Nothing says summer like bright green pesto with a salty hint of parmigiano-reggiano, the buttery texture of pine nuts, grassy extra virgin olive oil and a bite of fresh garlic. Over the years, I’ve spent a few summers in Aulla, a town in Northern Tuscany, where the sea meets the mountains. Continue reading “Pesto with Gnocchi”→
Simple is good right? This pasta recipe is one of those special meals that’s easy to pull together on a weeknight for the fam or to impress at a dinner party. It’s both rustic and classy, and can simply serve two or a big crowd with gusto! Robust sausages and mushrooms envelop in a butter cream sauce and a hearty splash of Marsala marries the flavors together. Continue reading “Sausages, Mushrooms and Marsala Cream Sauce”→
There is something intriguing about black-colored foods, perhaps, it’s because they are not something we get our mouth’s around everyday. Most commonly, there is chocolate, espresso, black beans and Beluga lentils, but even less common is squid ink pasta, charcoal bread, black garlic and black quinoa. Rarer yet are black chickpeas or ceci neri. Keep Reading!
An Italian classic layered with love. This is a riff on Nonna’s infamous lasagna. I grew up on classic American lasagna made with cottage cheese, tomatoes, ground meat and Mueller’s lasagna noodles, the ones with the curly edges. It was good, but then, I had my first taste of Nonna’s lasagna and that’s it, American lasagna hit the back burner. Keep Reading!
Pretty name, fluttery edges and melt in your mouth goodness. Let me introduce to you the lovely Chanterelle Mushroom. The Chanterelle is only found in the wild. Cultivation has proven unsuccessful which makes these mushrooms extra special. They have a nice meaty texture and are best served in a wine reduction.
My personal rendition of chanterelles in a shallot, garlic, butter and red wine reduction with fennel and frisee over egg noodles.
Fresh Egg Noodles
In a saucepan melt butter and saute garlic and shallots until soft. Add red wine and reduce heat to a simmer. Add chanterelles to garlic/wine reduction and simmer until cooked. Add sliced fennel to the chanterelles and bring to warm, retaining their crunch. In a separate pot, boil water to cook egg noodles until tender.
Serve on a platter beginning with a bed of egg noodles. Drizzle the chanterelle and wine reduction over the noodles and top with chopped frisee. Fresh ground pepper and salt to finish.