Broccoli rabe, or rapini, is a bitter green that comes into season in autumn. It is a member of the turnip family and you will find it at selected greengrocers in bundles of large leaves with broccoli-like flower heads opening into small yellow flowers. It’s earthy and rustic – a peasant-style Puglia dish… Continue reading Orecchiette with Broccoli Rabe & Garlic Toasted Bread Crumbs (Orecchiette con Cime di Rapa)
I have been on the search for the best way to make Pasta alla Carbonara for years as there are many different opinions on this in Italy. In America they usually don’t have a clue as they don’t even use real eggs but cream instead. So my last visit to Rome in September at an… Continue reading Pasta Alla Carbonara – best one ever from Rome!
So I discovered an easy way to peel and prep the butternut squash. The microwave! Just poke holes in it about 10 times and nuke it for about 5 minutes until it’s soft enough to cut in half. It’s so easy to peel too! No more sore muscles! Then throw it in the food processor… Continue reading Butternut Squash Fresh Pasta Dough – Easy! spinach, beets, zucchini, herbs, garlic can be substited!
Recipe 1 pound no boil lasagna Pasta- or fresh pasta 3 medium Zucchini sliced into thin rounds Oil for frying (I prefer 100% Olive Oil but Vegetable Oil will work too) 4 Oz Fontina Cheese shredded 4 Oz Asiago Cheese shredded 12 Oz Fresh Mozzarella shredded For the Bechamel 1 3/4 Cups Milk 3 Tbsp… Continue reading Zucchini Bechamel Lasagna
So everyone wants to eat lighter around here so came up with this light version of pumpkin sauce using cottage cheese instead of cream and going for lots of pumpkin, galic, sage flavor. Skinny Pumpkin Sage Sauce 5 ingredients only! 1-cup pumpkin pure – I prefer freshly roasted but canned is ok too 2 tbsp.… Continue reading Butternut Squash Artisan Pasta with 5 Ingredient Skinny Pumpkin Sage Sauce
After drooling over Italian recipes of orecchiette and cime di rapa (broccoli rabe) I was craving it and wanted to have it today! So I made do with what I can get here which is regular broccoli and fusilli pasta. I am not going to spend 4 dollars on a tiny bunch of broccoli rabe… Continue reading Pasta with broccoli, anchovy, garlic and hot pepper – my version of orecchiette con cime di rapa
Pasta De Cecco and Del Verde are actual Abruzzesi dried pasta producers, and their US counterparts are true to the quality of the original Italian product. Barilla, on the other hand, is an entirely different (and lower-quality) product here in the States. I am personally offended by this total lack of respect for US dried… Continue reading Which pasta should I buy? Read this and find out!