by Brian | Nov 7, 2015 | Recipes, Thanksgiving
Fall is the time for pumpkins. In Italy, pumpkins are central to a combined sweet and savory filling for tortellini or the bigger tortelloni. A basic filling is pumpkin, nutmeg and Parmigiano-Reggiano. Naturally, regional variations abound, and some with quite...
by Brian | Sep 21, 2015 | Recipes
It’s pumpkin season and time to marry those pumpkin flavors in fall Italian dishes: risottos and pasta. When it comes to pasta, nothing can surpass the luscious body feel in your mouth of tagliatelle. These “torn” lengths of pasta seem to ooze...
by Brian | May 23, 2015 | Recipes
Spring is the time for peas. In Italy, peas are a seasonal food to be relished on the spot. Yes, you can get frozen peas there, and peas do freeze well. But suggest frozen peas to one of the “little old pasta” ladies working in Bologna, and you’ll...
by Brian | Jan 10, 2015 | Cookbook Review, Cookbook Reviews, Really Simple, Recipes
From Pasta Modern by Francine Sagan comes this complex vegetarian dish. Not complex to prepare, but on so complex in flavor, so satisfying that you will not be asking yourself: where are the meatballs? The delight here is the string beans, cooked with tomatoes, garlic...
by Brian | Mar 21, 2013 | Cookbook Review, Recipes
Spring brings new and wonderful opportunities for pasta. From Pasta: Classic and Contemporary Pasta, Risotto, Crespelle and Polenta Recipes by The Culinary Institute of America, here’s a beautiful and marvelously satisfying elegant pasta dish. It’s filled with lots of...