Miciamammas

Miciamammas NY/Tuscany Farmhouse Living
Easy & Attainable Recipes for Busy Families
Cookbook Author
(20)

06/18/2026

Chocolate Chip Biscotti are my favorite type of biscotti!!! They are easy to make and are so delicious.
Recipe below and printable version on my website www.miciamammas.com
Ingredients
(Makes about 64 cookies)
4 cups of flour
1 ½ tsp. Baking powder
Pinch of salt
1 ½ sticks of butter- Put in a glass bowl and melt in the oven, plus extra for greasing the parchment
3 eggs beaten, plus one for brushing the cantucci
2 cups of sugar
3 Tbsp. Of vanilla extract
1 cups Chocolate Chips
METHOD
In a bowl, sift together the flour, baking powder and salt.
In a separate bowl combine the eggs and the sugar. Beat this well and then mix in the vanilla extract and butter. Using a spatula, slowly add the flour to the egg mixture to form a dough. Sprinkle your counter with flour. Move the dough to a flour dusted counter. IF the dough seems too loose add a little flour to the dough until it seems a little firmer.
Knead the chocolate chips into the dough. Cut the dough into four equal pieces and form into logs. Each log will be about 12 inches long and 2 inches wide. Wrap in plastic wrap and put in the refrigerator for 1 hour.
Preheat your oven to 375° and butter two large parchment lined baking sheets. Then put the logs on one sheet and brush each log with the beaten egg. Bake for about 20 minutes until the log becomes golden brown. Then let the logs rest for 10 minutes. Slice the cookies about 1 inch thick. Then put them back on the cookie sheet (lined with parchment) and bake for another 10 to 15 minutes or until they’re cooked through. I like my biscotti soft, so I take them out at the 10 to 12 minute mark. If you like them harder, leave them in longer. Store in an airtight container for at least a month.

06/17/2026

This BRUSHETTA Chicken with creamy burrata will be your go to chicken dish all summer long. It’s light and delicious and sooooo easy to do.
For this recipe, as in any recipe that I show you quality ingredients are so important. I use my extra virgin olive oil made in Tuscany and Teresa’s Tuscan Spice. Remember good quality simple ingredients are key!!!!
Type the word “BURRATA” and I will send you all the links

06/16/2026

✨ Dreaming of Italy? How about a trip where all you have to do is show up, and I take care of everything else? Let me show you the true essence of “La Dolce Vita”! 🌟

My first 2027 group tour sold out in a few days, so I decided to add another.
Spaces are limited for this incredible journey from October 18th to 23rd, so don’t wait too long to secure your spot! This all-inclusive adventure will take us through the stunning landscapes of Pienza, Montalcino, Montepulciano, and showcase so many incredible cultural experiences for you in beautiful Tuscany.

You will get to the see the heart of Italian culture all while being away from the touristy crowds. Just type “Tuscany” in the comments, and I’ll slide into your DMs with all the travel details. I can’t wait to embark on this remarkable journey with you! 🌻🇮🇹✈️
Also, this year I will be curating private tours on a first serve basis. Please DM for details or email [email protected]

06/15/2026

Warmer weather is here and this time of year I always want to eat lighter things to get ready for summer. These delicious shrimp skewers with gremolata sauce and a bean salad are so good and healthy you will love it. For those that don’t know, gremolata is a sauce similar to chimichurri. The biggest difference is that the gremolata uses lemon instead of red wine vinegar, and has basic ingredients like parsley, garlic and capers. You can whip this together so quickly and it has a wide variety of uses. Put it on top of steak, grilled chicken, even other fish besides shrimp.
For this dish I served the gremolata with oven baked shrimp and did a side bean salad, along with some rice. The meal was a hit and the whole family loved it.

