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Focaccia
The first time I ever tasted “Roman bread” was at Monti’s la Casa Vieja in Tempe, Arizona. I vowed to find a good focaccia recipe and tweak it to my liking, and this is the result. There is nothing quite like Italian Garlic-Cheese Bread.
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Carne Adovada
This is a wonderful filling for burritos, a topping for Huevos Rancheros or simply great served over rice with the resulting gravy. For better flavor, prepare a day ahead.
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Shrimp Scampi
Shrimp scampi is an Italian-restaurant favorite made right in a skillet. Serve these succulent shrimp over a bed of hot fettuccine or angel hair pasta and sprinkle with Parmesan cheese, if desired. Shrimp are sold according to the number of shrimp per pound. A good size shrimp for scampi is 20 to 25 per pound. Very large shrimp tend to…
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Iowa Spaghetti Sauce
When we were young, we looked forward to visiting my Aunt Anita in Muscatine, Iowa. She always had this ready for us when we arrived. We fought over the mushrooms so, over time, she added up to three times the amount of mushrooms called for! This is a very unusual and very tasty spaghetti sauce.
