "meatballs") are well known throughout the southern regions of Italy, but this wasn't a dish that my mom, nor my grandmothers made. The recipe I'm sharing today is an inspiration between my paternal grandmother, nonna Rosa, and another calabrese, Rosetta Costantino, A few years ago, she published a cookbook called, My Calabria, one of my favourite books written on calabrian cuisine.

The ingredients and cooking method is true to the original version of the recipe, but there are two small changes that I have made:

I cut the eggplant into smaller pieces, so it's easier to chop afterwards.
I roll them into a larger oval shape rather than one inch balls (this is where the my inspiration from my grandmother comes in).

When I was a kid, we had dinner every Sunday at my grandparents' house. For me, that meant helping my grandmother prepare the food in the basement. My task was to always roll out oval-shaped meatballs (whether it was ground meat, potato or rice), and then fry them in olive oil, in her medium-sized cast iron pan. From time to time, I fry my meatballs the way my grandmother taught me, and I wanted to try this with eggplant. Rosetta's recipe for "Crispy Eggplant Meatballs" seemed like the perfect recipe. :-)

For this recipe, you will need one large eggplant or two smaller ones. Wash and pat dry. Cut the green stems off and slice into 1/2 inch (1 cm) slices. Stack two or three slices on top of each other, and cut into 1/2 inch (1 cm) strips. Carefully rotate the pile and cut again into the same width, to get the cubes.

Continue cutting the rest of the eggplant slices into cubes. Place into a saucepan large enough to hold the eggplant and fill with water, almost to the top. The eggplant will float, but you don't need to worry about that at this point. Cover with a lid and bring to a rolling boiling. Remove lid and push the eggplant in the center down into the water, so it also gets cooked. Occasionally do this until all eggplant cubes look translucent. This will take about 10-15 minutes.

The photo above looks a little fuzzy (I had taken it with my mini iPad under low lighting), but the eggplant should look similar to this. Strain in a colander and let it come to room temperature (about an hour). The skin has turned to a faded dark purple, and the beautiful, creamy white flesh has turned into a not-so-pretty "translucent beige". By boiling the eggplant, this helps remove the bitterness. Therefore, you don't need to salt it beforehand.

After the eggplant has cooled, grab a handful and squeeze between your hands to remove as much water as you can, but don't completely dehydrate it. The first time I made this recipe, I had squeezed it between two plates and had removed too much of the moisture. The croquettes were very dry and they tasted more like bread rather eggplant. The eggplant should resemble the photo above - not too dry and not too wet, but some where in between. :-)

Next, flatten the eggplant onto a cutting board and finely chop into smaller pieces. Then chop it again perpendicularly. If you noticed the white stuff in the third photo above, it's because I initially added Italian grated cheese before chopping it (I was distracted by the kids - hehe). The cheese goes in after the eggplant has been finely chopped, but my little mishap didn't change the taste of the croquette. :-)

Transfer the cooked eggplant into a medium bowl and add the rest of the ingredients, which are fresh bread crumbs, grated Italian cheese, and minced parsley and garlic. Mix everything thoroughly together either with a fork or your hand, until everything is well blended. Don't be afraid of over mixing. It's more important to have everything well distributed. If the mixture feels wet, add a little more bread crumbs, and if it feels too dry, add a tablespoon or two of water or milk. I don't recommend adding another egg because it would make the mixture soggier than it should be. Next, grab a tablespoon of the mixture, roll into a ball, and then back and forth into an oval shape. The croquette should be roughly 1 1/2 to 2 inches (3-4 cm) long. Finally, roll it in breadcrumbs, coating all sides, and then set aside.

This step is not necessary but I recommend doing it. After coating the croquette with breadcrumbs, I like to gently pat it between my hands, so that the breadcrumbs are more compact. I find that they are more secure when frying (they won't fall off as easily). This is something my mom used to do whenever she prepared chicken cutlets. Doing this, also gives the croquette a more uniform shape.

Pour enough olive oil into the frying pan to cover the bottom, about half an inch (1 cm) in height (you don't want to skimp on the oil). As the oil heats up, add one eggplant croquette. The moment it starts sizzling around the sides, add the rest of the croquettes. My grandmother never worried about crowding the pan. The croquettes will still brown. Now, if the oil looks a little low, add a bit more oil in the center and along the sides. You can use a different oil for frying, if you prefer.

When the croquettes are nicely browned, flip them over using a two forks, and continue frying the other side. When done, transfer to a dish lined with paper towel. These can be served as an appetizer with homemade aioli or marinara sauce. Now, if you're a garlic lover like me, then you would enjoy them with this fresh tomato garlic sauce recipe. Or you can serve them with a side salad for a light dinner.

Let me know what you think of this recipe by leaving a comment below. I hope you enjoy it like my family does.

Buon appetito!

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POLPETTE DI MELANZANE (EGGPLANT CROQUETTES)

(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

1 large eggplant, or two smaller ones (1 lb or 450-500 g)
1 cup (80 g) fresh bread crumbs (I used whole wheat toast quickly blitzed in the blender)
1/4 cup (25 g) grated Grana Padano or Parmesan cheese
2 tbsp minced parsley
1 large garlic clove, minced or pressed through a garlic press
1 egg (M or L)
1/3 cup (50 g) dried bread crumbs (for coating croquette)
Extra virgin olive oil for frying
1 cup aioli, marinara sauce, or fresh tomato garlic sauce

Instructions:

Wash eggplant, cut stem off, and slice into 1/2 inch (1 cm) slices. Stack 2 or 3 slices and cut into 1/2 inch (1 cm) strips. Rotate 90 degrees and cut perpendicularly into 1/2 inch (1 cm) cubes. Put the eggplant in a pot large enough to hold them, fill with water, add 1 tablespoon of salt, cover, and bring to a boil. Remove lid and push eggplant down, so it also gets cooked. This should take 10-15 minutes. Drain and let it come to room temperature, about an hour.
Squeeze out as much water as you can between your hands (but not all the moisture). Place in a medium-sized bowl, and add fresh bread crumbs, grated Italian cheese, parsley and garlic. Mix everything together either with a fork or your hand, until well blended. Scoop out one tablespoon of the mixture and roll into an oval shape between your hands. Roll into bread crumbs and gently pat between your hands. Set aside on a dish and continue rolling out the croquettes until the mixture is used up.
Heat up about 1/2 inch (1 cm) of olive oil in a large frying pan (preferably cast iron), over medium-high heat. Place one croquette in the oil and as soon as it starts sizzling, add the rest of the croquettes. Fry until brown (a few minutes), then turn over using two forks, and brown on the other side. Drain on paper towels.
Serve hot or at room temperature with aioli or tomato sauce.

