I’m sharing my mayo-free recipe for making tuna, with fresh Italian flavor. I use ingredients that add texture and bright, fresh flavors for this delicious lunch or snack, to top bread for a classic Italian-style sandwich. If I feel like a low-carb and gluten-free meal, I’ll use this to top a salad or as filling for romaine lettuce wraps.
Mili’s blog
fresh basil and herb vinaigrette
I love the flavor that fresh basil and herb vinaigrette bring to so many of my favorite foods. It is easy to create a versatile dressing, using a couple handfuls of fresh basil or herbs, and just a few other siimple ingredients. I like to add this freshness to green salads, or pasta dishes. This goodness also brings a garden-fresh dimension onto any Antipasto or charcuterie spread.
making focaccia
We are making focaccia (all the time). Focaccia is my favorite comfort food in the whole wide world. It’s a pan-baked, bread-style of pizza, created with a technique that is a traditional staple from Italy with intense texture, and authentic flavor. Each region of Italy has it’s own flavor and style, and I’m sharing what has been passed down from generation to generation from my mom’s home-country and small town of Tricarico.
making pizza
It is time I show you how making pizza is done at our home. I’m using either our Italian master dough recipe passed-down to us by Nonna, or my simple no-knead dough recipe, with outstanding results every time. You’ll enjoy the bite of a crisped outer crust, golden bottom, satisfying air pockets throughout, an awesome texture and chew, for amazing flavor, made with any toppings you can dream-up.
Nonna’s Rapini “Stufate”
Nonna is sharing her simple, one-pot recipe for cooking Rapini (or Broccoli Rabe), with an end result that is tender and full of flavor. “Stufate” is a slang term for the authentic Italian method of stewing stubborn or bitter leafy-vegetable greens like rapini, turnip, mustard, or just about any type of greens you would like to cook.