Italian Desert Roses Cookies Recipe

 

If you’re looking for a special occasion dessert, try this recipe by author and expert Paola Lovisetti Scamihorn for Rose Del Deserto (Desert Roses) cookies. It includes healthy options based on Paola’s improved version of the classic Mediterranean diet in her cookbook, which she calls The Mamma Mia! Diet.

ROSE DEL DESERTO (DESERT ROSES)

Preparation time: 20 minutes
Baking time: 10 minutes
Yield: about 35-40 cookies

INGREDIENTS

  • 130 g (⅔ cup) granulated sugar
  • 120 g (4.3 oz ) unsalted butter (at room temperature)
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 240 g (1 3/4 cups) all-purpose flour
  • 5 g (1 teaspoon) baking powder
  • Pinch of salt
  • 180 g (1 cup) chocolate chips
  • 200 g (7 oz) approx., cornflakes (like Special K) or similar
    Powdered sugar

DIRECTIONS
Preheat the oven to 180°C (350 °F). Cream the butter and sugar in a medium-sized bowl with an electric mixer. Add the eggs and the vanilla extract. Then mix the flour and the baking powder together in a small bowl. Add the flour mixture to the creamed butter and stir in the chocolate chips. Roll teaspoon-sized balls of dough in a bowl of cornflakes. Place the cookies, well-spaced (about 3-4 cm), on a greased cookie sheet and bake for about 10-12 minutes. Remove from pan and cool on a rack. Sprinkle with powdered sugar on top, just before serving.

Note: This recipe makes about 35-40 cookies. If the dough is too sticky, add one or two spoons of flour. You can substitute chocolate chips with other ingredients such as raisins, for an even healthier snack. Store in a airtight container. You can also store the baked cookies in the freezer; before serving, let them thaw at room temperature and then sprinkle with powdered sugar and serve.

ABOUT THE COOKBOOK AUTHORS

Paola Lovisetti Scamihorn is an Italian pharmacist, researcher and food writer. Cooking, eating healthy food and staying active have always been her life-long passions. She has a cooking blog Passion and Cooking, and contributes to several international magazines. She has previously published in Italy Love is Eating, focusing on Italian culinary culture.

Paola Palestini is a biochemistry professor at the Medical School of the University Milano-Bicocca, Italy. Recently, Paola has been actively involved in the promotion of the principles of a healthy diet through conferences and in collaboration with several magazines. She is the author of seventy-six scientific articles published in international journals.

THE MAMMA MIA! DIET
Written by Paola Lovisetti Scamihorn and Paola Palestini

Published by Hatherleigh Press.

Chicken Sausage, Feta and Kale Frittata Recipe

If you’re looking for a fast and easy meal, you can’t go wrong with a tasty and organic-sourced frittata.

Chicken Sausage, Feta and Kale Frittata

Recipe provided by True Story

Ingredients:

Makes 4 servings

  • 8 eggs
  • 1/4 teaspoon kosher salt
  • 1/2 cup crumbled feta
  • 1 tablespoon olive oil
  • 3 cups trimmed and thinly sliced kale
  • 1 red bell pepper, cored, seeded and chopped
  • 2 Sweet Italian Chicken Sausage links, cut in bite-size slices

How to Make Frittatas:

  1. Heat broiler to high.
  2. Combine eggs, salt, and feta, and stir with a whisk. Set aside.
  3. In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add kale and sauté for 4 minutes, or until starting to wilt. Add pepper and sliced chicken sausage and stir 2 minutes, or until heated through.
  4. Add egg mixture. Cook over medium heat until eggs are partially set, 3 to 4 minutes.
  5. Transfer the skillet to the broiler and cook about 3 minutes, or until the top is set.

 

About True Story:

Founded in San Francisco in 2011, True Story Foods believes in a future of food that is a return to what is real and true. True Story believes in a future of food that is a return to what is real and true. A future that is respectful of the source of our food – the soil, the animals, and the farmers. True Story is nurturing a community of family farmers, artisan producers, progressive retailers, and food lovers who are dedicated to this future.

