Easy Cooking with Alba : Easy Italian Apricot Marmalade Tarta

Easy Cooking with Alba : Easy Italian Apricot Marmalade Tarta: Apricot Marmalade Tarta  2 ready-made pie crusts (or make from scratch) 1 ½ cups apricot marmalade 1 bay leaf Pinch salt Pinc...

Easy Italian Apricot Marmalade Tarta

Apricot Marmalade Tarta 

2 ready-made pie crusts (or make from scratch)
1 ½ cups apricot marmalade
1 bay leaf
Pinch salt
Pinch freshly ground pepper
1 egg, beaten

Preheat oven to 350F.

Place one pie crust evenly in a 9 pinch tart pan. Prick holes at the bottom of the tart pan. The crust will not be deep, about 1/2 inch in thickness.  

In a small pan, warm the apricot marmalade with the bay leaf, salt and pepper. Remove the bay leaf, and transfer marmalade to the tart pan. 

Cut six to eight (½ inch) strips of dough with the remaining pie crust to cover the top of the tart pan. Create any design you like. Brush the dough strips lightly with egg wash and place in the oven.  Bake at 180° about 30-40 minutes or until the tart is golden.  Remove from oven and allow to cool in the pan.  Serve with whip cream or vanilla ice cream.
Apricot marmalade
Apricot marmalade is one of my favorite preserves. It is often used in Italy for pastries, cookies, and tarts. My apricot tart is a classic and simple Italian pastry that can be accomplished in just a few steps. It takes minutes to prepare and less than 45 minutes to bake. I like it for breakfast, as a dessert or a snack with tea or cappuccino.

Easy Cooking with Alba : Kumquat Marmalade

Easy Cooking with Alba : Kumquat Marmalade: Kumquat Marmalade 1 pound fresh kumquats (organic, if possible) 4 ¾ cups granulated sugar 3 ½ cups water, divided 2 bay leave...

Kumquat Marmalade

Kumquat Marmalade

1 pound fresh kumquats (organic, if possible)
4 ¾ cups granulated sugar
3 ½ cups water, divided
2 bay leaves
Pinch salt
Pinch pepper
Juice ½ lemon
1/2 (1.75-ounce) package powdered pectin

Cut the kumquats in half lengthwise, discard seeds.

In a large deep pan, combine sugar, 3 cups water and lemon juice. Bring to a boil. Reduce heat, add the bay leaves, salt and pepper, and simmer uncovered for 20 minutes stirring occasionally.

Mix ½ cup of water and pectin together. Add to the pan, stirring well.  Bring to a boil, simmer and cook about 5 minutes. Remove from heat; discard bay leaves, and skim foam off top. Yields about 4 cups. 


A kumquat is a small and charming citrus fruit that may seem useless. Eaten fresh, its peel and pulp, does not have such an invigorating flavor, and it is filled with giant seeds. As a food, it may not be as tasty, but as marmalade it has an exotic flavor. It is a delicacy to impress even the most discerning guest.

La Ribbolita Tuscan Soup

La Ribbolita Tuscan Soup

Original Recipe registered by Florentine Chapter of Academia Della Cucina

12 ounces dried white beans, soaked overnight
2 bay leaves
6 tablespoons extra virgin olive oil, more for drizzling
2 cloves garlic, minced
1 large onion, diced
2 celery stalks, diced
2 large carrots, diced
Fresh thyme
2 medium potatoes, cubed
12 ounces black cabbage, shredded
12 ounces Savoy cabbage, shredded
10 ounces Swiss chard leaves, shredded
1 tablespoon tomato paste or 2 cups peeled chopped tomatoes
Sea salt
Freshly ground black pepper
12 ounces day old crusty bread cut in cubes

Strain and add the soaked beans in 8 cups of boiling water with the bay leaves: cook until tender. Taste one bean to check if it is soft. Discard bay leaves. Strain and reserve all of the cooking liquid. Puree half of the beans.  Add the puree into the reserved cooking liquid.  Set the whole beans aside. 

