Chicken Tikka Pizza

(8 servings – 2, 14 inch pizzas)

Preparation Time: 90 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes

I guess Italian cuisine month deserves its pizza! And as usual I provided a touch of our own with a chicken tikka topping. What I love about pizza is you can get so creative with the toppings and even the style and type of crust you want. I went for a thin crust here with traditional pizza flour I picked up from Chelsea market. For the chicken tikka, if you do not want to make the ‘masala’ or spice mix from scratch, no worries. Buy a pack from the supermarket. I have seen these readily available in neighborhood groceries. If you are in NYC, Fairway has a few options.

Continue reading “Chicken Tikka Pizza”

The Godfather (Rye Negroni)

Preparation Time: 5 minutes

The traditional Italian classic – Negroni is made with Gin. However I’m not a big Gin fan, & I still had my bottle of Angel rye whisky that I wanted to use. So decided to try a variation on this classic cocktail. I would say this Negroni version is a close cousin to the ‘Manhattan’ cocktail and really simple and easy to make. You can whip this up really quick when you have friends over and look like a professional bartender doing his/her thing 😉

Continue reading “The Godfather (Rye Negroni)”

Chocolate Espresso Truffles & Chocolate Hazelnut Truffles

Preparation time: 4 hours
Cook time: 15 minutes
Total time: 4 hours 15 minutes

The last two days in NYC have been pretty dull & gloomy, but there is no better way to brighten up the mood with a good dose of chocolate! Keeping with Italian cuisine month I decided to make a batch of chocolate espresso truffles and chocolate hazelnut truffles. Made quite a few Think I’ll give them out to the kids on Halloween!!! 

Continue reading “Chocolate Espresso Truffles & Chocolate Hazelnut Truffles”

Ricotta Stuffed Squash Blossoms

(4 servings)

Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

It’s nearing the end of squash blossom season but we were lucky enough to find some in the neighborhood farmer’s market on the Upper West Side. If you are wondering where? Right across Lincoln center on weekends. As soon as I saw them I knew I wanted to add them to the list of recipes for Italian cuisine month. This appetizer is really quick and easy to make and I really don’t have to say much for the flavor of those squash blossoms. You do not want to overpower the taste of the squash blossoms, so keeping it simple is the way to go.

Continue reading “Ricotta Stuffed Squash Blossoms”

Pan Seared Scallops in Saffron Wine Sauce

(4 servings)

Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This saffron sauce is just a delight. Very unlike traditional Italian pasta sauces, this sauce does not have a tomato base and I would recommend pairing with seafood like lobster, clams, shrimp or in this recipe scallops and pasta. It is a quick & easy recipe and the saffron imparts a beautiful sweet aroma to the sauce and keeps it light. Saffron is very expensive but even a small pinch of the strands for this sauce will give a glorious color.

Continue reading “Pan Seared Scallops in Saffron Wine Sauce”