|
|
||||
|
There is absolutely nothing light about this version of macaroni and cheese. As a matter of fact, it’s the exact opposite. It’s totally rich, creamy and full of great cheese flavor. White Cheddar Mac & Cheese makes one large casserole 1 lb penne, cooked al dente […]
My mother is the cooking challenged member of our family. There are two stories that have haunted her life. One story involves nearly burning the house down as she let water boil completely down… melting an aluminum pan to the burner. She effectively destroyed both pan and stove. The stench […]
Allowing the heads to remain slightly damp, aids in the even application of olive oil and brings a little steam into the oven. This helps to evenly cook these hearty heads with lots of nooks and crannies. (If you were to apply the olive oil to dry heads, […]
Shrimp Poached in Marinara …AKA lunch This fabulous lunch was always the first clue that an even better dinner was soon to follow. The leftover (strained) sauce can be used in a number of soups, stews or as the base of an even richer seafood sauce. […]
Usually, I avoid any recipe included in product packaging. But, when that product is imported, I’m drawn to read every bit of the label. Once again, that inclination was rewarded with this fabulous recipe for Nero di Seppia. The meal and preparation take on an added charm when that translation […]
There are dozens of uses for this sweet & savory slow roasted garlic. To name a few… Spread it on toasted crusty bread. Use it as a condiment on a sandwich or burger. Add it to salads or salad dressings. Use it to add richness to a sauce, stew or […]
For me, it’s particularly important to cook alternative grain pastas to a proper al dente. Alternative grains tend to have an unpleasant texture when overcooked.
Farro Casareccia with Tomatoes & Pesto 1 package farro casareccia, cooked al dente 4 Tablespoons hot […]
The first night tomatoes and sausage pieces find themselves spooned over a crusty roll. Garnish with pickled Italian cherry peppers and grated Parmigiano Reggiano… or not. On the second night, the remaining sauce finds itself tossed with penne and topped with more Parmigiano Reggiano. Tomatoes & Sausage
This pasta dish won’t win any beauty contests. But, with a handful of finds in a near-empty fridge , the end result was surprisingly tasty. It’s a rather impromptu dish of baked ziti with pesto filling in for the red sauce. Due to the richness, we needed a very small […]
This dish should have a fine dusting of bottarga on top, but, I didn’t have any on hand… maybe next time. Fregula with Tuna serves 5-6 1 bag (500 g) Fregula Sarda 1 can (25 oz) DOP tomatoes, finely pureed in a food processor […] |
|
|||