Serves 4-6 people.

Adapted from Rosetta Constantino's recipe for "Crispy Eggplant Meatballs"

PORK TENDERLOIN WITH MUSHROOM WHITE WINE SAUCE

2015-09-28T23:00:00.000+02:00

Make this tonight in less than an hour! Succulent pork tenderloin served in a creamy mushroom white wine sauce, and boiled potatoes on the side. This is an easy week night meal to prepare, but elegant enough to impress your Sunday dinner guests.

Now, I'm not sure if I would be able to forgive myself if I didn't share this recipe with you. Pork tenderloin is something that I make often during the fall and winter months and my family adores it. My kids ~~wolf~~ eat their first portions and then ask for seconds; my husband savours every bite, and I lick the plate clean (when the kids aren't looking, of course).

I always prepare the meat the same way and each time it turns out perfect - juicy, tender, and flavourful. The three steps that I do to achieve these results are sear the meat on all sides and season with salt and pepper after searing; bake in a hot oven for 20 minutes (give yourself enough time to prepare the sauce); and most importantly, let the meat rest before slicing into it (this locks in all the juices).

A lot of recipes state to rub seasoning on the meat, but I like to keep the seasoning simple with just salt and pepper, and have the most of the flavour come from the sauce. I either make a blue cheese sauce, or this decadent mushroom white wine sauce pictured above. I serve cooked potatoes on the side, so you can mash them up and sop up the juices. No need for butter in this case. ;-)

Start off we two pieces of pork tenderloin (not to be confused with pork loin ... it's a different cut) and trim off any of the silver skin that you see. If you leave it on, it won't be very appetizing when you chew the meat. It'll taste rubbery (I've already tried it).

Next, heat up some olive oil in a pan and fry all sides on high to medium-high heat. I don't usually time it. I wait till the meat doesn't stick to the pan any more. If it does, it means that it hasn't browned long enough. If the meat looks nicely browned, but it still sticks to the pan, then not enough oil was used. Just add a bit more. If you're a bit in a rush (or a little impatient like me) then feel free to use a metal spatula to scrape the meat off the pan.

Place the meat in a baking dish and bake in a HOToven for 20 minutes. This gives you enough time to make the sauce. If you're wondering about the potatoes, you start with those first before you start with the meat. Simply peel the potatoes, cut them in half if they are too big (they should be similiar in size so they cook evenly), and then cook them in a pot of water until they are tender. A trick that my MIL taught me is, if the potatoes are ready before the main dish, then strain the potatoes, put them back in the pot, cover with a paper towel, and put the lid on top. This will absorb any moisture inside the pot, and keep the potatoes firm AND hot until serving time.

Chop the onions and slice the mushrooms. Cook the onions for a few minutes until translucent and then add the mushrooms. Continue cooking till most the moisture from the mushrooms has evaporated (bottom-right-hand corner in the photo above). You may need to drizzle a bit more oil if there isn't enough fat in the pan.

Now this is where the flavour is introduced into the sauce. Deglaze the pan with half cup of white wine. I used a Riesling. For years, I used Chardonnay but I recently switched to Riesling. I like the light flavour it adds to the sauce, with just a hit of sweetness. (I also recommended this in my recipe for risotto.) After the wine has reduced, then add some chicken broth and cream to the mushrooms, and cook a few minutes longer to heat through. I like my sauce a bit on the thicker side, so I mixed two rounded teaspoons of cornstarch in a tablespoon of room temperature water (not hot, or it will clump), and mixed it into the sauce. Taste the sauce to see if it needs any more salt and pepper. If you wish, you can add some freshly chopped parsley but I opted it out this time around.

When the meat is ready to be taken out of the oven, it should be cooked medium-rare. You can bake the meat a bit longer, but that pure flavour of pork will be lost and the meat won't be as juicy. When I was growing up, my parents always overcooked the meat to 'kill off all the bacteria'. It was so dry that I would eat it with tones of ketchup. On my 25th birthday, and old friend of mine took me out for my birthday to a fancy restaurant. She told me to order the steak medium-rare. I was really hesitant about partially raw meat, but once I took that first bite, I was hooked. Ever since then, though, that is how I order my steak at a restaurant and make it at home.

The last (and most) important factor after you take the meat out of the oven, is to let it rest for a few minutes before cutting into it. This will lock in all the juices. Cover loosely with aluminium foil and let the magic happen. When it's time to serve, slice the pork tenderloin into thick slices (about 1 inch / 2 cm thick), Serve about three slices per person, a side of potatoes, and drizzle a bit of sauce over the meat (mushrooms can be served on the side or over the meat), and you have a meal fit for a king. :-)

When I made this on Sunday, my husband initially had asked for a blue cheese sauce, but I preferred the mushroom sauce. Since I had all ingredients on hand, I decided to make both of them. My husband was away for the week on a business trip in France, and when he returned, he brought back some blue cheese with him. Well, needless to say, my husband ended up eating most of the mushroom sauce and I poured the blue cheese sauce over my potatoes. The kids ate their meat pure. :-)

Give this recipe a try. With all the tips I just gave you, I don't think you'll be disappointed with this dish. :-)

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PORK TENDERLOIN WITH MUSHROOM WHITE WINE SAUCE

(From the Kitchen of For the Love of Italian Cooking)

For the Meat:

2 pcs pork tenders (about 1 lb or 500 g each)
6 tbsp extra virgin olive oil, divided
Sea salt, to taste
Freshly ground black pepper, to taste

For the Sauce:

4 tbsp extra virgin olive oil, divided
1 medium onion, finely chopped
8 oz (250 g) white or brown mushrooms, thickly sliced
1/2 cup (125 ml) white wine (ie. Riesling)
3/4 cup (180 ml) water
1 tsp granular chicken bouillon
3/4 cup (180 ml) cream
Sea salt, to taste
Freshly ground black pepper, to taste
2 tsp cornstarch, dissolved in 1 tbsp water (room temperature)

On the Side:

2 lbs (1 kg) cooking potatoes, peeled and cut into even sizes.