In a pot, warm 6 tablespoons of oil, add the garlic, onion; cook until soft. Add the celery, carrot and thyme; cook briefly.

Add the potatoes, black cabbage, Savoy and Swiss chard. Dissolve the tomato paste in a bit of warm water, season with salt and pepper. Stir over medium heat for a couple of minutes.

Pour in the pureed bean broth; cook over low heat about 1 hour.  At the end, stir in the reserved whole beans. Add bread to the soup. Cook for a couple of minutes. Remove from heat.

Set aside to rest overnight.  Reheat the soup and drizzle with fresh olive oil.  Serve hot or lukewarm with a drizzle of oil and fresh grinded pepper. 

Eggs in Black Truffle

Eggs in Black Truffle
In a small skillet, on moderate heat, add sufficient olive oil to just cover the pan. When hot, add 2 organic fresh eggs.  Cook to your liking. Sprinkle with salt and pepper. Remove from heat and shave a little preserved truffle on top.
Fresh Black Truffle
A preserved truffle is not cooked in the same way as a fresh truffle. A fresh truffle is a living mushroom that gives off perfume for days after being discovered and it can be freshly shaved on almost any recipe. A preserved truffle needs to be used with eggs, in butter, cream, and béchamel sauces. I will be writing more recipes and more information about truffles.  I wanted to start with a basic simple recipe that anyone can make and enjoy.  

Fresh White Truffle 

Italian Spinach Sformato

Spinach Sformato

2-3 tablespoons basil olive oil, or extra virgin olive oil
1 large onion, minced
1 pound baby spinach, or frozen spinach thawed 
4 eggs, beaten
4 tablespoons bread crumbs
4 ounces whole ricotta
4 ounces grated Parmesan cheese
Roasted garlic sea salt, or sea salt
Freshly ground black pepper
Drizzle aged balsamic vinegar
aged balsamic
Preheat oven to 350 F.  Line a baking loaf pan with parchment paper. Butter and season.

In a large skillet, add the oil and sauté onion until barely golden, about 10-15 minutes. Set aside in a bowl. Add the spinach in the same pan add quickly sauté for about 2 minutes.  If using thawed spinach cook until free of liquid. Season with salt and pepper.  Add the spinach to the bowl with the onion.

Add the beaten eggs, breadcrumbs, grated cheese to the bowl. Mix well; fold the ricotta a little time. Taste for seasoning. Adjust as needed.

Transfer and spread evenly in baking loaf pan. Bake about 30-35 minutes or until the sides become just golden. Allow to cool. Remove from pan.  Cut in slices and serve warm or room temperature. Drizzle aged balsamic on top.

Golden Beets and Burrata Salad

Golden Beets and Burrata Salad

4 fresh golden beets
Pinch sea salt
1-2 tablespoons blood orange olive oil
Fresh thyme
Drizzle champagne mimosa vinegar
1 Burrata Mozzarella

Trim the greens, and tops and bottoms of each beet. Rinse well. Place the beets in a large saucepan and add water to cover with a pinch of salt. Bring to a boil, reduce heat and simmer until tender, about 30 minutes. When tender, place pot under running cold water until beets are cooled. You can test if the beets are done with a toothpick or the point of a small knife.  Do not overcook the beets. The skins can now be easily peeled off the beets. Slice the beets. 

In a skillet, add a little blood orange oil on medium-low heat.  Place the beet slices in the skillet and warm on both sides about a minute. Add the fresh thyme. Sprinkle some champagne vinegar and turn the beets around.  Remove skillet from heat.

In a large place, add your favorite greens at the bottom, then place the beet slices around the greens on the plate.  Top with Burrata and a drizzle of oil. 
Creamy Burrata

My two favorite foods in one plate, with my favorite oil and vinegar! Don't try this without the Burrata... I don't recommend it!

