This is the version of fresh pasta popular in the Emilia-Romagna region of Italy, and consists only of eggs and flour. With such a simple recipe, this is all about technique. I am following here the instructions of Guiliano Hazan on Craftsy. I used some Italian 00 flour, since I had some in the pantry, Read More …
This splurge dish was the main course for Alyssa’s birthday dinner. The original idea came from Bon Appetit, but we made a couple of changes. We simplified the preparation by using lobster tails (readily available frozen from Wegman’s) and we used mafaldine as the pasta. (Mafaldine looks a lot like a half-inch wide lasagna noodle.) Read More …
I have seen a couple of articles on the internet in which ravioli is used to make a simplified version of lasagna. This sounded like a good idea for car camping, so last night I did a successful proof of concept adapted from a Food52 article. I plan on using this for dinner on the Read More …
This tasty and easy to prepare pasta dish was adapted from an article in the Richmond Times-Dispatch about a recipe from food52.com. These quantities are for 2 servings: 4 oz. penne pasta 1 Tbs. olive oil 7 oz. Italian sausage (2 links), cut into one inch pieces ½ large onion, sliced ½ large cooking apple, Read More …
I spotted a fairly simple ragu made from Italian sausage in Saveur magazine. I was intended to be served with a polenta enriched with Parmesan, however, we had Ben and his family over for dinner, and thought that pasta might be more popular with the grandkids, so that is what we served. I am including Read More …
This is an adaptation of the best-selling meatball sold by The Meatball Shop, and is a winner in spaghetti and meatballs. (We are serving them with Oven Roasted Tomato Sauce ) An advantage of this recipe is that the meatballs are roasted, rather than fried, which is a much less messy process. 2 Tbs. olive Read More …
This recipe for a white lasagna with ham and mushrooms and a béchamel sauce is a bit of a work in progress. Many years ago, we clipped out a recipe for a white lasagna which was the signature dish of Ristorante Taverno Del Lupo in Umbria. I was looking around for a use for a Read More …
We clipped this recipe out of some cooking magazine 30 or 40 years ago. It is an unusual combination of marinated mushrooms, salami, olives, cheese, capers, and a vinaigrette. In other words, it is all of the flavors of an antipasto platter, mixed together. We served it with a home-made sourdough baguette as part of Read More …
A focaccia is a flatbread which is like a pizza but thicker and with less of a topping. In a focaccia the emphasis is on the bread, with the topping just an accent to flavor the bread, vs. the focal point of the dish. This version was made with a half recipe from Pizza for Many Read More …
Carol saw a big tub of basil at the supermarket yesterday and decided she wanted to make pesto. I consulted the recipe in Serious Eats, and then modified it for what I actually had on hand. I have noted below both what I actually did and what Serious Eats recommended. A batch made enough pesto Read More …