Meatballs – Healthy Mediterranean Style

Just out of our test kitchen-
½ pound of 93% ground sirloin organic farm raised
½ pound of lean veal, grounded also organic farm raised
1 egg, organic
½ cup of black Gaeta olives without pits and cut up in pieces
1/2 cup of Almond milk, organic
1 tablespoon of Parmigiano Reggiano, or more to taste
2 slices of seven grain or olive bread soaked in almond milk (remove the crust)
Extra virgin press cold press olive oil
Parsley, a handful fresh and chopped
Sea salt and freshly ground rose pepper to taste
½ cup of bread crumbs
½ cup of Parmigiano-Reggiano
Place the meat in a deep bowl, make a well and add the egg, black olives, the tablespoon of Parmigiano Reggiano, the milk soaked bread, a generous swirl of olive oil, parsley and sea salt and pepper to taste. Mix the ingredients well and form into small balls, size varies on preference. Mix the bread crumbs and Parmigiano-Reggiano together and place in a plate. Roll each meatball into the mix of cheese and breadcrumbs. Place on a parchment lined pan and bake at 350F until golden brown. The meatballs can go into a sauce or served alone with baby micro greens.

The Writer’s Studio ~ Positano ~ October 10-15, 2015

Join Gemma & Lauren and Cooking Vacations for The Writers Studio in gorgeous Positano on the Amalfi Coast. 

 

 

"Positano bites deep. It is a dream place that isn’t quite real when you are there and becomes beckoningly real after you have gone. "

- John Steinbeck

 

Today in Italy is Festa della Donna

Celebrating Women, Women's Rights, giving a Mimosa to someone you love and dolce- dessert of course!
To all the women around the world! Viva le donne!

Le chiacchiere
makes enough for a party 20 servings

12 eggs
4 teaspoons vanilla extract
1 cup butter, melted
2 teaspoons salt
1/4 cup baking powder
12 cups all-purpose flour
1 quart oil for frying
2 cups confectioners' sugar for dusting

Heat oil in deep-fryer or large heavy skillet to 375 degrees F (190 degrees C).
In a large bowl, whisk together eggs, vanilla and melted butter until well blended. Mix in the salt and baking powder. Gradually stir in flour with a wooden spoon until dough is stiff. Turn out onto a floured surface and knead in as much flour as necessary to make a smooth stiff dough. Dough should not be sticky. Roll the dough out paper thin and cut into 3 inch squares.
Fry in the hot oil, turning once until golden. Drain in colander and place them into a waxed paper lined bushel basket. Dust with confectioners' sugar when cool.

The Magic Of Modena Tastes Of Italia

An off-the-radar trattoria in the city's historical center attracts locals and tourists alike with hospitality and exceptional food.

By Lauren Birmingham Piscitelli

Click HERE for full article...

  

Pack Your Bags & Don’t Forget Your Writing Journals!

Join Gemma & Lauren and Cooking Vacations for The Writers Studio in gorgeous Positano on the Amalfi Coast. This extraordinary Literary & Culinary Week, is set for October 10 to 15, 2015.

Through the use of unique in-class exercises and longer assignments you will learn how to make your pages come alive. We provide a safe environment where you can write, expand, surprise, delight, free your creativity, and give a gift to your soul.

www.cooking-vacations.com/tour/writing-editing-publishing-cooking

Happy Saint Valentines

Thanking the man Saint Valentino-who was a Roman saint and not afraid to claim his amore- so he wrote a love letter to prove it breaking the rules -circa the 3rd century! 

 

Happy Hearts to everyone!

Coastal Living Magazine features Cooking Vacations

Rated a top vacation that will change your life!!!

Why come to Italy to learn what can be gleaned from cookbooks, videos, and nonstop food television? Well, first, it's the setting: seashell-colored towns clinging to granite cliffs, airy and expansive villas perched hundreds of feet above the sea, and a cosmopolitan culture that puts la dolce vita in luxury's lap... READ MORE