Category Archives: Sauces
Whole Wheat Pappardelle with Duck Ragu and Shiitakes
Since I was fortunate enough to have been invited to dine at the home of a family member for Thanksgiving, I didn’t make Thanksgiving dinner. Therefore, no leftovers to recycle or write about. Instead, we’re having pasta for dinner tonight. Whole … Continue reading
Beet Vinaigrette
Since I’ve been invited to dine with friends this evening, I’m not cooking. My host is making grilled salmon and I’ve been trying to figure out what to bring all day long. When I worked at Po with Mario, we … Continue reading
Two-Hour Eggplant Sauce
I’ve referred to this sauce in several prior posts. I got it from an episode of Lidia Bastianich’s PBS series “Lidia’s Italy” several years ago and it peaked my curiosity. I’ve adapted it to my own taste and proportions and … Continue reading
Salsa Verde with Pan-Roasted Salmon
I’ve mentioned my neighbor Beppi’s salsa verde before, and I’ve been experimenting with my own. Here is a version that I’m proud to call my own. This sauce can go on a variety of grilled fish and meats, as well … Continue reading
Pasta with Zucchini and Arugula Pesto
It’s been a fun challenge to take maximum advantage of the crop of zucchini this summer. This next dish is also takes advantage of the peppery arugula which comes from my neighbor Beppi’s garden. Zucchini and arugula are a great combination–silky and … Continue reading
Basic Tomato Sauce
4 – 28 0z. cans imported whole peeled tomatoes, lightly pureed in the blender 1 red onion, diced finely 1/2 a green bell pepper (or 1 small sweet frying pepper) 1/2 c olive oil 12 basil leaves or a tbl of pesto sauce salt and pepper … Continue reading
Green Sauce
I won’t go so far as to call this sauce by the Italian “salsa verde” because genuine salsa verde in Italy is something different and more complex than this sauce–it is a concoction of parsley, pickles, boiled eggs, capers and shallots. It … Continue reading
Dinner from the Freezer–Braised Pork and Pasta
In my freezer I have four bags of pork shoulder roast that you may recall from my post a couple of weeks ago. In each bag are several slices and some braising liquid, but tonight I don’t want to shred the meat … Continue reading
Salsa di Funghi
This relatively quick and elegant mushroom sauce is perfect on meatloaf, meatballs, or any roasted meat or poultry. It’s an innovation of my mother’s, with my own personal touches added. Since I made meatloaf last night, I want a nice medium in which … Continue reading
Pasta with Butter, Sage and Walnut Pesto
Butter and sage (and parmiggiano) are a wonderful combination as a dressing for pasta. Traditionally, in Italy, stuffed pastas are dressed this way–ravioli, tortelli, tortelloni–depending on which region you’re in. But plain fettucine happen to be delicious dressed simply with butter and sage. … Continue reading
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