Testaroli one of Italy’ hidden treasures! It’s one of the oldest pastas known to man, made in the most unusual way! Once enrobed in homemade pesto, you will be transported back to ancient Tuscany! Watch Queen Creek Olive Mill owner Perry Rea help make and then devour this incredible dish!
fresh basil,
Roasted Peppers with Pistachio on Bread and Flower Pot Charcuterie
Small bites and charcuterie are the way Italians eat! This episode features the most flavorful way to enjoy roasted peppers on charred bread. Then! Wait until you see how you can make mini, individual charcuterie in terra cotta pots!
Cowboy Stetson Chopped Salad
Chopped Salads are a huge trend right now, and a refreshing way to eat during these excruciating hot summer months. So I decided to pay homage to the chopped salad that has been called “The Most Photographed Dish in the Valley.” The Cowboy Stetson Chopped Salad has become so iconic that some Arizonans refer to this colorful array of greens as the “State Salad of Arizona.” It originated 27 years at Cowboy Ciao in Old Town Scottsdale which closed its doors in 2018.
I love this salad. Frankly, I love just about any salad that has bite-sized pieces that you can eat with a fork instead of a knife and fork. I also appreciate the mixture of ingredients in the Cowboy Stetson, because for me it’s all about color and crunch. The dressing is fantastic especially if you make your own pesto sauce. (In my opinion, there’s nothing worse than a shelf-stable jar of pesto.)
Salads will always be a staple for light and healthful eating, but you’ll certainly be “bucking” the trend with the Cowboy Stetson Chopped Salad!
Caccio e Pepe & Chicken Cacciatore
In this episode, it’s the hottest trend in Italian cooking–Caccio e Pepe, a comfort food favorite made of pasta, cheese and pepper! You won’t believe what I’m serving it in–a giant hollowed out wheel of Parmesan cheese! Then it’s the ultimate one pot Italian wonder! Find out why Chicken Cacciatore has always been a family favorite.
