This Ancient Roman dish makes the perfect appetizer. You can use this Olive Paste recipe as a condiment, with pasta or as a spread. Ingredients: 2 cups pitted, cured olives (Taggiasca or Kalamata) 1 sprig of fresh rosemary Pinch of fresh thyme 1 teaspoon anchovy paste 3 tablespoons extra virgin olive oil How to prepare: […]
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Straight from Carol’s mother Gigi! Ingredients: 1 cup whole almonds 6 tablespoons olive oil 2 cups sugar 1 tablespoon baking powder ¼ teaspoon salt 4 eggs 4 cups all purpose flour 2 teaspoons orange extract and 2 tablespoons orange zest How to prepare: On a baking sheet, toast the almonds at 350º for 5 minutes. […]
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