Imagine a Cheesecake that is light and fluffy, wrapped in a crunchy, buttery, crust. That is a Soffione, a typical dessert from Abruzzo. One could take the same dessert and make minis, which is wha...
When I was growing up, I had a gorgeous wooden wardrobe in my bedroom that my parents had saved from when they lived in Germany before I was born and shipped all the way to Texas, so they could keep it. As a kid, I thought it was amazing (and a bit unnecessary) how well traveled that wardrobe was. But as an adult, I have come to understand just how valuable and special a wonderful piece of woodworking is.
From SAVEUR Issue #136 by Nick Malgieri There were two things I dreamed of doing when I was young: becoming a pastry chef and going to Sicily. My paternal grandmother, Angelina Maggio Malgieri, was from Enna, a town in the center of the island, and when I was growing up in an Italian-American neighborhood in Newark, New Jersey, there were always plenty of cannoli, those crisp-fried pastry tubes filled with luscious ricotta cream, and other Sicilian sweets around. Keep reading »
Three-year-old Vittoria Cerioli, daughter of Italian MEP Licia Ronzulli, seems to be taking an active interest in mummy's work.
These fast-growing evergreen trees offer a quick way to create a hedge or privacy screen in your yard. We've rounded up some of the most beautiful evergreen varieties, from cypress and holly to cedar, that will be tall in no time.
HOE ITALIAANSE SLA UIT ZADEN KWEKEN Je kunt snel Italiaanse sla kweken. Idealiter zou direct in de tuin moeten worden gezaaid zodra de grond bewerkbaar is. Zaden kunnen ook binnen een maand voor uw laatste vorstdatum binnenshuis worden gestart als u een eerdere oogst wilt. Nadat de grond 4 °C heeft bereikt, kunnen slazaden worden gezaaid, maar de kieming vindt het beste plaats tussen 13 en 18 °C. Zaailingen verschijnen meestal binnen een week tot 10 dagen. Nadat de transplantaties goed zijn afgehard, kunnen ze twee tot drie weken eerder worden geplant dan wanneer ze binnenshuis zijn begonnen om een continue aanvoer van sla te hebben en om de twee weken na de eerste aanplant andere zaden te planten. VERZORGING VAN ITALIAANSE SLA NA HET ONTKOMEN Het zou helpen als je de planten drie weken na het verplanten bemest. Compost, veel stikstof en een constante aanvoer van organisch materiaal zijn cruciaal voor sla om te gedijen. Gebruik biologische alfalfameel of een meststof met langzame afgifte. Zorg ervoor dat de grond vochtig maar niet te nat is. De grond moet goed draineren. Je weet wanneer je sla water moet geven. Kijk er maar eens naar! Sprenkel op elk moment water op verwelkte bladeren, zelfs op het heetst van de dag, om ze af te koelen en de transpiratie te vertragen. Naast rijafdekkingen kunnen ze ook worden gebruikt om sla te beschermen tegen uitdroging in de zon. Een organische mulch houdt vocht vast, onderdrukt onkruid en houdt de bodemtemperatuur koel in de zomer. GEBRUIK EN GEZONDHEIDSVOORDELEN VAN ITALIAANSE SLA Als uitstekende groene groente wordt sla gebruikt in salades, gekookt met groentegerechten en meestal gebruikt op sandwiches. Let bij het oogsten op versheid en kies sla die geen verwelkte en verkleurde bladeren heeft. Behalve dat ze boordevol vitamines en mineralen zitten, kunnen salades ook de antioxidantenniveaus van je bloed verhogen. Italiaanse sla, de basis van elke salade, levert een aanzienlijke voedingswaarde. Opmerking: Informatie alleen bedoeld als richtlijn, aangezien culturele gebruiken en klimatologische omstandigheden variëren. Specificaties: Producttype: Italiaanse slazaden USDA-zone: 5 hoger Kenmerk: Koudtolerant Bodem: Vruchtbaar, goed gedraineerd Oogstseizoen: Lente Koninkrijk: Planten Clade: Tracheofyten, Angiospermen, Eudicots, Asteriden Bestelling: Asterales Familie: Asteraceae Stam: Cichorieae Geslacht: Lactuca Soort: L. Sativa Toepassingen: Salades, sandwiches, enz. Verzendinformatie Europese landen: 3-10 werkdagen. Verzendkosten vanaf: 3,50 EUR. Rest van de wereld: 3 tot 14 werkdagen. Verzendkosten vanaf: 3,95 euro.Bij Garden Paradise Seeds streven we ernaar producten van topkwaliteit te leveren in combinatie met een ongeëvenaarde klantenservice . We zijn er trots op dat we onze gewaardeerde klanten een superieure ervaring kunnen bieden tijdens hun hele reis met ons. Vanaf het moment van aankoop totdat u besluit ons product buiten gebruik te stellen, staan wij voor u klaar om u bij elke stap te ondersteunen. Aarzel niet om contact op te nemen als u vragen heeft of hulp nodig heeft. We zijn altijd beschikbaar en klaar om de hulp te bieden die u nodig heeft. Uw tevredenheid is onze prioriteit.
