Makes 6 servings If your pear is not completely ripe, you may add it during the final 5 minutes of the cooking time for the risotto so it will cook in the risotto and become tender. Ingredients 6 cups meat broth (chicken, pork, or beef) or as needed 2 tablespoons […]
Serves 6 If you can find bay scallops, they are perfect for this dish. If not, sea scallops are still good. If your sea scallops are extremely large, you can cut them in half. Ingredients 1 1/2 lb red and/or yellow peppers (about 4 medium) 1/2 cup extra-virgin olive oil […]
Makes about 100 dumplings Ingredients 1 1/4 lb yellow potatoes (about 4) 3/4 cup all-purpose flour 1 egg 1 tablespoon extra-virgin olive oil, plus more as needed 1 tablespoon kosher salt 1/2 cup grated dry Jack or Parmesan cheese 2 tablespoons chopped fresh sage Directions Peel the potatoes and cut […]
Makes 20 thin bread sheets
Makes 8 servings Ingredients 2 cups low-sodium chicken broth 1 cup water 1 cup pearl barley 2 teaspoons olive oil 1/2 pound sweet Italian-style turkey sausage, casings removed 1 medium yellow onion, diced 2 garlic cloves, minced 2 teaspoons Italian seasoning 1/2 teaspoon freshly ground black pepper One 8-ounce package […]
Makes 4 to 6 servings Agrodolce is the Italian term for a sweet and sour sauce. Usually a reduction of vinegar and sugar, it is used to top meats, vegetables, sandwiches—anything, really! This recipe creates a quick and easy agrodolce right in the pan, which helps to soften the peppers […]
Serves 8 to 10 This Italian tart, known as Torta di Riso e Zucca, is perfect in the fall when squashes are in season. Serve this dish as a vegetarian main course for Thanksgiving, or alongside a simple salad for brunch. Ingredients Dough 2 1/4 cups all-purpose flour, sifted, plus […]
Makes 4 cups Ingredients 1/4 cup extra-virgin olive oil 1/2 cup chopped yellow onion 2 garlic cloves, minced 2 qt canned whole San Marzano tomatoes with their juices Kosher salt, as needed Directions Heat the oil in a large saucepan over low heat. Add the onions and garlic and cook, […]
Serves 4 to 6 Ingredients Kosher salt, as needed 1 lb spaghetti 1 cup grated Pecorino Romano (4 oz) 1/2 cup extra-virgin olive oil 1 tablespoon freshly ground black pepper Directions Bring a large pot of salted water to a rolling boil over high heat; covering the pot will help […]
Makes 4 servings Ingredients Kosher salt, as needed 1 lb dried spaghetti 6 salt-cured anchovy fillets 1/4 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 tsp red pepper flakes 1/4 cup chopped fennel fronds 1/2 cup toasted bread crumbs Directions Bring a large pot of salted water to […]
Makes 6 servings The toasted bread crumbs add a nice texture to this dish, but they aren’t essential if you’re looking to save some time. Use leftover sandwich bread to make fresh breadcrumbs in a food processor. Toast them in a little butter or olive oil over medium heat until […]
Makes 4 to 6 servings If you’re still exploring the world of bitter greens, this is a great dish to start with. It’s acidic and rich, which helps to balance the slight bitterness of the radicchio and escarole. Peel the tomatoes, if you want, but if the skins don’t bother […]