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.
August is a long, slow month in Umbria. Most of the world seems to be somewhere else. Italians flock to the beach and everybody else believes it’s not a good time to be here so it’s very quiet here on our magical mountain. Every evening at sunset we sit on the terrace with a glass…… Continue reading cold wild-fennel and cucumber soup
What a wonderful and different springtime I have had this year! I am back from the most exciting book tour in the US where I have visited old and new friends and presented my cookbook at 4 different locations. Also, I have taken with me a little bit of Umbria: a hand-woven cloth by…… Continue reading Balsamic and sage chicken scaloppine
After a fairly wet spring and a blazing hot summer, Italian wine-makers have high expectations for their wines. Grape harvest is finished and wineries are enveloped in fermentation vapours. My friends who make wine have a big smile on their tired face. The crop was healthy and the wine is expected to be bold and…… Continue reading pork saltimbocca with guanciale and grapes
In my life there are happy peppers and sad peppers. At a first sight they look quite the same, but they are false brothers. The sad peppers are those found in the supermarket shelves in the winter, slightly fibrous glasshouse monsters devoid of any flavor and scent. I use them sometime, just out of boredom…… Continue reading roasted sweet pepper rolls in tomato sauce
Having returned from a wonderful holiday, full of energy, ideas and an intense wish to neglect the existence of January, I want to start this year with a really new and extraordinary recipe. Something you never thought of. Something that will become even more trendy than cupcakes or mochi ice cream. OK, I’ll stop here…… Continue reading spinach and fennel polpettine (meatballs) in a crunchy polenta crust
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