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The Little Ferraro Kitchen

World Cuisine, Made Easy

Home » proscuitto

proscuitto

Chicken Saltimbocca with Speck and Herbes de Provence

Beef Braciole with Prosciutto and Parmesan

Sunday Cooking Project: Falafel Bowls!⁠ ⁠ I li

Sunday Cooking Project: Falafel Bowls!⁠
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I like to keep it simple and let the perfectly fried falafel shine.⁠
Then fill with all your favorite Mediterranean bites: chopped salad, cubed feta with a good sprinkle of za'atar, creamy hummus and a good drizzle of tahini yogurt sauce. ⁠
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What would you put in your falafel bowl?⁠
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For the full recipe, click on the link in my bio and then on the photo!⁠

*Round Borek Stuffed with Cheese and Wilted Greens

*Round Borek Stuffed with Cheese and Wilted Greens*⁠
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The trick to working with phyllo is to be confident and deliberate! (And to always keep a damp towel over the sheets). ⁠
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Don’t let the phyllo control you..some sheets may crumble and break, but that’s ok, because when it’s all rolled up and stuffed with shallots, cheese and wilted greens, no one will ever suspect. ⁠
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Then sprinkle on a healthy amount of Parmesan, Aleppo and Za’atar, and you my friends have made the most fantastic savory borek. ⁠
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(For the full recipe, head to the link in my bio and click on the photo!)⁠

*Quinoa Beet Salad with Blood Orange, Feta and Pom

*Quinoa Beet Salad with Blood Orange, Feta and Pomegranate*⁠
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For when you need a pop of color during these cool winter days. So thankful for bright citrus and pomegranate this season. ⁠
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And this is the perfect 'make ahead' salad. Just toss together:⁠
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*cooked quinoa⁠
*roasted yellow beets⁠
*blood orange segments⁠
*crumbled feta cheese⁠
*pomegranate seeds⁠
*fresh mine leaves (but add right at serving or the herbs will wilt). ⁠
*blood orange vinaigrette⁠
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For the full recipe, click on the link in my bio and then on the photo..easy peezy!⁠
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*Tomahawk Steak with Chimichurri Compound Butter*⁠
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Last minute inspiration and a few tips on making a BOMB steak:⁠
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*Remove steak from fridge at least 20 minutes before cooking.⁠
* Season meat liberally with S+P⁠
* Get your cast iron nice and HOT!⁠
* Sear steak until deeply charred (don't touch it), then flip.⁠
(This is where you can baste with butter and herbs or finish with a compound butter)⁠
*Once steak is done, let it rest on a cutting board for at least 5-10 minutes.⁠
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For the complete recipe, click on the link in my bio and then on the photo!⁠
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*Vegetarian Mezze Platter*⁠ ⁠ This is the true

*Vegetarian Mezze Platter*⁠
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This is the true way to my heart. A simple platter full of all my Mediterranean favorites. ⁠
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*Stuffed grape leaves⁠
*Creamy Hummus⁠
*Whole Castelveltrano olives⁠
*Tangy Labneh⁠
*Fresh Fruit and Vegetables ⁠
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How would you personalize a mezze platter?⁠

*Julia Child's Boeuf Bourguignon*⁠ ⁠ A few yea

*Julia Child's Boeuf Bourguignon*⁠
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A few years ago I participated in an international online celebration for Julia Child's 100th birthday. ⁠
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A handful of us cooked a different JC recipe each week for 100 days leading up to her birthday..it was so fun! ⁠
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And Boeuf Bourguignon was the delicious finale. I've since made it a good few handful of times and found some shortcuts from the original recipe. (Ssh, don't tell Julia). ⁠
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For instance, Julia insists on BOILING the lardons (or bacon) instead of rendering! ⁠
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Have you made this iconic dish? It's well worth the effort, trust me!⁠
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(For the full recipe with step by step photos + tips, click on the link in my bio!)⁠
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Just a few of the bites we’ll be making at next

Just a few of the bites we’ll be making at next weeks virtual cooking class!

Come cook with me and make some delicious vegetarian mezze on Valentine’s Day!

We’ll make a cocktail/mocktail too and I’m offering a discount if you refer a friend to come as well!

Send me a private message if you have any questions.

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