Tag Archives: Italian

Pasta & Fagioli Dish

This recipe is a cross between a soup and a stew; it’s heartwarming and packed with nutrients. I consider it my Italian therapy. 🇮🇹

Pasta e Fagioli

You will need:

1/2 lb. Ditalini pasta
1/4 cup extra-virgin olive oil
2 carrots, diced
2 ribs of celery, diced
1 small onion, diced
1 garlic clove diced, optional
Salt and black pepper to taste
1 can of Pinto beans, rinsed
1 (24 oz) jar of marinara or passata (puréed tomatoes)
2 bay leaves
1/4-1/2 cup water as needed
Parmigiano-Reggiano cheese, grated

Method:

In a medium-sized pot, heat olive oil on medium high-heat. Pan fry the (soffritto) carrots, celery, onions and garlic. Season with salt & pepper. Add beans and tomato sauce. Use the immersion blender to thicken the sauce for 5-12 seconds. Add pasta and water. Simmer for about 25 minutes, or until the pasta is cooked al dente. Be sure to stir occasionally. Add more water if necessary. Serve with the cheese.

Please remember to remove the bay leaves. I used mine as a garnish.

PS. If you don’t have an immersion blender, use the back of a wooden spoon to smash the beans.

Borlotti or cannellini beans can be used as well.

Are you going to try this hearty dish?

Buon Appetito!

I hope you will try this recipe.

Happy Holiday Season to all!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier and Italian Wine Scholar Scholar 🇮🇹
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Bow Ties and Broccoli

Marry me bow ties. You will get stomach butterflies. 🦋🦋🦋 

While farfalle means butterfly in Italian, it is commonly refer to as bow tie in the US . This broccoli pasta dish is delicious and easy to prepare. Boil the broccoli in the pasta water to save time and cleaning.

Ingredients:

1 head of broccoli, cut up in florets

1 lb. Farfalle (bow ties) medium-sized

1 handful of salt for pasta water 

1 head of garlic, sliced razor-thin 🪒

3/4 cup extra-virgin olive oil 

 1/2-3/4 cup Parmigiano Reggiano, grated 

1/4 cup reserved pasta water 

 Preparation: 

Bring pasta water to a boil. Add salt. Add the pasta. Cook for 6 minutes. (use the timer) drop the broccoli in the same water. Cook for an additional 6 minutes. 

In the meantime, in a large frying pan, heat up the olive oil on medium-low, drop the garlic. Remove from the burner. It will continue to cook. Drain the pasta. Add it to the garlic. Add the cheese and pasta water. Mix well. Serve at once. 

Wine pairing suggestion: Sauvignon Blanc from Alto Adige. This grape has become one of the region’s leading varieties, and displays notes of passion fruit, elderberries, and black currants. The wines tend to be crispy with a fresh mouthfeel and great intensity. 

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Farfalle (bow ties) with broccoli

Bow Ties with Broccoli

Rustic Pasta with Meat, Porcini mushrooms, and Spinach

Rustic Pasta with Meat, Porcini mushrooms, and Spinach
Rustic Pasta with Meat, Porcini mushrooms, and Spinach
Rustic Pasta with Meat, Porcini mushrooms, and Spinach

This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The original recipe was developed by an Italian chef, but I put my own spin on it and tweaked the measurements. I have followed his method and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bowties, but it literally means “butterflies” in Italian.  You can also use Fusilli, a short pasta shaped like a corkscrew. They both work well and absorb the sauce nicely.  It’s always a big hit in my kitchen, and perfect for feeding a small crowd.  This recipe brilliantly combines veal, beef, and pork, tomato paste, and porcini mushrooms to create a culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce had been simmering for hours.

