As we move into the Spring season, you can expect some additions and changes to the Gracie’s Ravioli site. Many of you are aware that we put up a similar site, www.GraciesItalianWineReview.com, where we review and make recommendations on various Italian Wines. Work has already begum to combine the two sites.
We polled many of our followers and this move to one site seems to make a whole lot of sense. With the new site will come a new name, Gracie’s Italian Lifestyle. This fits in perfectly with our fondness for the Mediterranean Diet, which by the way suggest a glass of wine daily, and all the things both sites which to stress.
You can expect the entire shift to be completed by mid summer, but will begin to see the wine reviews appear at this site almost immediately. Subscribers to Gracie’s Italian Wine Review will be added to the list here at Gracie’s Ravioli and of course given the option to unsubscribe at any time.
Another item in which we are really excited about is the soon to be released new Ebook in our Italian Living Series at Amazon Kindle. “The Mediterranean Diet Recipe Book – Gracie’s Guide to Healthy Italian Meals,” is nearing completion and will be available soon.
This new Ebook is full of great recipes for eating healthy Italian foods and a guide to the popular Mediterranean Diet. A lot of work and research has been put into this new recipe book and we are expecting to price it at $6.49. A two week introduction period starting on release day will price the book at $2.99.
Be on the lookout for this new addition to the series! Here’s a quick glimpse at one of the recipes:
<<In “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals,” I talked about how my mom was such a creature of habit by preparing certain dishes on certain days. I forgot this one out, as it was a Monday fill in.
Mom would make her chicken soup on Monday and always used Ditali with the soup. What was left over went into this dish, Ditali with Beans and Broccoli.
Ingredients:
- 2 cups of Ditali pasta
- 1 lb. cannelloni beans
- 1/4 cup of olive oil
- 1 small finely chopped onion
- 3 tbs. tomato sauce
- 1 clove of garlic minced
- 2 heads of broccoli, cut into 1 inch pieces
- salt and pepper to taste
In a medium saucepan cook onion in hot olive oil until golden. Add tomato sauce, garlic, undrained cannelloni beans, broccoli, salt and pepper. Over high flame, bring to a boil, lower flame, and simmer covered for 15 minutes or until broccoli is tender.
Meanwhile, cook Ditali in salted water until al dente. Add Ditali to the broccoli, mix and cook 5 minutes longer.
Tip: I sometimes steam the broccoli while the Ditali is cooking, which insures their tenderness and cuts down on the cooking time.>>
