We had an Italian feast to attend last Sunday at our dear friend’s house. My friend Ilaria and her mom are from Bari. And oh man, can they COOK! If you follow me on Twitter, you may see me sometimes tweeting a photo
If you follow me on Twitter, you may see me sometimes tweeting a photo like this:
This is their pizza dough rising. I can’t tell you how many pizza they make. One after the other they come out of the oven. One more delicious then the next. Pizza night at Ilaria’s is definitely one of my favorite nights of the week.
Back to the Italian Feast. Last Sunday we were all invited over for a proper Italian lunch. A proper Italian lunch consists of many courses. There are snacks before the antipasti (appetizers). It usually consists of good olives and cheese. There is always plenty of homemade bread.
Ilaria made this delicious mozzarella appetizer.
We then moved on to enjoy two different homemade pasta as the first course. There was lasagne and there were the crespelle (crepes filled with salmon and besciamella topped with asparagus). I snapped this before it was baked. It looked good enough to eat even like this!
Sandra serving the pork roast, her son-in-law Daniele, and our friend Eric on the right.
Our Sicilian friends Carmello and Anna feeding their precious baby Emma.
They usually ask me to bake something to bring over. I baked Jenna’s Meyer Lemon Orange Bread and also a quick chocolate cake for the kids. The bread was a hit! It was moist and bursting with flavor from the Meyer lemons. I can’t wait to make another one before Meyer lemon season is over.
Meyer Lemon Bread with Blood Orange Glaze
from: Eat, Live, Run
makes 1 loaf
1 stick butter, softened
1 cup sugar
1/4 cup freshly squeezed meyer lemon juice (from about 3 meyer lemons)
1 tsp meyer lemon zest
2 tsp baking powder
2 cups flour
1/2 tsp salt
1/3 cup milk
1/2 blood orange, juiced
enough powdered sugar to make a thick glaze
Preheat oven to 350 degrees.
Cream together the butter and sugar until light and fluffy. Add eggs and continue beating until smooth. With mixer on low, slowly drizzle in the lemon juice and lemon zest.
Whisk together the flour, baking powder and salt in a large bowl. Add half of the dry ingredients alternately with the milk to the butter mixture. Continue with the other half of the flour and milk and beat until smooth
Transfer to a greased loaf pan and bake for one hour and ten minutes, or until deeply golden brown (mine baked in about 55 minutes). Remove from oven and let cool completely before drizzling with glaze.
In a small bowl, combine the blood orange juice with powdered sugar. Drizzle over top.
Thanks for stopping by! hope you’re week is filled with peace and delicious food! xo Pin It