A little known herb that packs a BIG punch and if a favorite of many professional chefs is the agretti herb, which is also called salsoa soda. Chefs like Jamie Oliver and others are HUGE fans of this small herb, but what IS agretti, and how do you grow it? Keep reading to find out how to grow agretti, aka salsoa soda, as well as learn more about what exactly it is! How to Grow Agretti, AKA Salsoa Soda - A Gardening Guide Popular in a lot of high-end Italian restaurants, the agretti herb is a long, annual herb, that
Ever wonder what it's like to be a part of one of those crazy, big, Italian families? Better yet, ever wonder what it's like to grow up in one of them? Fortunately, I was lucky enough to grow up in one of those families... and the stories I can…
I covered Italian Oregano in a short paragraph in post about the many varieties of oregano and decided that this time I would discuss this plant in detail and help dispel a few myths and inaccuracies about it. So the Herb of the Week is Italian Oregano (Origanum x majoricum) Italian Oregano is a cross of Oregano and Marjoram and has a mild flavor that blends well with other savory herbs like Basil and Tarragon. Technically Italian Oregano can be cut back to the ground. Often when we are trimming oregano in the field we will use a weed eater and cut it back to about an inch. But with one as old as this we usually only cut back to where the main mass is. For this plant that was at about 10 inches. We take our grass sheers and find the top of the tuft and cut back to there. It takes about two or three weeks before new growth covers the plant and it both looks beautiful again and has usable leaves once again. To Grow An aromatic, hardy, bushy evergreen perennial with thick dark green leaves and white flowers, this hybrid between sweet marjoram (O. majorana) and Greek Oregano (O. vulgare.) Both of these parent species are native to the Mediterranean, so it is best suited for zones 6 thru 9 in North America. Although I can grow it here in Zone 5b, if we have a polar vortex or long stretches of cold without snow cover it is unlikely to live through the winter. Italian oregano may develop stiff, woody stems in regions with mild winters. Italian Oregano is easy to grow in well-drained soil, forming an attractive, clumping mound of trailing branches with rounded, aromatic light-green leaves about 1-inch long. I find in some cases it looks like thyme at a distance, but close up you see the fuzzy veined leaf that is characteristic of oregano. In early summer, it's topped with spikes of tiny white flowers. Very adaptable, you can plant it at the edge of your herb garden, in the front of a border, or in a container. To encourage the bushy growth habit, pinch it back before flowering begins. Grows 12–24″ tall. The aromatic leaves occur in opposite pairs. Anytime from early summer to early fall, plants display tiny white to ivory flowers. They emerge from whorled bracts in a cone-like cluster on stem tips. Both bees and butterflies are attracted to them. Usually Italian oregano is sterile, but occasionally seed is produced. Winter cold kills back the plant to its roots or stem bases. The best propagation method is from herbaceous stem cuttings that can be rooted in soil or water. It bears white flowers that are hermaphrodite (have both male and female organs) and are pollinated by bees. You can grow it in any well-drained soil in full sun or partial shade. Non-acidic, poor to moderately fertile soil is best. This means you can grow it in a container or garden bed with equally good results. Too much fertilizer and shade causes this herb to falter. Loose, sandy potting mix with some added compost is excellent for container culture. Trim back plants to prevent flowering if you wish to maintain an abundant crop of fresh foliage to use in the kitchen. In regions where this oregano becomes shrubby, cut back the plant to the ground in winter or early spring. The oldest stems aren't as productive as new growth in yielding foliage. It resembles O. majorana in appearance and aroma, and has the same culinary uses. To Use Many gourmets consider Italian oregano the best oregano