Lasagna di Vegetali Vegetable Lasagna Serves 12 as an Appetizer Ingredients: 4 tablespoons extra-virgin olive oil 2 tablespoon chopped garlic 1 teaspoon crushed red pepper flakes 3 tablespoons dry white wine 1 cup thinly sliced onion 1 cup sliced celery 1 cup thinly sliced carrots 1 cup well-washed and sliced leeks, white part only 1 […]

Pasta con Funghi Trifolati Pasta with Mushroom Sauce Serves 4 Ingredients: 3 quarts water 1 ½ tablespoons salt, plus extra to taste ¼ cup extra-virgin olive oil 1 ½ tablespoons each finely chopped garlic, fresh oregano, and fresh Italian parsley 4 cups mixed mushrooms (cremini, shiitake, oyster, portobello), cleaned and chopped into medium pieces 1 […]

Spaghetti con Vongole Spaghetti with Clams Serves 4 For people I like, I shell the clams before finishing the pasta, since it’s easier to eat that way. Make the sauce up to the point where you put the pasta on to cook. Instead of dropping the pasta in, let the sauce cool enough so you […]

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 […]

Lasagna con Salsiccia e Radicchio Lasagna with Sausage and Radicchio Serves 8 as an Appetizer The proportions of filling to lasagna might seem off to you, but this is the way Italians eat lasagna, not overstuffed the way Americans like it. If you insist, you can always increase the amount of sausage sauce, radicchio, Bechamel, […]