Serves 8 to 10 as a first course, 6 as a main
Level of difficulty – medium

Ingredients: 

6 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes

¼ cup extra virgin olive oil

4 garlic cloves, thinly sliced

2- 2.5 pounds ground veal, beef, and pork divided equally

Salt and freshly ground black pepper

1/2 cup tomato paste

1 cup dry white wine

1 cup plain tomato sauce

14 oz. whole San Marzano tomatoes, crushed by hand

1/4- 1/2 cup reserve pasta water

1 pound farfalle pasta

1 handful of salt for the pasta water

6-8 ounces baby spinach, trimmed

½ cup freshly grated Pecorino Romano

Preparation: 

1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a strainer, and set it aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add all the meat and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Deglaze with the wine and cook for 3-4 minutes. Add the strained porcini soaking liquid, the tomato sauce and crushed tomatoes. Bring to a quick boil. Reduce the heat to a very low simmer. Cook 15-20 minutes. Stir occasionally.

Rustic Pasta with Meat, Porcini mushrooms, and Spinach
Rustic Pasta with Meat, Porcini mushrooms, and Spinach

3. Bring pasta water to a boil. Add salt. Cook according to package directions or al dente. Drain. Add pasta and the reserve water into the meat mixture. Stir in the baby spinach and mix well until the pasta is nicely coated. Pour into a serving bowl and serve at once, with the grated Pecorino on the side.

Then end result will be a rich and thick meat sauce. If you like more sauce, add more tomatoes and pasta water.

My wine suggestions: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy or a Barco Reale di Carmignano red wine blend from Tuscany. The latter is made with mostly Sangiovese, Cabernet Sauvignon and Canaiolo.

Rustic Pasta with Meat, Porcini mushrooms, and Spinach
Rustic Pasta with Meat, Porcini mushrooms, and Spinach

I hope you will try this easy and delicious recipe. Please be sure to let me know when you make it.

Buon Appetito!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

5 Italian Wines for your Thanksgiving Meal

Thanksgiving Turkey paired with Italian Wines


You might be wondering why I am choosing Italian wines for Thanksgiving. The reason is simple – I am an Italian Wine Scholar and I tend to gravitate towards Italian wines. The following wines offer bright acidity and make delicious food pairings. Furthermore, they are reasonably priced and easily attainable. 

Thanksgiving Turkey paired with Italian Wines
Thanksgiving Turkey paired with Italian Wines

🇮🇹Trento DOC or Trentodoc is an appellation in the Trentino (Trentino-Alto Adige) region of Italy where they only produce white and rosé sparkling wines. They are made in the traditional method, and one of the famous producers is Ferrari Trento. Their aging requirements are more strict than non-vintage Champagne. 😳

🇮🇹Lambrusco di Sorbara is fragrant boasting floral notes and light violet/rosé color. It is produced in frizzante (semi-sparkling) or Spumante (sparkling wine) styles. They thrive in the Emilia-Romagna region of Italy. 

🇮🇹Arneis hails from the Roero Hills in the Piedmont region. This white wine is on the dry side with floral notes, pears, and a minerally-driven finish. 

🇮🇹Chianti Classico DOCG boasts the emblematic black rooster or gallo nero on the label. It is made with at least 80% Sangiovese and is home to Tuscany. This wine showcases flavor profiles of red cherry, dry spices, with characters of earthiness and forest floor. Perfect for the turkey🦃and its trimmings. 

🇮🇹Vin Santo is a dessert wine made with Trebbiano and Malvasia grape varieties. It has a deep golden color with flavors of caramel and a hint of nuttiness. This wine comes from Tuscany. 

Happy Thanksgiving from my kitchen to yours,

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com




Gina’s Cookbook

Cuisines, Corkscrews & Cultures features 88+ recipes from global cuisines, plus more than 160 tidbits, tips, headnotes, Gina’s notes, and wine pairing suggestions. This cookbook is packed with valuable content for the beginner cook to the most advanced. Explore Gina’s kitchen for some delicious meals; let her share with you her knowledge of food & wine and cultures of the world. You will discover a rustic side to her personality, with a touch of glamour!

Her cookbook is available on Amazon.com in the US and many parts of the world. If you would like an autographed copy, please contact her at gina@foodiewinelover.com. The signed copy will be shipped from her US address.

