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Posts Tagged ‘parmigiano-reggiano’

  1. Welcome-Home Vegetable Soup

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    June 5, 2014 by Johanna Burani

    wpid1958-Welcome-Home-Minestrone.jpg

    My husband, Sergio, and I have always travelled a lot, many times to far distant places for several weeks at a time.  Decades ago, I developed the habit of making a big pot of vegetable soup as soon as the suitcases were unpacked and I did some local food shopping.  The recipe varies with the time of year, of course, because I only put fresh, organic produce in the pot.  Below is what I just made in our New Jersey home, after returning from a one-month fabulous stay (thanks to our adorable one-year-old grandson, Elia, and his parents) in our Friuli home.

    keep reading »


  2. Low GI Recipe: Broccoli with Orzo Soup

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    January 14, 2012 by Johanna Burani

    Low GI Recipe: Broccoli with Orzo Soup

    Leave it to the Italians.  All they do is boil fresh broccoli with some other fresh household staples and they get this wonderful tasting soup.  It’s usually served in the evening with bread, cheese and wine. keep reading »


  3. Low GI Recipe: “Spunky” Cavatelli and Broccoli

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    December 5, 2011 by Johanna Burani

    Low GI Recipe: Spunky Cavatelli and Broccoli

    Pasta with broccoli and a strong earthy olive oil is a very popular winter dish for Italians and cavatelli seem like the ideal pasta choice.  Its crevices create lots of little spaces where the broccoli sauce can nest.  I’ve added a hint of mustard to my broccoli puree to give it a little “spunk.”  Another option might be a few peperoncino (red pepper) flakes. keep reading »


  4. Low GI Recipe: Cheese-filled Leek Cannelloni

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    November 10, 2011 by Johanna Burani

    Low GI Recipe: Cheese-filled Leak Cannelloni

    This is my friend Vanda’s recipe.  She was served this unusual “primo piatto” at a restaurant in the mountains well above her village in northern Italy.  She replicated it perfectly (she says) at home and has shared it with me.  And now I’m sharing it with you.  Buon appetito! keep reading »


  5. Low GI Recipe: My Traditional Winter Minestrone

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    January 15, 2011 by Johanna Burani

    Low GI Recipe: Traditional Winter Minestrone

    Fresh homemade vegetable soup shows up on Italian kitchen tables all year long. Whatever fresh vegetables are already in the fridge, or growing in the vegetable garden or are the seasonal choices at the greengrocer’s is what constitutes that day’s “minestrone” or large pot of soup.

    In the States we can easily find zucchini in the winter and broccoli in the summer but I stick pretty much to the traditional winter/spring/summer/fall vegetables. Here’s how I make my minestrone during the winter months.

     

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  6. Low GI Recipe: Fortified Scrambled Eggs

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    January 1, 2010 by Johanna Burani

    Low GI Recipe: Fortified Scrambled Eggs

    Italians don’t really eat eggs for breakfast but we do, whether we are in Morristown (New Jersey) or in Nimis (Friuli). Adding in some ricotta is a terrific way to fortify eggs with calcium, making this recipe a perfect choice for a simple, wholesome breakfast. In all honesty, these eggs taste so much better when I make them in Italy. I’m sure the freshly made ricotta from the local dairy farm has much to do with it!

     

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Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

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