One turns into five… it always does. 😍
Italian food, my way – soulful, simple, and made with love. ❤️
Full recipe with detailed instructions will be on my Substack 👉 link in my bio!
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6 Comments
Not simple but definitely look good
Stellar, Luke!!! ❤ I should be making this for Easter, but I am doing Pavlova's to bring to dinner. I'll do these beauty's soon though. You've done it again!
Looks amazing!
I love seeing how similar dishes can be from such different places. The rice pudding at the beginning without the citrus is similar to Mexican arroz con leche, it’s even served with raisins as well. Then the sauce you are dipping in similar to atole but instead of being thickened with egg yolks and corn starch we thicken it with corn flour. I want to try making this with a Mexican twist to it, thank you so much for sharing!
Wow!! I was told at the local Italian American Club by Gladys Costa the old lady who ran the kitchen that my grandmother invented the Pecan Tassie. I have no way of knowing or proving but I've believed it for the last 35 years.
At first I thought risotto cake, torta di riso. Never had it fried but I will now. Those do look beautiful, great job as always!