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
Pasta is my favorite food in the world. Pasta is sublime and comforting in its many forms, colors and textures. For an Italian cook, making pasta represents the very essence of cooking. It’s not only a habit, a tradition, a requirement. It’s deeper than that. It’s art. It’s in our genes. Changing from a cornucopia…… Continue reading a gluten-free pasta dough which makes me happy
I fell in love with colored pasta this summer. May be because I have had so many adorable children taking part at our cooking classes. They love surprises. I have had giggling babies who obviously did not cook but seeemed to enjoy every minute of the action. One slept peacefully in a sling on the…… Continue reading green ravioli with zucchini, ricotta, lemon-butter and honey