After a grueling week of business travel through four countries in Europe, I was at least able to find the latest Italian issue of La Cucina Italiana in the Frankfurt airport on my way home.  The mouthwatering food photos kept me occupied on the flight and offered lots of inspiration for when my little feet hit the jetway.  After a week of mostly hotel food, I was brimming with excitement to see my garden and better yet, to spend time in the kitchen with whatever bounty was ready to be picked!

Continue reading Pomodori Ripieni con Mozzarella: Stuffed Tomatoes with Mozzarella at Our Italian Table.

In Sicily, oranges and olives are grown everywhere. This salad which also uses fennel, blends together very well and is a great example of the Sicilian pairing of “sweet and sour”.

Orange, Fennel and Black Olive Salad

Recipe for 4.

Ingredients and equipment:

• 2 male fennel bulbs (see Note)
• 3 oranges (blood oranges if you can find them)
• ¼ cup of black pitted Sicilian olives (if you buy find olives with pits, see below)
• Olive oil
• Parsley
• Red-wine vinegar
• Salt and pepper

Note: There are two types of fennel bulbs: male and female.

Continue reading Insalata di Arancie, Finocchi, ed Olive Nere: Orange, Fennel, and Black Olive Salad at Our Italian Table.