Alba’s Cream-Free Butternut Squash Soup

Butternut Squash Soup 

5 cups vegetable or chicken broth
1 1/2 cups frozen pearl onions
4 cups frozen diced butternut squash
Pinch nutmeg
Pinch cumin
1/2 teaspoon Raz el Hanout spice (optional)
Pinch red pepper flakes
Freshly ground pepper
Drizzle basil olive oil
Pearl Onions
In a thick bottom pan, add the broth, onions, and butternut squash on medium high heat.  When it boils, reduce heat to medium-low.  Cook until tender, about 15-20 minutes. Add the spices a minute or two before soup is ready. Reduce heat to low heat; place your smart stick (immersion blender) in the pan and blend until creamy.  Taste for seasoning, adjust if needed.  Place the smart stick again in the soup and blend for a few more minutes even if the soup is already creamy.  It will make it stay creamy.

Serve warm in bowls with a drizzle of basil olive oil.

Butternut Squash

No cream, no butter, no cheese; LOTS of flavor, all from the pantry and freezer to your plate!

Tip: If your soup is too thick, simply add a little more broth.  If the soup is too brothy, let it cook down on higher heat, remembering to stir as it thickens. 

Alba's Fresh Fig Marmalade

Fresh fig marmalade

30 fresh black mission figs
2 cups sugar
3 bay leaves
Freshly ground black pepper

Place all the figs in a bowl with cold water; gently rinse.

Remove the stems.  Gently remove the figs from the water and gently dry with paper towels.

Cut the figs in half, lengthwise and place in a glass container. Add the sugar; gently fold, cover and refrigerate overnight.

Place the figs in a medium size saucepan. Tuck in the bay leaves, and add black pepper.  Cook on medium-low until it boils.  Reduce to low and cook uncovered for 15 to 18 minutes.  Figs should be soft not breaking apart. Stir occasionally and gently.

Transfer the figs, not the juice to a bowl. Keep the juices in the pan.  Cook the juices over medium-low until it reduces by half, stir often.  Remove the bay leaves.  Return figs to the thick sauce and gently fold. Allow to cool.  Transfer fig marmalade to a glass jar.  Serve warm or refrigerate up to a week.

Marinading figs with sugar overnight

Cooking the figs

Serve with pungent cheese, over a slice of cake, with prosciutto, or eat it right out of the jar!!!!

Honey Dew and Crispy Prosciutto

Honey Dew and Crispy Prosciutto

1 small ripe honeydew melon cut in bite-size cubes
½ cup crumbled Gorgonzola cheese
¼ pound paper thin sliced Prosciutto di Parma
3 tablespoons chopped arugula
5 tablespoons Secolari Arbosano extra virgin olive oil
1 tablespoon Secolari Pear or Blueberry balsamic vinegar
1 tablespoon plain honey
Secolari fleur de sell
Freshly ground black pepper

Place the prosciutto in a large skillet over medium heat.  Cook until prosciutto is just crispy, turning only once.  Set aside to cool.

In a small bowl, add the ingredients for the dressing except the arugula. Whisk well to combine.
Arrange the melon on a platter, add the Gorgonzola and crumble the prosciutto. Sprinkle with a pinch of fleur de sel.  Drizzle the platter with oil, then honey, and balsamic vinegar.  Add the chopped arugula on top. Serve immediately. 


Refreshing, cool, crispy, sweet, savory, fruity... just a few adjectives to describe this recipe. You can certainly use any extra virgin olive oil and balsamic you like, however the products I used was for a cooking class at Secolari.. and can I say, it was quiet in the house while clients savored this dish. If you like to order Secolari products go to https://secolarievoo.nrostores.com/
Secolari Artisinal Oils and Vinegars

This is a great dish to serve as an appetizer or side for picnics, a summer BBQ, wedding showers, birthdays, and other special occasions. 