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Cuisines, Corkscrews & Cultures

Testimonials:

“Gina not only offers a wide variety of delicious salads, but her salad recipes are a wonderful way to start a meal. One of my favorite salads Gina makes is tabouleh. It is so easy to make and such a lovely recipe. All of Gina’s salads are made with love and fresh seasonal ingredients.” – Chef Krystina Kalapothakos, http://www.kouzounaskitchen.com Author of the cookbook Back to My Roots

“My dear Gina, I give you a 5 star and more for this dish. This is everything that started my passion for cooking, and I am so very glad you did this post. A true authentic dish from Naples which gladly is where my Nonno was born and raised. The simplicity of this dish speaks volumes! My favorite dish of all-time is Spaghetti al Pomodoro con Basilico. You are amazing and completely fed my soul to see this. Yes, the recipe must be in your cookbook that I am so excited about. Love this and you.” – Natasha Panacci, http://www.cookingwithtash.com

“Gina, I would give anything to have a taste of your Greek-Style Shrimp Saganaki! So delicious! All my senses would love to try this amazing dish. Your food has so much soul, story, and passion! Your fresh pasta looks superb! You are a superstar, Gina! Good food, good wine, good atmosphere. I see it all shining through your pictures and your captions.” – Camila Hurst, http://www.piesandtacos.com

“I love that each recipe has the history and story for it. This helps set the context for why you would want to make each recipe. Gina’s diverse knowledge of foods from around the world along with her knowledge of wines makes enjoyment of each meal more complete. Some favourites of mine are Greek Goddess salad with its deep roots in an ancient Mediterranean culture. The picture an setting are lovely and make you want to dive right in. A really unusual recipe for me was “A Kissable Kibbeh to Caress your Palate” with a great picture of her mother making this unique recipe. It is helpful to have notes about what to do if you cannot find certain ingredients so that you can still enjoy the recipe and make it.
Great job Gina. Highly recommended.” Cathy Connally – Cookbook Author – Canada

Braised Short Ribs in Tomato Sauce

Braised Short Ribs in Tomato sauce

Braised Short Ribs in Tomato sauce

Braised Short Ribs in Tomato sauce

Braised Short Ribs in Tomato Sauce

Braised Short Ribs in Tomato Sauce

It’s been raining here, and I needed some comfort food to cheer me up. I made braised short ribs simmered in a tomato sauce and paired them with a Nero d’Avola. It is the flagship grape of Sicily. Mille e Una Notte translates to A Thousand and One Night and comprises predominantly of Nero d’Avola. This wine boasts violet hues and shows great concentration. The nose delivers aromas of dark fruits, blackberry, plum, savory and sweet spices, and a hint of earthiness. The mouthfeel is silky and mirrors the nose with additional flavors of dark chocolate, baking spices, hints of black pepper, nutmeg, and licorice. The finish is lingering, and this wine has the potential for long cellaring. Below is the recipe for the short ribs.

Braised Short Ribs in Tomato Sauce

Ingredients:

6 short ribs (about 3 lbs.)
salt and freshly ground pepper, to taste
olive oil for frying
5-6 garlic cloves, chopped
1/2 cup dry red wine
1 (32) oz prepared plain tomato sauce
1/4 cup water
1 (26.46) Pomi strained tomatoes
Flat leaf parsley, plus more for garnish
1 lb. spaghetti or any pasta of your choice
1 handful of salt for the pasta water
Parmigiano Reggiano

Preparation:

Preheat the oven to 350-degree Fahrenheit.

1. In the meantime, liberally season the short ribs with salt & pepper. In a Deutch oven on medium-high heat, heat 2-3 tbs. olive oil, sear 3 short ribs for about 2-3 minutes on each side. Remove. Sear the second batch. Remove and set aside.
2. In the same pan, add more oil if needed, sauté the garlic for 1-2 minutes, and deglaze with the wine for 1-2-minutes. Add in the tomatoes, water, parsley, and ribs. Bring to a gentle boil and turn off the burner. Cover.
3. Place the pan in the preheated oven for about 1 hour or until the meat is tender.
4. While the short ribs are cooking, bring the pasta water to a boil, and add a handful of salt. Cook according to package directions or al dente.
5. Serve with grated Parmigiano Reggiano or local Parmesan cheese.

