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.
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
The Neapolitan sartù is a sophisticated timbale – a luxury casserole – made with rice and filled with cheese, vegetables, and meat. The name sartù originates from a silver table centerpiece or surtout, used by the Naples’ nobility to serve the most important dish of a formal dinner. Rice was imported into peninsular Italy in…… Continue reading Neapolitan rice sartù
PEAS AND HAM. Spring brings wonderful ingredients, fresh peas, asparagus, broad beans, strawberries. It seems hardly necessary to cook as everything is so bright and flavorful you can eat it as it is. Fresh shelled peas are delicious and can be used as a low calories snack. This is a very traditional side dish that…… Continue reading piselli al prosciutto