Instructions:

Preheat oven to 400 deg F (200 deg C).
POTATOES: Place peeled potatoes in a pot and cover with water plus a tablespoon of salt. Cover, bring to a boil and then reduce heat to medium. Continue cooking until tender (cooking time will vary, depending on the size the potatoes were cut). Strain, place a paper towel on top of the pot, and cover with the lid. TIP: As the potatoes are cooking, prepare the meat and the sauce.
MEAT: Heat up a large skillet, place two tablespoons of oil, and sear the pork tenderloins on all sides. Every time you flip the meat, add a tablespoon or two of oil to prevent it from sticking. Drizzle another 2 tablespoons of oil in a baking dish and place the meat in there. Bake the meat for 20 minutes (no longer). Remove from oven, tent with a piece of aluminium foil, and let the meat rest for several minutes. TIP: As the meat is in the oven, prepare the sauce.
SAUCE: In the same skillet, heat another 2 tablespoons of oil over medium heat and cook the onions until translucent, about 3-5 minutes. Then add the sliced mushrooms and cook until the water from the mushrooms has evaporated (time will vary).
Deglaze pan with white wine. Cook for several minutes scraping the bits from the bottom of the pan, until reduced by half. Add water, chicken bouillon, and cream. Bring to a gentle simmer and then stir in the cornstarch/water mixture. Cook for a few minutes longer until the sauce has slightly thickened.
SERVING: Slice pork tenderloin into 1 inch (2 cm) slices, place 3-4 pieces per serving on a dinner plate, drizzle mushroom sauce over the meat, and add a side of potatoes. Enjoy!!

Serves 6-8 people.

Hello ... Nice To See You Again!

2015-09-07T17:00:00.000+02:00

Things are starting to look up again. This past summer was rough for me but I'm feeling like my old self again. I smile at the sweetest things in life and laugh at myself when I have unknowingly done something foolish. Through it all, though, my kids have always kept me on my toes, and more importantly, grinning from ear to ear whenever they are around. :-)

Everyone is back into a routine. The kids are back in school and daycare, and my husband and I are back to work. Fall is slowly creeping up with shorter days and longer nights, cooler temperatures, and the wonderful colours that the season has in store. Don't get me wrong. I miss the long summer days and freshly picked strawberries, but I do LOVE the scents and warmth that fall brings. :-)

(Left) Boys napping on flight from Paris to Boston. (Right) Brotherly love while waiting for connecting flight to Detroit.

Since my last post, a lot of things have happened in my life. For starters, I returned to Canada with the kids, just as I had promised my mom. This year's trip wasn't as stressful as last year's, but it was long. Once we set foot on Canadian soil, it felt really good to be home, but more importantly, to see my mom again.

Red Velvet & Chocolate Cupcakes, my brother's and SIL's pizza, Cassata Siciliana

One of the first things we did after we arrived, was celebrate my mom's and my son's birthdays. We had red velvet and chocolate cupcakes for the kids, and of course, my dad ordered the famous Italian Cassata Siciliana for my mom. The family party wasn't complete without my brother's and SIL's pizza (they own a pizzeria). The party really put everyone in a good mood, especially my parents (it's not something that they're used to). They eagerly and happily watched their grand kids unwrap the birthday presents.

The next huge event was unwrapping the HUGE Easter egg that sat in my parents' dining room for a year and a half. My dad had saved it for the kids to open. The egg was almost as tall as me (I'm about 5'2 or 150 cm tall) and it weighed a whopping 6 kg / 13 lbs! I wasn't sure what to do with all that chocolate. The kids ate quite a bit and my dad froze the leftover for another time. Inside the egg was an adult size watch. The funny thing is that it ticked the whole time that it was inside the egg, but a week after it was unpacked, the battery died. Go figure ... lol.

The two older ones wanted to play in the water, while the younger one wanted to play at the playground.

On another day, a very close friend of mine took us swimming for the day, and then to the Greenview Aviaries Park & Zoo, located in Morpeth, Ontario, not far from Chatham. You know, I worked in Chatham for almost 5 years and never knew that there was a zoo near by ... but then again, that was before I devoted my life to motherhood. My favourite moment at the zoo was when the goats were gnawing on the wooden deck and there may have been a little tongue action going on (see photo on the right). ;-)

After the trip to the zoo, things quieted down a bit until my aunt and my cousin arrived from Italy. They arrived a week before I left, and the entire time that we were together, all we talked about was food. I asked my aunt about the things that my grandmother in Italy used to make, such as taralli, pane anitco (old world bread), and my personal favourite, maccheroni calabresi. Below are some of of the things we made.

Old World Calabrian Bread

The first thing that my aunt showed me was how to make the pasta madre (sour dough for bread) before yeast was commercially available back in my grandmother's day. One evening after midnight, my aunt rolled out the filone (left above) and the round bread for friselle (right above). I unfortunately didn't take any pictures of the final product because we ate it all as soon as it came out of the oven. The bread was denser and chewier than what you would get with normal yeast you buy at the store. The flavour kept you coming back for more. I will have to make this bread again soon.

Maccheroni Calabrese ('mparetatti)

Then my aunt showed me how to make my all-time favourite pasta dish ... maccheroni calabresi. My grandmother always made them for me each time we visited for the summer. It's been years since I had them last. My aunt and I woke up at six one morning to make them. I figured that we would be done in an hour but they took us a lot longer than I thought. Traditionally, this type of pasta is made with hard wheat (semolina) and water. We only had all-purpose flour in the house and made the dough with flour and egg. Adding the egg was a mistake. It made the dough very soft an it was hard to pull off the needle. Next time, I will try making them only with semolina flour and water. But regardless of the aesthetics, the pasta tastes delicious with my dad's homemade tomato sauce.

Ever since my mom got sick back in 2006, my dad has been doing all the cooking. Every time I go back home, I always learn a new dish from him. One of my favourite dishes that I learned this time is sautéed peppers with cream cheese. It's a very simple dish to prepare, but it's packed with loads of flavour.

It's amazing how my dad took care of my mom. It definitely is true love. He woke up at the same time every morning - regardless of how little sleep he got the night before - and prepared her breakfast, fed her, and then gave her her medication. The nurse would come to the house, get her dressed, and then mom would sleep in the recliner until noon. Dad would make minestrone for lunch and if she was awake, she would eat by herself, otherwise, he would feed her. In the evening, he baked baked fish or chicken breast with potatoes, but by this time my mom was wide awake and ate alone. Mom always got three home cooked meals everyday. Everyone said that if my mom is still alive, it's because of my dad. He is one of the most determined people I know and never gives up, no matter what.