for culinary flavor. The seemingly perfect, mild intermediate flavor is the result of its origins: the hybrid between sweet marjoram (Origanum majorana) and Greek oregano (O. vulgare). Leaves can be eaten raw or cooked. The flavor resembles a blend of thyme, rosemary and sage. It goes well with eggs, cauliflower, tomatoes and in salads and marinades. Use it in herb butters, vinegars, stews and sauces. It is an amazing flavor in salad dressings and oils for use on vegetables, greens and legumes. The flower bracts may be cut and used in arrangements, or allowed to dry. Leaves may also be used fresh or dried in a variety of foods, especially pastas and pestos, meats, dressings and both cream- and tomato-based sauces. Italian oregano tastes less sweet than sweet marjoram, but its flavor is pleasantly less pungent than Greek oregano. The gently pungent flavor of Italian Oregano makes a delicious contribution to savory meats and vegetables, gives a pleasant accent to cheese spreads, and is often the key to a good pizza sauce. A cross between Sweet Marjoram and the more piquant Wild Marjoram, Italian Oregano tastes like a blend of its parents. The milder flavor makes it more versatile than Greek Oregano—it's not likely to overpower a recipe if you add a pinch more than intended. In short, it's probably the most popular culinary Oregano and we think it belongs in every cook's garden. Use the leaves fresh or dry and only add towards the end of cooking. An herb tea is made from the fresh or dried leaves. Medicinally it is an antiseptic, relives involuntary muscle spasms, relives flatulence, stimulates the liver, it is a diuretic and causes sweating, making it good for fevers, it stimulates or increases menstrual flow, works as both an expectorant and a stimulant, promotes appetite and digestion and mildly provides a feeling of vigor and energy. It has been taken internally to treat bronchial complaints, tension headaches, insomnia, anxiety, minor digestive upsets and painful menstruation. But as such is not recommended for medicinal use by pregnant women. Because of its ability to relieve muscle spasms and other muscle pain, Italian Oregano is perfect to use in an Herbal liniment. Liniments offer instant relief for pain, inflamed muscles, bruises, and sprains. Italian Oregano Liniment Rubbing Alcohol Fresh or dried Italian oregano in combination with Calendula flowers (about ½ cup total per 2 cups of rubbing alcohol) Chop herbs finely and place in a clean glass jar. Cover thoroughly with rubbing alcohol and cap with a tight-fitting lid. Place the jar in a warm area and shake daily or as often as possible. After 4-6 weeks, strain the herbs out using cheesecloth and pour the remaining liquid into glass bottles with mister tops. When properly stored in a cool dark place, the liniment will keep almost indefinitely. Make sure to label the liniment for “External Use Only”. To Use: Spritz inflamed or irritated muscles or bruises and rub in gently with fingertips. The essential oil of Italian Oregano (sometimes called oil of Sweet marjoram) is used as part of aromatherapy as a muscle relaxant. And is added to salves and lotions for the treatment of muscular pain, arthritis, sprains and stiff joints. Italian Oregano has also been used to disinfect bee hives. Recipes Italian Herb Dressing (makes 1 1/2 cups) 2 small garlic cloves, pressed 2 teaspoons sugar 2 teaspoons dry mustard 2 tablespoons lemon juice 1/2 cup extra virgin olive oil 1/2 cup sunflower oil or canola oil 1 tablespoon vidalia onions, grated 1/2 teaspoon salt 1/4 cup fresh basil, finely chopped 2 teaspoons fresh marjoram, finely chopped 1/2 teaspoon coarse black pepper 1/4 teaspoon crushed red pepper flakes 1/8 cup red wine vinegar 1 teaspoon fresh Italian oregano, finely chopped 1 teaspoon fresh parsley, finely chopped 1 teaspoon celery seeds 1/8 cup balsamic vinegar 1 teaspoon parmesan cheese (optional) Whisk garlic, sugar, mustard, grated onion, salt and pepper, red pepper flakes, vinegars, and lemon juice in a medium bowl. Whisk together oils; add to vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in herbs, celery seeds, and Parmesan cheese. Season with