Primi/Pasta

Bucatini all’Amatriciana Bucatini with Tomatoes, Bacon, and Onion Serves 4 as an appetizer Ingredients: 1 tablespoon extra-virgin olive oil 2 teaspoons finely chopped garlic ⅛- ¼ teaspoon crushed red pepper flakes ⅔ cup chopped red onion 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh sage 5 ounces pancetta, chopped 2 slices prosciutto, chopped ⅓ […]

Farfalle al Salmone e Asparagi Bowties with Salmon and Asparagus Serves 4 as an appetizer Ingredients: 2 tablespoons extra-virgin olive oil 2 cloves garlic, chopped ½ teaspoon crushed red pepper flakes 1 sprig fresh rosemary ½ pound asparagus, cut into 1-inch lengths, tips set aside 2 tablespoons finely chopped fresh Italian parsley ½ pound salmon […]

Fettuccine dell’ Ortolano  Greengrocer Fettuccine Serves 4 as an appetizer In Pieve Santo Stefano, we call greengrocers, or anyone who travels the country roads and sells their vegetables out of the back of their truck, Vortolano.  This pasta is in honor of our ortolani. Ingredients: 3 tablespoons extra-virgin olive oil 1 small onion, chopped fine […]

Funghi Misti dell’Autunno con Polenta Mixed Fall Mushrooms with Polenta Serves 8 as an Appetizer Ingredients: 3 pounds mixed mushrooms, including portobello, oyster, cremini, porcini, and shiitake 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh tarragon Salt and fresh ground black […]

Fusilli al Gorgonzola Fusilli with Gorgonzola Serves 4 as an Appetizer Ingredients: 3 quarts water 1 ½ tablespoons salt ½ pound fusilli 2 cloves garlic, chopped fine 1 tablespoon extra-virgin olive oil 6 ounces sweet Gorgonzola cheese 6 tablespoons homemade beef broth or water 5 tablespoons freshly grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped fresh […]

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