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. Continue reading mushroom and truffle ravioli

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

pear and pecorino ravioli

RAVIOLI CON PERE E PECORINO. I love homemade ravioli, these little pockets of delight. Pear and cheese is a classic combination, but it’s not traditionally used on pasta. This recipe is a good example of Italian modern cuisine. For me this is defined by a few traditional ingredients of excellent quality  used in a novel way and brief cooking to preserve flavors. The result is … Continue reading pear and pecorino ravioli