February 2010 -

Ricardo’s Dried Tomato & Pumpkin Seed Bruschetta

Posted by: Gina  :  Category: Easy Recipes

sun_dried_bruschetta1/2 cup dried tomatoes in oil, drained and finely minced
1/4 cup pumpkin seeds, toasted and chopped
1 tbsp capers, chopped
1/3 cup oil oil
8 slices of baguette, toasted

  • In a bowl, mix the tomatoes, pumpkin seeds, capers and oil
  1. Serve at room temperature on toasted slices of baguette

Zucchini stuffed with Sausage-Zucchina ripiena con salsiccia

Posted by: Gina  :  Category: Special Italian Foods

stuffed zucchini boatsThis tasty recipe uses medium sized zucchini’s and is a great way to get your family to eat vegetables. Dad’s garden generates excellent produce and some of his vegetables are a little big for this recipe. If you have ever been in a garden cultivated by an Italian you will know exactly where I am coming from. You want your zucchini to be tender so no bigger than medium sized ones should be used. These are also known as stuffed zucchini boats.


4 medium-size zucchini
8 ounces Italian sausage
1 yellow onion (chopped)
3 tbsp minced parsley
2 tbsp minced basil
1/4 tsp thyme
1/4 cup dry bread crumbs (fine)
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1 egg


  1. Cut zucchini in half lengthwise. Place in large saucepan covered by boiling water. Simmer for 6 to 8 minutes until zucchini are almost tender. Might help to weigh them down with small plate to ensure they cook evenly. Drain and rinse with cold water. Read more…

Minestra di Lenticchia – Lentil Soup

Posted by: Gina  :  Category: Italian Soup Recipes


1 package lentils


Boil lentils until soft. Allow them to remain in pot with water.

Add oil to frying pan, heat and saute chopped Spanish onions, add pepper, salt to taste.

Add contents from frying pan to pot with boiled lentils and cook for additional 30 minutes.  Serve and Mangiare!