The first recipe in the blog’s Pasta Series, where I aim to learn to make a new pasta every month — what better way to start than with homemade ravioli, ricotta-gorgonzola-walnut filling and all?
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A Roman classic — braised, steamed artichokes with garlic and parsley.
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Pure comfort food — a creamy gorgonzola sauce interrupted only by t he welcome crunch of walnuts and a hint of cozy sage.
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Autumn, in a bowl, served up with a little Parmesan cheese and croutons on top.
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A salad that is a glorious mix of different textures, flavors, and temperatures — juicy sweet tomatoes and peaches, crisp refreshing cucumber, plus dreamy mozzarella di bufala and the star of the show, cubes of crispy, golden brown eggplant.
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One of the (many) things I learned when I first moved to Italy was that in the month of August, everything slows down, shuts down, and eventually…
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A riff on the classic basil, pine nut, and Parmesan pesto, one where we keep the summer-y basil, but swap the pine nuts for almonds and exclude the Parmesan all together, leaving it to the citrus to pack the flavor punch; interestingly enough, a little hot water is whisked into the pesto to give it a smoother, richer consistency.
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Pizza all dressed up for Spring, with roasted asparagus and ricotta.
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Springtime panzanella, a recipe that lets panzanella loose a little earlier than expected, using all the lovely produce that comes alive in the Spring, — asparagus, peas, and radishes.
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Miles away from your usual boring pile-of-lettuce salad, here we have a heap of crisp carrots, their sweetness balanced nicely a lemon-y dressing, complemented by crispy, crunchy chickpeas and earthy pistachios..
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Risotto that is buttery and rich and creamy and comforting (butter + Parmesan cheese have this down pat) the richness of the finished dish tempered by the bright sunny hit of lemon, and the fennel! The fennel here is sauteed in said butter, then left to almost braise in wine and broth along with the rice, where it becomes sweet, almost caramelized, its telltale licorice flavor present but softened around the edges.
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This marvelous, enchanted one-pan farro asks very little of you. It requires a little quick slicing of just three ingredients, which are then thrown in to a pan with the remaining ones, the whole thing then left to cook for half an hour, after which you'll have a spot on, perfectly seasoned, perfectly cooked one-pot dinner, with lots of wholesome, nutty farro, juicy sweet tomatoes, mellow, falling apart onions, and a hint of aromatic garlic.
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This Tomato Lentil Soup with Swiss Chard is filling and flavorful and downright nurturing, a wholesome, virtuous mix of lentils and greens balanced by a bit of pancetta to keeps things (mildly) indulgent, ideal with a flurry of Parmesan cheese.
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Vegetarian friendly “meatballs” made with ricotta, packed with Parmesan and basil, fluffy and dumpling-like, simmered in a deeply flavorful tomato sauce.
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Quick, hearty, and delicious, this pasta e ceci (pasta and chickpeas) is just what you want for dinner on a cold day.
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The alchemy that is cheese, tomatoes, basil, and eggplant, baked together in the oven. Yummm.
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Flaky, buttery, whole-wheat pastry wrapped around candy-like caramelized onions, juicy tomatoes, sweet corn, emerald green coins of zucchini, and lots of melted cheese, with a bit flowery basil thrown in for good measure.
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This dish is simple and straight-forward, no nonsense -- the rice is intensely tomato-y, allowing the Summer tomato to show off a little, the basil is bright and flowery, and the potatoes are seasoned with nothing more than a little olive oil and salt, which is all they ever really need.
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Pesto with a flavor that is more nuanced and complex than your usual basil pesto, thanks to not just the typical flower-y basil but also bright, refreshing parsley; the pistachios have a stronger, nuttier, more substantial flavor than the mild-flavored pine nuts that you usually find in pesto. The garlic adds a little spicy sharpness and a boost of flavor, and the cheese, well -- a good dose of cheese is always a good idea, especially where pasta is concerned.
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