Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Le Fritte (filled mini calzones)

Broccoli Rabe....

Welcome to March

The Ides of March with it's chilly weather and hints of Spring still call for  soups and stews. 

There were days when I would come home from school and mom would be rolling out dough, while simmering chopped tomatoes, garlic, salt and pepper, in a saucepan. She would have a heavy frying pan filled with olive oil. 

Carefully, she would fry each one until golden color. They were drained on kitchen towels. Immediately she would top each one with a few tablespoons of the cooked tomatoes and lots of grated cheese. They were so good, but hot to the touch.

Also, she would roll out circles of dough and make a filling of ricotta, salt and pepper, chopped mozzarella and eggs. Carefully, you place a few tablespoons of filling and fold over like an epanada, seal with fork to avoid a leak.

Another filling was tomatoes, anchovies, and grated cheese. Seal the mini calzones and fry until golden.

Mom would make these during Lent, especially on Fridays.  She would make sauteed escarole, or broccoli rabe. We had to eat our greens before we got to eat the calzones. I hated the taste of escarole and broccoli rabe as a young person. Now, I love it and make it all the time. (Both of these recipes or on my blog,



Fried pizza dough

Sauteed escarole

St. Joseph's Day pastry.....a must!

This tool was used to cut the dough