This hearty pasta dish is mixed with chunks of fantastic Umbrian sausage sausage and lightened up with lentils and wild fennel. It’s then topped with dollops of white sauce and a sprinkling of Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.
Do you also have the feeling that spring is never coming? I start to be spring-obsessed around the first 10 days of March. By then, I am so ready with winter that I can’t take another grey day. Somewhat I forget that we will have to endure at least one more month of bad…… Continue reading mezzelune pasta filled with “porchetta” pork roast in fennel juniper butter
This month has been mellow and nostalgic as it’s often in October in Umbria. While still reeling after a summer of record-high temperatures, we have enjoyed a string of magnificent sunny days and Technicolor sunsets. It’s been like a balm for body and soul. We miss our own olive harvest. The extreme temperatures and drought…… Continue reading green stringozzi noodles with creamy roasted squash and ricotta sauce
About a year ago, in an evening like tonight, I was painstakingly working on the final version of my cookbook. I enjoyed every moment of that process and never for a second I thought what would have happened later. I wrote the book because I love books. I also wrote it because I had a…… Continue reading Mrs. Stringozzi goes to America (and Amatriciana my way)
Now it’s time to start writing about food again. This is one of those recipe I make during cooking classes when we want to explore how to transform simple ingredients into a sumptuous meal. Admittedly truffle is not “simple” but you might still have a jar from your holidays in Umbria or Tuscany. If not, omit and the results will be delightful nevertheless.
I clearly remember the first time I have seen someone cooking pumpkin, it was in 1979. I was with my family visiting friends during a summer holiday on the magnificent Lipari island, off the coast of Sicily. A teenager girl, only a little older than myself, was frying those brilliant orange slices in olive oil. We…… Continue reading creamy pumpkin lasagna
Pasta al forno (baked pasta) is to Italy what macaroni and cheese is to the rest of the world. In the good, homemade, festive way, not – heaven forbid – in the Kraft dinner way. I was amazed to discover that the recipe was originally imported to the US by no less than President Thomas…… Continue reading classic white pasta bake with peas and ham