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Special Thanks..Fiestaware, Wendell August

Posted in Abruzzo, Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, entertaining, Events & Appearances, La Dolce Vita, Mediterranean Culinary Cruise, Pasta, recipes, slow food, the Mediterranean diet, Travel & customs, Uncategorized, Upcoming Appearances, vegetarian, and wine

Thanks to all my fans that ‘spent the weekend with me’  (this weekend)and attended my appearances at the Suburban Home Show and the Philly Food and Wine Show.  It is always fun  to meet you and thanks you for sharing  all your stories about your experiences and questions trying the recipes in The Basic Art of Italian Cooking book  series  and questions about the places I visit in the books …. and sharing stories about your family’s origins in Italy and stories about the  towns they come from.

The Basic Art of Italian Cooking: DaVinci Style has had a very successful release and is doing very well ..thanks to the support of all of you…thanks for all your love and support!!


As promised, here is another recipe from my onstage cooking appearances and photos of the beautiful items I paired the recipes with. It is just as important to know what foods to pair together as well as the items they are presented in, And I am sure you will agree that the Fiestaware and Wendell August pieces were the perfect pairing. Fiestaware’s  75th anniversary color –Marigold- added the perfect touch to show off the other colors in the ingredients used.


Rotini Pasta alla Spinaci

1 pound rotini pasta (whole wheat )

8 ozs. fresh spinach (washed, chopped)

2 cloves garlic (peeled)

1/4 cup cooking cream or cream

4 ounces steamed crabmeat, shredded

3 ozs. extra virgin olive oil

1/2 cup dry white wine

Cook pasta in boiling water  10-12 minutes. While pasta is boiling, place olive oil in saute pan, place in whole garlic cloves. Saute just till garlic becomes golden. Add in fresh spinach, saute for 2 minutes, than add in crabmeat. Saute for 3 minutes, add in wine. Saute for 5 minutes or until half of liquid has been absorbed.  remove garlic cloves.Add in  cream. Saute till creamy. remove from heat,keep warm. When past is al dente, drain and place into saute pan and toss pasta to coat with creamy sauce.  Serve hot.

**Join me on in Italy for my Cruise to the Mediterranean and a culinary adventure (May 3, 2012). This luxury cruise will leave from Venice Italy and go to Rome, Tuscany, Sorrento, Amalfi Coast, Sicily, Monte Carlo, Your flight to Venice,  and a night in a luxury hotel in Venice (included) and all your food, excursions, on board alcoholic beverages,flight back and shuttles to and from airport are all included. The suites you wil stay in are luxury suites. No better way to see Europe and I iwll be happy to introduce you to the Mediterranean that I know so well! I will be doing on board dinners and cooking demos and taking you on a visit to a vineyard in Sicily. Only a few spots left..join us call Julie at Rosenbluth Vacations at 1-800-257-8279…see you then

One Comment

  1. The Basic Art of Italian Cooking book series and questions about the places I visit in the books….

    January 18, 2012

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