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Roasted Vegetable Salad with Harissa Roasted Vegetable Salad with Harissa By from the Bartolini kitchens 04/23/14 09:23 Oh, harissa! How do i love thee? This is another in the series of recipes dedicated to my new love, the ever so delectable harissa. I told you that I was harissa obsessed and today’s recipe is further proof. Prior … Continue reading →
Braised Lamb Shanks Braised Lamb Shanks By from the Bartolini kitchens 04/16/14 09:52 In a previous post, I’ve mentioned that when I was a boy, a young goat was the meat of choice for our Easter dinner. Goat, however, was to be replaced by Spring lamb but even its reign was cut short, … Continue reading →
Maltagliati Pasta with Pistachio Pesto Maltagliati Pasta with Pistachio Pesto By from the Bartolini kitchens 04/09/14 09:09 Maltagliati con Pesto al Pistacchio Today’s post is one of odds and ends, literally. Sure, there are two “recipes” to be shared but neither is deserving of its own post, both being incredibly easy to prepare. One, in fact, is … Continue reading →
Pasta and Beans Pasta and Beans By from the Bartolini kitchens 04/02/14 10:02 Pasta e Fagioli Beans, fagioli, are grown throughout the Italian peninsula and Sicily, with most regions having their favorites. With such a good source of protein so readily available, beans form a substantial part of the traditional Italian diet and …...
Try This One For Thighs Try This One For Thighs By from the Bartolini kitchens 03/26/14 08:26 Coscie di Pollo con Harissa Little did i know when I used harissa to braise goat last October that I would become obsessed with the spicy sauce. Initially, I bought harissa from a Middle Eastern bakery that prepares the sauce … Continue reading →
This Pork Tenderloin is Plum Tasty This Pork Tenderloin is Plum Tasty By from the Bartolini kitchens 03/12/14 07:12 Long-time subscribers to this blog know that I didn’t exactly jump at the chance to start canning. The word “reluctant” comes to mind, though “stubborn” might be more appropriate. Well, in August, 2011, I did start preserving foods, with most … Continue...
Maltagliati Pasta with Pistachio Pesto Maltagliati Pasta with Pistachio Pesto By from the Bartolini kitchens 03/09/14 09:09 Maltagliati con Pesto al Pistacchio Today’s post is one of odds and ends, literally. Sure, there are two “recipes” to be shared but neither is deserving of its own post, both being incredibly easy to prepare. One, in fact, is … Continue reading →
Gluten-Free Chocolate Torte Gluten-Free Chocolate Torte By from the Bartolini kitchens 03/05/14 10:05 I’ve made no secret of my inability to bake. I have burned sheet after sheet of misshapen cookies and pulled countless cakes from the oven that failed to rise. A few years ago, after yet another bundt cake that had … Continue reading →
Gettin’ Cheeky with Beef – And in a Slow Cooker, No Less Gettin’ Cheeky with Beef – And in a Slow Cooker, No Less By from the Bartolini kitchens 02/26/14 09:26 Guance di Manzo Brasato Let me say from the onset that this is not a Bartolini family recipe. In fact, I can say with some certainty — feel free to back me up, Zia — that beef cheeks never graced … Continue reading →
Mom’s Tuna Noodle Casserole Mom’s Tuna Noodle Casserole By from the Bartolini kitchens 02/19/14 09:19 As most of you well know, we North Americans are facing a Winter unlike any seen in decades. With severe drought in the West and Arctic cold, record snows, and ice storms to the East, you’re either praying for rain … Continue reading →
Stewed Quail Stewed Quail By from the Bartolini kitchens 02/12/14 09:12 Quaglia in Umido This is a dish that Zia and I prepared during my last visit home but it requires a bit of an explanation. I originally had intended to share my family’s recipe for preparing pigeon back in the … Continue reading →
Roasted Mackerel with Potatoes and Tomatoes Roasted Mackerel with Potatoes and Tomatoes By from the Bartolini kitchens 02/05/14 09:05 Scombro Arrostito con Patate e Pomodori I’m back and the kitchens are open! Thank you all for the birthday and well-wishes. I had a wonderful birthday and, though there’s more to come, I’ll leave that reveal for a later date. … Continue reading →
Two Cellos and a Cherry to Toast the New Year Two Cellos and a Cherry to Toast the New Year By from the Bartolini kitchens 12/31/13 07:31 Almost everyone lucky enough to visit Italy will, at some point, sample Limoncello. This lemon-flavored liqueur is often served after dinner as an aid to digestion, un digestivo, and, when properly made, Limoncello will have a strong lemony flavor without...
Linguine with Seafood in Parchment Linguine with Seafood in Parchment By from the Bartolini kitchens 12/24/13 09:24 Linguine ai Frutti di Mare al Cartoccio Yes, everyone, it’s Christmas Eve and, as many of you who’ve been with me for at least one Christmas already know, it’s a night of great anticipation and luscious seafood for many of … Continue reading →
Turkey Risotto Turkey Risotto By from the Bartolini kitchens 12/18/13 08:07 Risotto con Tacchino This is not a true holiday dish but it does grace my dinner table at least once over the holidays. Guaranteed. You see, I have a “thing” for turkey sandwiches and you might be surprised at the lengths … Continue reading →
Egg-Filled Ravioli Egg-Filled Ravioli By from the Bartolini kitchens 12/11/13 08:44 Uova da Raviolo Although my family made plenty of ravioli, only two filling recipes were prepared, one for ravioli served in tomato sauce and the other for cappelletti served in soup. I’ve been told that Mom and Zia experimented with … Continue reading...
See Quince? Make Jam First Then Jelly See Quince? Make Jam First Then Jelly By from the Bartolini kitchens 12/04/13 08:24 OK. I’ll admit it. I didn’t know a thing about quince. I certainly didn’t hear about them while growing up, let alone see any of them. When I finally did see one, not all that long ago, I thought it … Continue reading →
Green Tomato Relish Green Tomato Relish By from the Bartolini kitchens 11/27/13 08:27 Thanks to all who sent their condolences during the past week. My family reads this blog and I know that they were as touched by your thoughtfulness as was I. * * * * * * This has been quite a … Continue reading →
What i Did During My Fall Vacation What i Did During My Fall Vacation By from the Bartolini kitchens 11/20/13 08:26 I’m back from what was, for the most part, another wonderful visit with my Zia. We cooked, we talked, we talked about cooking, and, as one might expect, I’ve a few recipes to share in the weeks to come. First, … Continue reading →
Aunt Mary’s Apple Cake Aunt Mary’s Apple Cake By from the Bartolini kitchens 11/06/13 07:26 Torta di Mele di Zia Mariolla This is one of the recipes I brought home with me following my last visit with Zia but its path to this blog is nowhere near as direct as that statement makes it sound. … Continue reading →
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from the Bartolini kitchens

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