extra salt and pepper. Refrigerate in an airtight container up to 1 week. Use over seasonal greens. Herbed Marinade for Vegetables ¼ cup low-sodium soy sauce ¼ cup balsamic vinegar ¼ cup olive oil ¼ cup water 2 Tablespoons honey 2 cloves of garlic, minced 4 teaspoons fresh chopped herb mix (rosemary, thyme, basil and oregano) Combine ingredients together in a glass jar with a tight lid and shake to combine. Pour the mixture over cubed vegetables in a non-reactive container and refrigerate for 2 hours. This recipe is enough for 2 pounds of vegetables. You can enjoy the vegetables as a cold salad or grill them for extra flavor. This month we have focused on Chicken Soup as our recipe theme and I found this perfect recipe using Italian Oregano and Italian Pasta to keep up with that theme. Rice-Stuffed Tomatoes (vegetarian dish) 10 large tomatoes 3/4 cup un-cooked short grain rice 2 zucchini, peeled and grated 1 onion, chopped 5 garlic cloves 1 tablespoon fresh Italian oregano (or 1 teaspoon dried) 2 tablespoons dry mint 4 tablespoons fresh parsley (or 4 teaspoons dried) 1 tablespoon tomato paste 1 1/2 cup olive oil 1 teaspoon lemon juice Salt and pepper 1 1/2 pounds potatoes Directions: Preheat oven to 400 degrees F. Slice the tops off the tomatoes (keep the tops, though) and use a spoon to empty out the middle of the tomato. Reserve the juice in one bowl and insides of the tomato in a separate bowl. Make small slits in the inside bottom of the tomatoes – making sure not to cut all the way through the tomatoes. Lightly grease a 9x13 baking dish and place the tomatoes inside the pan. Put the onion, garlic, a teaspoon of oil, and a pinch of salt into a food processor and mix it just a bit. (Or, simply mix in a bowl with a spoon if you don’t have a food processor – just chop the onions and garlic a little more finely). Take the insides of the tomato and chop them into small pieces, and then add them to a large bowl with the grated zucchini. Then, add 1 tablespoon of salt, the dry mint, parsley, and tomato paste and combine. Finally, add the uncooked short-grain rice, 1 teaspoon of lemon juice, and 3/4 cup olive oil and let the mixture sit. In the meantime, peel the potatoes and cut them into chunks. Toss them with the tablespoon of oregano, 3/4 cup olive oil, and some salt and pepper. Mix them well and then add the reserved tomato juice. Fill the tomatoes to the top with the rice mixture and top them with their caps. Then, place the potatoes/tomato juice in the empty space around the tomatoes – also add any leftover rice mixture in the gaps, too. Add a cup of water to the corner of the pan and tilt it so that the water is evenly distributed. Bake for 15-20 minutes at 400 degrees F, and then reduce the heat to 325 degrees F and bake them for another 60-90 minutes. If it seems dry during the process, add a little more water to the pan. Makes 10 servings. You can freeze the leftovers. Italian Chicken Noodle Soup 1 tablespoon olive oil ¼ cup onion, chopped 1 1/4 pounds skinless, boneless chicken breast halves 1 to 2 tsp granulated onion 1 to 2 tsp minced garlic 1 to 2 tsp Italian Oregano 1 can (10 3/4 ounces) Cream of Chicken Soup 1/3 cup water 2 tablespoons grated Parmesan cheese 1/8 teaspoon garlic powder 2 cups fresh or thawed frozen broccoli florets 4 cups Mafalda or rotini pasta, cooked and drained Directions Heat the oil in a 10-inch skillet over medium-high heat. Add chopped onion and sauté until translucent. Sprinkle granulated onion, minced garlic and oregano over chicken, then add to oil and cook chicken until well browned on both sides. Pull chicken part with a fork. Stir in soup, water, cheese, garlic powder and broccoli in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with prepared pasta. To find any Chicken Soup recipe featured this month - use the search box and type: ChickJan To find any theme recipe from this year type: recipe2018
Even on conservative estimates, speaking another language translates into a big earnings boost
An elegant, natural name that evokes the words 'grow' and 'vino', referring to wine in Italian. Possible uses: A wine cellar. A boating company. An Italian restaurant.
