Bigoli is a new pasta for me which originated in the Veneto region of Italy; however this version is a Sfoglini pasta made in the New York area. It is about 4 times thicker than spaghetti giving it more of a rough surface area for holding sauce. It is crafted using a bronze die extrusion … Continue reading
This recipe is an extension of a salad I’ve made for a very long time; cantaloupe slices wrapped in prosciutto and sometimes in a salad. For more recipes see https://cookingwithauntjuju.com/2012/02/18/melon-with-prosciutto/ and https://cookingwithauntjuju.com/2012/08/03/melon-prosciutto-and-provolone-salad-with-a-poppy-seed-dressing-two-ways/ It’s a summer ritual which appears when the melons are sweet, juicy and full of summer flavor – like now! Impress your guests … Continue reading
One more green bean recipe – obviously this vegetable is a favorite of mine. The addition of feta cheese really pulls all of the flavors together. Another more traditional recipe is Three Bean Salad Three Ways. I also recently took a cooking class and one of the recipes was Grilled Shrimp and Green Bean Salad.
My husband created this recipe after I attended a 1/2 day cooking class including appetizers, main dish and dessert. He wanted to experiment with this appetizer and this is what he came up with. The following is the recipe from my class: