Rolling Pasta By Hand – Tortelloni Burro E Oro

Making pasta by hand from start to finish, mixing the flour and eggs, rolling and rolling and then shaping and filling is really therapeutic. This is the old school way that Evan Funke in his book American Sfoglino (and his restaurant in Venice, CA) preaches. He apparently despises pasta machines and blames them for inferiorContinue reading “Rolling Pasta By Hand – Tortelloni Burro E Oro”

Sugo and Polenta with Over- Easy Egg

Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. This one, based on a recipe from the book Hello! My Name is Tasty (I’m loving this book and I wrote about it previously here), is an excellent example ofContinue reading “Sugo and Polenta with Over- Easy Egg”

Lasagna al Forno: Two Excellent Versions

We are a house divided. We are a house divided when it comes to Lasagna that is. My wife and youngest prefer the one common in the south of Italy while my oldest and I prefer the luxurious northern version. Recently I figured why not please everyone? Why not make both and let peace andContinue reading “Lasagna al Forno: Two Excellent Versions”

Greens, Pumpkin and Rice Torta

If I had to pick all time favorite vegetarian meals they would have to be Mediterranean. They probably focus on lots of greens and wrapped in thin flatbread or dough (proper Falafel is probably on the top of that list). This Italian gem of a recipe from Paula Wolfert is one of those recipes andContinue reading “Greens, Pumpkin and Rice Torta”

Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas

Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be more versatile than just a salted and cured coppa. I’ve seen several recipes in books and restaurant menus recently that treat this marbled cut like an awesome pork loin. It hasContinue reading “Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas”

Chicken, White Wine and Porcini Fricassee, Simple Risotto with Verjus

I cooked this when mom mom was visiting recently. I’m glad she loves Italian food as much as I do and especially risotto, pesto sauces and any form of pasta. Really, who doesn’t? I have a nice pasta dish coming up soon but for now it’s a soul satisfying dish from one of my go-toContinue reading “Chicken, White Wine and Porcini Fricassee, Simple Risotto with Verjus”

VDP: Penne with Cauliflower and Pesto-Ricotta Sauce

Tuesday, August 5, 2008 Having a bounty of basil in the backyard gives me more of an excuse to eat pesto. I love the stuff on almost anything. Here as a pasta sauce for cauliflower. I was hoping to make some fresh pasta for this dish, but on a Tuesday in a busy week, IContinue reading “VDP: Penne with Cauliflower and Pesto-Ricotta Sauce”