Photo from Wikimedia Commons

After our return to Germany, my husband went on vacation with our oldest and youngest sons. They went to Regensburg (a gorgeous city in southern Germany) for two weeks. Anton and I stayed home. I started working and Anton had to go back to his daycare. He attends a speech therapy facility and the caregivers had recommended that he should start immediately, so he doesn't miss too much of the program. My husband and I had mixed feelings about this but we agreed none-the-less. Now I see that it was the right decision for him.

When my husband and the kids returned, Oma took the kids for another week to Travemünde (official webpage here), on the Baltic Sea, not far from Lübeck. Johann was there the entire week, but Emil was there during the first half of the week (he had to come back because school started) and Anton was there during the remainder of the week.

Travemünde, Lübeck, Germany

Beaches on Priwall Island right across from Travemünde in northern Germany

I think the kids had a great summer but my husband and I somehow "missed out" on the family fun. For the past nine years that we have been married, we have spent every summer in Austria, but this year we had to take separate vacations. For the past year, my kids have attended three separate educational facilities, and each one had different summer vacation dates. We planned our schedule accordingly, so an adult was always present with the kids at all times.

A long needed haircut to tame the curls :-)

Writing this post has made me realize that the trip to Canada, my time alone with Anton, and my return to work, have changed the way I see things - in a more positive way. I am much happier these days. I feel that I have found my old, happy self. This started with a long needed haircut that I got when I was in Canada. :-)

To keep that positive energy going, I have decided to update my wardrobe. When I sorted through my closet, I hadn't realized how outdated my clothes really were. I got rid of half of what I owned. Over the last few weeks, I have been finding outfits that compliment my size 14/16 (European size 44/46) curvy figure. I have come to terms that I will never be slim, nor do I want to be. I lead a relatively active life and eat everything in moderation. My motto is to work on weight maintenance and not weight loss.

I also decided to spruce things up around here. I opted for a cleaner, more elegant look than what I had before. Change is always good. :-)

Till next time.

Rosa

Homemade Greek Joghurt (Oven-Technique)

2015-07-20T12:36:00.002+02:00

Making yoghurt at home is a very satisfying experience. It’s easier than you would expect and tastes fresher than the one you buy at the store. I started making my own Greek yoghurt three years ago and I haven't looked back. The recipe I'm sharing with you today makes a very thick and creamy yogurt, and the best part is that it is effortless to make. :-)

I have looked at many different methods and found the oven-technique to be the most simplest. There is no straining, no use of crockpots, no jars, and no complicated steps required. The yoghurt is made is three easy steps:

Slowly heat up the milk (while you are making dinner).
Let it cool to 48 deg C/118 deg F (when it's time to eat and then clean up).
And finally, incubate overnight in the oven with the light on (let the oven do the rest of the work for you).

You'll have a beautifully mild flavoured yoghurt the next morning for breakfast. If you prefer it more tart, then let it sit in the oven for another day and then refrigerate it. Don't let it sit at room temperature longer than two days, otherwise, it will spoil.

I start with about a litre (or a quart) of room temperature milk in a stainless steel saucepan. I always use the smallest gas burner on the stove to heat up the milk slowly, which takes about half an hour or so. The reason for heating the milk slowly is to kill off any organisms that are present in it. I don't use a thermometer at this point but I wait for the milk to start steaming and bubbling around the edges, but I don't let it come to a rolling boil, nor do I let it overflow. If you prefer to use a thermometer, then heat the milk to 82-90 deg C (180-200 deg F).

One thing to keep in mind when choosing the milk is that, the higher the fat, the thicker the yoghurt will be. I always use pasteurized milk with 3.5%-4% fat (what is available in Germany).

The next step is to remove the saucepan and let it cool to 48 deg C / 118 deg F. This takes about 45 minutes. I always use a thermometer at this point, but if you don't have one, you can use Mireille Guiliano's technique that she shared in her book, French Women Don't Get Fat:

"If you don't have a thermometer, then do what the locals do: the temperature is correct when you can keep your index finger in the warm milk for 20 seconds." :-)

As the milk cools, it's time to prepare the starter. I use an inexpensive, full-fat Greek yoghurt that I find at the local supermarket. Just about any plain yoghurt will do. According to an article by AboutYogurt.com, all yoghurts are required to be made with at least two live and active cultures, Lactobacillus bulgaricus and Streptococcus thermophilus. Scroll down the section titled, "What are live and active cultures?" to read the information.

The not-so-secret-ingredient that I use to thicken up the yoghurt is dry milk powder. I use half a cup per litre (or quart) of milk. I have read that you can use as little as two tablespoons, but I haven't personally tried it. I really like my yoghurt thick and I find that half a cup does the trick. :-)

In a small or medium bowl, I mix the store-bought yoghurt with the dry milk powder, and mix in a bit of warm milk to loosen it up a bit. Then I whisk the starter into the warm milk in the pot, cover with a lid and place it into the oven with the light on. Some recipes have you put the yoghurt into glass jars, but I let the yoghurt ferment right in the pot. It works just as well. When the yoghurt is ready, then I transfer it into a glass jar or a plastic container large enough to hold it (this recipe makes 1 kg or 2 lbs).

I like to prepare this on a Friday or Saturday night so we can enjoy it for the breakfast over the weekend. This recipe makes enough for the week in our household but it can be easily doubled if you consume more. The yoghurt keeps well for up to two weeks. Reserve 3/4 of a cup or 200 grams of the yoghurt to make your next batch.

If you give this recipe a try, please let me know how it turned out! I would love to hear about it!

Happy yoghurt making!!

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HOMEMADE GREEK YOGHURT (OVEN-TECHNIQUE)

(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

4 cups (1 L or 1 Qt) room temperature milk (preferably 4%, but anything above 2% is good)
3/4 cup (200 g) greek yoghurt (full-fat)
1/2 cup (65 g) dry milk powder

Instructions:

Place milk in a medium saucepan and slowly heat the milk over the lowest flame. This might take half an hour and/or the temperature should reach 180-200 deg F (82-90 deg C). Remove pot from burner and let the milk cool to 118 deg F (48 deg C), or until you can keep your index finger in the milk for 20 seconds. Cooling should take about 45 minutes.
In the meantime, mix store-bought yoghurt with dry milk powder in a small bowl, and add a ladle of warm milk to loosen it up a bit. Slowly pour the starter into the warm milk, whisking quickly and thoroughly. Make sure that it is evenly distributed, otherwise, your yoghurt will turn out lumpy.
Cover pot with the lid and place in the oven over night with the light on. If you prepare this during the day, let it sit in the oven for a minimum of 12 hours. Enjoy with your granola or use it in one of your recipes.