Cook’s Note regarding Italian traditions: if you want to eat like the Italians, serve the pasta first, followed by the short ribs. Here in the US, we tend to serve them on the same plate.

While the wine and the dish were delicious on their own, a brown sauce would have made a better pairing with this outstanding wine. The acidity in the tomato sauce overpowered the wine and mellowed its flavors. Either way, the food and the wine were both super stars, but they didn’t get long together.

I hope you will give this recipe a try! I recommend this wine for a special occasion and stick with a Sangiovese-based red wine for an ideal pairing.

Happy Cooking & Sipping from Gina’s Kitchen!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Gina’s Spaghetti alla Puttanesca

 

 


There are many explanations that describe the origin of this dish. Puttanesca (literally means whore’s style spaghetti) is believed to have originated in the Campania region of Italy. In 2007, when we visited the ruins of Pompeii in Naples, our tour guide Marco from Perillo Tours explained to us the story behind the name of this dish. According to him, the ladies of the evening made it to lure the men into their house by attracting them with the aroma of the sauce.  Other sources claim the ladies made it  because it was easy and quick as they were always busy and had little time for cooking.  Whatever the story, Puttanesca is a delicious and lively sauce that you can whip in no time. It’s best served over spaghetti. It is tasty but on the salty side.

 

Get the recipe in my cookbook: https://atomic-temporary-72612853.wpcomstaging.com/product/cookbook/

 

Warning: This dish has a high sodium content
Photos by Gina Martino Zarcadoolas for Foodiewinelover

Happy Cooking from my Kitchen to yours,
Gina Martino Zarcadoolas, aka Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET-Level 2 Wine Connoisseur
Culinary and Global Cuisines Aficionado

Spaghetti alla Puttanesca

Olive Tapenade, Gina’s Style

Olive Tapenade

 

Tapenade is a Provençal dip/spread that consists of olives, capers and sometimes anchovies. I love anchovies but I am not using it in this recipe.  You certainly can add them for more richness if you like them.  Beware of the high level of sodium in all the ingredients.  This mouthwatering spread is also found in Italian cuisine.

“Olive-based tapenades with anchovies and/or vinegar are ubiquitous in Italian cuisine and are documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word tapenade. 

Follow me in my kitchen and let ‘s have fun with this delicious spread.

Serves 6-8 as an appetizer – Level of difficulty: Easy

Ingredients:

  • 1 cup Kalamata olives, pitted and rinsed
  • 1 cup green olives, pitted (Sicilians are the best) *
  • 1 Tbsp. chopped flat-leave Italian parsley + more for garnish
  • 4 Tbsp. extra-virgin olive oil + more to drizzle
  • Half of a lemon, juiced
  • 1 tbsp. capers, rinsed
  • 2 garlic cloves, rough chopped
  • Roasted red bell peppers for garnish, fresh or jar ones
  • 1 loaf of crusty bread, sliced or crackers*Preparation:
    1) Place Kalamata and green olives, parsley, oil, lemon, capers and garlic in a food processor. Pulse 25 times by stopping each time until you obtain a chunky but moist consistency, showing small bits of olives and other ingredients.
    2) Place in a serving bowl and chill. (Optional)
    3) Spread on delicious crusty bread or crackers. Drizzle with olive oil.
    Garnish with parsley and roasted peppers. This spread makes a dazzling appetizer and can be made ahead of time. Cook’s notes: I used Spanish olives, and they worked nicely.
    I don’t recommend that you add any salt to this spread, even if you’re not on a sodium-restricted diet. You can toast the bread to add that extra touch.  The choice is yours. Wine Pairing Suggestions: A lovely chilled white, such as Sauvignon Blanc, or any white or red varieties of your choice. Make sure, the acidity level is low to medium. This way, it will not take away the sharpness nor compete with the saltiness of the dish.  It’s ok, if you don’t consume alcohol, either way, you will enjoy this luscious appetizer. I hope you will try this recipe and share your thoughts with me.

