EGGS IN PURGATORY (eggs in tomato sauce)

February 28th, 2013 § 0 comments § permalink


I went to brunch last Sunday with my husband and daughter. We went to a new Italian restaurant in the West Village of Manhattan, NY called, “Rosemary’s.” It’s a “hot spot,” right now in NYC and rightfully so. It has a great energy and the food is next level. They have a roof top garden and make everything in house. You can’t get any fresher than that! Rosemary’s was a perfect spot for brunch that morning.

I’m not much of a breakfast person. Although, I will admit that IHOP pancakes are one of my guilty pleasures. When we sat down, I scanned the menu and saw eggs in purgatory, which is simply eggs poached in tomato sauce. When I was a kid, my mother would occasionally make this for my father. I use to think it was so gross!! I couldn’t wrap my head around eating eggs in tomato sauce!! Now, that I’m SOMEWHAT older, I have eaten poached eggs on just about everything, salad, asparagus, steak, pizza, pasta and even a hamburger.

When the server sat the dish in front of me, I could smell the seductive aroma of garlic and tomatoes from the sauce. Looking up from the plate, were these two perfectly round yellow yolks that seemed to be winking at me. I picked up a piece of crusty Italian bread and scooped up as much as I could. It was pure pleasure! I enjoyed it so much, that I decided to make it at home. Diva’s version was just as good as Rosemary’s, or if I may say so myself….BETTER. This may be my new favorite breakfast food. Good-by IHOP!
Enjoy!
D I V A
continue for recipe>>

ROSEMARY’S (NYC)




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Stinco d’Agnello Brasato (lamb shanks braised in red wine & capers)

February 11th, 2013 § 0 comments § permalink


The region of Piedmont, encompasses the foothills of the Alps. Needless to say, the winters are cold, and hearty food is in order. Braised meat of any kind, invokes the feeling of warmth and a stick to your ribs meal.
I guess you can say, this dish is an Italian stew. It’s made by slow cooking lamb shanks in a rich, robust sauce of onions, tomatoes, capers, anchovy and red wine. As far as I’m concerned, when there is wine involved, it has to be good!

The region of Piedmont, makes some of the best and well known wines in Italy. They are especially known for their big, juicy, red wines, such as, Barolo, Barbaresco and Barbara, all of which are some of my personal favorites. It’s no surprise that a lot of the recipes from this region, contain the use of red wine.

Every stew needs to be accompanied by a side that will absorb all it’s wonderful rich sauce. For this dish, I made a mound of creamy, cheesy polenta, for the stew to set on. It was the perfect partner for a perfect cold winter dish.

Gustatela!
D I V A
continuare per la ricetta>>>recipe

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Gianduitto (chocolate-hazelnut ice box cake)

February 4th, 2013 § 0 comments § permalink


Gianduitto, is a popular dessert from the city of Turin, in the Piedmonte region of Italy. It was created in 1865 and an instead favorite by the people. The popularity had to due with the mixture of chocolate and hazelnuts, which apparently had never been done before. The cake was cut into wedges and wrapped in gold paper, which became a symbol of city.


Having read this, I figured, if this recipe has been around since 1865 and still a favorite, I had to make it to see for myself, what makes this dessert so popular. It was so easy to make…really easy. There is no cooking involved and it only took about 10-15 minutes to prepare. It does however, need about 3-4 hours to sit in the fridge to set.
It’s made by whipping pasteurized egg whites and sugar together, then cocoa, melted butter, ground hazelnuts and crushed almond cookies are added. This cake is rich, chocolatey and fudgy, which makes it a perfect pair with some cold creamy ice cream & a dollop of whipped cream.

I made the recipe just as I read it. Who am I to mess with the test of time?!!
Gusatella,
D I V A
continuare per la ricetta>>>(recipe)

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