Years ago, I mean YEARS ago, somewhere in a magazine I saw a picture of a store bought Panettone that was stuffed with pistachio cream, I have always keep that in my memory bank for something I wanted to try, since Hubby loves Panettone.

Home Cooking, Italian American Style
Years ago, I mean YEARS ago, somewhere in a magazine I saw a picture of a store bought Panettone that was stuffed with pistachio cream, I have always keep that in my memory bank for something I wanted to try, since Hubby loves Panettone.
Cut side up, on a foil lined baking sheet, drizzle with olive oil, shaved garlic, fresh thyme, salt & pepper. Roast at 425 till you get a nice carmelized color on them!
I had a small pork roast and a lot of fresh herbs still left in my garden, and unfortunately tonight in Chicago will be our first frost!!! So, I gathered up the last of my Rosemary and Thyme to use for our dinner tonight. I thought I would try something a little different, normally I would rub the outside with lots of herbs and roast it like that, but this time I made a paste of olive oil, smashed garlic, finely minced Rosemary & Thyme, salt & pepper.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {Read More About Me}
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