One of the things that I most enjoy about Marcella’s cookbook is the time that she has taken to include interesting historical references along with the recipes.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 →
According to Marcella’s intro to this dish the name embogoné has its roots in an Italian dialect word for snails, bogoni. But don’t worry, we won’t be cooking any snails – just some beans and rigatoni. But not the cranberry … 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 →
This sauce was great. It was very easy to put together and it had a wonderful flavor. I started with a creamy gorgonzola that we sell at our store. Marcella is very clear that the quality of the cheese is … Continue reading →
Oh my people – do your hear your arteries clenching? Cream, butter, cheese? Oh my! This is Marcella’s version of the classic ‘Roman’ sauce: Alfredo. We’ve all had Alfredo sauce. We’ve all seen it in small plastic containers in the … Continue reading →
This week’s challenge for Pomodori e Vino is ‘Borro Oro e Salvia’ ~Golden Butter and Sage~ Doesn’t that just sound like a pinch of heaven? I have some lovely sage in the garden. This recipe couldn’t be simpler. First you … Continue reading →
Today’s pasta is a very simple, but delicious one. I know that many of us have been calling some of the pasta sauces comfort food, and that’s what this one was to me. Marcella says that this sauce has been … Continue reading →
The challenge with this recipe is not the titled sauce. While the word “pink” is slightly disconcerting, the sauce is pretty easy to prepare and the directions are excellent, as usual. The challenge is with the pasta. Marcella provides three … Continue reading →
There is a lot going on with this recipe. It has more ingredients than my previous sauces. I got to use fennel from my own garden, which was fun. The layers of flavor are intriguing – anchovies, raisins, pine nuts, … Continue reading →
This week’s ingredient list is eclectic. The star ingredient is sardines which I will admit I was less than enthusiastic about. Fennel tops, raisins, onion, anchovy fillets, pine nuts, saffron, tomato paste, and bread crumbs round out the supporting ingredients. … Continue reading →
Well, we all have a recipe on our list that we are not looking forward to making. This week was mine. It is fish sauce made from whole fish heads. I had a bad experience in college when I was … Continue reading →
