Taglierini with three mushrooms
Fresh chanterelles and morels are in season during the spring and early summer and are now available in most large supermarkets. Fresh ceps are available from August until late October....
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Italian
Ravioli with spinach and ricotta
The ravioli in this recipe are square (you can make round too, called tortellini), and different sizes are called raviolini, ravioli and ravioloni respectively. from the smallest to the largest....
Linguine with tuna fish sauce
The flat, slightly rounded shape of this pasta particularly suits sauces based on fish. This recipe just goes to show useful it is to keep a tin of tuna in...
Spaghetti carbonara
I include a recipe for this well known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become scrambled. This...
Spaghettini with seafood sauce
Almost everywhere, and especially in seaside restaurants in Italy, you can find this dish, which is made with any kind of local, fresh, small mollusc or fish. You can use...
Spaghettini with tomato and basil
This is one of the simples sauces. If you use garlic instead of onion, and olive oil instead of butter, you obtain a Neapolitan sauce that is equally good. If...
Minestrone
There are many different varieties of minestrone, each one varying according to regional customs. I’ll allow you to substitute a stock cube for home made stock in this recipe, but...
Fresh egg pasta
You can experiment using different flours here, but I thing Italian 00 flour (farina 00 or doppio zero) in the easiest to work with by hand. Ingredients makes about 450...
Potato ricotta gnocchi
Serves:Â 6 Ingredients: 6 medium potatoes (russet or any other baking potato) 1 1/2 whole nutmeg grated 1 tablespoon salt Black pepper to taste 1 egg yolk 1 cup ricotta cheese...
Zeppole with chocolate hazelnut spread
Yields approximately 36 zeppole Ingredients: 1 1/3 cups warm water (110 degrees F) 2 1/2 teaspoons sugar One 1/4 ounce envelope active dry yeast 2 tablespoons extra virgin olive oil,...
Pasta carbonara
Serves:Â 4 Ingredients: 1 lb spaghetti (or bucatini or fettuccine) 4 large eggs 1 cup grated Pecorino Romano cheese 3 tablespoon chopped fresh parsley 1/2 teaspoon salt 1/2 ground teaspoon pepper...
Cacio e pepe(cheese and pepper)
Serves:Â 4 Ingredients: Salt 1 lb pasta (bucatini or spaghetti) 3 tablespoon unsalted butter, cubed, divided 1 teaspoon freshly cracked black pepper 3/4 cup finely grated Grana Padano or Parmesan cheese...
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