Sundays spent with Francesco and his family are precious. His sister and mom work away making food to feed our family, stomachs and spirits. What better gift to give your family then nourishment? I pull up a chair and watch, listen and learn. The flour is sifted and hits a smooth board. Warm water is gradually placed in the volcano shaped well. Fingers gently incorporate the flour from the sides of the well into the water. A workable mound is formed. Cut and roll. Slice into cushions and roll on a wooden slated paddle completing the transformation into gnocchi. I am fortunate to have grown up sitting around a table most Sundays with my grandparents, parents, sister and extended family. I found that fortune again in Italy.
Simple gnocchi (no potatoes here)
Ingredients for 2
approximately 2 1/4 cups (300 g) flour 00
water as needed
pinch of salt
pepper
Boil a cup or two of water. Pile flour in a mound on a flat work surface. Make a well in the center of the flour. Add a pinch of salt, pepper and a few generous spoonfuls of warm water to the center of the well. 
Use a fork to gradually draw in the flour from the inside of the well. Continue adding small amounts of warm water until all the flour is incorporated. Shape the dough into a ball and cut into four equal pieces. 
Flour them lightly and cover them with a kitchen towel to keep the dough from drying out. Working with one section of dough at a time, roll into long tube-shaped strips. 
Cut into small pillow-shaped pieces.
We use two methods to shape the gnocchi: a fork or gnocchi paddle. If using a fork, gently roll each piece along the fork tines in a downward motion. 
If using a gnocchi paddle gently roll each piece along the paddle in a downward motion. Repeat with each piece of dough.
Bring a large pot of water to a boil. Once water has come to a boil, toss a heaping teaspoon of salt in and cook for 4 – 8 minutes. The will float to the top when they are done. Gently lift the pasta from the water with a slotted spoon. Toss the gnocchi in your favorite sauce and enjoy with your loved ones. 
In Italy, I still make her apple pie but when I’m pressed for time, I turn to her apple cake recipe. It’s easy to make and not overly sweet. Enjoy it for breakfast, an afternoon snack or dessert served warm out of the oven or at room temperature.
Add the apples and mix. 
Pour the cake mixture into the buttered and floured cake pan. 
Bake for 30 to 40 minutes. Remove from the oven and let it cool or serve while warm. Serve with whipped cream or ice cream, if you like.
Add the jam, vino cotto and nuts (pistachios, almonds, walnuts). Stir frequently over low heat until the mixture thickens, about 10 minutes. Remove from the heat. Let the mixture cool to room temperature.
Preheat the oven to 350° F before making the dough.
Divide the dough into quarters. Roll one quarter of the dough into a rectangle. The dough should be about 1/4 inch thick. Use a spoon to spread the filling along the bottom third of the dough. 
Fold the bottom over the filling. Fold the top over, enclosing the filling within the dough. It will look like a log. Turn the log over (seam-side down) and press gently to flatten it. Cut into 2-3 inch pieces. Gently shape each cookie into a moon shape. 
Make 3 slits on the rounded side of each buccellato. Place the cookies on a unlined baking sheet. Repeat until dough and filling are finished.
Heat the olive oil in a pan. Add the anchovy fillets mashing them as they cook over low heat.
Chop the onion and add it to the pan. Stir occasionally for 5 – 10 minutes or until the onion is translucent. 
Add the baccalà. Cook for 5-10 minutes on each side.
Add the wine, capers and olives. Simmer for 15 – 25 minutes, stirring occasionally. Serve.
I serve this dish as a second course. It’s delicious over potatoes too. Be sure to have crusty bread on hand to dredge through the sauce. Buon appetito!
Located on the Amalfi Coast, it is rarely visited by tourists who speedily drive by to other picturesque and overcrowded towns. Although the beach front is minuscule, the water is crystal clear and Cetara is known for its exceptional seafood and colatura di alici (fermented anchovies likened to Roman garum). The essence of anchovy is the taste that I’m after.
The most popular colatura centric dish is spaghetti mixed with the sauce, olive oil and crushed garlic cloves. We add a few salted anchovies and parsley to the mix. I also drip it over boiled potatoes.
I wake up often with food memories dancing in my head. Visions of pizza dough stuffed with sausages and broccoli, peppers and onions, and escarole braised with black olives, anchovies and smoky olives. Mom filled pizza dough with ingredients that she had in the house. Nothing went to waste. I fought for the corner pieces, in love with the yeasty pillowy golden crust.
While the dough is rising make the filling.
Let the filling cool while you roll out the dough. 
Grease the pan with olive oil. I use a medium size square pizza pan. Divide the dough in two sections. Use a bit more dough for the base of the pizza letting it flow over the sides of the pizza pan. Roll out the bottom half of the dough in the shape of the pan. Place in well oiled pan, add filling; covering the dough evenly. Top with the remaining dough. Seal the edges by pinching the dough together with your fingers or press together with fork tines. In a pinch use pre-made dough.
Cover and set aside in a warm place for an hour. Place in preheated oven at 400° for 40 minutes or until the crust is golden brown. It’s mouthwatering served warm or cold.
Combine sugar and butter. Add well-beaten eggs, flour, baking powder and vanilla. Mix together. Add as many hazelnuts and dried cherries as you like. I added approximately 1 cup of each. The dough can be quite sticky. If it’s too sticky to work with add a bit of flour to the mixture. 
Place under broiler to brown both sides (approximately 5 minutes per side).
Remove and voilà! Your home will be full of aromas of roasting hazelnuts and you’ve got home-made