Latest posts
-
Authentic Potato Gnocchi with Butter and Sage
Authentic Italian potato gnocchi made by hand with starchy potatoes, flour and one egg, served with butter, sage and Parmigiano Reggiano, plus the story of Verona’s Gnocchi Friday.
-
Homemade Ricotta and Spinach Ravioli with Butter and Sage
Homemade ricotta and spinach ravioli with fresh egg pasta and brown butter and sage sauce. Step-by-step with US and metric measurements.
-
Spaghetti al Pomodoro: Simple Italian Tomato Sauce
Classic spaghetti al pomodoro with a simple Italian tomato sauce of whole peeled tomatoes, olive oil, garlic and basil.
-
Cacio e Pepe: The Roman Pasta with Pecorino and Pepper
Authentic Roman cacio e pepe with Pecorino Romano and black pepper, and the technique for a creamy sauce without clumps.
-
Authentic Pesto alla Genovese with Trofie, Potatoes and Green Beans
Authentic pesto alla genovese made with basil, pine nuts, Parmigiano, Pecorino and olive oil, served Ligurian style with trofie, potatoes and green beans.
-
Authentic Spaghetti all’Amatriciana (Guanciale, Tomato, Pecorino)
Authentic spaghetti all’amatriciana with guanciale, tomato, Pecorino Romano and a touch of chili, following the traditional recipe from Amatrice. US and metric measurements.
-
The Original Fettuccine Alfredo (Butter and Parmigiano, No Cream)
The original Roman fettuccine Alfredo with butter and Parmigiano Reggiano, no cream, and the story of how it became famous in Hollywood.
-
Lasagne alla Bolognese: The Classic Recipe from Bologna
Classic lasagne alla bolognese with ragù, béchamel and Parmigiano Reggiano. US and metric measurements, illustrated steps.
-
Ragù alla Bolognese: The Traditional Recipe from Bologna
Traditional ragù alla bolognese with beef, pancetta, soffritto, white wine, milk and a little tomato, slowly simmered. US and metric measurements.
-
Authentic Spaghetti Carbonara (No Cream)
Authentic Roman spaghetti alla carbonara with guanciale, eggs, Pecorino Romano and black pepper. No cream. US and metric measurements, illustrated steps.