A few months ago, I had an appetizer in a Greek restaurant that featured olives stuffed with a number of different ingredients, one of which was lemon. In following up, with a view to trying something similar at home, I discovered that most recipes for lemon stuffed olives tend to use the zest for the stuffing. The ones I had at the restaurant were quite mild when It came to the lemon flavor and I am not sure whether they used the zest or the flesh. In any event, for today’s recipe, I went with the latter… Continue reading “Lemon-Stuffed Olives”
I purchased some nice thin veal cutlets in my local store just the other day and one of the uses I planned was for a pasta dish something like a Puttanesca (but with veal added). I only had green olives, rather than the black sort I usually use, and I also happened to have some nice fresh Basil that I thought might make a nice addition. Altogether, my creation departs quite a bit from most Puttanesca recipes, but it is close enough, I think, that the name still applies … Continue reading “Pasta Vitello Puttanesca”
As I had some nice fresh Basil on hand, I wanted to put together a Pesto, primarily for use as a pasta sauce. I also wanted to do something a little different than the usual Genoese style with garlic and pine-nuts and I decided to use green olives and green Jalapeno for a tangier, spicier result. The name I came up with, Pesto Piccante, has, it turns out already been used before and , when I searched the name on line I found some (mainly commercial) productions that are tomato based, and look very much to me like Italian variations of Salsa.
Well, screw it … I am going to use the name anyway … Continue reading “Pesto Piccante”