True Story is available nationally in select natural and traditional grocery retailers and Costco. For more information, visit www.truestoryfoods.com.

TASTE AWARDS CLOSEUP: Ornella Fado of Brindiamo!

Ornella Fado of Brindiamo! is multiple TASTE AWARDS Nominee, as well as a winner and awards honoree. Ornella is also an Italian entrepreneur and Television personality, known for her brand and TV show. She was born and raised in Italy and moved to New York in 1995, where she presently lives.

TASTE AWARDS CLOSEUP

  • Ornella, what have the TASTE AWARDS meant to You?: I truly like the concept of recognizing people for their good and hard work in a “tasty” way.
  • Where are you from originally?: Italy
  • Where are you based now?: Manhattan
  • Why?: I moved to New York City about 25 Years ago. In 1992 I was performing in a Broadway show in Italy “A CHORUS LINE” and I met the person that eventually become my husband and the father of my child. He was American and so we moved to New York, a city that I truly love because of the amazing energy.
  • What is your Favorite Vacation Spot?: My favorite spot is the Amalfi Coast, included Capri and Ischia, but the truth is that Italy is a gorgeous country so any spot in Italy is be a perfect spot for a vacation.
  • What is your favorite food or dish?: I love ” SPAGHETTTI ALLE VONGOLE”
  • What is your favorite restaurant?: For the past 13 years thanks to my TV show Brindiamo! I had the pleasure to visit many great Italian restaurants, it’s hard to pick only one, but I am going to say RAFELE Ristorante in Manhattan.
  • Name Your Favorite: Wine, Beer, Cocktail, Juice or Water?: Prosecco, (I don’t drink beer), Sgroppino, Orange Juice and San Pellegrino Water
  • What is Your Favorite Item of Clothing or Designer?: I love dresses, I love bags, Italian designers are of course on top of my list.
  • What is your Camera of Choice?: Canon
  • What is your Computer of Choice?: Apple
  • What is your Favorite City?: New York City – Naples
  • What is your passion?: My passion has been always performing and creating something that makes me fulfilled and happy.
  • What was the inspiration for your TASTE AWARDS project?: My inspiration was to share my work with many other fantastic producers and hosts in America and meet the people behind the TASTE AWARDS.
  • How did you come up with the name?: Brindiamo! in Italian means ” Let’s Toast“, the theme song of my TV show is from “LA TRAVIATA” the scene of the Brindisi ” LIBIAMO”. I love Giuseppe Verdi (the composer of the Opera ) and my very first show as professional dancer was in La Traviata at the age of 14. Also my TV show is about toasting to life, toasting to great Italian food and amazing Italians around the world.I felt that the name Brindiamo! was the perfect title for my TV SHOW
  • What do you love about it?: I love the meaning of the name Brindiamo! I love the mission of my tv show, I love the spirit and the approach always organic, fresh, honest and authentic.
  • What is the most challenging part?: Probably the financial aspect for funding the TV series is the most challenging part of my business, everything else come pretty natural to me, I love to create original contents and writing new shows, I enjoy the productions aspect, and of course I love to host my own TV show, discover new Italian restaurants and interviewing upcoming chefs, and it’a great to interview Italian celebrities.
  • How did you go about getting involved or even starting this endeavor from a business or professional standpoint?: I have been involved in show business all my life. I was only 17 when I start to dance in well known Televison shows in Italy and I was 22 when I start to host a 2 hours live talk show in Italy. When I moved to New York I felt the need to create something that would fulfill me as an artist and as a business woman and I realize pretty soon that Italian food was loved by everyone but often misconceived, so I felt it was my responsibility to showcase the new Italian cuisine and the upcoming Italian chefs and new Italian restaurants. So Brindiamo! become the first and only show featuring Italian restaurants and Italian chefs and it was the only show featuring Italian celebrities in America. Sharing my culture, my traditions and culture and erase any negative stereotypes about Italians has been my mission for about 14 years.
  • Has it reached your goals for it?: I do feel that in the past 14 years I have been working toward a goal, I am keeping working and smiling and get inspired by life to improve and grow bigger and stronger.
  • What kind of trends are you seeing now in this space?: I believe the new trend is: organic and authentic, people likes REAL at least I DO !
  • Anything you wish you had known in this industry when you first started?: I am sure that knowing the American system better would help me more ,I moved here as an adult so I needed to learn everything from scratch.
  • Any tips for those aspiring to do better in this media space?: I feel the passion is a big element to succeed and of course you must to have a lot discipline, knowledge and not forget the talent.
  • How much do you use Social Media as part of the business or project?: I am aware that social media plays a great role in the media industry and I know I should take more advantage of all the social media avaiilable out there.
  • Any tips for those aspiring to do better in social media?: I am looking for those tips as well, I have been more interested in creating the product to broadcast than talking about it on social media.
  • How do you get your ideas for the project?: Everything started because there was no show that would highlights Italians in America and authentic Italian cuisine, Brindiamo! has been the first TV show that would GUIDE and suggest where to have an authentic Italian experience in America, with many specials from Italy, Canada and Bermuda as well. Each show features 4 recipes (antipasto, primo piatto, secondo piatto e dolce), interviews with the chef and the owner and a bit of history of the restaurant, and the area where the restaurant is located, and time to time we are featuring Italian celebrities visiting New York for pleasure or for business.
  • Who is doing work in this space that you really admire?: There are many people that are doing a wonderful job, and have respect for all those proactive individuals that are passionate about their work, I love Lidia also because I see her often and she was actually guest at one of my event last month.
  • Do you find that people recognize you on the street?: Yes very often! even in places outside New York City , like in Bermuda and Italy.
  • What’s next for You and this Project?: I am happy that Brindiamo! ‘s old favorites and many new show will be streaming on Amazon Prime Video soon. Very excited too about my new Guide about Fine Italian restaurants around the world and my mission to support the slow food mission 10.000 garden for Africa.

