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  • Writer's pictureRosangela Atte

On our way back from our vacation in the Okanagan, we stopped at one of the many produce stands and bought some freshly picked peaches.

I couldn't let summer leave without making a beautiful gallette! I used thyme from my garden both in the pâte brisée and the filling with a few more ingredients.

This gallette can easily be turned into a savory one by adding some creamy goat cheese and serving it with some fresh, peppery arugula and a good balsamic vinegar. I'm serving this one for dessert tonight with some good, old vanilla icecream!


Pâte brisée

-350 gr 00 flour

-200 gr frozen batter

-2 tsp fresh thyme leaves

-100 ml ice cold water

-1 tsp salt


-4 medium peaches

-2 tbsp light brown sugar

-2 tsp fresh thyme leaves

-1tbsp corn starch

-1 tsp vanilla extract

-1/2 tsp cinnamon

-1/8 tsp ground black pepper

-A pinch of ground star anise

-A pinch of salt


-1 egg yolk

-1 tbsp cream


1. Mix flour and salt in a bowl

2. Grate the frozen butter in the flour on the large holes of a grater

3. Add the thyme and mix with your finger tips until all butter is coated with the flour

4. Add the water and mix with your finger tips until the mixture resembles coarse meal

5. Bring the dough together in the bowl, then place it on a flour work surface and work the butter in the dough using the French technique called fraisage. You are basically smearing or incorporating the flour and butter with the palm of your hand, which flattens all the pieces of butter into thin layers, causing the dough to be flaky when baked.

6. Once the dough comes together, wrap it and place in the fridge to firm up

7. Slice the peaches. Place them in a bowl and add all the other inquiries, then gently mix with your fingers.

8. When dough is firm, roll it out on parchment paper, to a 5mm thickness

9. Arrange the peaches nicely, leaving a 1" border, then fold the excess dough on top of the peaches, creating


10. Brush with egg wash and bake at 400F° for 30-35 minutes.

#peaches #gallette #summerdessert #summergallette #patebrisee


  • Writer's pictureRosangela Atte

When summer comes around I get so nostalgic for my Bella Napoli, that I have to do something to cheer myself up.

So I made these eggplants that my Nonna used to make every summer.

They are tender and packed with flavor! Let's make them!


-4 mini eggplants

-1/2 cup EVOO plus 2 Tbs

-2 cups ripe cherry or grape tomatoes

-1/2 cup Kalamata or Gaeta olives sliced

-2 Tbsp capers

-2 garlic cloves minced

-1/4 cup parlsey minced

-1/4 cup fresh basil leaves

-1/2 cup bread crumbs

-1/2 to 1 tsp of salt


1. Slice eggplants in half and remove the pulp, trying not to make a whole in the skin

2. Salt the inside of each eggplant half

3. Add half the oil to a large, hot skillet, place the eggplants face down in the skillet and cover with a lid

4. Cook for 4 minutes on each side, then remove

5. Add other half of the oil in the skillet and add the eggplant pulp

6. Add some salt to the pulp, cover and let cook until soft, about 5 minutes

7. Once soft, add the tomatoes, garlic, capers, and olives

8. Cover and let cook about 5 minutes or until soft

9. Squish the tomatoes, and the larges chunks of eggplant

10. Let it cook until thickened and add most of the minced parlsey, reserving some for the top

11. Remove filling from the pan, add some fresh, torn basil leaves and mix

12. Stuff the eggplant halves and place in a baking dish

12. Mix the rest of the parsley to the bread crumbs and top each eggplant half with it

13. Drizzle the 2 Tbs of oil all over the eggplants and bake @400 F° for 15 minutes or until golden on top

14. Top with basil and enjoy!

Buon Appetito!

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  • Writer's pictureRosangela Atte

Super easy and delicious appetizer or side dish.

Crispy on the outside, tender on the inside and super fun to eat!


-250 gr of instant polenta

-1 L of water or stock

-2 tsp of salt

-1/2 cup Parmigiano Reggiano or Pecorino Romano

-1/4 cup minced fresh chives

- Vegetable oil for frying


1. Cook polenta according to package instructions

2. Line a 9x13 pan with plastic wrap

3. Pour hot polenta in the pan and spread evenly

4. Cover with plastic wrap and refrigerate for a minimum of 8 hours

5. When you're ready to fry, heat the oil in a pan until it reaches 350F° and fry the polenta in batches, making sure you move it around to prevent the fries from sticking together

6. Fry until golden and crispy, about 10 minutes

7. Drain on paper towel and serve with lots of grated cheese, and if you desire, with a dip, like tomato sauce, pesto mayo or a basil aioli.

Buon Appetito!

#friedpolenta #appetizer #vegetarian #glutenfree #italianfood #food52grams #tastemademedoit #bonappetit #foodandwine #polentafritta #italianstreetfood #chefrosangelaatte

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