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Risotto with Butternut Squash and Sage / Risotto alla Zucca e Salvia

A delicate risotto ideal for the fall season, when squash is abundant.

This recipe has a few variations you can try, for instance, you could blend a part of the squash to get a extra creamy risotto. Also, you could use some cheese stronger than parmisan, like fontina, to complement the sweetness of the squash.

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Potato Gnocchi with Gorgonzola sauce and walnuts

This earthy and tasty dish can be eaten as sole course since it's very filling. It is also easy to make, but you and your guest must also be fans of strong cheese, as Gorgonzola is a kind of blue cheese and has a very strong flavor. ...READ MORE...

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Pappardelle with Mushroom and Mascarpone

This easy to make recipe is great in fall when fresh mushroom are abundant. I usually make it with whichever fresh mushroom I can find, but you can also make it using reconstituted dry mushrooms, or a mixture of both: I usually add some reconstituted dry porcini for for instance since I really like the flavor. ...READ MORE...

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Pasta alla Puttanesca / Pasta Puttanesca

A simple and tasty sauce for pasta, it uses ingredients that you can always find in your cupboard since don't spoil - canned tomatoes, olives, capers, chili, anchovies. It's ideal for when you have surprise guests, or you have to make something quick and tasty at home.

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Spaghetti alla Carbonara

This dish is simple and quick, and a staple of italian college students, since it's a whole meal in itself. Its origins are debated, some say that the name 'alla carbonara' , that means ' coal worker style', is due to the use of black pepper to top it, making it look like it's covered with coal powder. ...READ MORE...

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Mushroom Risotto

A classic of northern Italian cuisine that is best made in fall when it's mushroom season, but can also be made year-around using farmed and dried mushroom. There's no strict mandate on which kind of mushroom you can use, but porcini (boletus edulis) are definitely one of my favorite. ...READ MORE...

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Spaghetti with Bottarga

A dish typical to Sardinia and Sicily, it is simple to prepare. Bottarga is made with cured eggs from the Gray Mullet fish.

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