Makes 4 to 6 servings This vegan pasta dish is creamy comfort food at its very best. Make all of the components ahead of time, or even assemble the dish a few days before you’re ready to serve it for an ultra-convenient weeknight meal. Serve it alongside prepared marinara sauce, […]
Eggplant Gnocchi with Fresh Tomato Sauce and Ricotta Salata
Makes 4 to 6 servings Choosing the eggplant is the secret here. Small eggplants will have smaller seeds. If your eggplant is large, it may have larger seeds that you’ll need to strain out of the purée and it may be somewhat spongy. In that case, buy enough eggplant to […]
Eggplant Ravioli with Candied Tomatoes and Olives
Ingredients Candied Tomatoes 1 pt ripe cherry tomatoes 1/4 cup extra-virgin olive oil Kosher salt, as needed Sugar, as needed 2 thyme sprigs, plus additional leaves as needed 4 garlic cloves Eggplant Filling 1 large eggplant (about 2 1/2 lb) 1/4 cup extra-virgin olive oil 1 garlic clove, smashed 8 […]
Farro with Chicken and Chanterelle Ragu
Makes 6 to 8 servings Ingredients 1/2 cup extra-virgin olive oil 4 small chicken legs (8 to 10 oz each) Kosher salt, as needed Freshly ground black pepper, as needed 1 small yellow onion, chopped 1 small carrot, chopped 1 celery stalk, chopped 1/2 teaspoon chopped rosemary 2 teaspoons chopped […]
Fazzoletti con Fagioli e Fruttie di Mare
Handkerchief Pasta with Beans and Seafood Makes 6 Servings Fazzoletti Pasta Dough Seafood Sauce with Beans and Tomatoes
Fedelini with Broccoli Rabe, Pancetta, Parmigiano-Reggiano, and Toasted Bread Crumbs
Makes 6 servings Ingredients 1 1/2 oz pancetta, julienned 1 cup diced onion 3 garlic cloves, minced 1 tablespoon chopped thyme 1 teaspoon red pepper flakes 1 bunch broccoli rabe, trimmed and chopped 1 3/4 cups chicken broth 1 tablespoon lemon juice 1 lb dried fedelini or other pasta 3/4 […]
Fish Poached In Fennel-Orange Broth
This all-purpose poaching liquid is well-suited to a number of fish, so choose what is freshest at your market. Makes 4 servings Ingredients 4 teaspoons almond oil 1 lb 8 oz fish fillet, such as flounder or salmon 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups […]
Fresh Cheese Ravioli with Pesto and Pine Nuts
Robiola is a soft cheese made from cow, goat, and sheep milk, giving it more depth than the typical ricotta cheese. If you can’t find it, ricotta will do in a pinch, but will benefit from a quick drain in a strainer to dry out. Makes 6 to 8 servings […]
Frisée Salad with Olive Oil-Poached Egg and Lardons
Makes 6 servings This is a classic bistro salad that you will love from the first bite. The slightly bitter frisée pairs really well with the smoky, salty bacon, and the crunchy texture of both components is set off by the unctuous soft yolk of the olive oil–poached egg. The […]
Fritto Misto di Pesce (Mixed Fried Fish)
Serves 4 to 6 Ingredients 1 lb squid, cleaned, tentacles and bodies separated 12 medium shrimp (20/25 count), peeled and deveined 1 lb any type of fish, cleaned and skinned 2 cups warm water 2 teaspoons sea salt, plus more for sprinkling 3/4 cup all-purpose flour, or as needed 2 […]
Gnocchi alla Fiorentina (Gnudi)
Makes 4 to 6 servings We like these gnocchi with a simple butter-and-sage sauce, but you might like to replace it with a simple tomato sauce. Ingredients 1 lb fresh spinach, blanched, squeezed dry, and chopped 12 oz (1 1/2 cups) fresh ricotta, drained if necessary (see Recipe note) 1/2 […]
Gnocchi with Duck Ragoût
Makes 4 to 6 servings This recipe is a favorite of our students in our Cuisines of the Mediterranean class at The Culinary Institute of America. The main ingredient in the dish is the gnocchi, served with a perfectly made duck ragoût to accent those fluffy little pillows.