This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Blend the fruit, sugar, honey and lemon juice with 2 cups of ice in a food processor or blender until chunky. Add the last cup of ice and blend until completely smooth.
Pour the mixture into a shallow baking dish and freeze for 30 minutes. Scrape the ice with a fork until slushy, then freeze again until firm, about 2 1/2 more hours.
Once your mixture is firm, scoop out the ice into paper cups and serve!
We're sharing a delicious recipe for the easiest pasta ever, courtesy of our friend Lauren K. Stein of Fresh Made Simple. Learn how to make the traditional Italian dish, Cacio e pepe (which means cheese and pepper in Italian). Make sure you don't skimp on extra cheese!
We're sharing a delicious recipe for the easiest pasta ever, courtesy of our friend Lauren K. Stein of Fresh Made Simple. Learn how to make the traditional Italian dish, Cacio e pepe (which means cheese and pepper in Italian). Make sure you don't skimp on extra cheese!
Cook half a box of angel hair pasta, strain it (saving 1 cup of pasta water) and add it back into your pot. Add the pasta water as needed to make the sauce creamy. Add in 1 1/2 cups of Pecorino Romano cheese, tossing with tongs until the cheese melts and the sauce is creamy. Add freshly grated black pepper to taste.
Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Using a vegetable peeler, remove the peel from the lemons in long strips while trying to avoid the pith (the white part). Place the lemon peels in a 2-quart pitcher. Squeeze the lemons out of the peeled lemons and place in the pitcher. Pour three cups of water over the lemon peels and cover with plastic wrap. Let the lemon peels steep for at least 2 days, 4 if you can.
After the 2-4 days, remove the lemon peels. Stir 3 cups of water in with the sugar in a medium pan over low heat, until the sugar dissolves. Cool completely. Pour the sugar syrup into you lemon water mixture. Refrigerate and serve!
There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
Cook the pasta in a large pot of boiling salted water until tender but still firm - approximately 4 minutes for fresh pasta or 8-10 minutes for boxed pasta.
Meanwhile, whisk the olive oil, cheese and lemon juice in a large bowl.
Drain the pasta, reserving 3/4 cup of the cooking liquid. Toss the pasta in the lemon sauce, adding in 1/4 at a time of the reserved cooking liquid until all of the pasta is moistened. Season with salt and pepper. Garnish with lemon zest and chopped parsley and serve hot!
Trim the ends eggplant, zucchini and yellow squash and slice them thinly horizontally. Seed and remove the stems on the bell peppers. Slice them in half so you have square shaped pieces, about 1 inch wide. Trim off the stems from the mushrooms and using a small spoon, scrape out and discard the black gills. Remove the outer layer of the pearl onion to expose the shiny skin.
Combine all of the vegetables in a large bowl, drizzle with the olive oil, add some thyme and season with sea salt and pepper. Toss to coat the vegetables evenly. Let stand for 15 to 20 minutes to allow the vegetables to release some of their juices. Toss again just before grilling.
While your vegetables rest, you will want to prep your grill but getting it really hot and oiling the grill rack. Working in batches, place the vegetables on the grill rack and cook, turning once, until blistered black and tender - about 4-5 minutes per side.
Once done, transfer the vegetables to a platter. Drizzle with olive oil and season well with sea salt and pepper. Now comes the hardest part, arranging them! Starting with the eggplant, make a circle around the platter. Next up is the pearl onions, then the peppers and lastly the zucchini in the middle. Then serve!
We had this delicious salad on our trip to Italy. Stuffed to the brim with great toppings like egg, olives and fresh tomatoes, it's guaranteed to please a crowd.
We had this delicious salad on our trip to Italy. Stuffed to the brim with great toppings like egg, olives and fresh tomatoes, it's guaranteed to please a crowd.
Chop your tomatoes into quarters. Chop or shred your mozzarella into bite sized pieces. Shred your lettuce and radicchio. Combine your lettuce, cabbage, tomatoes, corn and olives in a large mixing bowl.
In a separate small bowl, whisk together olive oil, vinegar, salt and pepper. Spread evenly over the salad and mix to coat. Top with hard boiled egg, that has been halved and serve!
