Plant based foods, mini sparklers and a sweet surprise hits all the notes for the holiday season, or any time of year.
This is a simple, classic dessert, made from ricotta and sponge cake, and should not be confused with cassata gelata, which is an ice-cream bombe. Prepare it a day ahead of time.
At long last, a recipe for courgette/zucchini leaves! The flavour is slightly bitter from the leaves, but it is balanced well with the sweetness of the tomatoes, onions, and basil.
I believe this tasty, satisfying and easy-to-make pesto originates from the Trapani province, but it is available in all good trattorias throughout the island, often listed on the menu as pasta picchi pacchi.
Easy, passed, shareable drink and food is so right now! It also happens to be the theme of the new book Short Cocktails and Small Bites by Julia Charles.