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A Delicious Vegetarian Dish: Pasta alla Norma

Eating Our Way Through the Amalfi Coast

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Make Whipped Cream Firm

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Italian Easter Bread

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 Thanks, Mom!


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Pizza Making Class March 4th, 2018


If you live in the Mid Michign area, I am having a Pizza Making Class on 

 Sunday, March 4th, 2018.  

1:00 - 4:00 p.m.

The class is now SOLD OUT

Come join the fun and learn how to make homemade pizza!

You will learn how to make easy homemade pizza dough,
the best flour to use and the secrets to making terrific
Neapolitan style pizza. We will also make six different kinds
of pizzas, which we will enjoy that afternoon. 

You will also make your own homemade dough
and get to take it home.

Space is limited. 

E-mail me for details on how to reserve your space.


Pasta with 'Nduja, Kale and Toasted Breadcrumbs



Do you know about 'nduja?  If not, keep reading because this special Italian spread has become very popular and with good reason - it makes so many dishes even better.  'Nduja (pronounced "en-DOO-ya") originates out of Calabria, that region in Italy where all things spicy are loved. It is a sort of spreadable paste made out of pork, Calabrian peppers and various spices. You can spread it on bread or add it to sauces.  It adds not only a spicy kick but a terrific layer of flavor that is absolutely delicious. Once you have it in your fridge, you'll be adding it to all kinds of things. We made homemade pizza recently and I made myself a pizza of thinly sliced zucchini, red onion, grated pecorino and then put little dollops of 'nduja on top. It was terrific. My favorite thing is to add it into this pasta sauce recipe.  We love it.




There are several producers now of this spicy spread.  Whole Foods carries a version by La Quercia that contains prosciutto. It's terrific. I always have this in my fridge. Whole Foods stocks this in the cheese department.  You can also order a version being made in Chicago from 'Nduja Artisans



In this recipe, I'm combining my love of 'nduja with some wilted kale, tomato paste and crunchy toasted breadcrumbs.  The dish is delicious and easy to make. I hope you give it a try.  At least get some 'nduja and stick it in your fridge - you'll be adding it to things in no time.   

Learn how to make this homemade pasta shape called Garganelli here


Pasta with 'Nduja, Kale and Toasted Breadcrumbs

for a printable recipe, click here

serves 4 

3 Tablespoons extra virgin olive oil, divided
1 small red onion, finely chopped (about ½ cup)
2 large garlic cloves, minced
¼ teaspoon red hot chili flakes (optional if you want extra spice)
1 cup packed chopped fresh kale
½ cup chicken stock
¼ cup fresh bread crumbs
sea salt
3 ounces 'Nduja (spicy prosciutto spread)
3 heaping Tablespoons tomato paste
12 ounces pasta (any shape you like)
⅓ cup freshly grated Parmigiano Reggiano cheese



Bring a large pot of salted water to a boil.

In a large skillet over medium low heat, heat 2 Tablespoons of the olive oil and add the red onion and fry gently for about 5 minutes.  Add the garlic and fry a minute more.  Raise the heat a little and add the kale and chicken stock and simmer, uncovered, until the liquid has evaporated (about 6 - 8 minutes or so).  

While the kale is simmering, in a separate small skillet, fry the breadcrumbs in 1 Tablespoon of the olive oil until crispy and golden brown, about 5 - 6 minutes. Add a large pinch of sea salt and blend. Set aside.




In the large skillet, add the 'nduja and tomato paste to the kale mixture and cook until the 'nduja dissolves, stirring frequently. Lower heat and keep warm.  

Meanwhile, cook the pasta just short of al dente.  Remove pasta with a handled strainer and place in the large skillet with the sauce, allowing some pasta water in the skillet.  Turn off heat. Add the bread crumbs and half the cheese and toss well until pasta is coated. Taste and add a little salt if needed.  Add a little more pasta water if the sauce is too thick.  Place in a large serving dish. Serve with the remainder of the cheese. 



Jam Pastries



These fruit pastries can be a nice little dessert after a meal or a great partner with coffee in the morning. I've been having fun making and sharing these and decided they might be nice for people to make during the holidays.  They are so pretty, especially with raspberry jam.  I've made blackberry and blueberry, too, and they are just as delicious.  The dough is a snap to make in your food processor - it takes just a couple of minutes.

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