Makes 6 servings Strudels are known for their paper-thin, flaky crust, which takes some patience, but is worth the effort. Once you get the hang of it, you’ll be strudel-ing all of your favorite fillings. You can even use this dough with savory fillings, like seared mushrooms and goat cheese. […]
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 […]
Serves 6 to 8 Ingredients 1/2 cup extra-virgin olive oil 10 oz swordfish, trimmed and diced 3 garlic cloves, peeled and minced 1 fresh chile (jalapeño or serrano), minced Kosher salt, as needed 1 lb dried maccheroncini 1/2 cup chopped mint 3 tablespoons salted capers, rinsed with cold water 3 […]
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 […]
Makes about 3 dozen cookies Pignolis, also called pine nuts, make a delicious, toasty-tasting cookie. Ingredients 2 1/4 cups sugar 2 cups almond paste 1/2 teaspoon almond extract Pinch kosher salt 1 teaspoon pure vanilla extract 1 cup egg whites 1 cup pine nuts, or more as needed Directions Preheat […]
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.
Makes 2 cups Ingredients 6 garlic cloves Salt, as needed 1/3 cup pine nuts 2 cups sun-dried tomatoes, packed in oil 1/2 cup extra-virgin olive oil, plus more as needed 1 cup basil leaves, plus as needed for garnish 1 cup grated Parmigiano-Reggiano Directions Mash the garlic and salt together […]
Makes 1 cake, serves 8 Filling Dough Toppings Filling Dough
Makes 4–6 Servings Trenette