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The Little Ferraro Kitchen

World Cuisine, Made Easy

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Hi, I’m Samantha!

I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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A classic to say the least, linguini and clams is

A classic to say the least, linguini and clams is my ultimate go-to mid-week dinner. Clams cook up quickly and the sauce can be thrown together in a matter of minutes with pantry staples. I love making Spanish style steamed clams with fresh herbs or adding them to cioppino, aka my favorite seafood and tomato stew that I can literally polish off an entire loaf of ciabatta on.

Classic tiramisu recipe layered with flavors of es

Kofta Kebabs are a popular and flavorful Mediterra

⁠ One of my favorite things to do with my girlfr

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One of my favorite things to do with my girlfriends, is to drag them to obscure, random, foreign places and introduce them to flavors and textures that they have never met before. Some of the time, they nod their heads, hold their nose and take one for the team, but most of the time, they oblige happily and are surprised and interested in the new flavors and cultures they are experiencing.

Kanafe was one of those dishes. Familiar to me with rose water and sweetened phyllo. The middle is a bit savory with shredded cheese and the flavors are extraordinary!

*Roasted Cherry Tomatoes with Basil Oil and Burrat

*Roasted Cherry Tomatoes with Basil Oil and Burrata*⁠
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This recipe is consistently on the weekday rotation, especially in the summer. It’s one of those, ‘not really a recipe-recipe”. ⁠
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Just roast cherry tomatoes,a good handful of garlic cloves and enough olive oil for everything to get a nice dunk. ⁠
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Once the tomatoes are soft and jammy, I like to roughly tear up a ball of creamy burrata and drizzle everything with basil oil and fleur de sel. ⁠
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Baking inspo right here: Savory and sweet roasted

Pistachio crusted lamb chops is a recipe to impres

Pistachio crusted lamb chops is a recipe to impress! Once seared, the lamb is brushed with tangy Dijon mustard and then pressed onto crushed pistachios.

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