vegetable gardens Archives - Proud Italian Cook

This is such a quick dessert, very light for hot summer days, and can be made ahead of time. Great with peaches, but any stone fruit will do. Just gather up some peaches, cut them in half, remove the stone, and on a baking sheet sprinkle them with a little butter, cinnamon and brown sugar, roast for about 15 to 20 min’s in a 400F. oven. Roast cut side down.

Place your drained ricotta in a bowl, sweeten to taste with some sugar, and then pour in some Amaretto liqueur, start with a couple tablespoons, just taste test it, you’ll know when to stop.

I like to add some chopped candied orange peel, or freshly grated peel to the ricotta. Combine everything really well together. When the peaches are soft and warm, place your cold ricotta mixture on top and then sprinkle with toasted sliced almonds, and a drizzle of honey. Now all you have to do is pour a cup of coffee and enjoy!!

GARDEN UPDATE
Hubby’s green thumb is working! Our tomatoes are getting tall and so are our Melrose Peppers.

Everything is blooming, I love this time of year!

Have a good work week.

Buon Appetito

Zucchini Coins with Fettucine

Good food doesn’t have to be expensive. In fact some of our favorite meals are very simple and not complicated at all. For a few dollars and less than 30 minutes you could have this on your table, and probably some leftovers for lunch the next day.

We enjoy meatless meals often. Sometimes I walk up to the meat counter and do a blank stare.

Been there, done that, did it! Don’t get me wrong, we’re meat eaters, but I have to say my favorite sections at the markets are the produce sections, I just love the variety, in fact that’s where I spend most of my money!

For this dish, cut your zucchini into coins and saute in olive oil till golden brown. Remove and drain on paper towels. In the meantime have your water boiling for your 1lb of pasta. In the same pan you sauteed your zucchini, add 2 shaved garlic cloves and about 1/4 cup of olive oil cook till light golden, also add some pine nuts till toasty. Add your cooked pasta and about 3/4 cup of reserved pasta water.