Pauline's Kitchen Blog - Gratsi

Recipes

Rita's Kitchen: Stewed Green Beans and Vermicelli Rice

"This is my dad’s version of this classic Lebanese dish and one of my favorite things to eat when the tomatoes and green beans are at their peak. Vermicelli in your rice isn’t required but takes the whole experience to the next level in my opinion. "

Recipes

Nonna Wisdom Episode 1: Stories of Food and Love from Acri, Calabria

Nonna Rosetta knows all the stands, we move carefully in search of the best ingredients, the first tomatoes of the season, the cherries from Valentina's tree.

On Saturdays we shop for groceries throughout the week, there are no 24-hour supermarkets here, there is Valentina's store, Mr. Giuseppe, Mrs. Francesca with her strawberries.

Grandma prefers to buy here and I am excited to go with her.

Recipes

Frank Occhino’s Red Pepper Pasta

This recipe brings together roasted red peppers, onions, garlic, and a splash of Gratsi white wine, all blended into a rich San Marzano tomato sauce. Combined with fusilli pasta and topped with creamy burrata, this dish is a testament to the beauty of simple, delicious ingredients. Enjoy it with your favorite Gratsi wine for the perfect meal.

Recipes

Frank Occhino’s Caponata

This recipe combines the rich flavors of the fried eggplant and sautéed vegetables with the tangy sweetness of the vinegar-sugar mixture, all served on crispy crostini for a delicious appetizer (antipasto) or snack.

Recipes

Rita's Kitchen: Chicken Cutlets with Summer Salad

"Chicken cutlets with summery tomato, nectarine, mozzarella, and olive salad.

If you’ve been following me for a while you know I love to top my cutlets with some kind of salad or slaw. This version is a sweet-meets-salty mix of nectarines, tomatoes, olives, and mozzarella. Tastes just like summer. "

Recipes

Rita's Kitchen: Greek Salad Pasta Salad

Saying hello to pasta salad season with this vibrant dish that’s fresh, crunchy, creamy, and delicious. Inspired by classic Greek salad, it’s bursting with flavor and oh so refreshing.

Recipes

Rita's Kitchen: Grilled artichokes with a spicy calabrian chili olive oil mayo

Artichokes are at their peak right now, and this is my absolute favorite way to cook them. There are a few steps involved, but none are overly complicated and the results are truly spectacular. Proof that it's not a coincidence that artichoke season and grilling season coincide.

Recipes

Frank Occhino’s Pizza Capricciosa

Frank’s Pizza Capricciosa is all about bringing friends and family together with great flavors. With smoked ham, juicy artichokes, and zesty olives, it’s a recipe for smiles all around your dinner table. Grab your ingredients and let’s make pizza magic happen!

Recipes

Frank Occhino’s Pizza Puttanesca

Experience the bold and rustic charm of our Pizza Puttanesca, where the robust flavors of anchovies, olives, and capers meet the sweet zest of San Marzano tomatoes.

Recipes

Summer Nostalgia: What Italians are eating to beat the summer heat

When I think of Italian summer, I think of long hazy days at sea, lounging under our favorite striped umbrellas, island hopping from north to south, and taking a much-needed break from the chaotic rhymes and emotions of life. But in traditional Italian fashion, no season or holiday is complete without a few recipes that symbolize the occasion. From seasonal tomatoes and peaches to freshly caught clams and simple cocktails, we couldn’t live without some iconic and nostalgic summer recipes that make the heat just that more bearable.

Recipes

Rita's Kitchen: Roasted veggie and melty mozzarella pasta

"Making the most of those early-season summer veggies by roasting them up and tossing them with perfectly al dente fusilli, butter, Gratsi white, and lemon juice. A decadent but light pasta I could eat every day."

Recipes

Rita's Kitchen: Mediterranean Baked Cod

An (almost) one-pan meal that packs oh so much flavor. The cod cooks on top of a bed of par-boiled potatoes, cherry tomatoes, fennel, shallots, olives, capers, and herbs de Provence, and everything simmers away with a little white wine and olive oil to create a lush pan sauce you’ll want to drink. Easy, light, fresh, delicious.