I’ve never prepared a pasta sauce with tuna. Not because it doesn’t sound good. Rather, because it just never occurred to me that you should. Considering the amount of tuna noodle casserole I served my husband during our poor college … Continue reading →
Truffles are highly prized fungi that grow underground near the roots of trees (usually oak but also hazel, beech and a few others). Harvested in Italy and France with the help of trained dogs, they are one of the most … Continue reading →
I was so glad that the timing of this recipe worked out to correspond with my first basil harvest of the year. Over the years I have given up growing anything except some herbs. Now, I have basil, rosemary, thyme, … Continue reading →
I’m cooking ahead here – because I am in Rome baby! Forgive me while I get a tad excited . . . Anyway. Back on track (for now). A few weeks ago Paul made a recipe by Jamie Oliver that … Continue reading →
Don’t y’all just love it when timing is just perfect? It doesn’t happen often in life. This week’s recipe from ‘Essentials of Italian Cooking’ came at the perfect time. I was in Montisi with a garden FULL of fresh Italian … Continue reading →
In previous posts I’ve sung their praises, so you already know how I feel about anchovies. Broccoli is one of my favorite vegetables. Put those two ingredients together with chili pepper for heat and the richness of the cheeses and … Continue reading →
Today’s pasta sauce was made with an ingredient you might not ordinarily think of as sauce material, Cauliflower. I was a little surprised when I read it. I enjoy the vegetable so I was ready to see what this sauce … Continue reading →
Oh, it feels good to finally have drawn a recipe that has been a staple in our family for years and years. This is a simple recipe with tons of flavor. Just garlic and red pepper sautéed in a good … Continue reading →
You can’t get much easier than butter, fresh garlic and rosemary, right? I read this recipe, and thought, hmm, it sounds like a brown butter and sage sauce (one of my favorites). So simple, yet SOOOOOOO good. This will be … Continue reading →
Pasta with caramelized onions. A fantastic idea! Totally rich, sensual in the mouth and delicious. Because I am in Venice, I bought some beautiful flat white onions—cipolle. I used butter to slowly stew a whole bunch of onions (about 6 … Continue reading →
Today is Fried Zucchini Sauce with Garlic and Basil. I was really looking forward to making this in some ways (the taste and texture) but not in other ways (my weight with butter and fried zucchini). The results of this … Continue reading →
Marcella promised me that if I was patient, I would eventually be able to used garlic and basil. This luscious, tomato-less pasta sauce stars bell peppers. Big, gorgeous yummy bell peppers. Since the entire success of this dish rests upon … Continue reading →
The recommended pasta for this sauce is Garganelli which is a handmade, grooved tubular pasta. Not to brag but this dish turned out restaurant quality. I have definitely moved up a notch on the ability scale. Flour and Egg Well … Continue reading →
When my husband, Michael heard that I would be making a pasta dish with ricotta, peas and bacon he nearly swooned. He is addicted to good ricotta and will eat it in any number of dishes, some of which I … Continue reading →
When I was a child, pasta with butter and ricotta was my comfort food of choice, like many “American” children love Mac & Cheese. If my mom was making an “adult meal” or a pasta with “too many vegetables”, I … Continue reading →
