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    dolcetta46

    Roma, Italy

    Chef #505125

    Roma, Italy

    Joined: May 24, 2007

    10 reviews by dolcetta46

    1 - 10 of 10 sorted by Date | Rating | Helpful

    Reviewed Easter Breakfast Casserole
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      |  (1 person found this helpful) |  By Lavender Lynn

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    "Ciao Lynn!! This recipe looks wonderful, and although it is not exactly the right season I would love to try this one soon!!I also wanted to thank you for your kind review for my bucatini amatriciana... and for the lovely photo!! Out of all those things I learned in Italy this is one of the recipes I am most proud of... I am so glad you enjoye..."

    Sep 25, 2007 on Food.com

    Recipe #197700

    Reviewed Garlic Frittata
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      |  By Julie B's Hive

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    "Yum, another great idea for one of my favourite quicky goodie meals!! Great suggestion for turning over the frittata, though many of the Italian cooks can skillfully flip it with a spatula, I tend to turn it into a sad broken mess... :-( I would also experiment with all sort of cheeses with it!"

    Jun 8, 2007 on Food.com

    Recipe #233195

    Reviewed Garlic Frittata
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      |  By Julie B's Hive

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    "Yum, another great idea for one of my favourite quicky goodie meals!! Great suggestion for turning over the frittata, though many of the Italian cooks can skillfully flip it with a spatula, I tend to turn it into a sad broken mess... :-( I would also experiment with all sort of cheeses with it!"

    Jun 8, 2007 on Food.com

    Recipe #232434

    Reviewed Spaghetti With ?authentic? Roman Tomato Sauce
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      |  By ratherbeswimmin'

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    "In reality every Roman cook has their "sugo" recipe and none of them are identical... so this could well be one from one of the proud chef from the eternal city!!This is quite similar to the sugo recipe I use, though I prefer red wine to white, as it gives a richness and "depth" in its flavour, as well as the colour.One of the many simple and ..."

    Jun 8, 2007 on Food.com

    Recipe #230335

    Reviewed Maria's Easter (Wheat Pie/"Pastiera di Grano"
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      |  By Dee514

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    "I adore Pastiera!! I agree it is a lot of work but it's worth every bit of the labour, or as you rightly called it, "labour of love"!! Your nonna Maria must have been a true Napolitana!! Here in Rome precooked wheat (grano in a jar is readily available and I have never tried with dried wheat from scratch... this must be tried one day, it may..."

    Jun 8, 2007 on Food.com

    Recipe #65382

    Reviewed Super Funghi Mushroom Risotto
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      |  By I Cook Therefore I Am

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    "Risotto ai funghi (mushroom risotto is one of my favourites... I love risotto, and I love all sorts of mushrooms!!My suggestion is to mix in some porcini mushrooms along with other shrooms stated, if available. Or you could use just a tiny amount of dried porcini in tiny pieces (soaked in water for a while and mix it in the stock. The intens..."

    Jun 3, 2007 on Food.com

    Recipe #230879

    Reviewed Italian Caponata
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      |  By Julie B's Hive

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    "This is a delicious summer dish (though delicious any time, if you can find good vegetables, nice either chilled or room temperature.Bell peppers or courgettes can be used as main vegetables as well.My suggestion is to sprinkle over some toasted pine nuts, it gives a nice, flavourful touch."

    Jun 3, 2007 on Food.com

    Recipe #231877

    Reviewed Pesto alla Genovese
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      |  (1 person found this helpful) |  By Barb Gertz

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    "Pesto is one of our perpetual favourites, too. It freezes well, so at the end of the summer we make a big batch, put it in ice cube trays and freeze them, so we can defrost them as needed and enjoy during the winter months as well.Mixing in well aged pecorino romano or sardo with parmigiano gives a nice touch as well!"

    Jun 3, 2007 on Food.com

    Recipe #61847

    Reviewed Ricciarelli
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      |  (1 person found this helpful) |  By Cat R.

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    "We love ricciarelli during the christmas/new year season, and make them every year.You have come pretty close, the next time try to lay out the white confectioner's wafer at the bottom for the authentic effect, that will also help maintain the classic diamond shape. (You will make a big sheet of dough, then cut them into diamond shapes with a sh..."

    Jun 3, 2007 on Food.com

    Recipe #150726

    Reviewed Kaiserschmarren (Emperor's Pancake With Plum Compote
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      |  By evelyn/athens

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    "We discovered kaiserschmarren in Tirol region of Italy while we were on our holiday, and I do agree this is better than Sacher Torte!!I cut the pancakes with spatula while it is fried in the skillet, and pour plenty of powdered sugar just before serving. We usually enjoy it with all sorts of fruit compote or jam, but haven't tried plums yet.. s..."

    Jun 2, 2007 on Food.com

    Recipe #224185

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