Gift Guide: Global Flavors for the World Traveler

A picture is worth a thousand words, but if you really want to evoke a memory of a distant land, the smells and tastes are sometimes even better. We’ve picked some great foodie gifts for the person in your life (or yourself) who loves to travel.

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Holidays are a Great Time for Leftover Turkey Frittata

Holidays mean many things, and many opportunities. One opportunity is to use all of those leftovers for new, creative, and possibly event tastier meals.

Instead of reheating the same turkey dinner, use your leftovers to make something new that everyone will love. Here is a recipe for Leftover Turkey Frittata from Pasta Fits that you can make with ingredients from your holiday meals, while still eating healthy.

Leftover Turkey Frittata

Ingredients

2 oz. ditalini
1 Tbsp. unsalted butter
1 cup/4 oz. leftover green beans, cut into 1” pieces
1 ½ cups/6 oz. leftover turkey, shredded or cut into bite-sized pieces
1 ½ cups/6 oz. leftover pearl onions
1 ½ cups/8 oz. leftover stuffing
6 large eggs, beaten

Directions:

Preheat oven to 375ºF.
Bring a large pot of salted water to a boil. Cook the ditalini according to package directions. Drain and reserve.
Heat an 8” or 9” sauté pan over medium heat. Add the butter and coat the bottom of the pan. Strew the green beans, turkey, pearl onions, stuffing, and pasta around the pan. Pour the eggs over.
Cook until just starting to brown along the bottom (about 2 minutes). Transfer to the oven and continue to cook until the eggs are set (about 20 minutes). Allow to cool slightly before cutting into 8 wedges.

Makes 8 servings.

An exclusive www.PastaFits.org recipe.

Pastafits is produced by the The National Pasta Association

 

Chrissy Teigen and John Legend host Pasta Party with Crateful

Chrissy Teigen and John Legend celebrate life and good eating with Crateful, a Los Angeles-based meal delivery startup.

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