MAKES 1 kg or 2 lbs

Stovetop Granola with Cranberries and Sliced Almonds

2015-06-26T14:11:00.000+02:00

I have been wanting to share this recipe for a while now. I love the simplicity of the ingredients and the ease of preparation. I used to bake my granola in the oven up until I discovered this stovetop recipe several years ago. My kids love it (minus the cranberries) and anyone who has tried it, has asked for the recipe.

With summer here, not too many people want to turn on their ovens (even if they have their AC on). If you still want your family to start their day right during the summer months, then making this granola will definitely show them how much you love them. :-)

Homemade granola is a comfort breakfast food in our household. We love to eat ours with homemade greek yogurt (recipe coming soon). We all know that everything tastes better when it's homemade. No preservatives. No additives. Just simple wholesome ingredients that you control and not some massive manufacturer.

I usually make this with dried cranberries and sliced almonds, but the possibilities are endless. My kids pick out the cranberries, so sometimes I add chocolate chips for them. This tastes great even without the dried fruits or nuts. The granola is crunchy and chewy, and the fun part is that you control the size of the clusters. :-)

This is a all-natural, non-processed recipe, but it does call for a 1/3 cup (75 g) of butter. The amount of butter helps form the clusters, but by adding less will give you a 'looser' granola. The choice is really up to you. :-)

There are times when I make this on a weekly basis. The recipe doubles easily and keeps for several weeks when stored in a tight container. Sometimes I'll leave the glass jar on the window sill and the kids will snack on it after they come home from school. It ties them over till dinner time.

Give this recipe a try and it might just become a family favourite! Feel free to switch it up a bit. Add some coconut flakes, cinnamon, wheat germ, or pecans. The possibilities are endless.

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STOVETOP GRANOLA WITH CRANBERRIES AND ALMONDS
(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

1 tbsp EVOO
2 cups (180-200 g) rolled oats
1/3 cup (75 g) unsalted butter
2 heaping tbsp honey
1/3 cup (60 g) sugar-in-the-raw
1/2 cup (75 g) sliced almonds (or choice of nuts)
1/2 cup (50 g) dried cranberries (or choice of dried fruit)

Instructions:

Heat oil in a large skillet over medium-high heat. Add oats, then cook and stir until it starts to brown and become crisp, about 5 minutes. Remove from heat and spread out on a sheet of baking or parchment paper to cool.
Melt the butter in the same pan over medium heat. Stir in the honey and sugar-in-the-raw. Continue cooking and constantly stirring until it is bubbly. Continue cooking until the butter/sugar mixture is slightly reduced and has thickened up. Add toasted oats to pan. Stir and cook for another 5 minutes (you may have to reduce the heat to low so it doesn't burn). Pour out onto the baking or parchment paper that you previously used, spread, and allow to cool at room temperature.
Once cool, mix in almonds and dried cranberries, breaking up the larger clusters as you go along. (You can transfer the granola to a bowl or mix right on the paper.) Transfer to an airtight container. This will keep for several weeks and the granola will become chewier.

MAKES 4 SERVINGS

(Slightly adapted from allrecipes.com)

Hello ... Anyone Still Out There?

2015-06-16T11:02:00.000+02:00

I have been going through a rough patch in my life that blogging has been pushed to the back burner. I cook, I bake, I take photos and edit them, but every time I sit in front of my computer to write about a particular recipe, I can't find the words to describe how wonderful something was.

I have the right words in my head but I don't know how to transpose them on paper or express them verbally. I thought that maybe I should write about what is currently going on in my life. Sometimes sharing will help you move on.

I have mentioned before that my mom is sick. She has a stage four brain tumour that can't be treated. The doctors had told us that she has 6 to 12 months to live. I'm grateful that I was able to visit her for a few weeks back in May. I had gone alone and when I was there she told me that she wanted to see the kids one more time. This is a wish that I intend to keep. I will head back with the kids sometime this summer.

Through my mom's illness, I was able to feel a bit of happiness when I found out that I was expecting my fourth child earlier this spring. It was an unplanned pregnancy but a welcomed one none-the-less. I figured that if the baby was a girl, then I would name her after my mom. I have three beautiful boys who are fair-haired and brown-eyed like their father. I dreamed that the baby would have dark curly hair and big brown eyes like me. I was over the moon that I was going to have a Christmas baby.

Well, God had other plans for us. On June 4th, I miscarried at 13 weeks. I couldn't understand why it happened, since I had never miscarried before. I pondered if it was the long trip I took to Canada a few weeks before; or if it was my physically demanding job as pastry chef; or could have I possibly done something wrong for the miscarriage to happen? I had a candid conversation with my gynaecologist, and he said that it was none of those. Sometimes it just happens. He told me that I shouldn't feel guilty for wanting to see my mom.

I took a couple of weeks off work to mourn and heal. A few days after I had the surgery (curettage), my oldest son came home from school and told me that his teacher had found head lice on him. Those who have dealt with head lice, know what a nightmare it is to get rid of them. I checked everyone's heads (besides my husband's ... he was away on business travel for most of the week) and we all had them.

I went out and bought shampoo and the fine toothed comb to get rid of the lice; I bagged all pillows, blankets, bedsheets, and plush toys; and I washed everything in hot water. Combs and brushes were sterilized after each use. Towels, bedsheets and pillow cases were washed on a daily basis. And I checked the boys hair every morning and night to nits and lice. Almost a week and half later, I have it under control with the boys, but I am still trying to get rid of mine.

This really has been a nightmare and I haven't mourned the loss of my baby the way I had hoped for. There are times that I feel overwhelmed and that I am swimming under water. I'm waiting for this moment to pass, so I can heal and be the mom my kids deserve. They give me strength and courage to keep going. They are my world and my life, and I am grateful for my little ones.

Thanks for taking the time to read this. God bless.

