Monthly Archives: November 2011
Fettucine with Spinach, Goat Cheese and Lemon
Goat cheese makes a terrific filling for ravioli–we used to serve them at Po Restaurant, stuffed with goat cheese and scallion, dressed with butter and sage. They were a wonderfully rich and festive dish. The same combination of flavors can also … Continue reading
Fettucine with Pork Ragu and Peas
I have a dry-rubbed grilled pork tenderloin left over from my dinner the other evening. Yes–this is another lesson in recycling leftovers–one of my favorite pastimes. This is not a true long-simmered pork ragu, which would require raw ground pork … Continue reading
Slow-Roasted Duck with Glazed Turnips
I was driving past a farm stand that I don’t usually frequent, and I could see the beautiful plump turnips and deep green heads of savoy cabbage all the way from the road. When I pulled in, I noticed that … Continue reading
Kabocha Squash, Calabrese Style
In Italy, they refer to all manner of winter squash and pumpkins generically as “zucca“. It’s difficult to pin down which variety they’re referring to when they name it in a recipe. Usually, I use butternut squash, but today, I … Continue reading
Salad of Spinach, Kabocha and Goat Cheese
Spinach is an amazingly resilient plant. It grows (and thrives) even in snowfall. Every year, I’m amazed to see it at our local farm stands, even in December. Here on the east end of Long Island, the last farm stand … Continue reading
Baked Pasta with Cauliflower
Nothing pleases me more than recycling leftovers creatively, and I must say, this was a brilliant exercise in recycling. I had a good amount of the batter from last night’s cauliflower fritters left, and rather than freeze it (or … Continue reading
Mom’s Cauliflower Fritters
Cauliflower is such a versatile vegetable, and this time of year, it’s local and plentiful. It’s great combined with pasta or in any other preparation where lots of cheese is involved. The batter for these fritters may be made ahead–even … Continue reading
Beppi’s Leek and Potato Soup
Leeks are the last crop my neighbor Beppi harvests from his garden before the onset of winter. They are the slowest growing of all his vegetables as well–planted in early spring and not ready for harvest until late October/early November. … Continue reading
Pasta Frittata
Many years ago, when I was in Italy staying at my aunt and uncle’s house for the summer, my aunt made me this dish with some leftover spaghetti. It was a revelation–she just cracked some eggs into the pasta, sauce … Continue reading
Pasta with White Truffles
The white truffle is perhaps one of the most fabled, lavish ingredients in Italian cookery. Fall is truffle season in the town of Alba, in Piemonte, Italy. For those of us in this country lucky enough to live near … Continue reading