Quenelles Fabiene Style


The quenelle, a semolina dumpling, is a culinary specialty of Lyon, France. The quenelle dough is called “panade”, which is prepared mainly with semolina flour, eggs, milk, and water. The quenelle has a similar texture to the Roman gnocchi; however the quenelle has an elongated shape. The dough is first cooked and then cooled before shaping. They can be served with a tomato, crayfish, or béchamel sauce. Most popular is the Nantua sauce, made with crayfish, carrots, celery and a good cognac.

Grottes Les Balme
I discovered quenelles on my trip to France this spring. I spent two inspiring days at Fabiene, a very gracious lady, who lives in Les Balme Les Grottes, a beautiful town known for its grottes (caves). Fabiene proudly demonstrated how to make the quenelles for me.  For our first evening main course, Fabiene served the quenelles with chicken in a light sauce with morel mushrooms.   This simple dinner paired with a local red wine, made for an absolutely charismatic evening.

Quenelles Fabiene Style
(Serves 2-4)

4 ounces fine semolina
¾ cup whole milk
2 eggs
3 tablespoons plain flour
1 ounce grated cheese (optional)
2 ounces unsalted butter
¼ teaspoon salt
Freshly cracked pepper to taste

In a medium saucepan, bring the milk and butter to a boil over medium heat. Pour in the semolina and quickly stir until the mixture pulls away from the sides of the pan. Remove from heat, slightly cool first, and then add the eggs, salt and pepper.

Add water and salt to a large saucepan over high heat.

Meanwhile, place 3 tablespoons flour onto a plate. Form the dough approximately into 1-inch thick by 3-inches long sausage shaped logs. Roll each quenelle into the flour and set aside of a large plate or platter.

Poach the quenelles in the boiling water until they float. Remove from the water with a slotted spoon and transfer onto a serving dish. Top with your favorite sauce.

Grottes Les Balme
I will be making quenelles for a dinner party soon and I think I will make them with a light seafood sauce.  I’m looking forward to experimenting various recipes with Fabiene’s recipe. Thank you Fabiene for two spectacular evening dinners at your lovely home.

Le Lavage in Le Balme Les Grottes

Gnocchi alla Romana

Gnocchi alla Romana

A forgotten classic?

Gnocchi alla Romana (Gnocchi Roman Style) is a dish of la Cucina Povera that originated in Rome. Although these gnocchi are not the typical gnocchi with potato we are familiar with, they are still considered gnocchi.  Gnocchi alla Romana is a rich dish made with semolina flour, butter, and milk, then baked “Au gratin” style. It is a very modest dish made with simple ingredients that are easy to find and very filling.  For my gnocchi recipe, I substitute butter with olive oil. The milk can also be substituted with broth. To serve 4 to 6, you will need:

3 cups whole milk (or low sodium broth)
3/4 cup semolina flour
1/8 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil, divided
1 large egg
1 ½ cups finely grated Pecorino cheese

Preheat oven to 425°F. 

Whisk together the cold milk, semolina, salt and pepper in heavy saucepan. Bring everything to a boil over moderate heat. Simmer and stir constantly for 5 to 8 minutes with a wooden spoon, until very thick.  It should be the consistency of very thick mashed potatoes. Remove from heat; stir in 1 tablespoon of oil and 3/4 cup cheese.  Cool for a few minutes. Add a beaten egg and mix well.  

In a small well oiled baking sheet, spread gnocchi mixture evenly to about 1/2 inch in thickness. Cool and room temperature first, then refrigerate uncovered for an hour until very firm.Cut out either 1 inch or 2 inch rounds with the bottom of a glass, a jar, or round cookie cutter. Arrange each round in a buttered baking pan slightly overlapping. Brush gnocchi with remaining oil, sprinkle with pepper, and the remaining cheese. 

Bake until the gnocchi are golden brown on top, 15 to 20 minutes. Or place under broiler for a few minutes until the cheese melts and becomes golden. Allow to stand 5 minutes before serving.

King Arthur Semolina Flour
If you like you can also serve these gnocchi with sautéed cremini mushrooms, baby zucchini, caramelized onions, and even with a little tomato sauce drizzled on top.

