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. Continue reading mushroom and truffle ravioli
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 fancy presentations. That’s culinary school stuff and to me it … Continue reading roasted rosemary mushroom parcels
Porcini mushrooms and wine are made for each other. Pasta brings it all together, and the fresh pasta makes it a luxurious dinner. Make this for dinner tonight—even for one! Continue reading fresh pasta with porcini mushrooms sauce in lots of red wine
PORCINI AND SWEET PEPPER SAUCE. This is a variation of the basic tomato sauce using the last good summer peppers and the first porcini available in the fall. Vegetables are added to the onion and slowly stewed for a long time like a creamy compote. Recipe One 400 gr. (12 ounces) can diced tomato 15 gr. (1/2 ounce) dried porcini soaked in 2/3 cup lukewarm … Continue reading summer and fall pasta
