Category Archives: Pasta
Pasta e Ceci
This is pure southern (Italian) comfort food and almost embarassingly easy to make. Chickpeas are one of the few canned items that I keep in my pantry and perhaps the only beans which I prefer canned over fresh. The reason is … Continue reading
Pasta with Kale and Bacon
This past fall I decided to try a little experiment with freezing produce. I just couldn’t bear to part with the local vegetables for the entire winter, so I decided to see what froze well and what didn’t. At … Continue reading
Butternut Farro
This simple combination of butternut squash and farro is as soothing and comforting as it gets. It’s sweet, nutty and rich-tasting without actually being rich. It can serve as a main course (totally vegetarian) or side dish. It reheats beautifully in … Continue reading
Orrechiette with Sausage and Broccoli di Rapa
An oldie but goodie. I have some leftover broccoli di rapa from my seafood dinner (see previous post) and that was intentional–I’ve been looking forward to orrechiette with broccoli di rapa and sausage. This dish, a specialty from Apulia, can be varied in … Continue reading
Farro Pasta with Luganega, Cauliflower and Mint
Farro is a whole grain which can be boiled and tossed with a variety of vegetables and sauces. In its traditional form, it’s a chunky nutty pilaf. But there are some artisanal pasta makers in Italy making some very high-quality … Continue reading
Pasta with Spinach, Ricotta and Mint
Because I have some fresh mint left from the lamb meatloaf several days ago and because I don’t like to throw things away, I’m making a pasta dish featuring mint. When my mother made lasagne, she layered ricotta, grated pecorino and … Continue reading
Fettucine with Chicken
With the leftover chicken from my broth (see my last post), I decided to make a tomato sauce to put over pasta. Although any tomato sauce will work, this particular sauce is a technique I developed last winter. In the past … Continue reading
New Year’s Eve Dinner
NEW YEARS EVE DINNER Menu Salad of Watercress, Green Olive, Feta and Grapes Braised Shoulder of Veal Sauteed Wild Mushrooms Sauteed Spinach Pappardelle with Parmiggiano and Butter I was introduced to this dish by my eighty-nine year-old neighbor, Beppi, who … Continue reading
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