How exciting to be part of selecting talented young adults.  Please contact me if you have a talented 9-13 year old.  I would love to recommend someone, especially one of my former teen student.

Meatballs and Sausage Ragu Napolitan Style

Browning Italian Sausage

Serves 4 to 6 persons

Meatballs and sausage
1 cup Italian breadcrumbs
2 cloves garlic, roughly chopped
1 small red onion, roughly chopped
1 cup grated Parmesan or Pecorino cheese
1 teaspoon kosher salt
Freshly ground black pepper
1 pound (85-15) ground beef
2 tablespoons minced parsley
2 eggs, beaten
5 Italian sausages cut in half
Meatballs and Sausage Ragu

The sauce:
3 tablespoons extra virgin olive oil
½ red onion, finely minced
3 garlic cloves, finely minced
2 slices minced prosciutto
2 (28 ounce each) cans San Marzano crushed tomatoes
Kosher salt
Freshly ground black pepper

In a large thick bottom pan, add the oil and onion on medium-low heat. Cook until the onion is barely golden.  Add the garlic and prosciutto and cook 2-3 minutes. Turn the heat to medium and add the tomatoes, salt and pepper.  Allow to cook until some of the water from crushed tomatoes has reduced, about 5-8 minutes. Cover and simmer on low heat for 15-20 minutes.  At this point the meats can be added.

Making the meatballs:
In the food processor add the garlic, onion, breadcrumbs, cheese, salt, pepper, and parsley; pulse a few times until fine.

Place the ground beef in a large bowl.  Add the breadcrumb mixture and beaten eggs. Mix gently  until the ingredients are well blended. Squeezing the meat mixture too much can result in tough meatballs, so be gentle.

Make a small meatball and test the seasoning and texture by adding a tablespoon of oil in a skillet and cooking it until browned.

Once the test is done, make seasoning adjustments if needed. Use a scooper or tablespoon to create meatballs either 2 inches in diameter or smaller. Whatever the size you choose, be sure to make them all the same size. When all of the meatballs are made, place them in a baking sheet lined with parchment paper and bake in preheated 400F oven until browned. Be sure to turn them once or twice. Or, you can fry them in a large skillet with a tablespoon or two of olive oil. I prefer the skillet. Once all of the meatballs are browned, transfer them to the cooking sauce with the oil. If you prefer a leaner sauce, do not add the oil. The difference by leaving the oil from meatballs is not only that it's traditional, but tastier. 

In a large skillet, cook the sausage on medium heat; add a tablespoon or two of olive oil in skillet if the pan is too dry. Cook until the sausages are browned evenly. When the sausages are browned, transfer then to the sauce with the oil. Stir gently, cover and cook another 25-30 minutes covered.  Wait until the oil rises to the top of the pan. This is an indication that the sauce is ready. Taste for seasoning and adjust as needed. you can skim the oil from the sauce, or not based on how lean you prefer the sauce.

Cook 1 pound of pasta according to package direction.  Drain well, add a little sauce to the drained pasta; mix well so that the pasta will not stick.  Add some pasta to each serving bowl, top with more sauce, 2 meatballs, a sausage, additional grated cheese and freshly chopped basil.  
San Marzano Tomatoes

This recipe can be served as one course or two. Serve the pasta topped with sauce, meats, cheese and basil as one course. Or as two split courses by serving the pasta with sauce, cheese and basil as one course, and serving the meats in a warmed bowl as the second course. Whatever way you choose to serve it, it will be eagerly eaten and enjoyed.   Growing up, we served it as two courses so we could stretch out the pleasure of eating it, and also we didn’t have to create  another course.  Served this with a salad or cooked vegetables and you have a delicious three course meal. If you have any leftovers, you can make meatball and sausage sandwiches the next day. Top it with shredded mozzarella and bake it in the oven until the cheese melts. My mouth is watering.. got to go make it again!