Homemade Simple Marinara Sauce

2015-02-16T09:44:00.000+01:00

Rather than reaching for the jarred stuff, next time try making this simple 4-ingredient marinara sauce, instead. It's easy to prepare and is ready in less than 30 minutes! I use this sauce in just about everything except for lasagna. It's great in a parmesan dish, and over canneloni, gnocchi, or pasta. Sometimes I use any leftover sauce on pizza, as well.

My aunt in Italy showed me how to make this one hot summer evening, when we just had arrived at the cottage that we had rented on the beach for the summer. She pulled out a large skillet and simmered together pomodoro passata, garlic, basil and olive oil. She then tossed it with capellini (angel hair pasta) and it was the most divine pasta dish that I had ever tasted in my 14 years of life. She referred to it as sugo napoletano.

This recipe has evolved over the years, but the ingredients have always stayed the same - 1 large can of plum tomatoes or 3-5 cups of pomodoro passata (depending on the size of the packaging), 4 crushed garlic cloves, 4 large basil leaves, and 4 tablespoons extra virgin olive oil. What varies is the texture of the tomato sauce. For a chunky sauce, I use plum tomatoes and break them into pieces with my hands, and for a smooth sauce, I use a plain tomato purée (pomodoro passata). Most of the time, I fish out the garlic cloves and other times I puree the sauce to mix everything together.

This recipe is very versatile and very forgiving. It also turns out well, if you happen to use a no-name brand of tomato sauce. It'll have a higher acidity level, but by adding a pinch of sugar or a shot of milk will help balance it out.

This is a family favourite and I love adding my mom's meatballs to this sauce!

Give this recipe a try and let me know what you think!

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SIMPLE HOMEMADE MARINARA SAUCE
(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

3 cups (700 ml) pomodoro passata, or 1 28-oz (800g) can plum tomatoes broken or mashed into pieces
4 garlic cloves, crushed
4 large basil leaves, left whole or torn into small pieces
4 tbsp extra-virgin olive oil
salt and pepper, to taste

Instructions:

Place all ingredients in a medium sauce pan. If you using pomodoro passata, then add 1 cup of water to the container to get the rest of the sauce, and simmer all ingredients for 20-30 minutes over medium heat, until it is slightly reduced and thickened. Do not cover the sauce pan and occasionally stir so it doesn't burn. If sauce tastes acidic, then add 1/4 to 1/2 teaspoon of sugar. If you accidently sweetened the sauce too much, then balance it out with some salt.
Remove garlic cloves, if you wish, or puree them into the sauce. Sometimes I add a tablespoon of olive oil and some fresh torn basil to the sauce, to 'liven it up' a bit.
Use in place of the jarred sauce that is called for in your recipe (even lasagna).

MAKES 4 SERVINGS

(Adapted from my aunt in Italy)

Our Favourite Banana Bread Recipe

2015-01-25T22:28:00.001+01:00

I have a folder on my computer called Food Pornography (since I love food photography so much). Whenever a dish turns out, I pull out my camera and take tones of photos. As I was browsing through the folder, our favourite banana bread seemed like the perfect recipe to share. It's tender, moist and full of banana flavour! (Keep reading to find out the secret ingredient I use for the banana flavour to stand out.)

You're probably wondering why things have been quiet around here (again). Well, over a month ago, I finally got the job of my dreams as a pastry chef at a local restaurant in a department store. Ever since I started working, I haven't been cooking as much, but I have been doing a lot of baking! (Picture me doing the happy dance.) I started work in mid-December and the first four weeks were a trial period. A few weeks ago, I was offered a one year contract. I was over-the-moon happy! This is my first real paying job ever since I moved to Germany.

However, where there is an "up", there is always a "down". On November 21st I got a call from my brother. My world turned up-side-down when he told me that Mom was in the hospital. She had to undergo a major surgery to remove an aggressive brain tumour. Ten minutes after I got off the phone with my brother, I booked a ticket to Canada and flew out the next morning. I wasn't sure what to expect when I got there. When I saw my mom the next day at the hospital, she was all smiles and maintained her sense of humour. But there were times throughout the day, that I noticed the fear in her eyes. I wished she never had to go through it. I wished it wasn't true.

After the surgery, mom didn't wake up immediately, as the doctors expected. The longer she slept, the longer the road to recovery would be. She slipped in and out of coma and had seizures in between. My dad and I argued a lot with the doctors. We didn't want to believe some of the things they were telling us. The two weeks that I was in Canada consisted of long days at the hospital, sleepless nights, and lots of praying. My dad and I tried to stay positive, but there were times when we just lost it, but somehow we kept our faith in God. When I left, Mom seemed to be doing okay.

When I returned to Germany on December 8th, I had a job interview at Stackmann lined up a few days later. Even though I completely bombed the interview (it was my first job interview in 12 years and I was really nervous), the Chocolate Cupcakes and the Red Velvet Cupcakes (made with butter) that I brought along, were enough to convince my interviewers to give me the job. Two days later, I started working there. It was stressful and non-stop, but I loved every moment. A month later, I signed a one year contract. I have never been so convinced about a job until I came across this one.

The last few months have really been an emotional roller coaster ride, but things seem to be calming down, returning to a regular routine. I started thinking about this little blog of mine again and how I have missed writing. Our favourite banana bread seemed like the perfect recipe to share.

Sure, there are a lot of recipes out there claiming to be the best, but there is always one key ingredient that is always missing - vanilla extract. Banana bread just isn't the same without it. Add a teaspoon to your favourite banana bread recipe and you'll notice how a tiny amount will enhance the flavour and sweetness of the banana!

I have tried so many banana bread recipes, but this is the one that my kids always keep asking for. I immediately knew it was a keeper after it disappeared in a day the first time a made it. I found the original recipe on Bon Appetit, called Julia's Best Banana Bread. It seems to be a popular recipe on the site, with varying opinions.

I make this with two minor changes: a) I add a teaspoon of vanilla extract, and b) I use regular table salt instead of kosher (the salt grain doesn't dissolve into the batter like regular salt does, leaving a salty taste). Sometimes I add chocolate chips or walnuts, but most of the time I leave it plain.

The best part about this recipe is how unbelievably tender the crumb is! I never had that soft texture with recipes that call for butter. The recipe calls for 3/4 cup of oil - which may seem a lot - but I don't find the bread oily at all.

Give this recipe a try or at least add that one teaspoon of vanilla extract to your favourite banana bread recipe (if it doesn't already call for it). You will definitely notice a difference in banana flavour.