    Happy Cooking from My Kitchen to Yours,

    Gina Martino Zarcadoolas aka Foodiewinelover
    My Food, Wine & Travel Lifestyles
    WSET-Level 2 Certified Wine Connoisseur
    Cookbook Author: Cuisines, Corkscrews & Cultures

 

Gina’s Luscious Tomato Bruschetta

Gina's Luscious Tomato Bruschetta

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Luscious tomatoes

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Bruschetta is a classic Italian appetizer. It’s a commonly mispronounced Italian word. In America, many people say bru’shetta, but in Italian, it’s pronounced: bru’sketta. How ever you pronounce it, it’s an easy and enticing appetizer. Your guests will enjoy every bite of its lusciousness. I suggest that you have two loaves of bread on hand, in case you burn the first batch. It’s happened to me a couple of times, but luckily, my guests never found out. It’s important that you are glued in front of the oven, because that one extra minute will create an unappealing presentation and an unpleasant taste. Follow me, and let’s have some fun in the kitchen.

Degree of difficulty: Easy –  Serves: 8-10 as an appetizer

Ingredients:

-2 lbs. of grape tomatoes, cut-up
-1/4 tsp. of sea salt
-Freshly ground black pepper, optional
-1 tbsp. flat-leave Italian parsley, chopped
-1 tbsp. basil leaves, chopped
-1-2 garlic cloves, minced
-1 tbsp. red wine vinegar
-3 tbsp. extra-virgin olive oil (+ more to drizzle)
-2 loaves of bread, sliced diagonally
-Parmegiano Reggiano, parmesan cheese for grating

Preparation: 

1) In a medium-sized ceramic or glass bowl, mix tomatoes, salt, black pepper, parsley, basil, garlic, vinegar and oil together.
2) Refrigerate for a minimum of an hour before serving.
3) In a single layer on a flat tray, drizzle the bread with olive oil and broil for 2-3 minutes until it’s golden brown in color. Remove immediately.
4) Spoon the tomatoes on top of the toasted bread. Sprinkle with parmesan cheese. Serve at once. Voila! Repeat the process as needed.

Cook’s Notes:
1) Broil the bread, just before your guests arrive
2) Instead of adding garlic to the tomatoes, you can rub it on the bread before broiling it and then, toss it out. It is an Italian technique.
3) Do not use the top shelf of the broiler as it is too close to the burner.
4) Do not leave the oven unattended.
5) Use Italian or French baguette bread

I hope you will make this delightful appetizer. I suggest you practice broiling the bread a couple days before your event.  This way, by the time your guests arrive, you have mastered the technique.

Wine suggestions: Sparkling wine, Prosecco, Champagne or a lovely crisp white wine of your choice.

Wishing all of you a Happy, Healthy & Prosperous New Year full of bubblies!
Have fun and stay safe!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET-Level 2 Certified Wine Connoisseur
Culinary Aficionado & Lover of Global Cuisines

