Voracious Valentine’s Day Recipes
From Stuzzichini by Stef Ferrari and I Love You by Pamela Anderson
Capra & Grana Pallini con Melograno & Arancia From Stuzzichini
Goat Cheese and Grana Padano Balls with Pomegranate and Orange
Makes 20-25 balls

Ingredients:
1 cup (220 g) goat cheese (or ricotta or Gorgonzola)
1/2 cup (120 g) mascarpone
1/2 cup (50 g) grated cheese (Parmigiano Reggiano, Pecorino Romano, Grana Padano)
Grated zest of 1 orange
Nutmeg (or other spice of choice), q.b., optional
Chopped prosciutto (or other cured meat), q.b., optional
1/4 cup (35 g) chopped nuts (pistachio, almond, walnut), for rolling
1/4 cup (50 g) pomegranate seeds (or dried cherries or raisins),
for rolling
Arugula or other greens, for serving
In a medium bowl, combine all the cheeses and mix in orange zest until you have a homogenous cream. If you like, add spices and/or meat. Chill the mixture in the refrigerator until firm, so you can handle it.
Form into balls, 1 to 1 1/2 tablespoons in size (a little smaller than a Ping- Pong ball). You can do this freehand, wetting your hands a bit so the mixture doesn’t stick, or use a cookie dropper or similar. Then roll in your chosen toppings. Chill for about 2 hours. Serve with toothpicks over arugula or other greens.
Note: You can also bread and fry these for a crunchy, gooey version! Freeze the balls for about 30 minutes, then prepare a breading station: one dish with flour or cornmeal (or a combination), a second dish with a beaten egg, and a third dish with breadcrumbs or panko. Roll each ball first in flour, then egg, then coat with breadcrumbs. Fry in about 1 inch hot peanut oil (about 360°F / 180°C) for about 2 minutes, rolling them about halfway through to ensure even frying, until golden brown and crisp. Drain on paper towels. You can also use an air fryer set to 400°F / 205°C. Spray the fryer basket with nonstick spray and air fry the coated balls for 4 to 5 minutes, until crisp and golden. Serve hot just as they are, or drizzle with honey and a squeeze of lemon and black pepper.
La Vie En Rose Olive Oil Cake From I Love You
Makes 1 (8-inch / 20 cm) round cake

Ingredients:
2/3 cup (160 ml) extra-virgin olive oil, plus more for the pan
2 cups (250 g) unbleached organic all-purpose flour 1/2 cup (50 g) almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
3 oranges
3/4 cup (150 g) granulated sugar
1/3 cup (80 ml) unsweetened plant milk 1 tablespoon rose water
1 1/2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
Chocolate Ganache (see recipe below; optional) or powdered sugar, for dusting (optional)
Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and oil the sides of the pan.
In a small bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
Finely zest the oranges into a large bowl. Juice the zested oranges to get 2/3 cup (160 ml) juice and add this to the bowl with the zest. Stir in the 2/3 cup
(160 ml) olive oil, granulated sugar, plant milk, rose water, vanilla, and vinegar, mixing just until smooth. Whisk in the flour mixture.
Pour the batter into the prepared pan and smooth the top. Bake until nicely golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for about 10 minutes, then run a butter knife along the edges and carefully flip the cake onto a wire rack to cool completely.
Spoon the ganache over the cooled cake, letting it drip down the sides a little, or dust the top with powdered sugar using a small sifter (you can lay a doily on the cake to create a pattern if you like), or enjoy as is.
CHOCOLATE GANACHE
Makes enough for an 8-inch (20 cm) cake
6 ounces (170 g) dark chocolate, chopped 4 to 6 tablespoons (60 to 90 ml) hot water 1/2 tablespoon refined coconut oil, melted
Put the chocolate in a small bowl set over a pot of simmering water (don’t let the bowl touch the water). Add 3 tablespoons of the hot water and stir until smooth. Add the coconut oil, stir, then add more hot water, 1 tablespoon at a time, until the mixture is glossy and thick but still barely pourable. Stir and stir, even when it seems lumpy (it will get there).
Capture the magic of Italian happy hour with over 100 stunningly-photographed recipes for easy-to-make snacks and memorable sips.
From the Tuscan countryside to Sicilian cafes, Italians enjoy their drinks with snacks called stuzzichini ("stoo-zih-ki-ni"). These small bites, skewers, dips, toasts, pastries and more are provided at no extra charge by the restaurant or bar and served alongside Negronis and Aperol Spritzes at aperitivo hour. Let this magical tradition of hospitality inspire your spread the next time you’re tempted to assemble a cheese board for a gathering or put out a bowl of chips for a snack.
Discover Stuzzichini in all of its many mouth-watering iterations:
- Crunchy bites from Sage & Brown Butter Popcorn to Farfalle Chips with Parmigiano Reggiano Cream
- Finger foods like Classic Tuscan Crepes with Ricotta and Honey and Prosciutto Cups with Melon and Burrata Filling
- Fried bites like Ascolana Style Fried Olives or Crab Fritters with Strega Citrus Vinaigrette
- and a mix of classic and new aperitivo cocktails, from the classic Americano, to a Hibiscus Ginger Spritz and, of course, the mysterious Negroni Sbagliato
It's time to relax like an Italian. Stuzzichini is your guide to elevated snacking and recreating that sun-soaked piazza energy, chilled Spritz in hand!
INSTANT NEW YORK TIMES BESTSELLER
"Literally… the most beautiful cookbook I have ever seen. It is stunning." —Drew Barrymore
Join actress, activist, and New York Times bestselling author Pamela Anderson on a deeply personal culinary journey that harmonizes style, compassion, and the pleasures of plant-based cooking—"a gift to all families" (Booklist)
In a career spanning fame and activism, Pamela Anderson has ventured from a humble upbringing to the forefront of Hollywood—and has always been a passionate cook and gardener. Now, she invites you into her kitchen to share 80 delicious recipes that nourish the soul.
This cookbook began as a box of recipe cards: a housewarming gift for her sons inspired by homegrown traditions and world travel. It grew to become her gift to you, showing how romantic, comforting, and indulgent it can be to cook only with vegetables.
At Pamela’s down-to-earth fairy kingdom on Vancouver Island, you’ll join her on the dock for chicory dandelion coffee and whipped cranberry porridge, for picnics in the forest with a green goddess mason jar salad and tomato galette, and at the dinner table for her anti-inflammatory lentil soup, minty pea-potato pierogis, and more.
She also shares her love affair with bread, from maple-glazed cinnamon rolls to rustic sourdough loaves and fougasse dipped in herby pistou, alongside insights into life, love, entertaining guests, and preserving nature’s bounty.