Lasagna with Mushrooms and Ham. Sounds like a simply flavored dish, doesn’t it? Well, it’s not. It is a wonderfully flavorful dish that I want to thank Marcella for placing in her cookbook. Layers of thin homemade pasta sheets, in … Continue reading →
Although not complicated, making good Bolognese is time comsuming. Pour your morning cup of coffee and start prepping your ingredients. That way you will have a wonderful sauce in time for the evening meal. Bolognese freezes well, so on “ragù … Continue reading →
I love sweet potatoes! I’ve been eating them for as long as I can remember. I enjoy them in a variety of sweet or savory dishes. No matter how they are prepared they always taste yummy. So I was delighted … Continue reading →
It seems that this has been an interesting week for all of us on this project. I have really been intrigued with all of the postings. It made me feel like I was in good company today as I took … Continue reading →
I have been looking forward to this one. It is one thing to make tortelloni in a cooking class in Bologna, with expert supervision, help with kneading and rolling with a mattarello, and someone showing you how to fold and … Continue reading →
Making fresh pasta was not daunting to me (I’ve done it many times) but the prospect of forming about 144 tortellini was. I solved the problem by inviting my friend, Cecelia and my daughter, Kathryn to play, too. The recipe … Continue reading →
I’ve come to one of my most challenging dishes so far. Today it was my turn to make tortellini – Green Tortellini with Meat and Ricotta Stuffing. I will start by saying I have never made tortellini before, and have … Continue reading →
My mother was visiting last week on her way back from vacation where she bagged the last three states on her bucket list. Her goal has been to visit all 50 US states before her 90th birthday, which is coming … Continue reading →
This is a meat sauce unlike any other that I’ve made. It has ground beef chuck, tomatoes, milk and white wine to name a few of the ingredients. As with previous recipes, Marcella has given detailed instructions to guide you … Continue reading →
One of the things that I most enjoy about Marcella’s cookbook is the time that she has taken to include interesting historical references along with the recipes. With this one she mentions that Carbonara sauce may have been invented right … Continue reading →
I am LOVING this chapter! I have enjoyed every pasta sauce so far! This is another easy one with simple ingredients. Prosciutto, butter, cream, pasta and parmigiano…what’s not to love? I made a salad and served this with penne pasta … Continue reading →
To taste Bologna in a bowl, make this simple recipe. Marcella calls for sausage out of the casings without any fennel or strong spices. If you’ve been following the blog, you know that it’s not that easy to find. Instead … Continue reading →
Once again, you get to hear me say that this is a fantastic recipe and you should give it a try. Today’s recipe is Asparagus Sauce wtih Ham and Cream, which Marcella suggests is best served over penne pasta. I … Continue reading →
I’ve been anticipating this day from the beginning of our challenge. It started with my observation that every time pork sausage is listed as an ingredient, Marcella goes out of her way to dictate that it contain no herbs or … Continue reading →
This pasta dish was a big hit for dinner tonight. My husband even had a big bowl and repeatedly commenting on how good it was. In between his grunts and lip smacks, I was tempted to remind him he did … Continue reading →