And ... did I mention that my version uses a hand whisk and the batter is mixed in one bowl? Clean up will be a breeze. :-) Give this recipe a try and let me know how it turns out by leaving a comment below.

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FAVOURITE BANANA BREAD RECIPE
(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

1 3/4 cup (245 g) all-purpose flour
1 1/2 tsp baking soda
3/4 tsp regular salt
3 medium or large eggs
1 1/2 cups (330 g) of sugar
1 cup mashed bananas (about 3 large bananas)
3/4 cup (200 ml) vegetable or sunflower seed oil
1 tsp vanilla extract

Instructions:

Preheat oven to 350 °F (175/180 °C) and grease a 9x5x3 inch loaf pan (I use a pyrex loaf pan for best results).
Whisk together dry ingredients first in a large bowl. Mix in wet ingredients and stir only till combined (don't overbeat). Pour into prepared loaf pan and bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
Run a knife along the sides and let cool completely in the pan.
Slice to desired thickness before serving.

MAKES 8-12 SERVINGS (depending on how thick you slice the bread)

(Adapted from Bon Appetit)

How to Make Basic Risotto (Without Saffron)

2014-11-18T21:58:00.000+01:00

Making risotto is a labour of love, but is every stir worth this creamy and luscious dish? Absolutely!

Before I dive into this recipe, you're probably wondering why things have been quiet around here. This little thing called life happened and my blog got pushed to the back burner. :-)

I went back to school, started teaching English in the evenings, kids are also back in school and daycare, we have done a couple weekend trips, we've had family visit us, and the latest is that our family car has been in the shop for the last five days getting repaired. Aside from all this, there is also homework, housework, kiddie playdates, and laundry. I haven't really been cooking much, either.

I have started delegating some of my work, though. I bring all of my husband's shirts and pants to the laundry cleaner. It saves me a couple of hours a week of washing, drying and ironing his clothes. I can finally concentrate on other things, like this little blog of mine. Next up, is finding a good housekeeper. :-)

The last few months have been really busy (not to mention overwhelming), but I still try to find the time to make a home cooked meal. One of my boys' favourite dishes is risotto. It was also one of my favourite dishes when I was growing up. I usually make this for lunch, but my mom used to serve it as a primo piatto (first course) for dinner.

Making risotto isn't really difficult as one might think. All you need is a little bit of patience and the right type of rice - one with a high starch content. It's what gives the risotto its creaminess. Arborio rice is the most commonly used rice in risotto, but there are more expensive ones, such as Carnaroli, Vialone Nano, and the lesser known Maratelli.

Risotto made with Carnaroli Rice

It is said that Carnaroli is the king of all risotto rice. It's supposed to hold it's shape better during the constant stirring, have more of a bite than Arborio, and it should produce the creamiest risotto ever. Well, I did have my doubts about that, so I set out to try it myself. I ordered package of Carnaroli rice and substituted it for the Arborio in this recipe.

After the rice was cooked, the grain looked a bit longer than Arborio rice and it did produce an extremely creamy risotto. However, the creaminess was only achieved after I added the Italian grated cheese. Otherwise, I wouldn't have noticed a difference. Would I go out of my way to buy an expensive rice for my risotto? No, not really.

The secret to a good risotto is to cook it slow and steady. Cooking time can vary depending on the type of rice you use, the size of the pan, and the amount of heat that is applied. I usually look for certain characteristics when I make a risotto (along with some tips):

use a large heavy-bottomed skillet with tall sides for even cooking.
the rice doesn't have to be constantly stirred at the beginning, only towards the end when the risotto has thickened up (but don't walk away for a few minutes either).
if the rice sticks to the bottom of pan - don't panic - deglaze with a ladle of broth, scraping the bits off with a wooden spoon (don't forget to scrape the corners of the pan, as well, or they will burn).
if the risotto is cooking to quickly then reduce the heat a bit (every stove top varies in heat); if the heat is too high then the liquid will evaporate faster, as opposed to being absorbed into the rice.
when liquid has been absorbed into the rice and it feels that it has thickened up, then add another ladle of broth (about every few minutes).

You don't really need a lot of ingredients to make a delicious risotto. Something magical happens when these simple ingredients come together. Each ingredient plays an important roll in this dish.

You start with a generous amount of butter, which is the preferred fat for risotto by most Italians. It adds a richness and depth that you wouldn't get with oil (in my humble opinion). It also marries well with the chopped onion and garlic. Rice is then added to the butter-onion mixture, and cooked for a few minutes until it is opaque in colour.

This dish is then brightened up with a splash of sparkling white wine. I usually use whatever white wine I have on hand - such as Chardonnay or Pinot Grigio - but this time I used Riesling with really good results. After the wine has reduced, then I start adding the chicken broth (you may not use all of it).

Some recipes call for saffron to be added into the broth (typically for risotto alla milanese), but it is expensive and can be hard to find. Mom would always throw in a pinch whenever she had it on hand, but I usually leave it out. Sometimes I use a small pinch of ground turmeric to get that beautiful golden hue without affecting the flavour of the risotto.

After the risotto is cooked, it is enriched with a generous sprinkling of grated grana padano and a knob of butter (this is what gives the risotto it's desired creaminess). It is then covered for a few minutes to let the flavours come together before serving.

This dish originated in northern Italian and is probably one of the most common ways of cooking rice. Everyone has their own preferred way of making it. My dad likes to make his with red wine instead of the traditional white, and leaves it on the soupier side rather than creamy. The recipe I'm sharing today is our favourite way of eating it.

Now that you have some tips and tricks for a successful risotto, give this recipe a try! It might become a favourite in your family, as well. I would love to hear how it went by leaving a comment below. :-)

PS: If you would like to read a bit more on risotto, then you can check out this link here.

