While it’s true that we mostly eat Italian at home, there are some dishes that even I have to admit the French do better. (I hope Angelina isn’t listening….) One of them is potato puree, also known as mashed potatoes, and, more specifically, the incredibly buttery version made famous by … Read More
Minestrone: A Primer
Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of course, but it can actually be enjoyed year-round, its component ingredients changing with the seasons, served hot in the winter, warm in the spring … Read More
Quadrucci in brodo (Pasta Squares in Broth)
The simplest, and perhaps the best, way to use your skills for making fresh pasta and broth at home is to serve a warming bowl of pastina in brodo. It makes a wonderfully light but savory primo piatto, especially apt when you plan on a substantial (but not too assertive) … Read More
Al contadino non far sapere…
In our house dessert is usually a piece of fruit. But now that the weather is turning cooler, cheese, especially aged cheese, is making a reappearance on the dinner table. It’s a great way to end off a meal and, of course, fruit and cheese are a divinely inspired combination. … Read More
Ravioli al sugo di pomodoro (Homemade Ravioli with Tomato Sauce)
Once you know how to make fresh pasta, there are myriad ways you can put your knowledge to delicious use. One of the most lovely types of fresh pasta are the ever-popular ravioli, which, as you probably know, are a kind of stuffed pasta, typically square with fluted edges. The fillings … Read More
Pasta e ceci (Pasta and Chickpeas)
There’s nothing so satisfying yet so quick and simple than the combination of pasta and some sort of legume–beans, peas or, in this case, ceci (chickpeas). And, as you probably know, the combination makes for a complete protein with plenty of fiber and no cholesterol. This kind of thing is … Read More
Penne ai funghi (Penne with Mushroom Sauce)
Fall is my favorite season, and one of the best reasons to love the fall is all the wonderful food you get to eat! The sprightly but rather thin dishes of summer give way to more substantial fare: game, soups and stews of all kinds, pumpkin and other squashes, beans, … Read More
How to make fresh egg pasta
Fresh egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all’uovo, is one of the pillars of Italian cookery. Given the poor quality of most store bought fresh pasta—not to mention the price—every would be Italian cook should really learn to make it … Read More