Ingredients below and full printable recipe on my website www.miciamammas.com

Shrimp with Gremolata Sauce and Bean Salad
(serves 6)
4 Garlic Cloves Whole
8 Tbsp. Fresh Parsley (chopped)
5 Tbsp. Non Pareil Capers (chopped)
3 Tbsp. Lemon zest - About 3 large lemons
¼ cup Fresh lemon juice
1/2 cup Extra virgin olive oil.
1 tsp. Salt
2 ½ lbs Deveined Extra Jumbo Shrimp (about 36 shrimp)
8 inch Wood Skewers
Bean Salad
19 oz Can of Cannellini Beans- rinsed and drained
12 oz. - Grape Tomatoes- Sliced in half
2 Baby Cucumbers- about 3.5 oz- Chopped in half moons
2 tbsp. Fresh Chopped Parsley
½ tsp. Salt
½ Cup Extra Virgin Olive Oil
6 oz. Feta- Cubed

06/13/2026

Dawn power wash works great but it has many ingredients that I can pronounce. I am so conscious of toxins. So I decided to make my own.
Type the word “Dawn” and I will send you the recipe.

06/11/2026

Let’s take a trip to Rome. In fact, this recipe and the song “An Evening in Roma” are two things that are synonymous in my head. Amatriciana is a typical Roman pasta that I make a point of eating every time I am there. Like other typical Roman pastas like cacio e pepe, gricia and carbonara it’s easy to make with simple ingredients that pack a lot of flavor.

For this recipe I used the rigatoni from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well. It is available on my website.

Type the word “Rome” and I will send you the links for the pasta and this recipe.

Quick note, the trick with the parchment paper I learned from my friend Giancarla I have taken her classes at Monteverdi a few times, most recently with my tour and I’ve learned so many great tips from her.

06/10/2026

You all know that I love creating beautiful tablescapes and I wanted to so that you can too!
I recently welcomed a group of women to my home that I curated a private tour for, and I wanted to make the tablescape special. It is June, so for me an Amalfi coast lemon tablescape was the perfect theme.
The first night was a welcome party that was not only a beautiful dinner, but it was also a cooking class with a private chef. The chef was NICOLO and he was actually on Masterchef Italy. It was an incredible evening with beautiful live music and amazing people.
ALSO, FYI I used a lot of these items for my daughter’s bridal shower. I know so many of you have asked me about this.
Type the word “Table” and I will send you everything that I used.

06/09/2026

Spend the day with me getting ready for a very special group of ladies coming to visit me for a private Private Tour.

06/08/2026

Spaghetti Pie, also known as Frittata di Spaghetti, is an inventive recipe that comes from the resourceful Neapolitan peasant culture. Traditionally this dish was made with leftover pasta after a big Sunday dinner. In my Italian-American family we would have it as a meal alongside a nice salad for lunch or even for dinner. My son now likes to eat the leftovers for breakfast. This version has, of course, eggs and Pecorino Romano and is stuffed with ricotta and mozzarella.

But be creative and use what you have on hand. In one version I created, I added sundried tomatoes and Fontina. It was delicious.

Ingredients
(Makes 10 Large Slices)
1½ Pounds Spaghetti
7 Eggs, Beaten
1 Teaspoon Salt
¾ Teaspoon Pepper
1 Cup Grated Pecorino Romano
8 Ounces Mozzarella, Sliced
2 Cups Ricotta
2 Tablespoons Butter
2 Tablespoons Olive Oil

Method

Boil pasta water and add salt. Boil the spaghetti, drain well and cool slightly.

In a mixing bowl, combine eggs, salt, pepper and grated cheese.

Add the spaghetti and mix well.

Heat an 11” fry pan and add 1 tablespoon of butter and 1 tablespoon of olive oil. Be sure to coat all sides. You don’t want your pie to stick.

Take half of the spaghetti mixture and put it in the bottom of the frying pan.

Then spread the ricotta in a layer around the top of the spaghetti, and follow with the sliced mozzarella.

Add the rest of the spaghetti to top off the frittata, forming a pie. Cook for about 10 to 15 minutes on low heat.

Cover the top of the pan with a plate the same size. Flip the frittata onto the plate gently.
Add the rest of the butter and olive oil to the pan and gently slide the frittata off the plate back into the pan.

Cook the other side for another 10 to 15 minutes.

Serve warm.

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PO Box 667
Northport, NY
11768

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+15169836650

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