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HOW TO MAKE A BASIC RISOTTO (WITHOUT SAFFRON)
(From the Kitchen of For the Love of Italian Cooking)

Ingredients:

4-5 cups (1 to 1250 ml) chicken broth (you can also use granular, cubes or homemade)
7 tbsp (100 g) unsalted butter
1 small onion or 2 large shallots, finely chopped
2 large garlic cloves, finely chopped or pressed through a garlic press
1 1/4 cups (250 g) Arborio or Canaroli rice
3/4 cup (200 ml) white wine
3/4 cup (80 g) grated Grana Padano or Parmesan, loosely packed
1 tbsp unsalted butter

Instructions:

Heat chicken broth to a rolling boil and then reduce heat to a simmer.
Melt seven tablespoons of butter in a heavy-bottomed skillet over medium heat. Cook chopped onions till translucent and then add garlic. Cook for another 20-30 seconds, but don't let garlic brown.
Add rice and cook for a few minutes till opaque in colour. Add white wine, turn heat to high, and reduce until wine is almost evaporated.
Add a ladle of hot chicken broth, stirring constantly till liquid is absorbed into rice and it begins to feel thick. Add another ladle of broth, cook till it is absorbed, and repeat till broth is used up (if more liquid is needed then add hot water).
When rice is plump but al dente, stir in Grana Padano or Parmensan cheese, along with one tablespoon of butter. Cover skillet with lid and let sit for a few minutes before serving. Taste to see if salt and pepper are needed.

MAKES 4 SERVINGS

(Recipe Created by Me)

Calabrian Style Meatballs Simmered in a Butter-Onion Tomato Sauce

2014-08-26T15:41:00.000+02:00

I remember walking into nonna's house at ten in the morning and smelling her Sunday sauce simmering on the stove. Oh, did it smell delicious! I would sit in church, thinking about her sauce. My stomach would growl so loud during mass, that the people who came in late, standing at the back of the church, could hear me. By the time we got back to nonna's, I was starving. We still had to wait another hour before we all sat around the table to eat. That last hour always felt like torture, but one bite of nonna's meatballs and all was forgotten.

It wasn't often that nonna made spaghetti and meatballs, but I remember her mixing the meat thoroughly with her hands, and then taste-testing it to see if it was right. She would then roll them out and plop them into the sauce. There wasn't anything fancy about them, but they were always tender and flavourful. She used the typical Calabrian ingredients of half pork, half beef, eggs, parmesan, bread crumbs, and fresh garlic and parsley.

Note the word fresh. She never used garlic powder, nor dried parsley in her meatballs. I have tried several times making meatballs with dried herbs and seasonings and it just wasn't the same. I still prefer my meatballs the way my nonna and my mom used to make them - with simple, wholesome, and fresh ingredients.

The meatballs were always simmered in a simple marinara sauce of tomato, garlic, basil and olive oil. As much as I love my family's version, I still enjoy trying different meatball recipes. A few years ago, I came across a recipe where a Calabrian-style meatball was paired with a Marcella Hazan style tomato sauce (the one with butter and onion), and ever since it's discovery, it has it's regular rotation on our dinner table. This simple but ingenious idea came from none other than Molly Wizenberg of Orangette.

It was only recently, though, that I had come across her article that she had written for Bon Appetit, about her long pursuit for the perfect Italian meatball. She found it when she had befriended Jordi Viladas of Cafe Lago in Seattle. He had learned to make meatballs from his aunt, who in turn, had learned them from her Calabrian born mother.

She learned that to get a "fine, smooth texture", you need to mix the meat well with your fingers spread out like a claw, and quickly stir everything together in circular motions. This produces a tight crumb and it doesn't fall apart when you cut into it. This is similiar to how my mom taught me to make meatballs. Always use your hands to mix everything well.

I have made Molly's original recipe (which tastes phenomenal), but I have adapted it to speed up the cooking process a bit, without drastically changing the taste of the original recipe. I use a puréed sauce instead of whole peeled tomatoes; and I don't like wasting milk, so I include the milk into the mixture and reduce the egg to one. I used an ice cream scoop to get even-sized meatballs, and I roll them out as the sauce cooks (about 20-30 minutes). The recipe states to chill the mixture for 15-60 minutes, but I completely skip this step because the meat (and some of other ingredients) are already cold when I mix everything together. Regardless, of the changes that I made, it still tastes the same as Molly's, with the exception of texture of the sauce.

Now, this recipe does call for 1/2 cup (112 grams) of butter. Don't be tempted to add less. I also tried baking the meatballs to get rid of some of the fat, but the end result didn't taste the same. The cheese and fat from the meat, that had melted out, is what gives the sauce most of it's flavour. This recipe is very high in fat per serving (one serving consists of 4 meatballs per person and 36.4 grams of fat), but it is so delicious!

The best way to describe this dish is a southern rustic meatball meets a sassy northern sauce. Who would have ever thought that they would be a perfect match made in heaven?

Thanks Molly for sharing your recipe! :-)

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CALABRIAN STYLE MEATBALLS SIMMERED IN A BUTTER-ONION TOMATO SAUCE
(From the Kitchen of For the Love of Italian Cooking)

A classic southern meatball gets a new northern twist.

Sauce:

2x 28 oz (800 g) pureed tomato sauce (or pomodoro passato)
1/2 cup (112 g) unsalted butter
2 medium onions (or 1 large), peeled and halved through the root
1/2 tsp salt, or to taste
1/2 tsp sugar for acidity (if necessary)

Meatballs:

1 cup (100 g) fresh white bread crumbs
8 tbsp milk
8 oz. (250 g) ground beef
8 oz. (250 g) ground pork
1 cup (100 g) grated parmesan (Grana Padano or Romano Pecorino also work well)
1/3 cup (15 g) finely chopped Italian parsley
1 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1 large egg
2 large garlic cloves, pressed or very finely minced

Pasta and Cheese:

1 lb (500 g) spaghetti
Freshly grated Parmesan cheese for serving (Grana Padano or Romano Pecorino can also be used)

Instructions:

Place all the ingredients for the sauce in a dutch oven or heavy-bottomed sauce pan. Swirl about 3/4 cup (200 ml) water in the cans and add to sauce mixture. Simmer over medium heat while preparing the meatballs (about 20-30 minutes, depending on quick you are).
Mix all the ingredients for the meatballs in a large bowl, mixing well with your hands. Using an ice cream scoop, scoop out all the meat mixture first, and then roll them out (you'll 20-24 pieces). Place them into the sauce, reduce heat to medium-low, and simmer for 15-20 minutes until the meatballs are cooked through. Using a slotted spoon, take out the meatballs and place them in a serving bowl or platter, and set aside. Taste the sauce, if it tastes acidic, then adjust with a bit of sugar.
After sauce is done, bring a large pot of salted water to a boil, and cook spaghetti according to package instructions, and drain. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates and top each serving with meatballs (about 4 each). Sprinkle with grated Parmesan cheese and serve immediately.

MAKES 6 SERVINGS

(Recipe Adapted from BonAppetit)

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