Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past. For one, it will have a lot more heat for a cold soup because we’ve replaced the fat with chile juice.
Marinating the zucchini and Portobello mushroom before grilling adds another layer of flavor for this holiday side dish. This recipe, which is easily doubled, requires advance preparation.
La Vigilia di Natale, or Christmas Eve, is the most important holiday for many Italians. The meal served is a holiday feast with deep religious roots.
For as much as I absolutely love great pesto, I’m always looking for a way to do it differently. This sundried tomato version from Central isn’t just great on pasta, it also works well on sandwiches in my opinion. Try it for yourself and see!