The 'D's' of Italian Cooking

Hello and welcome to the tiny world of The 'D's' of Italian cooking. This is the opportune time to share two more recipes. So get ready for the semi-dynamo

'D'

ditalini (dit.al.e.knee) ~ a small tube like pasta. The diameter is almost the same size as the width.

dolce (dol.chay) ~ sweet, as in dessert.

That's a wrap!

Now the recipes:

Ditalini and Beans

This is a real pasta packed soup...you'll want a lot of bread for this scrumptuous dish.

What You Will Need:

1 large can of Great Northern (white) beans

1 stick pepperoni - sliced

1 small stalk celery, chopped

1 small onion

1 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, chopped

1 large can crushed tomatoes

1/2 pound ditalini

1/4 teaspoon oregano

olive oil

What To Do:

In a large skillet saute' the garlic, onion and celery in just enough olive to cover the bottom of the pan. Add the salt and pepper. Add the crushed tomatoes and one can of water plus oregano. Add the beans and pepperoni.

Cook the ditalini and drain. Add to the mixture. Now bring it all to a slow boil. Simmer for 10 minutes. By this time the beans and pepperoni will be warmed through. Serve with grated cheese. Enjoy!!!

Oh, So Sweet! How about following with this easy ~

Hot Wined Melba

What You Will Need:

1 10 ounce package frozen raspberries

1 1 pound can peach slices

1/4 cup sugar

1 tablespoon cornstarch

1/2 cup white wine

1 tablespoon lemon juice

vanilla ice cream

What To Do:

Thaw the raspberries, drain. Save the syrup. Drain the peach slices, adding 1/4 cup of peach syrup to the raspberry syrup.

In a saucepan or chafing dish, stir the sugar with the cornstarch. Slowly blend in the combined syrups and the white wine. Add the lemon juice and cook over medium heat, constantly stirring until the sauce is thickened.

Add the peach slices and heat through. Add the raspberries and heat briefly. Spoon this mixture over individual servings of vanilla ice cream. So refreshing!!