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Category: Italian Cuisine

February 23, 2025February 23, 2025 jgrusseLeave a comment

Pasta with Sausage and Porcini Mushroom Ragu

This cousin to ragu Bolognese takes about 45 minutes to prepare and is thus suitable for a weeknight dinner and is adapted from a recipe in 177milkstreet.com.   One feature of this version is that dried porcini mushrooms are rinsed to remove grit but are not soaked, so that that all of the mushroom flavor ends Read More …

Italian Cuisine
January 27, 2025 jgrusseLeave a comment

Farro Salad

This is our second use of Trader Joe’s 10-minute farro.  It is based on a recipe in Two Meatballs in the Italian Kitchen, in which the authors reimagined panzanella by replacing the bread cubes with cooked farro, thereby increasing the fiber and reducing the carbohydrates of the salad.  My further enhancement was to add some Read More …

Italian Cuisine, Salads & Dressings
March 28, 2024March 28, 2024 jgrusseLeave a comment

Linguine with Miso Clam Sauce

There has been a lot of publicity lately about a new cookbook Anything’s Pastable by Dan Pashman.  The basic idea of this book is to think outside the traditional pasta and sauce combinations.  This is the first thing I have cooked from the book (with some adaptations).  It is actually a fairly conventional pasta with Read More …

Fish & Shellfish, Italian Cuisine
March 19, 2024March 19, 2024 jgrusseLeave a comment

Ima Garten’s Real Meatballs and Spaghetti

Taylor Swift has been very much in the news lately, and I saw an article stating that her favorite version of spaghetti and meatballs was developed by Ima Garten.  I made it and found it to be easy, rather basic, and quite tasty.  (The meatballs have more breadcrumbs than I usually use, but they are Read More …

Italian Cuisine
January 28, 2024January 28, 2024 jgrusseLeave a comment

Caramel Gelato

This is my first attempt at making something from Morgan Morano’s The Art of Making Gelato.  Morano worked in a gelato shop in Florence and then opened Morano Gelato in Hanover, NH which Forbes magazine in the July 5, 2011 issue called the best gelato in America.  She had 2 shops in New Hampshire when Read More …

Desserts, Italian Cuisine
June 14, 2023June 15, 2023 jgrusseLeave a comment

Sardine Focaccia

I have a large number of cans of high-end canned sardines in my pantry and decided to make a sardine focaccia to accompany a large salad.  This will make 4 servings and should be started the night before. 11 oz. bread flour 1 tsp. salt 1 tsp. yeast 1 cup warm water 1 Tbs. olive Read More …

Breads, Italian Cuisine
April 24, 2023April 24, 2023 jgrusseLeave a comment

Gnudi (Ricotta Gnocchi)

Gnudi (ricotta gnocchi) are a lighter and less-glycemic alternative to the common gnocchi made out of potatoes and flour.  They are similar to the filling of a cheese ravioli.)  This version is adapted from lifehacker.com.  They think it makes 2 servings, but Carol and I were satisfied with 2/3 of the result.  It was fairly Read More …

Italian Cuisine
February 9, 2023February 9, 2023 jgrusseLeave a comment

Pasta with Sardines and Anchovies

Some time ago, we bought some high-end (Nuri bran)d canned sardines from Portugal.  Carol wanted to use one of the cans with pasta, and this is what I made.  Essentially, this was a pantry dish for 2 people, using what I had, and everything can be substituted for what you have on hand.  This is Read More …

Fish & Shellfish, Italian Cuisine
November 12, 2022November 15, 2022 jgrusseLeave a comment

Fettuccini Alfredo

Amanda asked for Fettuccine Alfredo for dinner the night before the Richmond Marathon.  We served it with chicken schnitzel and a salad.  The fettuccini was based on a recipe in Lidia’s Italian-American Kitchen.  Essentially it is a pasta with cream sauce.  Here it is sized for 4 oz. of dried fettuccine, which is enough for Read More …

Italian Cuisine
February 6, 2022February 6, 2022 jgrusseLeave a comment

Venetian-Style Fish in Saor

Many years ago I clipped out a recipe (possibly from the NYT) for fluke prepared in a Venetian style (sweet and sour, like an escabeche).  This idea proved to be a good way to use 2 pieces of cod in my freezer.  Carol thought this would be a good dish for parties since it can Read More …

Fish & Shellfish, Italian Cuisine

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