Recipe: Foodiewinelover
Photos by Gina Martino Zarcadoolas for Foodiewinelover

Gina's Luscious Tomato Bruschetta

Baccala Mantecato, A Venetian Delicacy

img_2237 img_2236I first found out about this delicacy when I was visiting Venice in 2007 with my beautiful family. I was intrigued because I had never savored baccala that way before. Baccala is Italian for dried salted cod fish. It’s a delicious spread (dip) that originated in the region of Venice, Italy. It’s not that difficult to prepare but it can be a bit tricky. If you follow my instructions carefully, your spread will be a success just like mine. You will be using fillet (boned) code fish that’s cured in salt. It’s usually found in a plastic bag near the seafood department of your grocery store. I am certain, you can also find it in the outdoor markets without the plastic, depending what part of the world  you live in.  Fear not, it’s cured with lots of salt and it’s not easily perishable. If  you don’t properly prepare it, you will be left with a dish that is inedible due to the high sodium content. You will need a little less than two hours from start to finish to obtain the final results. Today, I am using a food processor and not my hands, which could be a daunting task. This is the perfect appetizer for an Italian-themed party, and pairs lusciously with Prosecco or any bubbly of your choice. I promise you, if your guests like seafood, they will be impressed with your culinary skills.

Serves: 8-10 as an appetizer –  Level of difficulty:  Medium

Ingredients:

  • 16 oz. Salted Cod Fish boned
  • Water to boil the cod fish and potatoes
  • 2 medium gold potatoes, peeled, cut up
  • 4 garlic cloves, rough chopped
  • 1/2 cup half & half
  • 1/2 cup extra-virgin olive oil, plus more to drizzle
  • Black pepper to taste
  • Parsley for garnish, optional
  • Garlic bread, crostini,  or polenta

    Preparation:
    1) Rinse the salt off the fish. Next, In a large plastic bowl, place the cod fish and cover it with fresh room temperature (tap)  water. Let it soak for about 45 minutes. Drain, rinse, and repeat the same process for another 45 minutes. (You will be adding fresh water and let it soak a second time)  for a total of at LEAST 90 minutes. Drain again.
    2)Place in a large saucepan, cover with fresh water and boil for 5-7 minutes until it becomes a little flaky.  There will be large chunks and it will not fall apart at that point.  Drain. Set aside.
    3) In the meanwhile, boil the potatoes until they are fork tender. *
    4) It’s time to put it all together. In a food processor, put the cod, potatoes, garlic, half and half and PULSE for about 40 – 60 seconds or so, until all the ingredients come together nicely. At that point, you should see some little chunks of fish, and the mixture will appear a little dry.
    5) Slowly, add the oil and run the food processor on HIGH until you obtain a mousse-like texture as in mashed potatoes. (about 30-60 seconds). Always, check your food to make sure you do not over process it. You will run the risk of changing the texture by liquefying it too much. The spread will look creamy, with flakes or little shreds of fish. It’s done. Look at my pictures!
    6) Spread it over bread,  drizzle with olive oil, and garnish with black pepper and parsley.  You can also serve it in a bowl, and let your guest dig in. Traditionally in Venice, it’s served over polenta. Either way, you eat it, it will be delectable and very enticing to the taste buds.
    I hope you have enjoyed this delicious and healthy recipe, and plan to make it soon. Let me hear about your experience. From what I gather, people are having a difficult time obtaining the right consistency. It may take some practice.
    Cook’s notes: * You can use the same pan you used for the cod to boil the potatoes to avoid a mess in the kitchen.
    Make sure the sauce pan is large enough, if not, the water will overflow and create a mess when cooking the fish.  I have a few tricks up my sleeves, having been in the kitchen for nearly 30 years. To make the bread, drizzle with olive oil, and a dab of butter. Broil for 1-2 minutes. Voila!

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    Salted Cod fish

     

     

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Baccala Mantecato – Exclusive pictures by Foodiewinelover

All photos are exclusively mine except for the small picture of the bag – I wanted to show you what it looks like. If it says boned, chunks, it will work also. It’s IMPORTANT that you used the fillet (without the bones) Keep in mind, there are probably different companies depending on where you live.
This recipe was created in my kitchen and I take full credit for the measurements and method of preparation.

I hope you will try this delicious spread and share your thoughts with me. I would love to hear your feedback. I may come back to add some personal photos from our trip to Venice. I need to publish this today, as my followers on social media are patiently waiting for the recipe.

Happy Cooking from My Kitchen to Yours,

Gina Martino Zarcadoolas – Foodiewinelover
My Food, Wine & Travel Lifestyles

 

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