Fall · Fresh Pasta · Pasta · Recipes · Sauces · Spring · Winter

mushroom and truffle ravioli

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.

All Seasons · Appetizers · Recipes · Vegetables

roasted rosemary mushroom parcels

After having been involved with teaching and thinking about food for over than 10 years, I am completely convinced  that the art of Italian cooking is to extract flavor from food rather than adding flavor through elaboration. This is the ultimate discovery of modern Italian cuisine. Not the foams, not the rare ingredients, not the… Continue reading roasted rosemary mushroom parcels

Dried Pasta · Fall · Fresh Pasta · Pasta · Recipes · Sauces · Spring · Winter

porcini mushrooms sauce with lots of red wine

    SUGO AI PORCINI E VINO ROSSO   There are days one simply has no time. Somewhat it gets late even to shop for food. And after so much hell, the saddest thing is to get a scrambled egg or an instant soup for dinner. Here is my revenge to a hurried day. Dig… Continue reading porcini mushrooms sauce with lots of red wine

All Seasons · Recipes · Vegetables

funghi trifolati

SAUTEED MUSHROOMS. Trifolare is a classic Italian method of  cooking thinly sliced vegetables with garlic, olive oil, and parsley. Mushrooms trifolati make a quick and light side dish that goes with almost everything. Recipe 450 gr. (1 pound)  mushrooms, cleaned and finely sliced 1  garlic clove, minced 1  bunch flat leaf parsley finely chopped salt… Continue reading funghi trifolati