This is a celebrated pasta dish from the Sorrento peninsula, named after the beach town, where it originated.  It’s a delightful combination of zesty provolone cheese which adds interest to the often-bland vegetable, zucchini.  I experimented with this recipe during my recent trip to Italy, where I spent 4 weeks in Sorrento immersing myself in the culture, another week in Tuscany and then on to Bologna for 5 days, the food capital of Italy.  Ingredients – serves 2: ·      1/2

EGGS IN PURGATORY   This is a rustic Southern Italian recipe you can serve for breakfast, brunch or a light supper. “Uova in purgatorio” is a one-skillet dish featuring eggs poached in a savory tomato sauce with red pepper flakes.  It’s easy and can be prepared in less than 30 minutes, has few ingredients and is delicious.   Ingredients:  (Serves 4) ·      3 tbsps. of extra virgin olive oil ·      1 (28 oz can) of whole peeled tomatoes ·      ½ small yellow onion, finely chop

Interesting fact: Zucchini plants produce both male and female flowers. Male flowers are usually preferred for harvesting as they don’t...