This dish combines the earthy character of spring ramps and the unctuous elegance of a good carbonara. I slice the ramp leaves into long, thin ribbons so that when the pasta is twirled on a plate, the ramp leaves intertwine with the pasta. One pound is a lot of ramps, but its meant to be the star of the dish. I diverged from the traditional carbonara with a big squeeze of lemon at the end, to brighten up this beautiful spring dish. This dish is all about timing your pasta and sauce to be done together. You can cook the pancetta and ramp bulbs and hold these off the heat while you wait for your pasta to be almost done.
Multiple award-winning 'Bridal Crown' is sweetly scented and incredibly good-looking. It features long-lasting double flowers with multiple creamy-white petals interspersed with saffron-yellow cup segments. The flowers cluster together at the top of the stems and appear in mid-late spring. Such a beautiful sight! This Daffodil makes a beautiful cut flower and can be forced indoors for winter bloom.
everybody grows at different rates
A sweet breakfast treat
All you need to know about growing fuchsias, in this Grow Guide.
There are many ways of making pesto, and there are hundreds of recipes to follow, below is how I make my version. The main points are to use fresh Genovese basil leaves, fresh Parmigiano Reggiano (parmesan cheese), fresh garlic, pine nuts, a little salt and a good extra virgin olive oil.
Pasta. So much pasta.
A fig lover’s nightmare is to have a tree full of small, hard figs sitting stubbornly unripe on the tree at the end of the season. It is often tempting to pick this end of season fruit before it’s fully mature, but will these figs ripen off the tree, or will you be stuck with sour, green l
Basil is a popular, fragrant herb with a variety of culinary uses. There are actually over 100 varieties of basil that all have slightly different tastes, from Italian sweet basil to Thai spicy basil. Most basil plants grow easily in...
Almost 1 in 5 Americans speak a language other than English at home — but the thirst for a second, or third, language is still a huge one. And why not? Being bilingual will help your career and be awesome for your neurons: learning a new language,…
If there is one thing that conjures up the taste of Italy, it is the aroma of fresh herbs – ‘erbe aromatiche fresche’. No self-respecting Italian nonna would be without her ‘mazzetto aromatico’ or bouquet garni when making her delicious sauces. Here, find 6 classic Italian herbs that you can grow at home.
Petworth is known for its Capability Brown parkland, open to the public, but in the private gardens, Caroline Egremont has created an exquisite and intimate sanctuary within a series of garden rooms.
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
if you grew up in an Italian household, this will bring back some memories.
"Olive trees in a landscape and garden setting can thrive with very little care," says Samantha Dorsey of McEvoy Ranch in Petaluma, California.
To attract butterflies, you need both larval host plants and nectar-rich flowers. Here are 34 plants for your yard that will attract butterflies.
Twenty years in the making, Italian writer Umberto Pasti's Moroccan hillside garden combines spectacular views with a carefully cultivated mass of indigenous plants he has saved from extinction.
