cappelletti pasta made with an ancient grain

I have been keeping this post for one of those rare days when I have enough time in my hands. I wanted quiet and concentration to explain in sufficient detail what might be one of the best pasta recipes in the world. To tell you that cappelletti, the Umbrian diminuitive version of tortellini, is pasta Nirvana. Well. We are snowed in. We have no car … Continue reading cappelletti pasta made with an ancient grain

white lasagna with zucchini

LASAGNA BIANCA ALLE ZUCCHINE. You are looking for a zucchini recipe, are you? Are you getting weekly gifts of zucchini from your gardening friends? What should you do with it? Everybody is looking for a zucchini recipe at this time of the year. Zucchini are exploding right now, growing at light speed, overflowing the market stalls.  I never tire of them though,  crispy and delicate, … Continue reading white lasagna with zucchini

asparagus 101

With all the running around, worries and excitement about the new house I forgot to post my April article in The American in Italia magazine featuring another of my favorite recipes, Parmesan and asparagus eggs. Please remember that if you don’t have wild asparagus or the season is over, you need to choose fairly thin green asparagus and use them as soon as possible so … Continue reading asparagus 101

no-cook pasta sauce with tuna and cherry tomatoes

This pasta is good for: when there is no time to make dinner but you still want real food the pantry is empty (or almost) it’s Monday before leaving for holidays returning from holidays unexpected informal dinner guests This pasta has a sad version and a happy version. To make the happy version you must: always have some bronze-drawn durum wheat pasta or fresh pasta and … Continue reading no-cook pasta sauce with tuna and cherry tomatoes

“priest chokers” made with farro flour

STROZZAPRETI.  Priest stranglers? Isn’t this a crazy name? Sounds like a recipe of the Swedish Chef . The origin of the name is unclear but it is surely evocative of our farmers’ long suffering under centuries of papal domination. Having to part with hard earned food as a tax, they wished the greedy clerics to choke on it. The strozzapreti are short, eggless noodles, not … Continue reading “priest chokers” made with farro flour