How time flies! It has been almost a year since we launched L’Esperta and what a year it has been! We will be celebrating with lots of fun posts and contests on Facebook in March but today I thought I would feature a “Best of” series on this Foodie Friday. Here are some favorite recipes that we have posted this year as told by my family.
Farro Salad – this is a favorite of the twins. I made it to go along with grilled chicken this week and they were yelling at each other across the table. Fighting. Over spelt. My kids are strange.
Chocolate & Orange Biscotti – the littlest Turney has a preference for sweets and is my taste tester extraordinaire. Not that I need a tester for recipes that I have made a million times but quality control is important. Here is her favorite du jour.
Frico – these tasty morsels (it’s amazing how one ingredient can be transformed when it is cooked) are a staple on my entertaining menu. Two problems arise when I make them however. 1) My husband can’t resist them – he would eat a stack of them in a sitting (about $8 worth of parmigiano reggiano). 2) They are delicate so finding a safe hiding place so that said husband does not deplete the stash before the guests arrive proves to be quite difficult. I am thinking of building a safe room for the frico.
To commemorate our 1 year anniversary, I am putting together an ecookbook filled with dozens recipes from the blog as well as new recipes. If you would like the best of our recipes all in one place as well as gorgeous photography and stories from the road, preorder your copy now. It can be viewed on your iPad or phone. The ebook will be delivered to your inbox on March 10, our anniversary.
I Had the most incredible Farro Salad at a little cafe in Orvieto and I have been obsessed with it since my return. I have not gotten it exactly like the one I had there but the journey to re-create it has been a lot of fun.
Come to think of it, maybe the missing ingredient is the Italian sun on my shoulders and eating it in Italy. Hmmm….
Ah, Margaret, therein lies the difficulty of Italian recipes…. EVERYTHING tastes better there. I guess we will just have to return.