Serves 4 to 6 Guanciale is the cheek of the pig, cured with salt and spices and air-dried. If can be hard to find. You can replace it with a good-quality pancetta, which is from the belly of the pig and cured in the same way as guanciale. Ingredients 8 […]
Makes about 3 cups Ingredients 1 oz (3 tablespoons) pine nuts 1 small garlic clove Kosher salt as needed 3/4 cup extra-virgin olive oil, plus as needed 8 oz basil leaves (about 4 cups loosely packed leaves) 2 oz (1/2 cup) grated Pecorino Romano 2 oz (1/2 cup) grated Parmigiano-Reggiano […]
Shaved Brussels Sprouts Salad
Makes 4 Servings Chef’s Note: You may also add thinly shaved radishes or beets to this salad, but only add beets at the very end, to avoid them bleeding on the plate.
Summer Pasta Salad with Pecorino and Dill
Makes 6 to 8 servings You can call this pasta salad and enjoy it room temperature or chilled, or you can keep the components hot for a late-summer dinner. Try basil, mint, or a combination of the two as a substitute for the dill, if you like. Ingredients 1 lb […]
Trenette al Pesto
Makes 4–6 Servings Trenette