Braised polipetti (baby octopus) is one of my hands down, all-time favorite dishes. As the octopi stew, they release much of their water content, which melds with the tomatoes and red wine to yield a slightly briny, rich and thick sauce that is nothing short of lick-the-bowl-clean delicious. Octopus can be tricky to prepare. Cook it too […]
Braised Polipetti (baby octopus) with Squid Ink Spaghetti alla Chitarra Read More »
Trofie comes from Liguria in northwest Italy, in particular the area of Camogli, as well as areas of Tuscany bordering Liguria. They are spindle-shaped, spirals with tapered ends. They’re traditionally made with wheat flour enriched with bran, potatoes, bread or chestnut flour and water. And, served with pesto alla Genovese — made with basil, garlic,
Trofie with Ramp Pesto Read More »
Someone asked me the other day what my favorite pasta is? I didn’t have an answer?? Many pasta shapes floated through my mind. But, to choose, just one, impossible (or better yet, impastable). I’m someone who enjoys variety and that’s the great thing about pasta, there are endless shapes, sizes, fillings, sauces, etc. One for
Pappardelle with Mixed Mushroom Ragú Read More »
Researching the historical significance of a given recipe/dish has always interested me. Recipes that have deep roots (i.e., made in a specific way with specific ingredients based upon what was available at the time in that region). Given the globalized society we live in today, we may take things for granted (guilty as charged). Ingredients that, once
Tagliatelle al Ragù alla Bolognese Read More »
Amatrice, a town and commune in the province of Rieti (in northern Lazio), about 90 miles northeast of Rome, is home to one of Italy’s most famous dishes, pasta all’Amatriciana. It’s a simple dish comprised of three principal ingredients: guanciale, tomatoes and Pecorino cheese. Let’s explore these ingredients a bit: Guanciale: A cured pork product, widely
Bucatini all’Amatriciana Read More »
Tajarin (tie-ya-REEN), also referred to as tagliolini, is a classic pasta from Piedmont. It’s made with a higher proportion of egg yolks, resulting in tender, delicate, rich, yellow noodles. A traditional tajarin could have 30 to 40 egg yolks per kilogram (2.2 pounds) of flour. The dough is rolled thin and then cut into golden
Tajarin with Chicken Liver Ragù Read More »