Makes 4 to 6 servings
Bucatini Alla Carbonara
Serves 4 to 6
Campanelle with Red Onion, Pancetta, Olives, Pecorino, and Cream
Serves 4 to 6
Cataplana Clams
Makes 5 small-bite servings A cataplana is a hammered copper, hinged pot of Portuguese origin that resembles a clam shell. It is used to steam shellfish and can be used on the stovetop or in the oven. Besides being fun to cook in and a bit unusual, it also looks […]
Dress Up Your Roasted Veggies for Thanksgiving
One of the best and easiest Thanksgiving side dishes is a platter of simple roasted vegetables. We’ve talked about the basics of roasting veggies, but let’s talk about how to dress them up for the holidays. For a typical weeknight dinner, you most likely roast your vegetables in olive oil […]
Fedelini with Broccoli Rabe, Pancetta, Parmigiano-Reggiano, and Toasted Bread Crumbs
Makes 6 servings
Minestra Maritata
Makes 4 to 6 servings This is a typical dish of the Campania region in which the meat “marries” with the vegetables. The broth can be prepared a few days before the rest of the soup, making it a quick and easy spring time supper.
Minestrone
Makes 8 servings
Mushroom and Leek Savory Bread Pudding
Makes 6 to 8 servings This recipe makes enough for 6 to 8 people as part of a bigger spread, but can be easily doubled, if needed. We used pancetta, but you can leave it out for a hearty vegetarian option.
Paniscia (Risotto With Vegetables, Beans, & Salame)
Serves 4 to 6
Pisarei e Fagioli (Bread Gnocchi with Beans)
Makes 4 to 6 servings
Potato Gnocchi with Asparagus, Rabbit, and Liver
Makes 6 servings This recipe has many steps and ingredients, but the techniques are simple and worth the finished dish! Be sure to read the recipe all the way through to plan your time, since you will need the broth to make the ragú.