Pizza Blog from pizzatherapy.com

If you have a garden, you may be wondering, what do I do with all of these zucchini? If you don't have a garden, you should be able to find zucchini plentiful at any farmer's market. From my old friend, Maria Gentile from her timeless recipes, The Italian Cook Book, The Art of Eating Well, here are some zucchini options. Ripe and Ready Zucchini from Pizza Therapy STUFFED ITALIAN SQUASH (Zucchini ripieni) To make the stuffed zucchini first cut them lengthwise in two halves and remove the interior pulp, leaving space enough for the filling. Take some lean veal (quantity in proportion to the squashes) cut it into pieces and place it on the fire in a saucepan with a hash of onion, parsley, celery, carrot, a little corned beef cut in little pieces, a little oil, salt and pepper. Stir it often with a spoon and when the meat is brown pour in a cup of water and then another after a while. Then rub the gravy through a sieve and put it aside. Chop the cooked meat fin...

The Iceman Cometh and the Ice Woman Cometh. When they do come, they are bringing with them Italian Ice and Gelato. It's hot out there. We need gelato and ice cream recipes to help beat the heat. The following recipes are from the legendary cookbook: The Italian Cook Book, The Art of Eating Well by Maria Gentile You will not find any preservatives or additives in any of these recipes. Just pure and wholesome ingredients. Isn't that the best way to enjoy food? There is a simplicity and elegance to all of the recipes contained here. Simple to make. Simple to create. And simply good. A cool refreshing glass of pure water with lemon, from pizzatherapy.com Italian Ices (Gelati) Although it is in America that there is a greater consumption of ice cream, it is in Italy that it was first made, and in various European capitals it is the Italian gelatiere who prepares the frozen delicacy. A few Italian recipes of gelati will then be acceptable, we bel...